Overview
The Hospitality Coordinator provides administrative and execution support to the Banquet Manager and/or the Director of Culinary and Innovation.
This role will pays a wage of $24 to $26.
For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).
Responsibilities
- BEO Distribution– Coordinate with internal and external teams to ensure Banquet Event Orders (BEOs) are appropriately distributed and effectively communicated. Review all BEOs to ensure accuracy, resolve any discrepancies, and align expectations with all parties involved.
- Schedule Verification – Validate schedules to ensure they are accurate and reflective of submitted staffing requisitions.
- Timecard Audit– Review employee timecard punches for accuracy and compliance with state, federal, union and OVG guidelines.
- Labeling & Signage – Produce labels and necessary signage for buffets and culinary execution including appropriate dietary identification.
- Guest Service – Deliver top notch service reflecting OVG standards to guests and stakeholders, addressing concerns or issues promptly and professionally.
- Other tasks as assigned by Manager.
Qualifications
- 1-3 years of increasingly responsible experience in an administrative support position, preferably in a hospitality capacity at a hotel or convention center.
- Bachelor’s degree from an accredited college or university with major course work in business administration, hospitality management or other related field.
- Additional years of experience may be substituted for formal education.
- Ability to communicate clearly, accurately and concisely in the English language, both orally and in writing.
- Computer competency.
- Ability to prioritize work and effectively resolve workload issues.
- Learn and understand the operation of a convention center.
- Make basic arithmetic calculations (addition, subtraction, multiplication, and division) either manually or by operating a calculator.