Red Coat Concierge

Red Coat Event Concierge

POSITION PURPOSE:

To provide the event planner with a visible and accessible method with whom the planner can communicate customer changes, needs and emergencies giving the customer a consistent response system that facilitates changes or updates during the event. ESSENTIAL FUNCTIONS: (include the following. Other duties may be assigned.)

• Approach all encounters with guests and team members in a friendly, service-oriented manner.
• Maintain regular attendance in compliance with Marriott standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of appearance and grooming, which includes wearing a correct nametag when working.
• Assist in overseeing all aspects of the daily operation of the hotel’s banquet department for assigned area.
• Supervise all banquet team members for assigned area.
• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Assist in coordinating and monitoring all phases of Loss Prevention in the banquet operations.
• Monitor quality of service in banquet operations.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Coordinate all banquet related food and beverage requirements with the appropriate departments.
• Accurately read a banquet event order and communicate, effectively with team members to ensure that all room set-ups, equipment, supplies, staffing, public area, public facilities and menus meet/exceed customer’s expectations.
• Review all schedules, equipment, and supplies and organize workflow to ensure a quality event to customers on a daily basis.
• Implement company programs and resolve daily, operational problems through consistent monitoring of banquet operations.
• Supervises the handling, storage, and security of all catering service equipment
• Check staffing level for next shift and next day’s business.
• Responsible for knowing all areas of catering, food, beverage, coffee breaks, convention set-up, scheduling and payroll
• Responsible for maintaining labor costs within established goals.
• Check “daily” event sheet versus BEOs for accuracy.
• Check schedule for following day for “pop-ups.” Ensure proper coverage.
• Maintains constant communication with guests to ensure that guests have all expectations met.
• Supervise proper tabulation of all banquet checks and are presented to guests for signature.
• Bring to the attention of the Banquet Manager all materials and equipment that require ordering or need to be replaced.
• Ensure safety and cleanliness of service areas.
• Ensure inspection of all banquet areas for cleanliness and maintenance on a regular basis. Write service requests as necessary.
• Be able to conduct meetings effectively.
• Perform other duties as requested by management.
• Attend all training/meetings as required by management.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.
• Ability for instruct clients on the Red Coat App
• Ability to follow up with requests on the Red Coat App
• Ability to run banquet checks in Delphi and CITY

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. The employee frequently is required to climb or balance.
• The employee is occasionally required to use hands to finger, handle, or feel objects, tools, or controls; stoop, kneel, crouch, or crawl; and taste or smell.
• The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions. The employee occasionally works near moving mechanical parts.
• The noise level in the work environment is usually moderate.

QUALIFICATION STANDARDS:

Education: * One year certificate from college or technical school; or equivalent combination of education and experience. Experience: Three to six months related experience and/or training.