401K (after 1 year of service) Professional Development and Continuing Education Paid Time Off Located eight miles from downtown Pittsburgh, Pennsylvania, in the heart of the South Hills, St. Clair Country Club is searching for a motivated, reliable, and passionate Events Coordinator.
Our Team is committed to providing expectations of excellence in the highest quality golfing, dining, social, entertainment and recreational experience to its 870 members and their families and guests. The Club operation is open year-round, offers four a la carte Restaurants ranging from casual to fine dining and multiple private dining and reception areas including the Ballroom that seats up to 240 people,
the Crossroads Room which seats up to 100 people, the Alibi Room which seats up to 50 people and the Library that seats up to 30 people for events, meetings and parties.
During high season, the club operates an active aquatic center with snack shop and bar which allows members to schedule private parties and holiday events. Job Title : Event Coordinator Department : Food & Beverage Reports to : F & B Director and Assistant General Manager (AGM) Salary: Commensurate with experience Classification : Exempt Job Summary : The Events Coordinator promotes the club's dining facilities for private banquets, business and social meetings and other member-related activities. He/she develops contracts
for and oversees all administrative and operational aspects of preparing and servicing events.
He/she works with banquets and other departments to assure that the member and guests' expectations are exceeded. The ideal candidate will have a strong background and knowledge of Food and Beverage including planning, organizing, and executing an array of special events. Essential Duties and Responsibilities : Promotes, advertises and markets the club's social events Helps member clients arrange banquets, luncheons, meetings, weddings, dances and other social events Develops detailed plans for each catered event in conjunction with Food & Beverage Director, Executive Chef, Banquet Chef, and Housekeeping Manager Prepares diagrams for buffet tables, guest tables, and other function room set-up needs for each event Provides guest tours and offers suggestions in efforts to sell the club's facilities for the occasion being planned Assists with on-going sales efforts for group and local function business Works with the Chef to determine selling prices, menus and other details for catered events; oversees the development of contracts Transmits necessary information and coordinates event planning with production, serving and housekeeping staffs; arranges for printing of menus, procuring of decorations, entertainment and other special requests, etc.
Checks function sheets against actual room set-up; oversees personnel scheduling for special functions and may help supervise service personnel Inspects finished arrangements; and may be present to oversee greeting and serving of guests Handles member and guest complaints Maintains past and potential client files; schedules calls/visits to backss on-going needs of prospective clients for catering services Assists in the preparation of the marketing plan and annual budget to increase the profitability of the banquet operation; monitors performance against budgets, recommends corrective actions as necessary to help assure that budget goals are met Helps guests with parking, entertainment, decorations, audio/visual and any other requirements integral to events being planned Obtains necessary permits for special events/functions Ensures all appropriate charges are billed correctly to each event and forwarded to the accounting department Conducts after-event evaluations to improve quality and efficiency of banquet functions Attends staff and management meetings to review policies and procedures, upcoming business and to continually develop quality and image of banquet and catering functions Tracks new products and trends in food service and catering applicable to the club Assumes responsibility of manager on duty (MOD) or Closing Manager when necessary Performs other tasks as assigned Education, Experience, Qualifications College degree in Hotel/ Event Management, Business, Communications, or related discipline Minimum of 2 years' experience in Catering and Event Management Mastery of Microsoft Office Suite including Excel and Word Knowledge of Caterease and JONAS an asset Must be professional, enthusiastic, and ability to foster an atmosphere of teamwork Excellent customer service skills Exceptional leadership, management, communication, organizational, and planning skills Must be able to stand/walk for up to 8 hours and regularly lift up to 30 pounds
