Pay is $19.00-$22.00
Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Food and Beverage Events Coordinator for the Kansas City Airport Marriott in Kansas City, MO.

QUALIFICATIONS AND REQUIREMENTS:

High School diploma /Secondary qualification or equivalent.
Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards.

JOB PURPOSE:

Responsible for training, assisting and supervising banquet house persons in the setting up, cleaning, servicing and maintenance of banquet equipment, function rooms and related service areas, ensuring guest satisfaction, the achievement of company standards, safety policies and profit maximization. Warm, knowledgeable service and helpful guidance reassure guests they’ve made the right choice to stay with us.

• Review the BEO and day work assignments.
• Assign and direct the set-up duties relative to preparing for functions.
• Assist house persons in physical set-up, cleaning and arrangement of tables and equipment according to BEO specifications while adhering to standards of job safety.
• Monitor and ensure all SOPs, policies, procedures and regulations are followed while supervising and performing duties and guest related activities.
• Inspect all function rooms - check each room for completeness.
• Direct/assist in refreshing rooms during breaks.
• Receive and issue packages for guests for related functions.
• Properly maintain, store and secure all banquet equipment.

OTHER DUTIES/RESPONSIBILITIES

• Drive vehicles for pick-up and return of rented/borrowed items and for outside functions.
• Assist banquet servers as needed.
• Complete work orders on any damaged equipment for repair.
• Serve on one of hotel’s committees.
• Greet and serve guests following guidelines set by the policies/procedures regarding the service of food and beverage.
• Complete assigned paperwork per event or function.
• Complete all side work during and after events.
• During events when servers have down time must organize and stock all products used or help prepare for next day’s events.
• All equipment used must be returned to proper area and wiped down and kept neat in banquet areas.
• All buffet food that has been served must be disposed of properly.
• All events both Plated and Buffet style food that is left over and untouched in the hot box or coolers must be addressed with Chef’s before event on how to handle after event is over.
• All food that is saved must be labeled, dated and stored properly.
• All equipment not used must be returned and put away properly in designated storage areas
• Banquet areas should be neat and clean, wiped down and ready for next day’s business.