Restaurant and Event Coordinator at Chestnut Inn

Town of Deposit, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

12 Aug, 26

Salary

0.0

Posted On

14 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Event Planning, Restaurant Supervision, Client Relations, Banquet Event Orders, Staff Leadership, Budget Management, Vendor Coordination, Customer Service, Hospitality Management, Scheduling, Payroll Support, Inventory Monitoring, Problem Solving, Multitasking, Communication, Point of Sale Systems

Industry

Hotels and Motels

Description

Description Settlers Hospitality Group is seeking a dynamic and highly organized Restaurant and Event Coordinator to join our team at The Chestnut Inn. This hybrid role blends event planning and execution with hands-on restaurant supervision at our seasonal likeside resort. The ideal candidate will ensure exceptional guest experiences across both daily restaurant operations and private events, including weddings, corporate functions, and social gatherings hosted on location. This position works closely with the Senior Director of Hospitality, serving as a key point of contact for clients while also leading front-of-house operations as needed. Key Responsibilities Event Planning & Coordination Serve as primary client contact throughout event planning and execution Plan, organize, and execute weddings, corporate functions, and social events Manage all event details including guest count, menus, décor, timelines, and special requests Prepare and complete Banquet Event Orders (BEOs) with accuracy and clarity Coordinate with chefs, captains, and service staff to ensure seamless execution Oversee event setup, execution, and breakdown; ensure alignment with client expectations Assist clients with vendor selection (DJ, photographer, rentals, etc.) Upsell services including lodging, floral, and guest experiences Review upcoming events in weekly planning meetings Ensure contracts, billing, and payments are completed accurately and on time Create “above and beyond experiences Restaurant Operations & Supervision Support daily front-of-house restaurant operations and act as Manager on Duty Supervise and lead service staff to maintain high hospitality standards Assist with hiring, training, and coaching team members Maintain service flow, guest satisfaction, and operational efficiency Collaborate on menu offerings, drink specials, and service enhancements Manage reservations, seating, and special guest requests Ensure compliance with food safety, alcohol service, and workplace regulations Perform all management and supervision of restaurant employees including hiring, training, scheduling, payroll support, and labor cost management Monitor inventory, especially bar and beverage programs Ensure strict compliance with New York State labor laws Guest Experience & Client Relations Deliver a high-touch, personalized experience for both restaurant guests and event clients Create “above and beyond” experiences Build and maintain strong client relationships to encourage repeat business Communicate professionally and effectively across all departments and with diverse clientele Maintain composure and problem-solve efficiently in fast-paced or high-pressure situations Handle guest concerns Other duties as assigned What We’re Looking For A proactive, detail-oriented professional who thrives in a dual-role environment—someone who can flawlessly execute events while confidently leading a restaurant team. This person brings a “can-do” attitude, strong problem-solving skills, and a passion for delivering exceptional hospitality experiences. Requirements Qualifications 1–3 years of experience in event planning, hospitality, or restaurant supervision preferred Degree or coursework in Hospitality, Event Management, or related field preferred Strong leadership, organizational, and multitasking skills Excellent verbal and written communication abilities Customer-focused mindset with a professional and personable demeanor Computer proficiency, including experience with reservation and point of sale systems Knowledge of food, beverage, and fine dining service standards preferred Ability to work a flexible schedule including nights, weekends, and holidays Physical ability to stand, lift (up to 50 lbs), bend, and move throughout shifts Certifications (or willingness to obtain) TIPS (Training for Intervention Procedures) Certification ServSafe Certification

Responsibilities

The role involves planning and executing private events such as weddings and corporate functions while serving as the primary client contact. Additionally, the coordinator supervises daily front-of-house restaurant operations, managing staff and ensuring high hospitality standards.