Dining Coordinator

Location

Colorado Springs, CO | United States

Job description

Position Purpose & Summary

The Dining Coordinator is responsible for assisting guests with the planning process for their visit by promoting all offerings. The individual in this position answers guest inquiries regarding various resort amenities, maintains knowledge of resort offerings and hours of operation, and coordinates guest activities with other departments to ensure an optimal experience. The dining coordinator will also serve as a lead position for the food running team, with the oversight of amenities, room service orders, side-work, and training of new runners.

Essential Functions:

• Answering incoming phone calls and assisting guests with any inquiries regarding resort offerings.
• Maintaining current knowledge of all resort offerings and hours of operation.
• Following phone conversation flow guidelines.
• Tag all reservations appropriately as member, hotel guest, or public guest.
• Required to look at all upcoming reservations for any special notes or needs, including large parties where tables will need to be combined.
• Ascertains the member/guests' dining needs.

• Monitors restaurant activity to determine seating and dining flow.

• Answer the telephone with appropriate greeting capturing all information accurately, including food orders when necessary.
• Responds to guest inquiries and requests in a timely, friendly, and efficient manner.
• Helps coordinate special holiday/ and event bookings for members and guests.
• Maintain a clean and orderly area.
• Reviews the menu and becomes thoroughly familiar with all items and means of preparation being offered that day, including the ingredients, preparation, sauces, and garnishes as well as the wine list, what wines compliment which food items, and why.
• Checks with the Lead Line Cook, Supervisor or Chef for any special instructions prior to the beginning of each shift. Ensures the line is properly set up and cleaned.
• Overseeing successful delivery of all room service orders and amenities, ensuring high quality and accuracy.
• Overseeing the successful delivery of food to restaurants, making sure food runners are following steps of service.
• Ensuring all IRD/reservation team side work is completed properly being sure to check each individual team member out.
• Assisting with the facilitation of breaks for IRD and hostess team as needed.
• Always maintains a constant focus on professionalism and customer service.
• Always maintain a professional appearance with a crisp, clean uniform as outlined in property guidelines.
• Establish cross-departmental channels of communication among teammates that are consistent and complete.

Additional Duties and Responsibilities:

• Greet every guest, member, villa owner, and team member with "I Am Proud" standards and set a positive tone for every other team member.
• Provide extraordinary service that is "Enriching by Nature"
• Embrace, embody, demonstrate, and encourage wellness and the STRATA virtues through interactions, performance, and dedication.
• Uphold the Garden of the Gods Resort and Club's brand, culture, vision, mission, and purpose.
• Be empowered to make things go right if they go wrong.
• Address feedback by utilizing the LEARN model.
• Demonstrate a professional appearance and be attentive to what matters.
• Comply with company policies and procedures.
• Ability to work any assigned shift / work.
• Respond to any reasonable task as assigned by the F & B Managers, F & B Director, VP F & B , the President and CEO or the Sr VP of Operations.

Marginal Functions:

• Perform other duties as assigned.
• Interface positively with other departments, offering assistance when needed.
• Displays care in use of equipment and maintains an organized and professional work environment.

Position Requirements:

Minimum Knowledge & Skills:

• Knowledge of F & B operations, appropriate table settings and service ware, and proper wine and beverage service.
• Knowledge of all applicable federal, state, and local health and safety procedures.
• Previous customer experience required.
• Candidate must have the ability to multi-task.
• Candidate must have the ability to work varying shifts, including evenings, weekends, and holidays.
• Candidate must have the ability to speak English fluently.
• Ability to write routine reports and correspondence.
• Ability to communicate effectively before groups of customers or team members.
• Microsoft Office (Word, Excel, Outlook), Point of Sale (POS).

Formal Education and Job-Related Experience:

• High school diploma
• Minimum two (2) years' experience in Food and Beverage, preferably with a club / resort background at a Four or Five-Star hotel or restaurant

License, Registration, and/or Certification Required:

• None Required

External and Internal Personal Contact

Communications:

• Dail y - Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form

• Attend and conduct pre-shifts

• Weekly - Attend weekly staff meeting, F & B division meetings, conference review meetings, pre-conference meetings or as it is required
• Occasionally - Participate in one-on-one coaching sessions

Teamwork and Collaboration: This position requires continuous teamwork as well as internal and cross-departmental communication

Additional Licenses and/or Certifications Required

Position Analysis/Specifications

Environmental Factors

Environmental factors may include indoor setting with overhead lighting and comfortable ventilation. May occasionally be called upon to work in all areas of the property, both inside and outside, possibly in inclement weather.

Job tags

Salary

$15 per hour