At The Greystone Inn, we believe in the power of a great team. When you visit our beautiful property that offers sweeping views of the North Carolina mountains and Lake Toxaway, you will find our dedicated, fun, and supportive employees creating incredible experiences for visitors from all over the world.

We believe that employees are our most important resource and our success depends upon delivering an exceptional experience to every customer, every time. If you deeply believe in this too, keep reading!

This position is responsible for the managing and solicitation of food and beverage catered events for The Greystone. Coordinate arrangements, details and menus for client functions and maintain budgeted revenues through solicitation of business while controlling expenditures. This position is responsible for the day-to-day operations of the catering department. He/She must ensure product quality, guest satisfaction, community relationships and profitability.

KEY RELATIONSHIPS:

Internal: Staff in Kitchen, Restaurant, Front Desk area, Housekeeping, Engineering, GM and AGM and Security.

External: Hotel guests/visitors, Restaurant patrons, and any/all people coming into the hotel, vendors, contractors.

QUALIFICATIONS:

High school graduate or equivalent.

Compute basic mathematical calculations (add, subtract, multiply, and divide numbers)

Fluency in English both verbal and non-verbal.

Provide legible communication and directions.

Ability to:

• Perform job functions with attention to detail, speed and accuracy.
• Prioritize and organize
• Clear thinker, remain calm and resolve problems using good judgment.
• Follow directions thoroughly
• Understand guest’s service needs
• Work cohesively with co-workers as part of a team.
• Work with minimal supervision
• Maintain confidentiality of guest information and pertinent hotel data.
• Multitasking, prioritizing, using good judgment
• Ability to input and access information in the property management system/computers/point of sales system.

ESSENTIAL JOB FUNCTIONS:

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain complete knowledge of:
• Daily scheduled functions, times, locations, amount of people and specified requirements.
• Location of all hotel function space, and food truck capabilities.
• All styles of meetings and banquet room settings and capacities
• Detailed menu selections, major ingredients, appearance, texture, quality standards, and method or presentation.

• Coordinate the booking of food and beverage events by managing outside solicitation and incoming inquiries.
• Execute and develop contracts, proposals, customized menus, to meet client needs and financial goals.
• Coordinate and execute with all staff to insure proper execution of catered functions.
• Conduct facility tours and “tasting” for clients as necessary to secure business.
• Greet clients prior to onset of function as needed.
• Attend pre-con and post-con meetings as needed.
• Conduct weekly or bi-weekly BEO meetings to review and have a thorough understanding of all BEOs.
• Ensure the food and beverage department receives all guarantee numbers and any changes on all events.
• Inspect the scheduled function areas for cleanliness, set up, in compliance with scheduled times and departmental procedures.
• Review all posted catering charges
• Secure and monitor pertinent information requirements related to catered events and maintain strict timelines for information exchange between the clients, culinary department, and operations.
• Interact with various communities and businesses, build relationships and promote all aspects of The Greystone Inn Catering
• Maintain daily communication with the General Manager in regards to potential new business, lost business, customer and operational issues, discounted events, specialized room sets, etc.
• Knowledge of all function capabilities of the PMS system
• Set up work station with necessary supplies.
• Answer department telephone within 4 rings, using correct greeting and telephone etiquette.
• Work with and assist the general manager on weekly, monthly, quarterly, and annual goals.
• Work with and assist the general manager in the booking, promotion, and solicitation of business in the hotel.