Concierge

The Concierge is first and foremost responsible for guest relations and satisfaction. He/She will assist guests with catering orders and event planning, and coordinate all aspects of orders with the correct department and department staff. He/She will maintain communication and good relationships with existing clients while continuously seeking out new clients.

Key Responsibilities:

• When a guest enters my area or department, my first and most important responsibility becomes to acknowledge, greet, and engage that guest

• Understanding and knowledge of all catering items from catering brochure in addition to platters not included in brochure such as items from seafood, bakery and sushi

• Knowledge of amounts to order in correlation with the number of guests in catered party

• Knowledge of how to pair foods that complement each other

• Responsible for placing orders with each corresponding department that has been ordered by guest; copies are kept of all catering orders placed to ensure consistency of order, price structure, pick up times, and special requests

• Follow through with all catering orders, pulling daily orders first thing in the morning and double checking with catering staff that all orders are on the board for the day

• Responsible along with the catering staff to go over each order to ensure that any special orders or requests are noted; he/she also ensures that each order is ready on time for guest pick up

• In addition to food orders, concierge will tie in all aspects of the store including Floral, Bakery, Wine and Dish, for the guest’s total party planning needs

• Establish outside sources for party set-up and serving staff to provide our guests with full service catering

• Coordinate with management planning and ordering for donation events; contact organization to discuss needs and plan event to stay within company’s budget; follow up with payment reimbursement to participating departments; keep track of the cost of all donation events to report to the Store Director

• Perform other duties as requested or required by upper management

Key Requirements:

• Must be 18 years of age or older

• Food, kitchen, or catering service background

• Culinary, Event Planning, or Hospitality degree a plus

• Available 7 days a week from 9am to 6pm to take and place orders for our guests

• Perform all other physical aspects of the job including bending, squatting, lifting, climbing, and walking

• Must be able to work at a fast, efficient and controlled manner

• Must maintain a current Food Safety Certification

• Ability to function as a team member and get along with others