Overview

The Premium Suites Coordinator is responsible for overseeing the serving of guests in all premium and event spaces to include Luxury Suites and Ice Suites, as well as assisting in all Catering, Banquets, and Special Events areas at the other Sioux City venues. The Premium Suites Coordinator must be personable and able to work in an ever- changing fast-paced environment. The Premium Suites Coordinator will assist the Assistant General Manager of Hospitality with projects including training, inventory, cost controls, menu development, special events, and all other duties as assigned by the Assistant General Manager of Hospitality. The Premium Suites Coordinator must maintain excellent attendance and be available to work events as scheduled per business needs. 

This role pays an hourly rate of $18.00-$22.00 and is tips eligible

Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching

This position will remain open until December 5, 2025.

Responsibilities

• Responsible for coordinating communication with clients, creating and maintaining relationships with clients 
• Responsible for the input of pre-orders, create and update BEOS 
• Work with Food and Beverage Management to place food and supply orders 
• Work with Chef and Kitchen staff to create kitchen prep lists 
• Be the FOH point of contact for the Kitchen during event days 
• Responsible for overseeing the setup of food & beverage service areas within Premium spaces 
• Ensures all Premium spaces are set according to set timelines 
• Responsible for ensuring quality and hospitality throughout all Premium areas 
• Responsible for communication between counter parts of the department 
• Direct any other inquiries (not regarding food and beverage) to the correct entity and/or personnel 
• Monitor and maintain food quality 
• Assist management with monitoring department by maintaining policies and procedures, upholding safety and sanitation standards, and ensuring a positive atmosphere for team members and guests 
• Monitor and enforce safe alcohol policies and procedures 
• Monitor and maintain inventory control and product requisition 
• Have full knowledge of food and beverage menu items and accompaniments 
• Responsible for supervising the service of beverages to guests including alcoholic beverages. Must check guest’s ID to verify minimum age requirement for the purchase of alcoholic beverages. 
• Responsible for observing guests to respond to any additional requests 
• Supervises the set up of Premium/Event functions including linens, dishware, glassware and silverware. 
• Maintains sanitation, health and safety standards in work areas. 
• Must show demonstrated ability to meet the company standard for excellent attendance. 
• Assures that the location equipment is operable and clean prior to start of event. 
• Responsible for recognizing guests that are visibly intoxicated and taking action to cut off alcohol to such individuals 
• Enforces all Oak View Group policies and procedures. 
• Practices excellent Human Resources skills regarding employee relations, corrective action, coaching and counseling employees and completes all necessary HR related paperwork. 
• Assists Management team with projects including training, inventory and special events. 
• All other duties as assigned by the managers and supervisors. 

Qualifications

• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. 
• Ability to speak, read and write in English. 
• Ability to work well in a team-oriented, fast-paced, event-driven environment. 
• Possess valid food handling certificate or alcohol service permit if required by state or federal regulations. 
• Ability to handle cash accurately and responsibly. 
• Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory. 
• At Least 1-2 years’ experience working in a supervisory capacity in a fast-paced restaurant or catering environment or applicable Education