Careers

Job Description Event Coordinator Responsibilities includes but not limited to: • Understanding requirements for each event • Planning event with attention to financial and time constraints • Booking venues and schedule speakers • Provide assistance in the following areas as required, but not limited to: • Understand requirements for each event • Plan event with attention to financial and time constraints • Book venues and schedule speakers • Research vendors (catering, decorators, musicians etc.) and choose the best combination of quality and cost • Negotiate with vendors to achieve the most favorable terms • Manage event operations (preparing venue, invitations etc.) • Do final checks at the day of the event (e.g. tables, technology) to ensure everything meets standards • Oversee event happenings and act quickly to resolve problems • Evaluate event’s success and submit reports • Set up event registration forms in Cvent and Sabre profiles. Requirements and skills • Proven experience as event coordinator • A proven track record of organizing successful events • Proficient in MS Office • Excellent vendor management skills • Outstanding communication and negotiation ability • Well-organized with multi-tasking skills • Able to handle stress and remain calm • Problem-solving ability • Degree in hospitality management, public relations or relevant field is preferred • Experience with Cvent and Sabre is desirable, but not necessary (training will be provided)

Key responsibilities: • Marketing and selling conference and banqueting facilities • Scheduling reservations • Operating the facilities profitably • Planning well so each event runs smoothly • Checking all bills are paid on time • Managing your food and beverage team • Briefing staff and checking the room set-up before the event • Ensuring the room is turned around, ready for the next event

Responsible for proper special and club event and catering event set up.  Prepare assignments for staff assigned to each event. Includes assignments for each portion of the work shift; including set-up, reception, event break down and side work.  Conducts meeting with the staff at the start of each shift. Inspect uniforms, review assignments, and steps of service for each event.  Work closely with Event Coordinator and Executive Chef to plan and successfully execute all events.  Coordinates food service between kitchen and service staff.  Inspects all linens daily for proper appearance.  Maintains all silver and service ware items.  Resolves member/guest complaints within scope of authority; otherwise refers the matter to management.  Assures that all safety, accident and emergency policies and procedures are in place and consistently followed.  Assists in training, supervising and evaluating service staff.  Inspects dining room to ensure proper maintenance, cleanliness and safety.  Enforces established rules, regulations and policies of the Club.  Assures that all local and state laws for the service of alcohol are complied with and in accordance with BFCC policies.  Conducts after-event evaluations to improve the quality and efficiency of banquet and special event functions.  Manages area within budgetary guidelines in coordination with Clubhouse Manager.  Attends to member special requests and makes every effort to fulfill member desires, to provide a memorable world class dining experience. Secondary Job Functions  Provides layout and design recommendations to applicable managers.  Suggests dining room decorations for special themes.  Ensure front and back of the house are maintained in a clean and orderly fashion. Qualifications/Skills/Education  Minimum of two years experience as a supervisor in a high volume restaurant or banquet facility, fine dining experience preferred.  High school diploma or equivalent, prefer minimum Two year associate degree.  Knowledge of food and beverage preparation, service standards, guest relations and etiquette.  Ability to lead team to desired results and work well with people in a team environment.  Ability to work well around a large number of people and in a fast-paced environment.  Ability to work with limited supervision and with attention to detail.  Wine knowledge and menu implementation skills.  Good written and verbal communication skills.  Excellent hospitality skills.  The ability to communicate and understand the directions of managers and comply with those directions.  The ability to communicate in English, written and verbal, for the purpose of direct communication with members and coworkers.  Microsoft Office Suite and relevant POS knowledge and skills preferred. Working Conditions  Requires indoor and outdoor work.  Occasional exposure to extreme cold, heat and humidity.  Exposure to various chemicals, fumes, noise.  Must be able to lift, push and pull up to 20 lbs. on a regular basis.  Requires various activities such as constant standing, walking, frequent bending, reaching, kneeling and squatting.  Schedule varies according to the needs of the Club including extended hours, weekends and holidays. Performance Standards  Must comply with all rules and regulations as stated in the employee handbook.  Must be polite and courteous when dealing with all external and internal customers.  Must present a neat appearance and possess a pleasant personality.  Must be willing to work with co-workers as a team.

Responsibilities • The bartender's main role is to provide excellent customer service to our guests and be a team player • A bartender must be able to make measured cocktails according to The Greene Turtle's recipes • The bartender must produce all drinks on service bar • The steps of service must always be followed • Mix all ingredients to prepare cocktails and other drinks according to Greene Turtle recipes and specifications • Accurately pour wine, liquor, and beer following proper pour amounts • Check identification of any person looking to purchase alcohol • Produce beverages for both guests and tickets printed on service bar • Maintain a clean work area including the bar, bar top, cocktail area, beer coolers, liquor room, etc • Wash all glassware and bar utensils after each use • Serve all bar patrons with an upbeat attitude while following the steps of service • Properly and accurately ring each item made or requested in MICROS and perform proper cash handling techniques • Appears and acts in a professional manner • Serves responsibly and takes proper steps to deny service • Stocks and restocks bar as necessary • Performs all posted side work each shift, including but not limited to, daily, weekly, and monthly assigned cleaning duties • Must complete all training put forth by The Greene Turtle training department • This position will spend 100% of the time standing • Adhere to The Greene Turtle uniform policy at all times • Able to report to work as scheduled • This position requires total control over alcohol-related sales and incidents • Occasional environmental exposures to heat and cold

You play a major role in how our customers feel when they leave the event • You might be the first, last, and sometimes only associate a customer interacts with • The pace can be intense, especially in the evenings, weekends, and holiday seasons • There are times when you must juggle several tasks in a short amount of time while helping customers: scan items, explain a price, bag items properly, count cash back, and keep your area clean--you get the idea! • Smile, greet, and thank customers with a positive attitude • Stand for long periods of time while checking out customers quickly and accurately • Answer customer questions and help them with their needs • Be available to assist associates across the store as needed • Cart and Janitorial • Ensure customers have a great first and last impression • Gather carts from the parking lot • Operate equipment to move carts from the parking lot to inside the store • Clean restrooms, salesfloor, and parking lot as needed • Have a positive attitude in all weather conditions • For a complete list of duties and responsibilities, please see the actual job description

Job Description Event Coordinator Responsibilities includes but not limited to: • Understanding requirements for each event • Planning event with attention to financial and time constraints • Booking venues and schedule speakers • Provide assistance in the following areas as required, but not limited to: • Understand requirements for each event • Plan event with attention to financial and time constraints • Book venues and schedule speakers • Research vendors (catering, decorators, musicians etc.) and choose the best combination of quality and cost • Negotiate with vendors to achieve the most favorable terms • Manage event operations (preparing venue, invitations etc.) • Do final checks at the day of the event (e.g. tables, technology) to ensure everything meets standards • Oversee event happenings and act quickly to resolve problems • Evaluate event’s success and submit reports • Set up event registration forms in Cvent and Sabre profiles. Requirements and skills • Proven experience as event coordinator • A proven track record of organizing successful events • Proficient in MS Office • Excellent vendor management skills • Outstanding communication and negotiation ability • Well-organized with multi-tasking skills • Able to handle stress and remain calm • Problem-solving ability • Degree in hospitality management, public relations or relevant field is preferred • Experience with Cvent and Sabre is desirable, but not necessary (training will be provided)

Job Description Event Coordinator Responsibilities includes but not limited to: • Understanding requirements for each event • Planning event with attention to financial and time constraints • Booking venues and schedule speakers • Provide assistance in the following areas as required, but not limited to: • Understand requirements for each event • Plan event with attention to financial and time constraints • Book venues and schedule speakers • Research vendors (catering, decorators, musicians etc.) and choose the best combination of quality and cost • Negotiate with vendors to achieve the most favorable terms • Manage event operations (preparing venue, invitations etc.) • Do final checks at the day of the event (e.g. tables, technology) to ensure everything meets standards • Oversee event happenings and act quickly to resolve problems • Evaluate event’s success and submit reports • Set up event registration forms in Cvent and Sabre profiles. Requirements and skills • Proven experience as event coordinator • A proven track record of organizing successful events • Proficient in MS Office • Excellent vendor management skills • Outstanding communication and negotiation ability • Well-organized with multi-tasking skills • Able to handle stress and remain calm • Problem-solving ability • Degree in hospitality management, public relations or relevant field is preferred • Experience with Cvent and Sabre is desirable, but not necessary (training will be provided)

Responsibilities • To be successful in this role, you will need to have exceptional cooking skills • Prepares food properly • Orders food supplies • Directs food preparation and collaborates with executive chef • Assists with menu planning, inventory, and management of supplies • Keeps stations clean and complies with food safety standards • Offers suggestions and creative ideas that can improve upon the kitchen’s performance • Monitors and maintains kitchen equipment • Solves problems that arise and seizes control of issues in the kitchen • You will be responsible for preparing and cooking high-quality dishes in a timely and efficient manner, ensuring consistency in taste and presentation • The Sous Chef will assist the Head Chef in developing new menus, training and supervising kitchen staff, and maintaining kitchen equipment and supplies

Qualifications • You have a strong passion for culinary excellence, and you are exceptionally detailed • You’re resilient in stressful situations and always able to handle last minute requests • For more than 3 years, as a chef, you’ve been a key ingredient in the success of a full service, high-volume restaurant • You have advanced knowledge and understanding of financial aspects of business operations • You are caring, self-motivated and exhibit an aptitude for leading, coaching, and driving excellence

Responsibilities • Fill ice bins as needed • Assume duties of bartender and cocktail waitress during breaks • Replace bottles on Easy System, replacing juices and beer kegs • Empty garbage and clean up spills • Ensure the safety and security of guests and team members

Ensure Teams Sweep and mop hallways, stairs, and offices • Empty wastebaskets and dispose of the trash in the prescribed manner • Dust horizontal surfaces • Empty and wash ashtrays • Clean bathrooms • Wax and buff floors with prescribed buffers • Clean glass and windows • Wash walls and other vertical surfaces • Sweep and clear snow from outside steps and sidewalks • Polish kick panels, doorknobs, and other designated fixtures • Strip and wax floors • Vacuum rugs • Mix cleaning solutions • Maintain issued equipment • Notify the supervisor when supplies and equipment are needed to perform tasks •

Responsibilities • Prepare and cook menu items according to recipes and quality standards • Assist with menu planning and development • Ensure food is prepared and served in a timely manner • Follow proper food handling and safety procedures • Maintain cleanliness and organization of the kitchen area • Collaborate with other kitchen staff to ensure smooth operation • Assist with catering events as needed •

Responsibilities • Welcoming and seating diners comfortably in the dining room • Menu knowledge in order to successfully process food and beverage orders, while providing suggestions to guests • Delivering a memorable dining experience by resolving all guest issues promptly • Tidying; clearing of tables, and keeping the dining area neat and pleasant • Setting tables and rearranging the dining area to accommodate larger groups and prepare the restaurant for special events • Closing duties may include, but not limited to, ensuring dining is reset , assist team members to prepare the dining room for next day service

Responsibilities • Supervision of staff to include interviewing, training, performance management, disciplinary counseling and conducting performance evaluations • Responsible for scheduling to assure staffing levels consistent with budget and at the level to enhance the Maryland Live Casino guest gaming experience • Responsible for controlling, issuing and inventory of all equipment used in the restaurant, banquet room, room service, and bars • Responsible for overseeing the cleaning and storage of all wares used in food and beverage • Schedule cleaning of kitchen and banquet storage and organizing inventory • Ensure the safety and security of all employees and guest • Other duties as assigned

Stewards are responsible and accountable for the cleanliness of the kitchen area • They also perform other duties such as organizing and stocking store rooms and walk-ins, and help with the general needs of the club and department • Below is a list of daily cleaning standards; this list is to better help us work as team and set each shift up for success • All team members will be held accountable for the expectations listed below • The dishwashing machine water needs be changed every three hours; the machine will be rinsed out and cleaned prior to refiling the machine • Pot sink, Rinse sink and Sanitation sink water will be change every two hours; all three sinks will be scrubbed prior to refilling • Trash cans will be emptied mid-shift and prior to the end of each shift • All trash will be double bagged before taking downstairs • Floors will be swept and mopped prior to the end of each shift • Dish area will be clean of all dirty dishes and the dish machine will be empty and refilled with fresh water prior to the end of each shift • The exterior of the machine will be scrubbed at the end of each shift • Pots and pans area will be empty and all three sinks will be refilled with fresh soap and water prior to the end of each shift • Closing shift will leave the dish machine empty of dishes and water; machine will be left open to dry overnight • During your down time there are always projects to be done around the club; some examples include: organizing shelves, taking equipment such as sheet pans and hotel pans back to their floors, cleaning table bases and legs, etc