Coordinator, Catering & Events

Trilogy at The Vineyards: Club Los Meganos Set within the spectacular Trilogy community, Club Los Meganos combines striking architecture and interior design with magnificent mountain views and innovative programming. The Club features a full-service Sawa Spa, dining at Abby’s Gourmet Studio, Fitness and Sports Courts and weddings in our surrounding vineyard. Employment Status: Full Time Pay: $27 per hour Location: The East Bay area of Brentwood, California Benefits New hourly full‑time team members working 30 hours or more per week will be eligible for the Company medical, dental and life insurance plans the first of the month following 60 days of full‑time employment. Full‑time team members may accrue Paid Time Off (“PTO”) at a rate of 120 hours per year and are eligible for 7 paid holidays annually. Part‑time team members may accrue Paid Sick Leave in accordance with state guidelines. All team members 21 years and older are eligible to participate in the J.F. Shea Co., Inc. 401(k) plan after completion of 30 days of service. Position Overview The Coordinator, Catering & Events is responsible and accountable for the proactive leadership, direction, execution and support of all phases of event coordination and the guest experience. Key Responsibilities Maintain organization of details for booked catering events. Provide full coordination for the host on the day of the event. Provide support to the Catering Sales Manager. Assist in the initial stages of inquiries regarding events. Arrange meetings with clients to establish the initial relationship and organize event details. Organize and maintain accurate, detailed, and orderly files of previous and upcoming events. Direct and organize the team members involved in event execution. Assist Food and Beverage team. Ensure all event sheets are updated regularly and posted or forwarded to appropriate managers. Provide full day coordination of ceremonies, weddings, and other public events, including greeting hosts upon arrival. Other duties and responsibilities may be assigned. Personal Attributes Highly customer oriented and responsive with high need for closure. Can work under pressure and balance multiple priorities and assignments. Strong team‑building skills including the ability to lead, cooperate, and motivate. Role model and able to live our BlueStar core values: Honesty and Integrity Respect for the Individual Teamwork Competitive Spirit Minimum Requirements / Qualifications / Skills High‑School degree preferred. Three to five years’ related experience and/or training; or equivalent combination of education and experience. Supervising a team of managers or another supervisory role required. Current Food Handlers Card and TIPS® Certification (Training for Intervention Procedures). Computer literate with working knowledge of Microsoft Office, including Excel. Knowledge of restaurant database software a plus. Knowledgeable about county regulations. Ability to understand and implement BSRG dining standards. Ability to read, analyze, and interpret periodicals specific to the food service industry. Ability to write reports, business correspondence, and procedure manuals. Excellent written and verbal communication skills, with an ability to respond to the needs and requests of staff members and guests. Consistency in achieving high work standards; attention to detail, accuracy, and timeliness. Demonstrates initiative and makes independent decisions, based on sound judgment. Capable of paying attention to multiple details and working comfortably in a fast‑paced environment where continuous improvement is expected. Requires a flexible schedule to include evenings and weekends, and may require minimal travel. Valid driver’s license is required. Work Environment This position operates in a professional indoor office environment, as well as other areas throughout the facility including the kitchen and outdoors. Standard office equipment such as computers, phones, copy and fax machines are regularly used. Kitchen equipment such as ovens, stoves, dishwashers, slicers, coffee machines, steamers, mixers and chef’s knives are present. While in the kitchen, employees may be exposed to heat, steam, or fire. Employees may also work on a patio or for an outdoor event, with exposure to outdoor weather conditions and occasionally native wildlife. The noise level can be loud. Outdoor events may require walking on variable terrain while carrying items and navigating typical event obstacles, including group settings, table set‑ups, decorations, plants, and natural landscape. Physical Demands While performing the duties of this job, the employee is regularly required to see, speak, and hear, taste and smell, sit, stand, and walk for long periods of time, bend, kneel, use hands to fingers, handle or feel, and reach with hands and arms. Frequent hand washing is required. The employee must be able to occasionally lift or move up to 20 pounds. The position requires manual dexterity and moving in a fast‑paced environment. BLUESTAR RESORT & GOLF IS AN EQUAL OPPORTUNITY EMPLOYER #J-18808-Ljbffr BlueStar Resort & Golf