Kindly be informed that from the 1st Jan 2019 until April 2019, We will carry out improvement works to our lobby and guest reception getting them ready for fresh new look and feel at The Opposite House in 2019.
Reservation assistance +86 10 6417 6688

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Restaurants & Bar Team

Event Coordinator

Responsibilities / Job Descriptions
  • Support implementation of revenue generating ideas and initiatives (including promotions and products Ie special events in any outlets.)
  • Liaise with the Sales department to ensure that there is effective communication at all times
  • Leads pre event and post event meetings for assigned groups
  • Facilitate various meetings as necessary (event order meeting, block review etc.)
  • Coordinates and communicates verbally and in writing with guest ( internal and external regarding event details)
  • Liaise with Relevant Chef de Cuisine & Manager to ensure prompt feedback on food quality and quantity and guest feedback
  • Work closely with Accounts to ensure billing and collection is accurate and properly documented.
  • Ensure all telephone/ verbal interactions between your team, guests, and potential guests, members of the public or business partners are handled in a warm, friendly, clear and concise manner in English or Chinese.
  • To promote good business relations between the bar and wine team and all other departments in the hotel, to lead a team of well-trained and motivated staff
  • Attend communications meeting with staff through a daily briefing on each shift to exchange feedback with staff.
  • Solicit feedback from guests/customers.
  • To consistently anticipate and exceed customers expectations and needs
  • To be an agent of change whilst consistently looking for ways to improve service and create unique dining experience for our guests
  • To deal with problems in a professional and courteous manner with the smile
  • To ensure that any accidents to staff, guests or visitors are reported in accordance with correct procedures
  • To make sure that all staff is informed of what duties they need to perform, and are appropriately trained and briefed to complete those duties.
  • To make sure that rules and guidelines of the company are adhered to.
  • To maintain high standards of Housekeeping in the venue
  • Ensure all staff uniforms are clean and the entire brigade is well groomed according to company standards.
  • Generally being alert for opportunities to improve the profitability of the department i.e. through controlling wastage and being responsible for the economy of all utilities and resources
  • To work with the Restaurant Manager and service teams for a seamlessly organized and exited guest experience

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