About The First National Center – Oklahoma City

A historic icon reimagined, The First National Center is the crown jewel of downtown Oklahoma City. Originally built in 1931, this breathtaking Art Deco masterpiece has been meticulously restored, blending its rich past with modern luxury to create an unparalleled destination.

Spanning over 1.1 million square feet, The First National Center features The National, Autograph Collection Hotel, with 146 elegantly appointed guest rooms, and The First Residences, offering 193 luxury apartments with state-of-the-art amenities. The property is also home to exceptional dining, including Stock & Bond, an upscale steakhouse; Tellers, an Italian-inspired restaurant in the historic bank lobby; The Great Hall bar; The Library of Distilled Spirits; and The Vault, a speakeasy-style bar inside the original bank vault.

Beyond hospitality, the center includes luxury retail spaces and premier event venues, with The National Ballroom accommodating up to 400 guests and additional private meeting spaces blending historic grandeur with modern sophistication.

At its core, The First National Center is dedicated to exceptional service, world-class hospitality, and a one-of-a-kind guest experience. More than just a landmark, it’s a community, a destination, and a place where history meets modern-day excellence.

DEPARTMENT: Sales Department 

REPORTS TO: Director of Sales & Catering

STATUS: Hourly / Non-Exempt

JOB SUMMARY

As the Private Dining Coordinator, you will drive our private dining program by booking, selling, and executing exceptional events across our Food & Beverage outlets. This high-touch role requires building strong relationships with high-profile clients while working closely with the sales team and outlet managers to create seamless, personalized experiences. From initial inquiry to final execution, you’ll ensure every event meets the highest standards, maximizing revenue opportunities and positioning our venues as top destinations for private gatherings, corporate functions, and social celebrations.

JOB DUTIES

• Always provide the highest quality of service to the customer. Quick and timely responses to all calls, emails and leads (no later than 24 hours).
• Solicit and secure business for the restaurants through a proactive, focused sales approach using all available technology to identify comp set accounts, new customers in the market while continuing to saturate existing accounts.
• Develop strong, professional long-term business relationships. Attend networking events, become a member of civic organization and/or industry associations.
• Create restaurant event orders (REOs) with all set up, and food and beverage requirements needed for group.
• Ensure all REOs are signed by the client and distributed to the Restaurant and Culinary team in accordance with the guidelines set forth by the hotel.
• Ensure correct billing information is obtained and followed along with any deposit schedules that may be necessary.
• Maintain accurate information and revenues in TripleSeat at all times to ensure accurate forecasting.
• Create and maintain neatly organized files with all required and appropriate information.
• Work closely with restaurant teams on operations and event execution.
• Be on site to greet all groups upon arrival.
• Follow up with clients after function by phone to ensure customer satisfaction, thank them for the business and to address any possible challenges.
• Follow-up with various departments to ensure any necessary feedback is communicated.
• Follow through on billing to ensure all monies are collected.
• Assist other sales/catering managers with site inspections as required.
• Participate in all property specific customer functions.
• Proactively source new business and perform outside sales blitzes. 
• Wear professional attire and always represent hotel to the best of your ability.
• Maintain a positive, cooperative work environment between staff and management in accordance with company values.
• Adheres to all standards, policies, and procedures.

EDUCATION AND EXPERIENCE

• High school diploma or GED required 
• 1-2 years of experience in upscale/fine dining and private catering sales. 

OR

• 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; at least 1 year of experience in the event management or related professional area required.

PHYSICAL REQUIREMENTS  

• Ability for long periods of time without sitting; walks fast paced during shifts; bends, reaches and stoops.
• Lift/carry 10 lbs. or less constantly; lift/carry 11-20 lbs. frequently; lift/carry 21-50 lbs. occasionally; lift/carry 51-100 lbs. rarely.