We are seeking an exceptional Event Manager  to join our team.  Our Event ’ s Team  play   an integral role in the growth, continued  development   and success of the property. The Team ensures all events are correctly   set up to guarantee a memorable experience for all guests.

 
KEY RESPONSIBILITIES : 
 The Event Manager is responsible for assuring the success of all events, while maintaining a profitable operation, high quality products and service levels. This person is expected to share ideas to promote business; reduce employee turnover; maintain revenue and meet budgeted productivity while keeping quality consistently high. This also includes working and communicating closely with all partners and ensuring a successful and effective event resulting in a positive guest experience.

REQUIREMENTS :  

• Produce & execute flawless events to ensure the opportunity is generated for repeat business
• Manage all event operations including vendor logistics and internal key stakeholder coordination.
•  Maintain a thorough understanding of event procedures and the overall operating style
• Works with direct reports to review scheduled events and troubleshoot all challenges/conflicts ahead of each event.
• The Event Manager will serve as the face of the brand while on the floor and will need to answer all guests’ questions eloquently while managing the service.
• Manage a variety of event tasks to include event design/theme, timelines, event production, menu requests, implements logistics, vendor scheduling, dock utilization, décor company support and provides approvals on purchase orders, Special Event Orders, logo usage, event spend, etc.
• Follow all SOPs associated with each event.
• Supervises Venue Management and Event Staff to ensure proper execution of event with a high level of guest satisfaction
•  Attend site visits, pre-planning meetings, and appropriate venue meetings as necessary to support the guest event experience
•  Identify extensions/guest overage opportunities during events to create more revenue
• Relentless pursuit of health-code-approved work environments
• Stay current in design trends, entertainment, production, vendor products, and new industry technologies
• Provide an event summary to the full Sales, Planning & Operations Team at the close of each event.
• Maintain the cleanliness of each event space before & after each event.
• Review staffing levels to ensure that guest service and operational needs are met.
•  Generate final event checks, keep track of balances due, payroll discrepancies on account immediately following the end of each event.
• Review menu/service with managers and Event chef.
• Make personal contact with guests and assist them with any requests.
• Control and maintain all service equipment.
• Respond to guest complaints in a timely manner.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
•  Monitor quality of service within the event operations.
• Attend all required meetings and trainings.

QUALIFICATIONS:

• Minimum 3 years of experience in high volume event operations in 4–5-star hotel, catering environment and/or high-volume restaurant environment.
• Strong project management skills, analytical ability, creative and strategic thinking.
• Previous experience managing FO/BOH Staff.
• Must have the ability to connect with customers, manage multiple events & clients at a given time, be detailed oriented, understand and have a working knowledge of event management systems.
• Must be familiar with standard event set-ups, table configurations & basic AV.
• Must be able to add, subtract, multiple, or divide quickly, correctly.
• Ability to successfully perform in high stress, fast-paced environment. Must, always, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow colleagues.
• Must have strong attention to detail and quality of work.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Ensure safety, sanitation, and cleanliness of service areas.
• Previous supervisory responsibility preferred.
• Strong knowledge of service standards, and different service types (French, etc.).
• Knowledge of food and beverage preparation techniques, health department rules and regulations, liquor laws and regulations.