Job Description

The Event Manager develops, oversees, and coordinates the planning and organizations of events for assigned clients after the event coordination meeting. They are also the main point of contact for the client for the day of the event. During an event, they provide the leadership necessary to achieve stated objectives in overall execution, FOH employee management, client satisfaction, food service, quality, and venue cleanliness. Additionally, the Event Manager is responsible for facilitating the cooperation and coordination of the Venue Management Team.

The Event Manager works in conjunction with the culinary, operations and event coordination teams, as well as outside vendors, to ensure successful follow through on event requests. Other responsibilities include, comprehensive paperwork and effective communication. Each team member is expected to assist when and where necessary to ensure flawless execution. The Event Manager will be expected to perform other duties as assigned to meet business needs.

Essential Duties and Responsibilities:

• Thoroughly collects all pertinent client information and communicates with appropriate departments.
• Remains active in communication with client to ensure planning timeline is adhered to and all questions are thoroughly answered.
• Educates and guides client in decisions that will benefit both their event and SCC.
• Ensures any and all items discussed during event coordinating, and after, meeting are accurately and thoroughly recorded and communicated to all necessary departments.
• Conducts post-document discussions with client; makes changes to specification sheet as necessary.
• Directs set up and breakdown of assigned events including, but not limited to cleanliness of overall venue, proper storage and organization of items, reporting/recording lost/found items.
• Oversees set up and execution of food service and courses; provides necessary feedback to appropriate individuals (i.e. Chef, Operations) to ensure standards are maintained.
• Adheres to all job relevant manuals, checklists, and standard operating procedures.

• Makes effective and timely decisions, especially in high priority and stressful situations.
• Incorporates others in decision making processes, using discretion of when and to whom information is disclosed.
• Defines, anticipates, and prevents problems; overcomes obstacles and generates alternative solutions.

• Answers questions concerning event details such as food and beverage items, linens, and floor plan layouts, as well as connecting with vendors to communicate restrictions and accommodations as soon as possible.

• Ensure client receives open and clear communication on any and all items pertaining to their event in order to guarantee client satisfaction.
• Ensures clients and guests feel welcome and are given responsive, friendly and courteous service at all times.
• Assists in training and development of event personnel (i.e. bussers, servers, maître d’, etc.)
• Follows up with Event Coordinator to ensure all information is understood.
• Establishes and maintains effective relations with both co-workers and managers.
• Maintains effective transition of client and information from Event Coordination meeting, and after, to all other pertinent departments.
• Balances teamwork and individual responsibilities.
• Gives and welcomes constructive feedback.
• Able and willing to fill in as needed, with or without request.
• Uses objectives, schedules, policies, and procedures to obtain desired levels of productivity.
• Works with management to coordinate training as needed to meet business needs.

Desired Skills & Qualifications:

• 4 year degree or equivalent experience
• Minimum of 2 years management/supervisory experience
• Extensive food, beverage and service knowledge in a high quality environment
• Experience organizing and leading a diverse team of employees
• Experience in a hotel or catering organization is a plus
• Ability to creatively find solutions to problems in a high pressure environment

• A positive approach to managing people, with the focus on respect and integrity

**Must have a flexible schedule and be able to work nights, weekends and holidays

Source: Hospitality Online