Director of Events

The First Batch wineries create magic for our guests everyday, whether that’s bringing a dream wedding to life, creating a new delicious food dish from our wine, or letting people discover a new passion on one of our winery tours. We do this while maintaining an approachable, warm, inclusive, down-to-earth attitude that reflects our passion to bring traditional winemaking into urban centers so people don’t feel they have to travel to experience the magic of winemaking.

We are searching for team members who are committed to working as hospitality professionals. People who deeply care about creating a friendly, warm experience for our guests. People who live and breathe passion for food, wine and events. People that love to learn, share, and tell others about their stories and adventures.

Position Summary

First Batch Hospitality is seeking an experienced and dynamic Director of Events to lead our event operations. They will have full responsibility for the oversight and operational performance for our location in Chicago, IL. This includes ensuring maximum guest satisfaction through planning, organizing, directing and controlling the administration and management of the salaried and hourly staff. The goal of this role is to guide and develop managers and team members to be their best while delivering excellent customer service to clients, and ensure core operations are meeting/exceeding the Company’s high standards. This position will report to the Director of Event Operations.

Core Responsibilities

Event Management and Logistics

• Create and implement event execution procedures to meet Company vision and standards
• Manage labor costs and meet labor budget targets
• Develop strong communication and line reporting procedures to guide service implementation, making improvements or changes where required
• Implement safe working practices
• Coordinate with Facilities Manager (or similar position) to ensure cleanliness, setup and breakdown of the space for events
• Work with Director of Sales to ensure event/client expectations are executed appropriately
• Ensure compliance with all company policies and procedures, including but not limited to: time & attendance, dress code, cell phones, and standards of service

Team Support

• Develop and implement training programs for event staff to include, but not limited to, mastering food and wine knowledge, alcohol service and awareness training, proper steps of service, and customer service skills
• Recruit, manage, and terminate event staff in accordance with company policy and procedures.
• Coach and counsel Event Management Team in development and training of event staff and teamwork through real-time feedback and regular performance reviews
• Provide accountability and corrective action plans to managers and team members when necessary
• Lead weekly BEO Meeting and the distribution of all content for meeting: BEOs, floorplans, and any other required documents

Client Communication and Engagement

• Manage client relationships and respond quickly and efficiently to client questions and concerns. Anticipate potential client questions, issues and conflicts and proactively troubleshoot. Provide prompt problem resolution.
• Interface with back of house staff to ensure proper delivery and coordination of food service that meets client’s expectations and First Batch standards
• Act as main point of contact for assigned event clients immediately following booking, throughout planning process, and during the event
• Create & maintain relationships with outside vendors. Maintain and update vendor protocols as needed

Role Requirements

• 5 years experience in event planning, execution, and management in the hospitality industry. Wedding experience is a must.
• Proven leadership experience with a track record of managing high-profile events and leading teams
• Experience collaborating with culinary and sales leadership
• Skilled in anticipating client needs, proactively addressing challenges, and managing guest recovery.
• Ability to secure TIPs/Bassett Certified, ServSafe Food Handler Certification and/or City of Chicago Food Manager Certification
• Must have a flexible schedule with the ability to work weekends, nights and holidays
• Proficient in Microsoft Word, Excel, project management software, i.e., Canva, Tripleseat and G-suite
• Knowledge of and appreciation of wine strongly preferred

Compensation

• $90,000-110,000 annually

Benefits and Perks

• Medical, Dental, Vision Insurance
• Employer covered deductible plan
• 20 Days of Paid Time Off
• 7 days of Sick & Safe Leave
• 3 Floating Holidays
• Food and Wine Discounts at District, Brooklyn, and Chicago Winery

Physical Requirements

• Able to independently lift up to 25lbs for an extended period of time
• Must be able to walk and/or stand for 8-10 hours per day
• Hand-eye coordination
• Reaching, bending twisting, stooping
• Pushing and Pulling
• Lifting overhead
• Must be able to climb stairs in venue that have multiple level

The above requirements are intended to describe the general nature and level of work being performed by individuals assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required of personnel so classified. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

First Batch Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.