Event Manager

We believe guests choose Chef John Fraser Restaurants because we are focused on providing authentic hospitality & meaningful experiences. North Fork Table & Inn is a place where farm to table freshness & sustainability come together to create an impressive property in the heart of Long Island’s Wine Country.

The Event Manager is responsible for assuring the success of all events, while maintaining a profitable operation. Our prospective candidate is expected to share ideas to promote business; reduce employee turnover; increase revenue and meet budgeted productivity while keeping the quality of items consistently high. This includes working and communicating closely with all JFR & North Fork Table departments to ensure a successful event resulting in a positive guest experience.

• Oversee the execution of all events for the North Fork Table & Inn
• Assist with Reservation’s for the property by phone email requests
• Run & Execute events under the direction of The Director of Event Operations & General Manager
• Maintain the department’s event calendar and daily event schedule for all departments
• Produce & execute flawless events to ensure the opportunity is generated for repeat business
• Manage all event operations including vendor logistics and internal key stakeholder
• Expected to run events 20 evenings per Nights & weekends required
• Maintain a thorough understanding of event procedures and the overall operating style of JFR
• 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 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.
• 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
• Provide an event summary to the full Sales, Planning & Operations Team at the close of each
• 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
• Oversee all aspects of the restaurant’s daily event operation
• Assist with Marketing & Admin duties as requested by

• Minimum 3-5 years of experience in high volume event operations in 4-5 star Restaurant, Hotel, Catering environment.
• Must be attentive, friendly, helpful, and courteous to all guests, managers, and fellow colleagues.
• Must know Open Table, Tripleseat & Toast
• Strong project management skills, analytical ability, creative and strategic
• Previous experience managing FOH/BOH employees a plus.
• Must have the ability to connect with customers, manage multiple events & clients at a given
• Must be detailed oriented, understand and have a working knowledge of event management processes & systems.
• Strong knowledge of service standards, and different service types (French ).
• Knowledge of food and beverage preparation techniques, health department rules and regulations, liquor laws and regulations.

Salary : $70,000 - $75,000