What are the responsibilities and job description for the Events Operations Manager position at The Kitchen Table at JBBDCo?
Job Description:
As an Events Manager your duties are as listed below:
- Act as the liaison between the client, event manager, chefs, servers, and attendants
- Lead site tours of the space and send all detailed notes to the event manager
- Oversee the setup and breakdown of all events
- Support, manage, and supervise banquet staff
- Read event orders and execute each aspect with attention to detail
- Order rental equipment and create floorplans based on the needs of each event
- Attend weekly BEO meetings and execute all details discussed
- Take deposits, close out events in Tripleseat and ensure all payments have been finalized
Qualifications:
Required:
- Must be at least 18 years of age.
- Dynamic, enthusiastic, creative leader who thrives under pressure and is able to perform multiple functions and troubleshoots when needed.
- Must have proven selling, negotiating, prospecting and presentation skills. Highly developed customer service skills with strong attention to detail.
- Ability to maintain financials for business booked and forecasted.
- Thorough knowledge of food and beverage products, proper preparation and presentation of foods and beverage items.
- Proficient computer skills.
- Requires coordinating skills to the extent of determining time, place, and sequence of operations to take place.
- Must be able to work 50-55 hours a week.
- Must be able to work a flexible schedule including early mornings, late nights, weekends and holidays.
- Must have extensive knowledge of Food and Beverage etiquette, guest relations and service standards.
- Two years’ experience in Banquet/Event Management.
- Previous management of private events, high volume restaurants, and fine dining establishment experience required.
- Must be able to read BEOs as well as execute every detail on the orders
- Maintains professional standards of dress and grooming which reflect a professional image.
Preferred:
- Bachelor’s Degree preferred; however, any combination of education and training within luxury hotel Catering, Sales and Convention Services commensurate with this position description will also be considered. Knowledge of Allseated and Tripleseat, a plus.
PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:
Must be able to maneuver to all areas of the restaurant. Must be able to meet the physical demands of the position (standing/walking up to 12 hours, ability to lift up to 50 lbs). Must have a manual dexterity and coordination to operate restaurant and office equipment and machines. Must be able to work at a fast pace and in stressful situations. Must be able to respond to visual and aural cues.
