Event Operations Manager

General Purpose

The Event Operations Manager coordinates the overall execution of all scheduled events in the hotel’s event spaces, both contracted and internal events. Working closely with the Client Services Manager & Culinary Teams, the Event Operations Manager leads the Banquets & Catering team in fulfilling and exceeding the clients’ vision while delivering high quality service and outstanding event experiences.

Specific Responsibilities

• Hands-on management of events to ensure success, including but not limited to: setting up tables, running food, making drinks, running AV equipment, etc.
• Upholds & Improves 21c Service Standards
• Maintains and implements efficient set up & tear down details and processes.
• Lead & Manage Event Captains, Event Servers & Bartenders- Develop Event Captains knowledge, skills and capabilities
• Lead event teams by maintaining 21c service standards, modeling and empowering positive guest relations and reinforcing a culture of continuous improvement.
• Makes sure Event Team hours/over-time are monitored
• Works with the on-site contact and assist with any requests in a professional and courteous manner
• Overall Knowledge of product/services, ability to articulate to on-site clients and guests.
• Attends & Assists with Site Visits and Menu Tastings as required.
• Organizes return of any rental equipment.
• Develops strong communication with Culinary Team and Food & Beverage Team.
• Other duties as assigned by your supervisor or manager.

Team Management

• Counsels interviews, hires Event team, implements training, evaluates team on regular basis
• Tracks team calendar & write weekly schedule for Event team
• Manages event labor cost and looks for optimization opportunities in operations
• All HR (People + Culture) processes followed for team including:- Personnel Action Forms up to date on all teammates
• Reviews Event team time clock activity for accuracy & Approve Payroll Weekly
• Completes Service Charge Distribution Sheet & Submit to Finance & Payroll
• Reviews Cycle maintained for all Event Teammates (30-Day & 90-Day for new hires, mid-year and annual reviews for all)
• Develops and leads quarterly Event team trainings

Administrative & Financial

• Upkeep of all event signage, menus, food labels, etc.
• Utilizes and maintains all event documentation (i.e. set-up sheets, floorplans, bar req sheets, etc)
• Maintains event POS buttons & equipment (i.e. handheld terminals)
• Rings in Events along with Event Captains and ensures all events are reported and accounted for correctly.
• Inventory B&C supplies and place orders for upcoming week of B&C events (linens, a/v, soda, etc.)
• Determines when additional rental equipment is required and orders with oversight from Director of Food & Beverage.
• Controls expenses to budget/forecast and reconciles correctly according to accounting procedures
• Reviews General Ledger and reconciles with Checkbook
• Attends & Actively Participates in Weekly BEO Meeting

Communication

• Maintains a good working relationship with guests, groups, as well as leaders and teammates from other departments.
• Demonstrates clear, concise written and verbal communication skills with team.
• Adheres to deadlines for both clients and internal departments.
• Maintains lines of communication between B&C and restaurant.
• Expert & Cheerleader for all things 21c. Can easily talk with guests about hotel, restaurant, museum and events.