Reports To: Food & Beverage DirectorSupervises: Event staff of approximately 20 peopleGeneral Purpose: The Event Manager coordinates the overall planning and execution of events that are scheduled in the hotel's event spaces. Working with the Event Sales Manager and Executive Chef, the Event Manager guides clients in planning all aspects of their events, from menu to decor, and guides the Banquets & Catering team in fulfilling and exceeding the client's vision and expectations.Specific Responsibilities:Ensures successful events, exceeding client needs and company profitability guidelines.Plans and executes all 21c/in-house eventsAssists Event Sales Manager with incoming customer inquiries and develop relationships with new customers, includingmenu selectionaudio visual needstable set upspecial requestsupdating of BEOs through DelphiCoordinates with Event Sales Manager & Executive Chef to ensure profitable bookings.Evaluates each piece of catering business with Event Sales Manager to ensure business can be properly serviced.Creates innovative set-ups, menus, and functions for groups.Develops strong communication with Executive Chef and Food & Beverage staff team.Develops a preferred vendors list and maintains vendor relationships.Assists with PR/marketing efforts for new business and 21c/restaurant sponsored eventsOverall Knowledge of product/servicesAnswers questions from clients confidentlySells items and services that we offer and are able to execute successfullyGenerates creative and innovative menus while working closely with our Chef.Event managementMaintains and implements efficient set up & tear down details and processesHands-on management of eventsInteracts with the on-site contact and assist with any requests in a professional and courteous mannerMonitors server hours/over-timeOrganizes return of any rentalsDirects Supervisor of Event Captains and B&C teamCommunicationMaintains a good working relationship with guests, groups, and personnel 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.Primary communicator to host stand and Open Table for PDR eventsProvide information about associated hotel and F&B services to guests.Financial/HRFollows accounting and HR processes in regard to revenue reporting and staff relationsCOGS checkbook reconciliationPersonnel Action Forms up to date on all teammatesTracks staff calendarConducts interviews, hires B&C staff, implements training, evaluates staff on regular basisAdministrativeUpdate Delphi regarding events, menus, etc.Upkeep of all signage, menus, food labels, etc.Inform 21c Management Team of daily events and specific needs for eventsUpdate Event needs in DaylightUpdate posted BEOs restaurant BOH teamProvide clients with quick and informative responses to all event inquiriesLead weekly BEO meetingsDistribute finalized BEOs each Thursday to restaurant BOH and Host standInventory B&C supplies and place orders for upcoming week of B&C events (linens, a/v, soda, etc.)Create and distribute B&C team scheduleReview Income Journals for accuracy of covers and categorizationReview B&C staff timeclock activity for accuracy bi-weeklyPerform accurate inventory of Banquet KitchenReview General Ledger and reconcile with CheckbookAssist Event Sales Manager with B&C Executive SummaryDevelop and lead quarterly B&C team trainingsParticipate in annual budget development for B&C department
