Reports To: Food & Beverage DirectorSupervises: Event staff of approximately 10 - 15 teammatesGeneral 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:This position focuses on event operations, staffing, and executional leadership.Event ManagementHands-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 StandardsMaintains and implements efficient set up & tear down details and processes.Lead & Manage Event Captains, Event Servers & BartendersDevelop Event Captains knowledge, skills and capabilitiesLead event teams by maintaining 21c service standards, modeling and empowering positive guest relations and reinforcing a culture of continuous improvement.Monitors Event Team hours/over-timeWorks with the on-site contact and assist with any requests in a professional and courteous mannerOverall 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 ManagementConducts interviews, hires Event team, implements training, evaluates team on regular basisTracks team calendar & write weekly schedule for Event teamManage event labor cost and look for optimization opportunities in operationsAll HR (People + Culture) processes followed for team including:Personnel Action Forms up to date on all teammatesReview Event team time clock activity for accuracy & Approve Payroll WeeklyComplete Service Charge Distribution Sheet & Submit to Finance & PayrollReview Cycle maintained for all Event Teammates (30-Day & 90-Day for new hires, mid-year and annual reviews for all)Develop and lead quarterly Event team trainings Administrative & FinancialUpkeep of all event signage, menus, food labels, etc.Utilize and maintain all event documentation (i.e. set-up sheets, floorplans, bar req sheets, etc)Maintain 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.)Perform accurate inventory of China/Glass/Silver/Serveware, etc. and work with F&B Director to order as neededDetermine when additional rental equipment is required and order with oversight from Director of Food & Beverage.Control expenses to budget/forecast and reconcile correctly according to accounting proceduresReview General Ledger and reconcile with CheckbookAttend & Actively Participate in Weekly BEO MeetingCommunicationMaintains 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.
