EVENT MANAGER

## Description

POSITION SUMMARY

The Event Manager develops, oversees, and coordinates the planning and organization of events for assigned clients after the event coordination meeting. The Event Manager is the main point of contact for the client on the day of the event. During an event, they provide the leadership necessary to achieve stated objectives in overall execution, FOH employee management, client satisfaction, food service, quality, and venue cleanliness. The position works in conjunction with the culinary, operations and event coordination teams, as well as outside vendors, to ensure successful follow through on event requests.

ESSENTIAL DUTIES & RESPONSIBILITIES

• Responsible for success of entire event.
• Supports Service Leader in managing staff on event day (floor staff and maître d’)
• Supports Service Leader in training and development of event personnel (e.g., bussers, servers, maître d’, etc.) and adheres to job relevant manuals, checklists, and standard operating procedures
• Conducts pre-event meeting with staff and diamond team to review the details of the BEO and expectations to fulfill the client and guest needs
• Oversees venue set up and execution of food service and courses
• Ensures all product for events are ordered in a timely manner, including cake, ice, menu, linens, paper products, and other event needs.
• Communicates event details, restrictions, and accommodations with vendors
• Collects all pertinent client information, maintains well organized files, and ensures that all items discussed during the event coordination meetings are accurately and thoroughly recorded and communicated to all necessary departments
• Maintains active communication with client to ensure planning timeline is adhered to and all questions are answered
• Conducts post-document discussions with client and makes changes to specification sheet as necessary
• Follows objectives, schedules, policies, and procedures, including event planning checklists to ensure all processes are executed prior to, during, and after event
• Creates a warm and welcoming atmosphere and provides prompt, friendly, and courteous service
• Knowledgeable in event execution including service, food, and beverage
• Able to collaborate with Service, Culinary, Operations, and external teams coordinating interest in support of flawless execution
• Ensures team members and clients receive open and clear communication on all items pertaining to their event to guarantee client and guest satisfaction
• Provides updates to management team regarding difficult or emotional customer situations
• Records and communicates through post-event feedback to team members
• Models the Cescaphe Mission Statement and Core Values
• Other duties as assigned or as needed to support business needs

This job description is not intended to cover or include all of the tasks, duties or responsibilities that the employee may be required to perform. Job duties and responsibilities can change at any time with or without notice.

## Qualifications

EDUCATION AND EXPERIENCE

• Possess a four-year degree or equivalent experience
• Have at least two (2) years of related experience and/or training, and at least one (1) year of experience leading events with over 100 guests
• RAMP certification within 90 days of hire.
• Requires strong communication, planning and organizing, relational, operations, and computer skills.

Required Skills

• Communication skills, ability to communicate clearly and concisely with employees, management, and clients. They should be able to work with diverse groups of individuals (i.e.; clients, vendors, staff and guests).
• Active Listener, practice of preparing to listen, observing what verbal and non-verbal messages are being sent, and then providing appropriate feedback for the sake of showing attentiveness to the message being presented. Listening to understand.
• Decision Making, the ability to make effective decisions that align resources with objectives.
• Project Management, the ability to prioritize and delegate work, analyze problems, management resources, and report progress.
• Risk Management, the ability to anticipate and mitigate risks.
• Organization, ability to handle multiple aspects of multiple events simultaneously.
• Attention to detail, ability to pay attention to the smallest of details.
• Teamwork, ability to positively motivate by assisting them to understand how and why their work matters.
• Interpersonal Skills, ability to effective and positively interact with others in the workplace.
• Leadership, ability to motivate and inspire staff.

PHYSICAL DEMANDS & WORKING ENVIRONMENT

(Frequency of mobility, lifting, climbing, standing, siting, reaching, speaking, vision, color vision, outdoors/indoors, noise level, fumes/odor, chemical exposure or any other environmental hazards)

• Prolonged periods of standing, climbing/balancing, stooping/bending.
• Ability to lift a maximum of 50 lbs.
• Requires ability to communicate clearly and concisely using the English language with guests.
• Ability to sustain long periods of loud noise and vibrations
• Use of color vision and vision.
• Ability to work in an outdoor environment including exposure to varying weather conditions such as heat, cold, rain, or snow.