Job Description

Reports To: Food & Beverage Director

Supervises: Event staff of approximately 10 - 15 teammates

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:

This position focuses on event operations, staffing, and executional leadership.

Event Management

• 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.
• Monitors Event Team hours/over-time
• 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

• Conducts interviews, hires Event team, implements training, evaluates team on regular basis
• Tracks team calendar & write weekly schedule for Event team
• Manage event labor cost and look for optimization opportunities in operations
• All HR (People + Culture) processes followed for team including:
  • Personnel Action Forms up to date on all teammates
  • Review Event team time clock activity for accuracy & Approve Payroll Weekly
  • Complete Service Charge Distribution Sheet & Submit to Finance & Payroll
  • Review 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 & Financial

• Upkeep 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 needed

• Determine 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 procedures

• Review General Ledger and reconcile with Checkbook

• Attend & Actively Participate 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.

Qualifications

• Requires knowledge of Event Management. May require working knowledge of other major areas in the hotel and the skill to integrate and communicate that information.
• Competent with Windows-based computers, Microsoft Office, and familiar with industry standard software.
• Demonstrated management skills
• Demonstrates enthusiasm for all things 21c
• Must pass a background check

Physical Requirements:

• Must be able to stand and walk for long periods.
• Must be able to carry full service tray comfortably.
• Must be able to lift at least 30 pounds.

Education/Formal Training:

• Some college preferred

Experience:

• At least one year working in Event Management

Additional Information

21c Museum Hotels is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristic. The EEO is the Law poster is available here:http://www1.eeoc.gov/employers/poster.cfm