General 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 décor, and leads the Banquets & Catering team in fulfilling and exceeding the client’s vision and expectations.
Specific Responsibilities:
- Ownership of all events, from planning to execution with guidance and oversight from Director of MICE.
- Work directly with clients to plan all details of their event, including but not limited to: menus, set-ups and floorplans, AV needs, timelines, etc.
- Creates innovative set-ups, menus, and functions for groups.
- Ensures successful events, exceeding client needs and company profitability guidelines.
- Plans and executes all in-house events and assists in off-site events as needed.
- Overall Knowledge of product/services
- Answers questions from clients confidently
- Sells items and services that we offer and are able to execute successfully
- Generates creative and innovative menus while working closely with our Chef
- Coordinates with Director of MICE & Director of Food & Beverage to ensure profitable bookings.
- Evaluates each piece of catering business with Event Sales Manager to ensure business can be properly serviced.
- Assists Event Sales Manager with incoming client inquiries and develop relationships with new clients, including:
- menu selection
- audio visual needs
- event space set up
- logistics and timelines
- special requests
- Develops strong communication with Banquet Chef and Food & Beverage team.
- Develops a preferred vendors list and maintains vendor relationships.
- Other duties as assigned by your supervisor or manager.
