Senior Event Manager Jobs in Connecticut (NOW HIRING)

About Company:

ONTHEMARC is a contemporary, full-service catering company known for creating memorable, well-executed events where great food and great service always come first. Founded in 2006 by Chef Marc Weber out of his parents’ kitchen, with nothing but a station wagon and a simple goal to make people happy by exceeding expectations, ONTHEMARC has grown into one of the region’s most respected hospitality brands.

Nearly 20 years later, we operate out of a 15,000-square-foot industrial kitchen and office space and service more than a dozen exclusive venues across Connecticut, New York, New Jersey, and beyond. Our exceptional team of over 40 full-time employees and 600 part-time staff brings our signature blend of culinary excellence, seamless service, and creativity to every event - from intimate dinners to large-scale galas and corporate functions.

Our culture is grounded in hospitality, humility, and excellence. We believe great work starts with great people: those who care deeply, stay calm under pressure, communicate directly, and show up for one another. We lead with warmth and professionalism, move fast, adapt often, and take pride in doing things the right way.

At ONTHEMARC, we’re not just building events - we’re building experiences that connect people, celebrate milestones, and raise the standard for what hospitality can be.

If you’re passionate, hardworking, and thrive in a collaborative, high-energy environment, there’s a place for you here.
About the Role:

The Senior Event Producer is responsible for producing ONTHEMARC’s more complex, high-difficulty events by owning advanced logistics, high-touch client management, and cross-vendor coordination from booking through execution. 

Reports to the Director of Production and serves as a primary producer for high-profile and intricate events, ensuring every detail is accurate, compliant, and executed to ONTHEMARC standards.

Minimum Qualifications:

• Bachelor’s degree in Event Management, Marketing, Communications, or a related field.
• Minimum of 3 years of professional experience in event production, catering, or hospitality management.
• Demonstrated success managing multiple large-scale or high-profile events from planning to execution.
• Excellent interpersonal skills to collaborate effectively with diverse internal and external stakeholders.

Preferred Qualifications:

• Experience in a fast-paced agency or hospitality group environment.
• Certification in event planning or project management (e.g., CMP, PMP).
• Familiarity with Cvent, Eventbrite, or similar event management platforms.
• Knowledge of current trends in event design, technology, and experiential marketing.

• Generate detailed proposals, BEOs, invoices, and event edits in Tripleseat as needed, ensuring accuracy, approvals, and version control.

• Maintain up-to-date event details on Tripleseat BEOs, including load-in requirements, restrictions, kitchen location, venue rules, client/planner requests, beverage needs, and all relevant logistics.

• Manage high-volume client communication (30+ active clients at any given time), ensuring timely responses, clear documentation, and proactive follow-through.

• Obtain installment payments and final payments by required deadlines, escalating risks early and documenting outcomes.

• Coordinate all production needs with a full view of venue logistics, FOH equipment, kitchen equipment, culinary restrictions, theme, décor, and guest experience flow.

• Coordinate and source all catering-related rentals, including china, glassware, silverware, tables, linens, chairs, bar equipment, food station equipment, plated service needs, and location-specific client requests for assigned events, including complex and high-touch programs, ensuring accuracy to spec and budget.

• Manage preferred rental company payments and maintain accurate rental documentation aligned to budgets and event specifications.

• Liaise with outside vendors aligned with the OTM brand - including venue, tent, restroom trailer, floral, AV, entertainment, and specialty partners - to ensure consistent quality and timely delivery.

• Collaborate closely with event planners, clients, and venues across on- and off-premise locations, ensuring full understanding of site restrictions and requirements.

• Obtain and submit all required certificates of insurance (COIs) for on- and off-premise events, confirming compliance before event dates.

• Provide clerical, record-keeping, and office support as needed to keep production workflows organized and auditable.

• Schedule and conduct booked client tastings with strong command of ONTHEMARC’s menu portfolio, balancing menu design, dietary restrictions, hard cost efficiency, upgrade opportunities, and culinary logistics.

• Manage timely client/planner/vendor/venue relationships throughout planning, ensuring expectations are clear and changes are captured promptly.

• Conduct booked client walkthroughs for on- and off-premise locations with working knowledge of catering needs, venue constraints, and service flow.

• Maintain repeat client relationships through proactive follow-up and account stewardship.

• Request post-event client reviews across relevant platforms to support reputation and repeat business.

• Build floor plans using Allseated that reflect venue challenges, client/planner requests, bar and food service flow, and rental/equipment requirements.

• Create and implement food service timing that aligns client formalities with culinary execution needs, including cooking restrictions, kitchen setup, load-in, menu pacing, and on-site labor.

• Produce accurate FOH equipment packing lists by weekly deadlines, aligned with rental orders and on-site equipment at each location.

• Determine VIP clients/events and maintain account relations, including on-site presence when required to protect experience and outcomes.

• Deliver complete event handoffs to the Event Captain by weekly deadlines, including final BEO, rental order, FOH packing list, beverage packing list, floor plan, timeline, and event summary (theme, priorities, client requests, and key watch-outs).

• Present current event status and priorities at weekly internal meetings, ensuring the OTM team has clear visibility into upcoming needs and risks.

• Meet rental companies for deliveries as needed, verifying accuracy and resolving discrepancies quickly.

Support other projects and tasks as reasonably assigned in line with business and event needs.

The ideal candidate is:

• A senior-level producer who thrives in complexity - able to run intricate, high-profile events with precision and calm.

• Highly skilled in sophisticated client management, including handling frequent changes, approvals, and tight deadlines.

• Comfortable managing a high volume of concurrent clients (30+), without sacrificing accuracy or responsiveness.

• Deeply experienced with rentals, FOH/kitchen requirements, and multi-vendor coordination across varied venues and locations.

• Strong in compliance and documentation, including COIs, contracts, payment milestones, and version control.

• Fluent in event production tools and workflows, including Tripleseat and Allseated (and comfortable partnering with teams using Nowsta/Prismm as applicable).