Event Manager - Maitre D

Job Summary:

The Event & Catering Manager will plan the operation aspects of banquets, meetings, weddings, and other social or business functions; supply food and other services; and supervise event & catering staff.

Requirements

Supervisory Responsibilities:

• Supervises event & catering staff on-site.
• Ensures that members of the event & catering staff interact with guests in a courteous and professional manner.

Duties/Responsibilities:

• Orchestrate and oversee events. Time management and an ability to work quickly are essential Consults with clients to plan and determine event operational requirements
• Collaborates with chef regarding special items to be served.
• Be the primary point of contact for our clients, providing consistent communication, listen to their needs, and be well versed in our offerings to ensure an exceptional event experience.
• At the Event: Sets up and arranges tables and chairs, serving stations, lines, tableware, serveware, and silverware.
• Ensures the venue is clean and that food is handled in a sanitary manner.
• Maintains accurate records of staffing and labor for catering services.
• Provides onsite coordination and actively communicate with the client, vendors, and venue; ensure the event is set up as agreed with the client; communicate with the event captain to ensure the event staff are appropriately allocated and food and beverage are appropriately served and in accordance with the event timeline; all guests and staff are safe and following venue regulations; and direct the break down and load out at the conclusion of the event.
• Engage with and cultivate strong relationships with our clients, our vendors, and our internal teams
• Addresses problems or complaints concerning food or services provided.
• Performs other related duties as required.

•Partakes in walk-throughs and client meetings.

Addresses concerns about menu items, venues and staffing; suggest rental and decor.

•Pre-Event: Develop event sheets; plan menu selections in collaboration with our chefs; create floor plans; source and price rental orders; coordinate with venue partners and conduct site visits; allocate event labor in collaboration with our staffing manager; and create packing lists in collaboration with our warehouse team.

•Post-Event: Follow-up with the client, vendors, and venues to gain additional insight about the event; evaluate and determine what went well and areas of improvement; inventory and organize; submit receipts and prepare any additional accounting for weekly recap meetings.

•Assist the Sales Team with any ad hoc projects that may arise.

Required Skills/Abilities:

• Excellent organizational skills and attention to detail.
• Excellent communication and interpersonal skills.
• Extensive knowledge of event planning and catering requirements.
• Ability to work with clients to determine and anticipate needs of the event.
• Excellent managerial and supervisory skills.
• Ability to work at a fast pace.
• Extensive knowledge of food hygiene.

Education and Experience:

• Three years of experience in food service required.
• High school degree required, Bachelor's degree in Hotel Management, Food Management, or related field preferred.

Physical Requirements:

• Prolonged periods of standing.
• Must be able to lift 15 pounds at a time.
• Ability to remain calm under pressure and deal with unexpected situations.

Who are you:

•Passionate about hospitality and client service

•Highly organized and detail-oriented

•Flexible and adaptable in a fast-paced, fluid environment

•Motivated, pro-active, and hands on to ensure a successful event

•Have excellent verbal, written, and listening skills

•Have a strong reputation for accountability and reliability

•Possess effective decision-making and problem resolution skills

•Willing and able to work events on weekends and evenings at venues across the Bay Area, dependent on the event schedule

•Hardworking and humble with a positive attitude

•Working knowledge of Excel, Word, Outlook and Visio (beneficiary)

What you bring:

•A minimum of 2 years of client-facing event planning experience as an Event Manager, Event Coordinator, Catering Manager, or comparable position

•BA/BS Hospitality Management, Hotel Management or Tourism (preferred)

•COVID-19 vaccination (required)

•ABC-RBS certification (required)

Benefits

Hourly or Salary, medical, vision, dental, 401K