JOB SUMMARY
The Private Dining & Event Sales Manager is responsible for preparing all event documentation and coordinates with the operations teams to ensure consistent, high-level service through pre-event, event, and post-event phases. They are also responsible for executing the event and managing the part-time event staff as needed, but not at all events.
ESSENTIAL RESPONSIBILITIES
- Generates events sales by scouting new business and maintaining relationships with existing clients
- Serves as the point of contact for clients to plan events, develop contracts, detail events, and help the restaurant and store teams to execute events
- Works with all event vendors including: florists, rental company, security
- Partners with the operations teams (Culinary, Front of House, Retail and Quick Service) on event preparation
- Meets with clients for additional walkthroughs to finalize event details
- Processes all catering requests via Tripleseat
- Manages all catering events from start to finish; books, plans and executes functions
- Creates proposals, contracts and event orders, as well as packages tailored to each client’s requests
- Recaps events and provides operation, sales and production suggestions to the team
- Maintains fiscal responsibility in terms of rentals, supplies and labor
- Manages day-to-day catering requests and works closely with the team to ensure proper execution of event and catering orders
- Maintains industry knowledge including principles and practices within events and catering
- Performs other duties as required or assigned
ESSENTIAL QUALIFICATIONS
- Must be 21 years of age or older.
- Have reliable transportation to and from work.
- Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
- Must have a basic knowledge of dining room and service procedures and functions.
- Possess basic math skills and have the ability to handle money and operate a point-of-sale system.
- Be able to work in a standing position for long periods of time (up to 8 hours).
- Be able to safely lift and easily maneuver trays of food and beverage frequently weighing up to 20 to 30 pounds.
- Must be self-disciplined, take initiative, contain leadership abilities, and must be outgoing.
- Must have a pleasant, polite manner and a neat and clean appearance.
- Required to work closely with team members to collectively produce a successful event.
Requirements
- Minimum of 3 years experience managing in full service restaurant, elevated dining and service required!
- Track record in events/private dining sales, planning, and operations
- Experience with corporate systems and SOPs
- Proven leadership ability, willingness to continue honing your skills
- Hospitality Management degree is a plus, not required
- Integrity, honesty, and transparent communication style
- Experience managing labor cost for the FOH
- Experience with scheduling staff and scheduling software(s)
- POS system management
- Experience with inventory and ordering product
- Ability to effectively manage a team and delegate responsibilities
- Attention to detail
- Sense of urgency
Benefits
- $55,000 salary + commissions
- Medical / Dental / Vision
- PTO
- Dining discounts
- Joining a growing team