event manager

EVENT MANAGER

The Event Manager is responsible for managing the planning and execution of off-premise catering events. This position will work with clients to finalize their events and then work with Sales and Operations to execute the event to the client’s standards while adhering to Susan’s Kitchen Catering And Event protocols. This role would coordinate menus, rentals, and staffing, as well as be responsible for communicating with all internal teams to ensure successful event execution.

Philosophy & Culture:

• Up-hold and maintain the philosophy of Susan’s Kitchen Catering And Event. Start with the best possible ingredients, prepared to perfection, presented in a beautiful presentation by professional, hospitable staff
• Engage all employees in a meaningful way with the company culture; Create . Inspire . Innovate
• Up-hold and maintain a positive, professional work environment for all staff and peers
• Awareness and involvement in public relations efforts to benefit Susan’s Kitchen Catering And Event
• Work with other co-managers to ensure the successful execution of events on a day-to-day basis; support event planning process and internal
• communications through collaboration with Event Sales Team, Operations, and Culinary Teams on a daily basis

Sales & Growth:

• Maintain and grow client relationships
• Develop future business through current relationships (i.e. in-house/office events, holiday parties, upselling)

Operations:

• Work with Executive Chef and Sous Chefs to ensure all menus are communicated, printed, and maintained according to company standards as needed
• Ensure all menus include the client’s favorites, being mindful of dietary restrictions
• Work with the Kitchen Admin to create menu cards that reflect our recipes in the most accessible and informative way for our guests
• Ensure buffet design and set is visually appealing and functions well daily
• Communicate with client to understand the event parameters and vision
• Work with the On-Site Events Team for off-premise events to create “one-of-a-kind” experiences
• Ensure pre-meal tastings and critiques are conducted and feedback is recorded as needed
• The Events Manager understands and accepts that working weekends and or holidays is sometimes required to ensure the flawless execution of events
• Responsible for the hiring, training, and morale/professional development of all captains, servers, and bartenders
• Establish and maintain service standards and hospitality best practices
• Manage all client communications relating to the production of events, ensuring the highest quality experience for clients is consistently delivered
• Manage all internal communications relating to the production of event, while meeting weekly deadlines for completion of food, beverage, in-house equipment, and rental equipment orders, including post-event synopsis

Essential Functions:

• The ability to speak, understand, read, and write in English
• The ability to comprehend and follow written and verbal direction
• The ability to understand basic math
• The ability to work independently or as part of a team
• The ability to lift at least 30 pounds on a regular basis
• The ability to bend, stoop, stand, and perform extensive walking for 8-10 hours a day
• Organized approach to projects
• Able to take and give direction
• Able to inspire others to be creative and work hard; a morale builder
• Adaptable in fast-paced and challenging work environment
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
• Flexible to work long hours as needed

Experience / Qualifications:

• 3+ years’ experience in an account or event management role in catering or similar business
• Bachelor’s degree or certification in a hospitality related field or equivalent experience
• Proficient in a variety of technology systems, especially Microsoft Office and Microsoft Excel
• Strong understanding of service and operations as it pertains to catering
• Proficiency in all roles needed to manage an event, including but not limited to bussing, passing food, table service, expediting, and bartending
• Strong understanding of off-premise event logistics and requirements
• Strong understanding of varied and diverse cuisine and beverage, including beer, wine, and spirits knowledge

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