Events Manager

This position is primarily responsible for driving event sales and revenue growth for our Miami restaurant locations through booking and managing private events, while also overseeing successful execution. The role will command overall operations of scheduled events, but the primary focus is on cultivating client relationships, generating new business, and ensuring all sales opportunities are maximized. Key Responsibilities/Accountabilities: Screen all calls and email requests for event formats and respond in a timely, professional manner. Actively pursue new event leads, maintain follow-ups, and convert inquiries into confirmed bookings. Produce contracts based on food and beverage selections and all other details provided by guests/event hosts/assistants. Collaborate with the marketing team to promote event offerings and seasonal packages to potential clients. Track sales metrics, reporting on conversion rates, revenue per event, and overall sales performance. Follow up post-event to ensure client satisfaction, gather feedback, and identify opportunities for repeat business. Build and maintain a strong network of corporate, private, and social clients to drive recurring revenue. Actively develop and manage off-premise event opportunities, including prospecting, selling, and contracting events hosted at external venues or client locations. This includes coordinating event logistics, menus, staffing, and service requirements specific to off-site events. Managerial: Monitor what works and what doesn’t in event sales and execution, communicating observations and improvement suggestions to US Head of Events & Catering. Continually suggest new offerings for event clients based on demand, client feedback, and current trends (e.g., new menu options, brunch offerings, cocktail packages) and present to US Head of Events & Catering and Culinary Director. Lead training initiatives for staff with a focus on sales techniques, upselling, and client relationship management. Event Execution: Support the service team and oversee the flow of the event during large-scale engagements (restaurant buyouts) while keeping sales and client satisfaction as the top priority. Communicate guest-related issues or requests to the appropriate service staff and culinary team, guiding resolution to maintain client satisfaction. Personalize service by leading by example—using guest names, building relationships, and ensuring client loyalty to drive repeat business. Oversee and support the planning, coordination, and on-site execution of off-premise events, ensuring all logistics - including transportation of equipment, food and beverage service, staffing coordination, and venue-specific requirements are executed to company standards and client expectations. Labor Management: Support management in directing event staff for scheduled events, ensuring efficient staffing that maximizes guest experience and event profitability. Continually review performance of all event staff, addressing gaps and recognizing success, particularly in service areas that impact client satisfaction and sales outcomes. Serve as a role model and mentor, emphasizing both hospitality and sales-focused client engagement. Collaborate closely with General Manager and AGM to uphold service, hospitality, and revenue standards. Product Presentation: Ensure the highest quality of food and beverages for all events, highlighting offerings that can drive additional revenue. Suggest and implement promotions or premium add-ons to increase sales and client satisfaction. Train staff in upselling and identifying revenue opportunities during events. Monitor schedules and hours worked to optimize cost-efficiency and profitability. Enforce all federal, state, and local laws including health and labor regulations. Ensure all confirmed events are paid by contracted deadlines; ensure valid credit card information is maintained in the Tripleseat Portal. Track and analyze revenue per event and overall event sales performance. Develop strategies for increasing event revenue, including cross-selling, upselling, and packaging. Administrative: Monitor accuracy of menus, wine lists, beer and cocktail offerings, and POS postings. Professionally respond to all company/operation emails promptly, ensuring client-facing communications maintain a sales-focused approach. Participate in reviewing Toast and other reports regarding daily restaurant and event performance, emphasizing event revenue outcomes. Attend all required meetings with Head of Department, Field Management, Senior Leadership, or Ownership, with a focus on sales strategy and results. Self-Development: Maintain and develop expertise in food, wine, beer, and spirits, with a focus on leveraging knowledge to enhance event sales conversations and client trust. Stay up-to-date with industry trends to position the restaurant as a top choice for private and corporate events. Engage in approved educational opportunities to strengthen sales and client management skills. Ability to work as part of a team with a professional and polished presence. Strong communication and sales skills with the ability to engage clients and close business. Basic food handling, preparation, and cleaning skills are welcomed. Time management and ability to work under pressure while managing a high volume of events. Active listening and learning skills. Strong reading and speaking comprehension skills. Discipline to follow set standards. Ability to lift up to 25lbs ADA: SA Hospitality Group will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990. This job description will be reviewed periodically as duties and responsibilities change with business necessity. Essential and marginal job functions are subject to modification. #J-18808-Ljbffr