Banquet Event Manager

Banquet Event Manager

Peachtree Catering, the premier catering company of Greater Philadelphia, seeks exceptional Event Managers to hire. Our best Event Managers possess a friendly demeanor and an innate sense of hospitality. Our employees exhibit excellent attention to detail and follow-up skills. This position is part-time.

We value team players with a sense of humor. Experience in managing others is a must. Having played team sports also helps create the right leader/team member.

Our Event Managers enjoy an excellent hourly wage and award-winning Peachtree cuisine. Most EMs work 1-2 shifts/week though some work 3-5 shifts/week during our busy event season. This is a rewarding opportunity for motivated candidates.

Responsibilities

• Along with leading our catering staff, our event managers serve as the primary client and vendor contact during events
• All staff, especially the Event Managers, are required to be able to communicate via email and use the scheduling app to pick up shifts/track their schedule, and send and receive pertinent information promptly
• Using the pre-event details provided, it is up to the EM to create a Staff Assignments List and an SOS (Steps of Service) for each event they are supervising. Staff assignments will vary depending on the event's various parts. However, it must always include set-up assignments, table assignments, station assignments, a greeter, and a timeline
• Required to wear polished and clean business attire. One should never out-dress the guests at the event, but should always look professional A blazer/dress jacket is the one item all event managers should wear. Fashionable attire must be distinctly understated with no logos/obvious designer branding visible- one must be able to "blend in appropriately" in every situation with all guests
• Event Managers must be prompt and arrive early or on time, never late. As the first contact for staff, you must be there to prepare the space and assess any unforeseen circumstances
• Upon arrival, the Event Manager should introduce themselves to the hosts and other VIPS
• Is the Vendor Contact day, so they must be aware of vendor arrival times, if they are late, you will need to call them and potentially give them directions etc. When vendors arrive, show them where to set up. During cocktail hour or before, go over the timeline with the DJ or MC so that everyone is on the same page
• During the event, the EM needs to be aware of all staff goings-on, keeping everyone on track, delegating necessary tasks, and communicating with the coordinator, kitchen, clients, and vendors
• Keeping the timeline on track is important, not only for the clients but also for the kitchen and front-of-house staff. If the timeline gets pushed back or pulled forward, communicate that clearly with the kitchen and coordinator and possibly the bride and groom/or their parents/ event planner
• The Event Manager is also the point person for staff on the floor during serve-out of all food
• Walkie-talkies get distributed between the Coordinator, Culinary Team, Event Manager, Wedding Attendant, and Facilities for the entirety of the event. Event Manager must use these to effectively communicate anything needed during the event
• Responsible for linen and equipment management. All linen, uniforms, and equipment should be handled and cared for properly
• Event Manager will oversee event breakdown alone with staff as coordinators will often be handling client departure, have other duties they are seeing to, or will have left for the evening. This often includes a flip for the next day in which tables and chairs will be set out per the next day's floor plan
• Responsible for making sure that all closing and cleaning duties are completed by the front-of-house team, operations team, and back-of-house team so that the event space is left ready for the next day
• At the end of the night, all liquor needs to be inventoried by the bartenders and put back in the liquor cage or on the truck. The Event Manager must make sure this is completed and the inventory is sent back with the liquor
• After an event has concluded, the Event Manager will fill out an event recap of the event, and a staff performance numerical evaluation. The recap must detail the event, noting successes, failures, staff performance, and any outstanding issues

Qualifications

• Candidates should have excellent verbal and written communication skills and a polished, professional appearance and demeanor
• Candidates must possess fine dining knowledge and an innate sense of hospitality.
• Ability to effectively problem solve Reliable transportation is definitely preferred, especially as many of our events are not reachable via public transport or are a very expensive uber ride. Your own transportation is not an absolute necessity if you can navigate SEPTA and/or rideshare, and get to your events on time.
• Possess some, or all of the following qualities/qualifications: RAMP certification, wine expertise, bartending training, general food and beverage knowledge, including a general understanding of etiquette as it applies to your event - what is and is not appropriate in social situations over which you have control
• Open weekend availability is essential, and the ability to work a 10-12 hour day on your feet and be fresh to do the same thing the next day
• 2+ years of FOH experience working in banquets and events, preferably in both an on-premise and off-premise capacity
• Excellent time management, attention to detail and follow-up skills are required
• Candidates should be comfortable leading 10-20 FOH staff through all aspects of special events, including, but not limited to: room/tent set up, truck loading/unloading, beverage management, rental inventory, buffet/plated dinner service, timeline coordination, vendor communication and venue clean-up