Senior Event Manager

Job Description

Job Description

We are seeking to hire a Senior Event Manager to manage the venue's banquet events team. This role requires a strong hospitality experience in a similar management position.

Please include cover letter and reason for relocating to St. Augustine, if not from this area.**

This position is responsible for managing all assigned catering events, staff, and assist with hiring staff for the events.

As the Senior Event Manager you will supervise the setup, execution and break down for every function. You will work along side other Event Managers and oversee all staff and steps of service to make sure all events are seamless from guest arrival outside of the building, to inside the venue, and through out the event. This includes ensuring that every table is properly set, the food is well presented, and service is executed flawlessly. Leading up to each event, you will work closely with our Catering Sales Manager, Event Managers, and Executive Chefs to determine function timing and flow.

Hours

Mostly Thursday – Mondays. Schedule varies when there are events on Tuesdays and Wednesdays.

Essential Job Functions/Responsibilities

Event Operations (85%)

• Responsible for creating and managing a banquet team with great service by having: 1) positive team attitude between FOH and BOH 2) personal accountability 3) respectful communication about all peers, colleagues, and staff and 4) problem solving solutions.
• Acting as a positive role model and directing the banquet team with the execution of events. Including:
• Directing day of operations, managing flow of event from beginning to end, including setup and post function cleanup.
• Reviewing file and making sure all details are coordinated properly with staff by assigning, delegating tasks and ensuring tasks are completed. Ensuring all event times/functions are set and staff is prepared and organized before required time on Banquet Event Orders.
• Overseeing proper setting of buffet lines, food stations, and table settings according to floor plans.
• Ensuring smooth coordination between all venues and each of their event teams.
• Monitoring cleanliness of all stations in the front of the house and back of the house, outside the venues and anything that would be a first impression for guests arriving on site.
• Follow health department guidelines for food handling, sanitation, preparation, service and after service.
• Supervise your assigned banquet team members (and other event's banquet team members if in view) to ensure all operating and service procedures are followed.
• Day of the event maintain constant communication with on-site client contact or planner to ensure all customer and guest expectations are met and exceeded.
• Maintain constant communication with Executive Chef and culinary team on food presentation, execution and guest feedback.
• Follow all safety and security policies and procedures. Report all accidents, injuries and unsafe conditions to management. Fill out accident reports the day of the incident.
• Complete post-event summaries.

Client Management (15%)

• Provide hands-on event planning and client management support to operations team for assigned events. Meet with clients to obtain necessary information for menu planning, floor plan, room set up, timelines, cost and billing details and any other requirements pertinent to their event in a timely manner and assist with those items as necessary. Maintains complete and in-depth files on all future and past events and private parties as directed by departmental standards.
• Produce Banquet Event Orders/Invoices for the client and collect payments. Build the event file with a floor plan and client requests.
• Produce a Banquet Event Order for the kitchen and staff with all details to complete the event.
• Greets clients for our tastings, working in the best interest of the companies.
• Meet with walk-in potential clients, give tours, and booking information when needed.
• Promotes positive guest relations, making every effort to accommodate any guest's reasonable request. Resolve client and guest complaints that arise during the events and post-event.
• Respond to reviews and any other items necessary to ensure positive guest relations.
• Will work cooperatively with outside vendors to conduct business professionally and in the best interest of the company.
• Management & Administrative (10%)
• Assist in recruiting, hiring, training and mentoring banquet staff.
• Create and review scheduling and staffing levels for each event to meet guest service and operational needs.
• Know and follow all slip and fall or emergency and safety procedures. Fill out necessary reports incident to the occurrence. Direct operations in case of emergency.

Requirements

• Catering/Banquet: 2-5 years (Preferred): 3+ years experience in Event Management, Banquet Captain Experience (Preferred). Experience managing a large banquet team a plus. Hospitality & food/beverage sales/event experience a plus. Prior event and food and beverage sales in wedding or corporate market background a plus.
• Team management: 3+ years (Preferred) in a management role (catering and/or banquet setting preferred). 3+ year experience as Restaurant Floor Manager a plus.
• High School diploma or equivalent; Bachelor's Degree preferred. Hospitality Management Degree beneficial.
• Deep knowledge of current food and beverage trends, service standards, guest relations and dining etiquette. Strong customer service skills.
• Ability to lift 25 lbs or push 50 lbs, move tables and chairs, and event furniture.
• Ability to work a schedule that includes weekends (Fridays, Saturdays and Sundays), late nights, and holidays (Closed Christmas Eve and Day).
• Self-motivated with excellent organizational skills and attention to detail. Ability to prioritize and organize work assignments. Time management efficiency. Delegate work when appropriate.
• Ability to enforce the company's standards, policies and procedures with assigned staff. Ability to motivate assigned staff and maintain a cohesive team. Ability to direct performance of assigned staff and follow up with corrections when necessary.
• Ability to work cooperatively and professionally with other departments, with respect to the chain of command.
• Certification in Food Safety Course a plus.
• Social Media experience a plus.

To be an outstanding candidate for this role you must be an exceptional team leader with a great customer service philosophy.

Job Type: Full-time

Benefits:

• 401(k)
• Employee discount
• Health insurance
• Paid time off

Schedule:

• 8, 10, 12+ hour shift
• Weekend availability REQUIRED

\nCompany Description

The White Room, built in 1888 is the only private waterfront wedding venue located in the heart of St. Augustine Florida’s historic district. The White Room is the most sought after and most highly awarded wedding venue on The Knot, Wedding Wire, and Google with over 1000 + reviews. Our historic venue offers private indoor and outdoor areas, wrap around windows with breathtaking water views, hardwood floors, and original brick walls. Three unique versatile venues to choose from for weddings, rehearsal dinners or corporate events. We are a full service venue with in-house catering, planning, and experienced staff that is well versed, creating a stress-free, seamless experience for our clients. Additionally, all of our food is prepared in-house by our executive chefs and is served oven to table within moments – a key difference with our venue.

Company Description

The White Room, built in 1888 is the only private waterfront wedding venue located in the heart of St. Augustine Florida’s historic district. The White Room is the most sought after and most highly awarded wedding venue on The Knot, Wedding Wire, and Google with over 1000 + reviews. Our historic venue offers private indoor and outdoor areas, wrap around windows with breathtaking water views, hardwood floors, and original brick walls. Three unique versatile venues to choose from for weddings, rehearsal dinners or corporate events. We are a full service venue with in-house catering, planning, and experienced staff that is well versed, creating a stress-free, seamless experience for our clients. Additionally, all of our food is prepared in-house by our executive chefs and is served oven to table within moments – a key difference with our venue.