Senior Event Producer

ONTHEMARC is a contemporary, full‑service catering company known for creating memorable, well‑executed events where great food and great service always come first. Founded in 2006 by Chef Marc Weber, ONTHEMARC has grown into one of the region’s most respected hospitality brands, operating from a 15,000‑square‑foot industrial kitchen and office space and serving more than a dozen venues across Connecticut, New York, New Jersey, and beyond. About the Role The Senior Event Producer is responsible for producing ONTHEMARC’s more complex, high‑difficulty events by owning advanced logistics, high‑touch client management, and cross‑vendor coordination from booking through execution. Reports to the Director of Production and serves as a primary producer for high‑profile and intricate events, ensuring every detail is accurate, compliant, and executed to ONTHEMARC standards. Responsibilities Generate detailed proposals, BEOs, invoices, and event edits in Tripleseat as needed, ensuring accuracy, approvals, and version control. Maintain up‑to‑date event details on Tripleseat BEOs, including load‑in requirements, restrictions, kitchen location, venue rules, client/planner requests, beverage needs, and all relevant logistics. Manage high‑volume client communication (30+ active clients at any given time), ensuring timely responses, clear documentation, and proactive follow‑through. Obtain installment payments and final payments by required deadlines, escalating risks early and documenting outcomes. Coordinate all production needs with a full view of venue logistics, FOH equipment, kitchen equipment, culinary restrictions, theme, décor, and guest experience flow. Rentals, Vendors & Compliance Coordinate and source all catering‑related rentals, including china, glassware, silverware, tables, linens, chairs, bar equipment, food station equipment, plated service needs, and location‑specific client requests for assigned events, ensuring accuracy to spec and budget. Manage preferred rental company payments and maintain accurate rental documentation aligned to budgets and event specifications. Liaise with outside vendors aligned with the OTM brand – including venue, tent, restroom trailer, floral, AV, entertainment, and specialty partners – to ensure consistent quality and timely delivery. Collaborate closely with event planners, clients, and venues across on‑ and off‑premise locations, ensuring full understanding of site restrictions and requirements. Obtain and submit all required certificates of insurance (COIs) for on‑ and off‑premise events, confirming compliance before event dates. Provide clerical, record‑keeping, and office support as needed to keep production workflows organized and auditable. Client Relationships & Tastings Schedule and conduct booked client tastings with strong command of ONTHEMARC’s menu portfolio, balancing menu design, dietary restrictions, hard cost efficiency, upgrade opportunities, and culinary logistics. Manage timely client/planner/vendor/venue relationships throughout planning, ensuring expectations are clear and changes are captured promptly. Conduct booked client walkthroughs for on‑ and off‑premise locations with working knowledge of catering needs, venue constraints, and service flow. Maintain repeat client relationships through proactive follow‑up and account stewardship. Request post‑event client reviews across relevant platforms to support reputation and repeat business. Event Strategy, Execution Readiness & Team Alignment Build floor plans using Allseated that reflect venue challenges, client/planner requests, bar and food service flow, and rental/equipment requirements. Create and implement food service timing that aligns client formalities with culinary execution needs, including cooking restrictions, kitchen setup, load‑in, menu pacing, and on‑site labor. Produce accurate FOH equipment packing lists by weekly deadlines, aligned with rental orders and on‑site equipment at each location. Determine VIP clients/events and maintain account relations, including on‑site presence when required to protect experience and outcomes. Deliver complete event handoffs to the Event Captain by weekly deadlines, including final BEO, rental order, FOH packing list, beverage packing list, floor plan, timeline, and event summary (theme, priorities, client requests, and key watch‑outs). Present current event status and priorities at weekly internal meetings, ensuring the OTM team has clear visibility into upcoming needs and risks. Meet rental companies for deliveries as needed, verifying accuracy and resolving discrepancies quickly. Support other projects and tasks as reasonably assigned in line with business and event needs. Ideal Candidate Profile A senior‑level producer who thrives in complexity – able to run intricate, high‑profile events with precision and calm. Highly skilled in sophisticated client management, including handling frequent changes, approvals, and tight deadlines. Comfortable managing a high volume of concurrent clients (30+) without sacrificing accuracy or responsiveness. Deeply experienced with rentals, FOH/kitchen requirements, and multi‑vendor coordination across varied venues and locations. Strong in compliance and documentation, including COIs, contracts, payment milestones, and version control. Fluent in event production tools and workflows, including Tripleseat and Allseated (and comfortable partnering with teams using Nowsta/Prismm as applicable). Operationally disciplined – anticipates risks early, communicates clearly, and closes loops with internal teams and external partners. Confident leading VIP accounts and protecting the guest experience through proactive planning and on‑site presence when needed. Skills & Tools Proficiency in Tripleseat, Nowsta, Prismm, and Google Suite (Gmail, Calendar, Sheets, Docs). Strong command of Microsoft Office and digital communication tools. Excellent organizational, written, and verbal communication skills. Proven ability to manage multiple complex projects under tight deadlines. Keen eye for detail, design, and logistics. Strong leadership and team coordination abilities, with a client‑first mindset. Creative problem‑solving skills with adaptability in fast‑paced environments. What Success Looks Like Complex events are executed with minimal day‑of surprises because details, documents, and handoffs are accurate and on time. Tripleseat BEOs and event edits remain current and precise, giving internal teams and partners a dependable source of truth. Rentals and vendors consistently deliver on spec and on schedule – even across challenging off‑premise locations. Payments, contracts, and COIs are collected and submitted by deadlines, reducing risk and last‑minute escalations. Floor plans, timelines, and FOH packing lists consistently match real‑world site constraints and service flow needs. Event Captains receive complete weekly handoffs and are set up to execute confidently with clear priorities and context. VIP clients feel fully supported and return for future events, with stronger review volume and sentiment over time. Minimum Qualifications Bachelor’s degree in Event Management, Marketing, Communications, or a related field. Minimum of 3 years of professional experience in event production, catering, or hospitality management. Demonstrated success managing multiple large‑scale or high‑profile events from planning to execution. Excellent interpersonal skills to collaborate effectively with diverse internal and external stakeholders. Preferred Qualifications Experience in a fast‑paced agency or hospitality group environment. Certification in event planning or project management (e.g., CMP, PMP). Familiarity with Cvent, Eventbrite, or similar event management platforms. Knowledge of current trends in event design, technology, and experiential marketing. #J-18808-Ljbffr Onthemarc Events & Catering