Event Manager III

Reports to: Director of Operations, Event Manager I Hourly Range: $20-$25 determined based on experience Schedule: Part-Time hourly up to 40 hours a week Experience: Small Event Experience ( BTS Company Overview: This position is with a large well‑established hospitality company; a progressive and diverse company that has been serving the corporate, social, and production industry for over 35 years. The company is headquartered in San Diego, California and services large corporations, private clients, major sporting events (including the Super Bowl, Farmers Insurance Open, Rose Bowl, and the Olympics), news broadcast companies including NBC, venues, concert tours, corporate marketing tours, and large‑scale events throughout the globe. Job Summary: This position will consist of management of service employees, fielding client needs on site, menu integrity, communication with onsite kitchen team, timely service, set‑up, clean‑up, load‑out and overall operation of catering areas at all assigned events. Employee will communicate event details with Sales Manager and Executive Chef prior and post event. Job Duties Warehouse General Operations: Clocking in/out for shifts through HCMtogo and minimizing missed punches (communicating missed punches within the same day of errors). Time management within shifts and ensuring breaks are recorded in HCMtogo as well as taken before the 5th hour of a shift. Assist in event pull sheets and learn from Event Manager II & I on efficiency within pulls. Double check event checklist, and event comment page. Work with Director of Operations to maintain inventory of dry goods, beverages, linen, décor, food items, paper products. Warehouse organization and inventory of products and equipment post events. Maintain good driving record (no talking or texting while driving) and abide by all traffic laws. Ability to drive company vans and small box trucks. Warehouse Load‑in: Day of event, report to warehouse at scheduled time. Read event folders and ensure you have all items (equipment, décor, misc.) needed for event. Check with Chefs to ensure you have all food and condiments for out the door times. Load any “day of” pull items and load them into the vehicle along with food. On‑Site: Introduce yourself to the client and do a walk‑through of the event space to ensure the layout is correct. Make yourself the only point of contact for the event and meet with FOH staff to ensure they understand the event timeline. Conduct FOH meeting. Establish everyone’s role at the event. Ensure uniforms are correct and grooming standards are acceptable. Run through the timeline as well as the menu and call outs as well as dietary restrictions. Communicate with onsite culinary for timelines of service. Communicate any updates or changes with Culinary and staff onsite. Fill out timesheet provided in event folder for BTS and service employees as well as personal time information. Fill out the post event note page in the event folder with any pertinent information and feedback from clients. Manage events from start to finish and at conclusion of event prepare for load out. Load Out: Take inventory of all equipment (BTS and rented), delegate tasks to ensure all equipment, décor, and food make it onto the truck. Food is reefer trucks remain on and a note is left for morning crew. Take inventory of all equipment (BTS and rented), delegate tasks to ensure everything makes it onto the truck. Do final walkthrough of event space ensuring nothing is left behind and the space is left clean. Bring vehicles back to BTS and unload what is specified (dirty dishes/ trash etc.) and complete any outstanding areas in event file. Skills Required Team oriented with interpersonal skills. Ability to adapt to changing demands. Lifting, carrying, pushing, and pulling 50 pounds. Standing for long periods of time, bending, squatting, repeated lifting. Exposure to solvents, fumes, chemical cleaning supplies. #J-18808-Ljbffr