Event Manager

4 weeks ago

St Louis, United States AccorHotel Full time

Reports To: Food & Beverage Director

Supervises: Banquet staff of approximately 20 people

General Purpose: The Banquet Manager coordinates the planning and executing events scheduled in the hotels event spaces. Working with the Event Sales Manager and Executive Chef the Banquet Manager guides clients in planning all aspects of their events from the menu to decor and shows the Banquets & Catering team in fulfilling and exceeding the clients vision and expectations.

Specific Responsibilities:

  • Ensures successful events exceeding client needs and company profitability guidelines.
  • Plans and executes all 21c/inhouse events
  • Assists Event Sales Manager with incoming customer inquiries and develop relationships with new customers including
    • menu selection
    • audio visual needs
    • table set up
    • special requests
    • updating of BEOs through Delphi
  • Coordinates with Event Sales Manager & Executive Chef to ensure profitable bookings.
  • Evaluate each piece of catering business with the Event Sales Manager to ensure the business can be properly serviced.
  • Creates innovative setups menus and functions for groups.
  • Develop strong communication with the Executive Chef and Food & Beverage staff.
  • Develop a preferred vendors list and maintain vendor relationships.
  • Develops maintains and executes training programs for all events team members.
  • Assists with PR/marketing efforts for new business and 21c/restaurantsponsored events
  • Overall Knowledge of product/services
    • Answers questions from clients confidently
    • Sells items and services that we offer and can execute successfully
    • Generates creative and innovative menus while working closely with our Chef.

Event management

  • Maintains and implements efficient set up & tear down details and processes
  • Handson management of events
  • Interacts with the onsite contact and assists with any requests in a professional and courteous manner
  • Monitors server hours/overtime
  • Organizes return of any rentals
  • Directs Supervisor of Banquet Captains and B&C team
  • Communication
  • Maintains a good working relationship with guests groups and personnel from other departments.
  • Demonstrates clear concise written and verbal communication skills with the team.
  • Adheres to deadlines for both clients and internal departments.
  • Maintains lines of communication between B&C and the restaurant.
  • Primary communicator to host stand and Open Table for PDR events
  • Provide information about associated hotel and F&B services to guests.

Financial/HR

  • Follows accounting and HR processes regarding revenue reporting and staff relations
  • COGS checkbook reconciliation
  • Personnel Action Forms up to date on all teammates
  • Tracks staff calendar
  • Conducts interviews hires B&C staff implements training and evaluates staff regularly

Administrative

  • Update Delphi regarding events menus etc.
  • Upkeep of all signage menus food labels etc.
  • Inform 21c Management Team of daily events and specific needs for events
  • Update Banquet needs in Daylight
  • Update posted BEOs restaurant BOH team
  • Provide clients with quick and informative responses to all event inquiries
  • Lead weekly BEO meetings
  • Distribute finalized BEOs each Thursday to restaurant BOH and Host stand
  • Inventory B&C supplies and place orders for upcoming week of B&C events (linens a/v soda etc.)
  • Create and distribute B&C team schedule
  • Review Income Journals for accuracy of covers and categorization
  • Review B&C staff time clock activity for accuracy biweekly
  • Perform accurate inventory of the Banquet Kitchen
  • Review General Ledger and reconcile with Checkbook
  • Assist Event Sales Manager with B&C Executive Summary
  • Develop and lead quarterly B&C team training
  • Participate in annual budget development for the B&C department

Qualifications :

  • Requires advanced knowledge of Event Planning. It may require considerable working knowledge of other significant areas in the hotel and the skill to integrate and communicate that information.
  • Competent with Windowsbased computers and Microsoft Office and familiar with industrystandard software.
  • Demonstrated management skills
  • Demonstrates enthusiasm for all things 21c.
  • Must pass a background check

Physical Requirements:

  • Must be able to carry fullservice trays comfortably.
  • Must be able to stand and walk for long periods.
  • Must be able to lift at least 50 pounds.

Education/Formal Training:

  • Fouryear college degree preferred

Experience:

  • At least four years working in Event/Banquet Planning

Remote Work :

No


Employment Type :

Fulltime

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