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Event Operations Manager

2 months ago

Chicago, Illinois, United States University Club of Chicago Full time

Local (Chicago) Applicants Only

Situated in the vibrant city of Chicago, The University Club of Chicago presents an exciting opportunity for a skilled and motivated Event Operations Manager. This role offers a supportive work atmosphere alongside a talented food and beverage team, enabling you to excel while collaborating with some of the finest professionals in the industry.

Ideal candidates will possess a minimum of 3 years of experience in a high-end hotel or exclusive club setting that prioritizes personalized guest experiences. In addition to this rewarding position, The University Club of Chicago provides competitive compensation, outstanding benefits, and a welcoming workplace.

Key Responsibilities

  • Collaborate with the Catering Director, Banquet Chef, and other team members to plan and coordinate staffing needs for private events.
  • Create comprehensive plans for each catered occasion in partnership with the Club's function committee, including the Assistant Manager, Banquet Chef, Catering Director, and Director of Housekeeping.
  • Act as the main point of contact between banquet service staff and other members of the Club's function committee.
  • Implement layouts for buffet stations and other event room setups as specified by catering.
  • Conduct pre-event meetings to guarantee seamless service; allocate server roles and synchronize the timing of courses.
  • Ensure that all banquet personnel are well-presented and in appropriate uniforms, including name tags.
  • Support ongoing sales initiatives for group and local banquet services.
  • Develop weekly service schedules to optimize staff utilization while monitoring labor expenses.

Qualifications

  • High School Diploma or equivalent.
  • 3 to 5 years of experience in banquet management.
  • Proficient in PC computer applications; knowledge of Delphi and Club Tec is advantageous.
  • Exhibit a positive and engaging demeanor.
  • Basic understanding of culinary terminology and cooking methods.
  • Familiarity with food ingredients and wine service.
  • Prior experience in food and beverage operations, including supervisory roles at the banquet director level in upscale or luxury establishments.
  • Knowledge of food and beverage products, services, and current trends.
  • Exceptional verbal and written communication abilities.
  • Capability to stand for extended periods, up to 6 hours, with limited opportunities to sit or rest.
  • Ability to navigate swiftly throughout various areas of the Club for operational needs and troubleshooting.
  • Capacity to lift products, supplies, and equipment exceeding 50 lbs.
  • Proficient in organizing all aspects of front-of-house banquet operations and staff.
  • Other responsibilities as assigned.