Catering & Events Manager Hospitality driven, casual restaurant group is seeking a Catering & Events Manager to oversee NYC operations and drive event sales. Ideal candidate has experience overseeing a department and is detail oriented with a hunger to achieve and grow event sales. This department has both in house events, off-premise full service catering and take away catering programs. This is a fun, creative and high energy setting with unless potential for the right candidate. The Catering and Events Manager will assist in the booking and execution of onsite and offsite events including all administration, guest relations, writing contracts and function sheets, assisting with event set-up and preparation, and being a warm, welcoming host for our guests. A key goal of this position is to focus on sales and marketing by building our client base and contributing significantly to our bottom line sales. This includes outreach to our community, local businesses, and concierge and helping to create new marketing and promotions initiatives. The Catering and Events Manager will also spend time in our restaurant learning our operations, menu, and culture by working host and cashiering shifts and focusing on guest relations. This position requires a flexible schedule which will occasionally include evenings and weekends, but will generally be Monday - Friday, 8 to 10 hours a day.
Duties and Responsibilities:
Responsible for setting an overall tone of warm, welcoming, hospitality when interacting with guests in our restaurant, during the booking process, and at any onsite or offsite event. Assist in restaurant operations on a daily basis, or as scheduled by the General Manager, in key guest relations positions such as host and cashier being either the first or last point of contact for our guests and welcoming them warmly, helping to answer any questions they might have, and following up on any guest feedback. Process guest inquiries, responding to guests in a timely fashion with enthusiasm, patience, and a willingness to help with all of their questions and requests. Meet with guests inquiring about events and "sell" our restaurant and menu. Responsible for booking both onsite and offsite events and creating accurate and up to date function sheets and contracts for each event. Maintain event clipboards posted throughout restaurant with accurate and up to date function sheets. Responsible for coordinating audio-visual equipment, decorations, flowers, photographs, marketing materials, and any other items needed for events. Ensuring that items are delivered on time either by our vendors or hosts. The Event Manager is also responsible for coordinating the arrangement of flowers and/or decorations and taking photos before and during events to add to our Events Gallery. Act as representative of the brand at scheduled events as needed, greeting the host and ensuring they have everything that they need, making them feel comfortable, and introducing them to the team (manager, captain) who will be taking care of them throughout the evening. Provide follow through after each event - get reports from managers on duty as to how the event ran and any issues that might have come up. Reach out to guests to thank them for joining us and get any feedback they have regarding their experience..Maintain clear and direct communication with our managers and chefs regarding events. Assist with the creation and execution of new and innovative marketing and promotion plans. Assist in the production of in house marketing materials. Setting goals to significantly increase sales by establishing a strong outreach program, cold calling, and reinstating our concierge program. Responsible for creating and maintaining contact lists via Tripleseat and for newsletter distribution. Maintains the marketing declining budget monthly which includes all offsite marketing events, charitable donations, as well as comped meals. Establishes and maintains great relationships with our vendors.
Knowledge, Skills and Abilities:
Excellent writing, communication, and problem solving skills.
Confident with presenting and interacting with guests.
Must possess general knowledge of food and beverage and service procedures, generally involving some experience as a server, host, or dining room manager.
Some experience in catering/banquet field and sales/marketing is preferred. Excellent writing, communication, and problem solving skills.
Knowledge of Microsoft Word and Excel.
Must be able to exert well paced mobility for periods of up to four hours in length.
Must have the ability to lift trays, soiled dish bins, etc. of up to 40 pounds in weight.
Must be able to communicate clearly with guests and employees.
