Events Sales Manager
Chicago, IL, United States
Chicago, United States | Posted on 06/16/2023
The Private Dining & Event Sales Manager is responsible for preparing all event documentation and coordinates with the operations teams to ensure consistent, high-level service through pre-event, event, and post-event phases. They are also responsible for executing the event and managing the part-time event staff as needed, but not at all events.
ESSENTIAL RESPONSIBILITIES
Generates events sales by scouting new business and maintainingrelationships with existing clients
Serves as the point of contact for clients to plan events, develop contracts, detail events, and help the restaurant and store teams to execute events
Works with all event vendors including: florists, rental company,security
Partners with the operations teams (Culinary, Front of House, Retail and Quick Service) on event preparation
Meets with clients for additional walkthroughs to finalize event details
Processes all catering requests via Tripleseat
Manages all catering events from start to finish; books, plans and executes functions
Creates proposals, contracts and event orders, as well as packages tailored to each client's requests
Recaps events and provides operation, sales and production suggestions tothe team
Maintains fiscal responsibility in terms of rentals, supplies and labor
Manages day-to-day catering requests and works closely with the team to ensure proper execution of event and catering orders
Maintains industry knowledge including principlesand practices within events and catering
Performs other duties as required or assigned
ESSENTIAL QUALIFICATIONS Must be 21 years of age or older.
Have reliable transportation to and from work.
Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
Must have a basic knowledge of dining room and service procedures and functions.
Possess basic math skills and have the ability to handle money and operate a point-of-sale system.
Be able to work in a standing position for long periods of time (up to 8 hours).
Be able to safely lift and easily maneuver trays of food and beverage frequently weighing up to 20 to 30 pounds.
Must be self-disciplined, take initiative, contain leadership abilities, and must be outgoing.
Must have a pleasant, polite manner and a neat and clean appearance.
Required to work closely with team members to collectively produce a successful event.
Requirements Minimum of 3 years experience managing in full service restaurant, elevated dining and service required!
Track record in events/private dining sales, planning, and operations
Experience with corporate systems and SOPs
Proven leadership ability, willingness to continue honing your skills
Hospitality Management degree is a plus, not required
Integrity, honesty, and transparent communication style
Experience managing labor cost for the FOH
Experience with scheduling staff and scheduling software(s)
Experience with inventory and ordering product
Ability to effectively manage a team and delegate responsibilities
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