The Event Manager is responsible for the execution and supervision of all events. They will need to be detail oriented, great at multitasking, have a strong work ethic with core values, and the flexibility to work nights and weekends. Our ideal Event Manager will have at least 1 year of experience with teamwork mentality and a positive attitude. The Event Manager position reports directly to the General Manager.
The areas of responsibility are broken down into three categories: Staff, Building and Equipment Maintenance and Inventory, and Event Execution:
Staff:
Scheduling: The Event Manager is expected to work with the Director and Event Planners to schedule all event staff. This includes but is not limited to: Servers, bartenders, captains, and set-up/tear-down staff. Staff schedules are to be provided to the restaurant general manager and human resources no later than 5:00 pm Wednesday for the following week so they are included in the entire staff schedule email. No hourly employee may be scheduled for more than 40 hours per week.
Hiring/Training: The Event Manager is responsible for the hiring and training of all event staff. It is expected that all staff are trained and held accountable to know and execute all standards of service, food quality, beverage quality and guest relations.
Supervision: The Event Manager is responsible to directly supervise all event staff. When multiple events are occurring simultaneously, the Event Captains should be utilized to assist with supervision to make certain that event guests are properly taken care of and all standard operating procedures are adhered to.
Payroll: The Event Manager is responsible to report all staff gratuities to the Payroll Specialist by the end of business the Sunday that ends the payroll period. It also the Event Managers responsibility to turn in all reimbursement requests for mileage, parking fees and other receipts. Entering of all staff hours into Micros for any off-site events where the staff report directly to the event site and do not clock-in at the restaurant is the responsibility of the Event Manager.
China/Glassware/Smallwares/Furnishings/Building: All of these items should be inventoried on a regular basis (at least every 6 months). The Director is to be notified if it is necessary to order additional items. It is the responsibility of the Event Manager to educate staff on proper care, handling and storage of specific property. It is also important that the Director and/or Maintenance Staff are notified of any repairs necessary for furnishings or the building and fixtures.
Event Execution:
Our goal is to constantly amaze our clients and their guests. The Event Manager is responsible to be sure that every detail of every event is executed to meet or exceed the clients’ expectations. This is done through constant detailed communication with the Event Sales, Banquet Chef, and Event Staff. The Event Manager is responsible to participate in a weekly meeting with the General Manager, Banquet Chef and Event Sales Manager. This meeting will be run by the Event Sales Manager with reviewing the events for the next two weeks as well as reviewing the prior week’s events.
The Event Manager is expected to provide quality control on set-up, service, food and beverage to ensure that RedWater Event standards are always met or exceeded. When multiple events are occurring at the same time, the Event Manager is expected to be able to do site visits for each events to be sure all standards are being met at all events.
The Event Manager should always introduce themselves and the event captain to the event host and greet them warmly. The Event Manager should always personally thank the host for having their event with RedWater and share their business card with the host.
