Overview

Cescaphe Event Group is a collection of six unique event spaces providing high end catering and event planning services to both corporate and social events. Our mission is to execute once-in-a-lifetime, handcrafted events with genuine care and passion, treating customers like family as we exceed their expectations. Cescaphe Event Group is a growing company that has built a stellar reputation by consistently exceeding client expectation in our food, service, professionalism, creativity, and attention to detail. Creative planning and meticulous coordination are key components in delivering the Cescaphe experience and each member of our team plays a distinct and vital role in the process.

As our needs continue to grow, we are pleased to be seeking an Event Manager. This role is a full-time position requiring both weekday and weekend day/night availability.

Job Description

The Event Manager develops, oversees, and coordinates the planning and organizations of events for assigned clients after the event coordination meeting. They are also the main point of contact for the client for the day of the event. During an event, they provide the leadership necessary to achieve stated objectives in overall execution, FOH employee management, client satisfaction, food service, quality, and venue cleanliness. Additionally, the Event Manager is responsible for facilitating the cooperation and coordination of the Venue Management Team.

The Event Manager works in conjunction with the culinary, operations and event coordination teams, as well as outside vendors, to ensure successful follow through on event requests. Other responsibilities include, comprehensive paperwork and effective communication. Each team member is expected to assist when and where necessary to ensure flawless execution. The Event Manager will be expected to perform other duties as assigned to meet business needs.

Essential Duties and Responsibilities:

Product

• Thoroughly collects all pertinent client information and communicates with appropriate departments.
• Remains active in communication with client to ensure planning timeline is adhered to and all questions are thoroughly answered.
• Educates and guides client in decisions that will benefit both their event and CEG.
• Ensures any and all items discussed during event coordinating, and after, meeting are accurately and thoroughly recorded and communicated to all necessary departments.
• Conducts post-document discussions with client; makes changes to specification sheet as necessary.
• Directs set up and breakdown of assigned events including, but not limited to cleanliness of overall venue, proper storage and organization of items, reporting/recording lost/found items.
• Oversees set up and execution of food service and courses; provides necessary feedback to appropriate individuals (i.e. Chef, Operations) to ensure standards are maintained.
• Adheres to all job relevant manuals, checklists, and standard operating procedures.

Quality of Judgment/Decision Making

• Makes sound decisions through consideration of all facts, areas and people affected or involved.
• Makes effective and timely decisions, especially in high priority and stressful situations.
• Incorporates others in decision making processes, using discretion of when and to whom information is disclosed.
• Defines, anticipates, and prevents problems; overcomes obstacles and generates alternative solutions.

Customer Service/Business Development

• Promotes other CEG entities such as Cescaphe Trolley and Beautiful Blooms, in effort to expanded clientele base and streamline the planning process.
• Recommends clients visit CEG and Beautiful Blooms social media pages.
• Answers questions concerning event details such as food and beverage items, linens, and floor plan layouts, as well as connecting with vendors to communicate restrictions and accommodations as soon as possible.
• Informs manager and director of difficult or emotional customer situations; exhibits sensitivity for cultural differences.
• Ensure client receives open and clear communication on any and all items pertaining to their event in order to guarantee client satisfaction.
• Ensures clients and guests fell welcome and are given responsive, friendly and courteous service at all times.

Employee and Management Interaction

• Assists in training and development of event personnel (i.e. bussers, servers, maître d’, etc.)
• Follows up with Event Coordinator to ensure all information is understood.
• Establishes and maintains effective relations with both co-workers and managers.
• Maintains effective transition of client and information from Event Coordination meeting, and after, to all other pertinent departments.
• Balances teamwork and individual responsibilities.
• Gives and welcomes constructive feedback.
• Puts success of team above personal interests.
• Able and willing to fill in as needed, with or without request.

Planning and Organizing

• Uses objectives, schedules, policies, and procedures to obtain desired levels of productivity.
• Develops policies and procedures to enhance and measure quality.
• Maintains well-organized files and materials, creating a productive and efficient work environment.
• Works with management to coordinate training as needed to meet business needs.

Communication and Professionalism

• Consistently adheres to CEG Mission Statement and Core Values.
• Expresses thoughts and ideas in written and/or verbal form and in a clear, effective and respectful manner.
• Exhibits good active listening and comprehension skills; speaks clearly and audibly.
• Conveys information, decisions or problems to appropriate parties on a timely basis; refrains from distorting information.
• Consistently adheres to company dress code and keeps self well groomed.
• Consistently arrives for work and is on time, ensuring work is covered when absent.
• Treats others with respect.
• Keeps commitments.

Desired Skills and Qualifications

• 4 year degree or equivalent experience
• Minimum of 2 years management/supervisory experience
• Extensive food, beverage and service knowledge in a high quality environment
• Experience organizing and leading a diverse team of employees
• Experience in a hotel or catering organization is a plus
• Ability to creatively find solutions to problems in a high pressure environment
• A positive approach to managing people, with the focus on respect and integrity