The Events Manager at Hi-Pointe Drive-In & Chicken Out is responsible for managing one of St. Louis’s best fast-casual restaurants and leading a team of high achievers who are a little crazy in all the right ways. This position requires a high level of accountability, a genuine love for people, and the ability to serve A LOT of burgers and tenders. Although the

Events Manager is responsible for the profitability of the events, success is also measured by your ability to develop the team, inspire them to be their best, and create a culture where people want to work. The Events Manager is expected to execute company recipes and standards and be able to think outside the box. We believe that success is inevitable by focusing on the things that matter most. 

Here are a few sayings that define what we care most about…

Honored Hospitality – We don’t take the privilege of service for granted. Every time you set foot in our coop, or just take home some tasty chicken, we’re thankful. We show it. And that’s what hospitality smells like.

People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals for now and into the future.

Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners, paired with providing culinary leadership, is really what you’re tasting.

The Events Manager must understand what it takes to manage and build a people-first business while having the discipline to maintain a thriving operation.

The Events Manager is responsible for…

· Building a best-in-class team which includes, hiring, training, and developing your management and hourly team

· Serving as an ambassador of Hi-Pointe & Chicken Out, and being committed to building the brand

· Working with ownership to set Sales & Profitability goals

· Full accountability for Profit and Loss management

· Operational excellence, maintaining flawless event execution

· Managing event labor costs which include weekly scheduling for the team

· Maintaining food cost standards by managing inventory, ordering, portion control, etc.

· Being a good customer by maintaining healthy relationships with suppliers, food vendors, etc.

· Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team

· Creating and maintaining a positive culture where people want to work and are pushed to be their best.

· Taking care of your equipment, by ensuring all equipment used is in safe working condition, checked, and regularly serviced

· Maintaining and delegating checklists to ensure effective running of the kitchen.

· Regularly testing products to ensure the quality and the execution of recipes meets the standards set out by us.

· Ensuring all team members meet restaurant safety and food handling standards.

· Adhering to company standards, including personal hygiene and appearance

Qualifications:

· Minimum of 5 years of restaurant experience required; 1-3 years in a management or supervisory capacity in a restaurant or in the retail /hospitality industry preferred

· High school diploma or equivalent required; some college preferred

· Serv Safe Certification

· Hepatitis A vaccination record