A food and beverage events operations manager is responsible for overseeing the planning, coordination, and execution of food and beverage services for various events. This role requires exceptional organizational and leadership skills, as well as extensive knowledge of food and beverage operations. The manager plays a critical role in ensuring that events run smoothly, guests are satisfied, and the highest standards of service are maintained.

Responsibilities:

• Event Planning and Coordination: The events operations manager collaborates with clients, event planners, and other stakeholders to understand their requirements and expectations. They participate in the planning process, including menu selection, beverage offerings, and event setup. They coordinate with the culinary team, service staff, and vendors to ensure all necessary resources are available for successful event execution.
• Staff Management: The manager is responsible for hiring, training, and supervising the food and beverage service staff. They ensure that the team is adequately trained in service standards, event protocols, and customer service. They may also schedule and oversee the work of bartenders, servers, and other event staff to ensure smooth operations.
• Quality Control: The manager ensures that all food and beverage offerings meet the highest quality standards. They work closely with the culinary team to maintain consistency in food preparation, presentation, and taste. They also oversee the beverage service, ensuring proper pouring techniques, drink recipes, and overall beverage quality.
• Customer Service: Providing exceptional customer service is a top priority for the events operations manager. They interact with clients and guests to address any concerns or special requests, ensuring a positive and memorable experience. They handle customer feedback and complaints in a professional and timely manner.
• Logistics and Operations: The manager oversees the logistical aspects of events, including setup, breakdown, and equipment coordination. They ensure that all necessary equipment, such as tables, linens, glassware, and serving utensils, are available and properly set up. They also manage event timelines, ensuring that food and beverage services are delivered on schedule.
• Vendor Management: The manager liaises with external vendors, such as rental companies, florists, and audiovisual technicians, to coordinate their services for events. They negotiate contracts, review vendor performance, and ensure that all vendor requirements are met.
• Health and Safety Compliance: The manager ensures that all food and beverage operations comply with health and safety regulations. They oversee proper food handling and storage practices, sanitation procedures, and adherence to local health department guidelines. They also maintain records and documentation related to health and safety inspections.
• Financial Management: The events operations manager collaborates with the management team to develop budgets, monitor costs, and control expenses related to food and beverage services. They analyze event profitability, identify areas for cost savings, and implement strategies to maximize revenue.

Requirements:

• Previous experience in a managerial role in food and beverage events operations, preferably in a hospitality or catering setting.
• Strong knowledge of food and beverage operations, including menu planning, service standards, and event logistics.
• Excellent organizational and leadership skills.
• Exceptional customer service and communication abilities.
• Ability to work under pressure and handle multiple events simultaneously.
• Knowledge of health and safety regulations and food handling practices.
• Proficiency in event management software and Microsoft Office applications.
• Flexibility to work evenings, weekends, and holidays as required by event schedules.

1899 is an Equal Opportunity Employer