The Event Manager (EM) reports to the Director of Events (DOE) and is responsible for the organization, communication, and execution of assigned events, as well as acting as a liaison between the client and the kitchen and service teams. The EM also acts as the manager on duty (MOD) for the front-of-the-house staff to execute the event on the day of. Organization, excellent communication, and attention to detail skills are vital in this role, as our success depends on meeting our client's tailored requirements.
- Read all inquiry notes for assigned booked events.
- Identify the client’s requirements and expectations for each event by maintaining open communication throughout the event planning process.
- Communicate necessary due dates to clients and ensure they are adhered to (walk-throughs, payments due, final guest count, etc.)
- Maintain up-to-date notes in Total Party Planner for the team to review as needed.
- Organize and attend venue walk-throughs with all necessary vendors and the client to finalize notes and details.
- Review rental estimates to ensure that each event is properly equipped, and revise them with the rental company and/or client as necessary.
- Understand the client’s vision to create custom decor displays for buffets and stations.
- Organize, execute, and finalize details on client tastings.
- Create a Banquet Event Order to share with the team to ensure the event is properly equipped and executed.
- Provide Warehouse Manager with a packing list.
- Create an event timeline for the front-of-the-house staff to adhere to onsite.
- Act as the manager on duty for the staff at the event alongside the Event Captain while adhering to company policies and compliance with federal, state, and local employment laws.
- Available to answer questions from staff; be a liaison for kitchen, floor, client, and site manager.
- Identify and problem-solve unforeseen predicaments or events.
- Review actual hours worked and determine if the client needs to be billed for additional labor.
- Follow-up with the client after the event.
- Enter post-event notes into Total Party Planner.
- Attend weekly staff meetings.
- Proficient in Microsoft Word and Excel.
- Be available nights and weekends.
- Maintain office hours each week for all billable hours from contracted events.
- Have reliable transportation.
$24-$30 per hour, depending on experience. This position is considered non-exempt for state and federal wage-hour law purposes, which means that you will be eligible for overtime pay.
Seasons Catering is an equal employment opportunity employer that selects the individual who is the best match for a position based on job-related qualifications, without regard to race, color, creed, sex, national origin, religion, sexual preference, age, disability, genetic information, or other protected group status.
Seasons Catering is an at-will employer.
Must be comfortable standing long hours and lifting up to 40 pounds as well as team lifting up to 60 pounds. Comfortable working outside as well as inside, and off site at events with various weather conditions.
*The position is contingent upon the following:
- Food Handler’s Certificate required within 30 days of hire
- Ability to travel to events between Santa Barbara County and Los Angeles with no limitations
- Required to maintain minimum automobile insurance required by state law and have reliable transportation for use in the position.
- Clearance from our automobile insurance company to drive a company vehicle
- Proof of employment eligibility within three (3) days after commencement of employment. Such proof is required to complete Form I-9 (Employment Eligibility Verification).