Competitive compensation package!
Hotel discount at locations worldwide!
Paid time off and holiday pay incentives!
Professional development and promotion opportunities!
401(k) available for all associates!
The Event Manager is responsible for the successful operation of the various events within our complex, including events at the historical Henry Clay Center and Eight Up Restaurant. Ensures all catering activities are carried out professionally and to standard while maximizing profitability. Manages, motivates, and empowers associates. Serves as the event liaison to all of our guests, outside caterers and vendors. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments. Must work independently and be flexible to meet the needs of each event (some late nights and mostly weekends).
Manage event operations to achieve customer satisfaction, quality service, and compliance with policy and procedure.
Responsible for long and short-term planning and day-to-day operations of the events department
Client interactions include communication prior to event to ensure smooth operation day of
Responsible to coordinate details of events with all vendors (caterers, florists, musicians etc)
Analyze BEO's, communicate effectively with customers, other managers and associates to ensure that all room set-ups, equipment, supplies, staffing, and menus meet/exceed customer's expectations.
Review all schedules, equipment, supplies, and organize workflow to ensure a quality event to customers on a daily basis.
Implement company programs and resolve daily, operational problems through consistent monitoring of banquet operations to ensure compliance with safety and security regulations and to ensure optimal level of service, quality and hospitality.
Supervise banquet staff to retain and motivate associates; train, develop, empower, coach and counsel, provide performance reviews, resolve problems, provide open communication vehicles, recommend discipline, as appropriate.
Oversight of set up and breakdown of events to specifications of clients
Other duties as assigned
Lift, push, pull, and carry tables, chairs, boxes (50 lb. maximum) occasionally.
Service clients on a moment’s notice, variable distances, 100%.
Continuously standing: function observation, client site inspections
Some college and/or advanced training in food operations.
Prior hotel and supervisory experience preferred. Culinary Arts training, a plus.
Founded in 1985 and based in Chicago, First Hospitality is a forward-thinking hotel development, investment, and management company. First Hospitality’s strategic vision is to create value for all through excellence and an openness to doing things differently.
First Hospitality seeks to attract and retain a high-performing and diverse workforce in which employee’s differences are respected and valued to better meet the varying needs of the customers we serve. FH fosters an inclusive work environment that promotes collaboration, flexibility, and fairness. Equal Opportunity Employer.