The Role at a glance:

We are looking to add an experienced, motivated event manager to our Constellation Culinary Group team in Miami, FL. 

ROLE & ESSENTIAL FUNCTIONS:

The Event Producer is responsible to work in partnership with the Director of Catering, Sales Managers as well as the General Manager to enable the execution of private events. The EP plays a critical role in ensuring that events are successful and exceed client and guests’ expectations. The EPs’ role involves a range of responsibilities including planning, budgeting, vendor management, on-site event management and post event analysis.

What you'll be doing:

•    The Event producer oversees the logistics of the event with the end client working through all event logistics -from operations to breakdown
•    Lead pre-event briefings and oversee execution throughout the event—not just setup and breakdown. Ensure staffing, food presentation, service and timing meet company standards.
•    Develop supervisor Packet and all event paperwork - produce concise information and directions for on-site event staff.
•    Liaison with third party vendors, as necessary, to manage all event rentals or services related to event. 
•    Event Producer is responsible for BEO development which includes ownership of event, after sales handoff 
•    Serve as the Primary Point of Contact for client, venue and vendors during the event set-up and breakdown.
•    Communicate effectively with the sales, culinary, warehouse and captains from staffing department to communicate all stakeholders needs. 
•    Identifies potential risks or challenges associated with the event and develop contingency plans to mitigate them. This involves developing emergency plans and anticipating any possible scenarios that could impact the events success. 
•    Coordinate with Staffing on positions, schedules, setup and breakdown coverage; brief captains and monitor labor hour to ensure event success
•    The EP must have excellent verbal and written communication skills to liaise with clients, vendors, and team members. 
•    Coordinate with various vendors and suppliers to ensure that everything required for the event is available and fully operational. 
o    Ensure that the captain is equipped to receive out-sourced equipment and inventory it prior to the event and to ensure that all equipment is returned as delivered. 
•    Responsible for conducting a post -event analysis, gathering feedback from stakeholders, analyzing data and identifying the areas for improvement.
•    Create floor plans, production timelines and service schedules. Confirm venue access, loading requirements, kitchen capabilities, power, storage and all setup and breakdown arrangements.
•    Client management, post turn over – client point person in all production related conversations, attend walk throughs, lead operations for tastings, communicate any logistical needs for events, timelines, 
•    EP must stay updated with industry trends, new technologies and best practices, to deliver events that meet the client’s expectations and exceed the competition. 
•    All other responsibilities and duties assigned by the Director of Catering or General Manager 
•    Monitors the effective resolution of guest issues that arise through the event execution process, by creating mechanisms to channel issues to property leadership and/or other stakeholders, with appropriate follow up with outcome and resolution.
•    Identify operational problems that impact the effectiveness of overall execution and work closely with DOS, and/or appropriate Departments on solutions, as directed.

Financial Performance
•    Ensure that unit level budgeted goals are met or exceeded. 
•    Creatively find ways to stay within the designated budget per event, while meeting the stakeholders needs. 
•    Collect and submit all appropriate invoices, to ensure they are paid in a timely matter

Technical Knowledge
The EP must possess a working knowledge of the systems used within the company.  The EP must be proficient in the following
•    Knowledge of Microsoft Office Suite– inclusive of Word, Power Point, Excel, and Outlook 
•    Event Opening & closing procedures
•    Food and beverage knowledge
•    Travel as necessary to different properties and venues, as business needs arise 

What we're looking for:

Must-haves:

• Bachelor’s Degree preferred
• 2+ years of experience in event planning, sales, or event management 
• Ability to manage events from conception to execution, multitask and manage multiple events concurrently
• Professional and Effective client communication with all levels of event stakeholders: C – suite to internal ops departments  
• Excellent time management skills to meet deadlines, manage priorities and adapt to last-minute changes.
• Hardworking nature, hands-on approach, and a passion for the business
• Ability to quickly pivot and remain calm in a fast paced environment
• Able to work a flexible schedule to accommodate business levels.
•  

Nice-to-haves:

• Bachelor’s Degree in Management

Compensation Range

$75,000 - $80,000

Our Benefits:

• Medical (FT Employees)
• Dental
• Vision
• Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
• Discount Program
• Commuter Benefits (Parking and Transit) 
• EAP
• 401k
• Sick Time
• Holiday Pay (9 paid holidays)
• Tuition Reimbursement (FT Employees)
• Paid Time Off 

#boost #indeedelior