Events Manager

Luna Red Restaurant is looking for an organized detail oriented & enthusiastic Events Manager to join our team! We are seeking an individual who thrives in fast paced environments loves to collaborate across teams and has a passion for creating seamless and memorable guest experiences.

Position: Events Manager

Reports To: Location House Manager Blue Mango Executive Team

Collaborates with: Executive Chef

Classification: Hourly Non-Exempt Part Time/Full Time

Summary of Position:

The Private Dining & Events Manager is instrumental in generating revenue by securing bookings for large parties and private dining events both on-site and at Region Event Center. Their primary responsibility involves prospecting potential clients through various means including site visits phone/web inquiries and other avenues. Utilizing their adept negotiating skills the Manager not only attracts new business but also fosters repeat clientele. Additionally they play a vital role in assisting the restaurant team in organizing and managing events and private dining functions.

This position must be highly collaborative with your counterpart at your DT sister restaurant location. Sharing/connecting leads. Assisting clients get a foot in the door of the sister location if they find that your space is unavailable or the menu is not to their liking. Cross-selling cross-promoting goes both ways and it is order to properly do this each person needs to familiarize themselves with their sister location event guide and availability in order to make things as easy as possible for the client. Additionally locations share equipment- there is some Novo and some Luna Red specific event equipment however- these two roles need to negotiate share and support one another and their equipment needs for their some cases where chafing dishes etc. are in short supply- they need to work with the chef to plato portion buffet items so that both locations are successful.

Primary Duties and Responsibilities:

Client Relations Sales & Experience

• Handle all incoming inquiries via phone web and email from clients ensuring a professional prompt (within 24-48 hours) and thorough response to achieve annual sales goals at each location
• Respond to event inquiries creating proposals and quotes to provide solutions and ideas that align with the clients needs preferences and budget
• Help create guests vision of events including themes menus by accurately assessing guests needs and expectations
• Minimize missed opportunities from booked events by promoting sister restaurants and cross-selling
• Address all client complaints promptly and follow through with each situation until guest satisfaction is fully achieved with grace

Event Planning Administration & Coordination

• Prepare detailed proposals Banquet Event Orders (BEOs) and contracts for clients and follow up before and after events to ensure all details are in place. The BEO should have ALL information needed to execute the event in case the event manager can not be on site. This ensures all team members have access to all information needed to pull off any event.
• Clearly communicate event details large and small with location teams to ensure smooth execution and that client expectations are met or exceeded. Verbal/email communication is essential but should not replace notations and well communicated details on BEOs
• If not working the event it is the event managers responsibility to set those working the event up for success with clear floorplans catering checklists and help gather equipment needed to make for smooth event execution.
• Oversee deposits manage/reconcile final payments and ensure the accuracy of charges addressing any discrepancies
• Act as the liaison between the client/vendor and the Chef to create menus that align with the guests needs even if the requests fall outside standard offerings
• Stay updated on industry trends in event planning catering and private dining to maintain a competitive edge
• Ensure fair accurate and timely banquet tip distribution for events during each pay week
• Manage multi level communication within the company including with the controller culinary team beverage managers marketing manager and operations director to ensure event program alignment and proper support
• Continuously seek ways to improve guest experience identifying roadblocks to best practices and providing actionable solutions
• Work with the location management team to manage donated events and philanthropic partnerships

On Site Execution & Supervision

• Be on site for all scheduled events to support smooth execution and serve as the primary point of contact for clients and event staff
• Effectively communicate floor plan menu and payment information to all pertinent managers (FOH BOH) and event staff in advance
• Works most events as the lead server as often as available. (the rate when lead server is standard server wage not event manager wage). But you qualify for the server portion of service charge commission from event
• Provide floor plans when necessary ensure events are properly staffed (and that event staff are excelling) and that all details are noted on the BEO
• Create visually appealing buffet displays with props dimensions and eye-catching elements to provide a wow factor
• Actively oversee event staff during service ensuring smooth execution and guest satisfaction

Required Skills/Abilities:

• Strong organizational and time management skills and able to work with minimal supervision
• Proven decision making analytical and problem solving skills
• Strong ability to effectively communicate through email
• Dependable self-disciplined and team-oriented with strong attention to detail and initiative
• Excellent verbal and written communication negotiation and presentation skills
• Knowledge of catering software (Tripleseat a plus)
• Strong Computer Skills/Microsoft Office (Excel Word email)
• Ability to multitask in a team environment
• Must have a flexible mindset to be able to navigate the balance between business and guest needs in order to maximize our sales and event bookings
• Internal and External relationship building
• Decision making and problem solving
• Excellent service experience with proper service flow and timing
• Knowledge of event set up and table/dining room layout
• Understands how to deliver remarkable hospitality while never directly saying no to a guest but instead finding the compromise that feels like a win for all
• Must be able to communicate clearly with managers kitchen and service staff
• Must be able to comprehend read and follow written and verbal direction
• Must be a self starter- have drive and take initiative
• Must have a high level of integrity
• Must have a high level of detail
• Must be able to work well with and direct others as a team
• Very hands on and motivates by setting the example
• Must be able to work well under pressure in a high volume restaurant
• Hospitality-oriented
• Strong leadership skills
• High standards of excellence

Physical Requirements:

• High level of stamina to work on feet for extended periods (be able to work in a standing position for long periods of time up to 8 hours)
• Must be able to remain in a stationary position 70% of the time.
• Must be able to communicate and exchange information with customers and co-workers both in person and remotely.
• Must be able to determine freshness and quality of food products.
• Must be able to travel by car or other transportation to access the client/service/event locations.
• Must be able to occasionally move restaurant equipment food or other banquet equipment (tables chairs etc.) up to 50 pounds as needed to assist with events.
• Must be able to ascend and descend stairs a ladder or similar equipment to access restaurant equipment lighting etc.

Education and Experience:

• At least 3 years of restaurant management or event sales and execution experience where employee supervision is required; 4 years in hospitality and fine dining overall
• Must have or be able to attain a valid California Food Handlers card
• Valid Supervisory California Sexual Harassment Prevention Certificate

Preferred Qualifications:

• Flexible working hours including weekends evenings and holidays when necessary
• Genuine joy for the hospitality/restaurant industry
• Computer skills including Microsoft Office and Google Suite

Compensation

The budgeted wage range for this position is $24.00 - 26.00 per hour plus commission for booked events. Beginning wage is determined based on final candidate qualifications and experience and the budget for the position.

Disclaimer: This description includes essential functions. Additional functions and requirements may be assigned by supervisors as deemed accordance with California law and the Americans with Disabilities Act requirements may be modified to reasonably accommodate disabled individuals. We are an equal opportunity employer. We are committed to creating an inclusive and welcoming workplace for all. We welcome applicants from a wide variety of identities ideas perspectives and experiences and encourage people from underrepresented backgrounds to apply. Luna Red offers reasonable accommodations to job applicants with disabilities.