Job Description

JOB SUMMARY:

The Event and Operations Manager has responsibility for the oversight and execution of events at The Skylark. This role will be responsible for the direct planning, oversight, execution and follow up as it relates to events, supported by the sales and operations team. Additionally, this person will play a key role as part of the management team for general bar operations. Following is an overview of responsibilities.

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES:

Event Duties & Responsibilities:

Responsible for the planning and execution of all events including but not limited to the items listed below:

1. Timely outreach to client after transition from sales team.
2. Schedule client walk-throughs to review scope of event.
3. Responsible for all event staff scheduling (including scheduling in-house staff and coordinating staff from AK and temp agencies, with support from the operations team).
4. Ability to monitor event labor costs with outside and internal staffing, and think of innovative ways to cut back on labor costs when applicable.
5. Coordinate all logistics of events which include but are not limited to: rentals, deliveries, load in/out, guest lists, special requests, set-up, breakdown, reset etc.
6. Reach out to all social clients 8-10 weeks prior to event date.
7. Communicate directly with Abigail Kirsch culinary team to confirm menus, delivery times, staffing and other execution needs.
8. Work hand-in-hand with sales team on BEO creation, client invoicing and final payment confirmation.
9. Finalize all event floor plans; coordinate with the facility and furniture removal team for proper set up.
10. Participate in a weekly meeting with the management team to review the following:
    1. In-depth BEO review to recap and outline any special instructions, nuances, staffing levels, rentals, and any further communication that will be needed for flawless event execution.
    2. Review status of client handoffs.
    3. Revenue review & discuss potential ways to grow where available on future bookings.
    4. 8-week events projection review.
11. Recruitment, training and scheduling of event and bar staff.
12. Coaching and counseling of event and bar staff.

Administrative Support:

1. Provide solid and timely communication to all associates and departments.
2. Create and update all SOPs for areas under your purview (i.e. HVAC, Lighting, music, temperature, etc.).

Service:

1. Enforce of all “Standards of Service”.
2. Ensure positive guest service in all areas. Respond to complaints, taking any appropriate action to turn a dissatisfied guest into a return guest.
3. Manage and actively participate in service each shift, driving sales, ensuring service standards, and being a presence to guests. 
4. Actively serve as a resource to associates throughout service, seamlessly troubleshooting as necessary.
5. Strive for continuous improvement in the quality of the guest experience, service, operational effectiveness, employee retention and satisfaction.
6. Ensure compliance as it pertains to tip pooling.
7. Consistently follow all opening and closing building procedures.

General:

1. Attend and participate in all scheduled meetings and training sessions.
2. Know and follow all emergency and safety procedures.
3. Direct associates in completion of tasks as designated by assignment sheets and/or needs.

Standards:

• Always practice Caring Culture.
• Protect the assets of the property.
• Maintain professional behavior when in contact with guests and associates.
• Follow Policies and Procedures in training manuals and associate handbook.
• Always remember we are in a partnership with our guests, fellow associates and owners to provide quality service and profitability.
• Regular attendance in conformance with the company standards is essential to the successful performance of this position.
• Must have the ability to read, speak and understand English, and to follow written directions and verbal instructions in English.
• Ability to work productively and cooperatively in a high volume, fast paced, highly pressured environment, and be able to lead and respond efficiently to unanticipated problems and crises.
• Ensure compliance with all federal, state and local regulations as they pertain to health, safety and labor.

QUALIFICATIONS:

• 5 + years management experience in an esteemed restaurant/hotel operation.
• Prior extensive event experience required.
• Knowledge of New York State Health and Sanitation Guidelines. NY Food Handlers Certificate preferred.
• Ability to handle multiple tasks and work effectively, independently, and efficiently with time constraints.
• Must be creative, innovative, and proactive.
• Must be detail oriented and perform work accurately and timely.
• Proficient computer skills necessary including Microsoft Office, TOAST, RESY and Sharepoint.
• Financial management cost controls, food and labor cost management experience required.
• Ability to effectively, professionally, and respectfully communicate with co-workers, supervisors, vendors, and clients.
• Able to work a flexible schedule in order to accommodate business levels (weekend and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs.

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential job duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform those essential functions. While performing the essential duties of this job, the employee is regularly required to:

1. Lift and carry up to 25 pounds.
2. Frequently stand, walk, reach, bend, stoop, push, pull, and kneel.
3. Exert well-paced mobility for periods of up to 10 hours per day and at least 50 hours per week.
4. Frequently utilize the stairs.

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