Overview
The Event Manager will be responsible for the meticulous preparation and exceptional delivery of events at Cutlers Hall. Events ranging from small meetings to conferences; private dining to large scale banqueting and a variety of celebratory events such as award ceremonies and weddings. They will be an active part of the Hospitality team, reporting to the Front of House Manager.
Key responsibilities
Guest Experience and Service:
Ensure high standards of customer service are maintained before, during and after events.
Receive clients and guests into the venue with a warm welcome, address questions and resolve concerns promptly.
Hold guest experience at the forefront of all tasks and activities with a commitment to creating memorable experiences.
Event Execution:
Proactively lead the set up and breakdown events with great care for detail, safety, efficiency and timeliness.
Adhere to event timelines and service schedules working closely with the kitchen team and FOH Manager.
Provide a visible and attentive presence during events.
Coordinate with Chefs, Kitchen Porters, House Keeping and Commissionaires to ensure a collective approach to delivering outstanding events.
Colleague supervision:
Lead Front of House colleagues including waiting and bar teams.
Support training and evaluation of FOH colleagues
Conduct and/or contribute to pre-event briefings to ensure colleagues are informed of event details.
Take pride in your tasks and share this ethos with your team.
Operational Duties:
Take care of the Hall and ensure the venue is always clean and presentable.
Be proactive in ensuring all activities are compliant with health & Safety and Hygiene regulations and internal policies.
Lead the bar provision in line with legislation and company policy.
Be diligent in accounting for consumption during events and use of POS systems.
Lead and support the evacuation of the building in case of an emergency and provide first aid cover if required.
Support and deputise for the FOH Manager in their absence.
Administrative scope:
Provide accurate and timely stock counts.
Ensure internal and agency supplied staff record their hours correctly.
Produce and manage staff work schedules (less chefs and commissionaires) to meet each event requirements.
Assist the Front of House Manager with planning for and management of staffing for events.Including the booking, briefing and supervision of agency and zero hours staff.
Qualifications and Education Requirements
GCSE level or above.
First aid and food hygiene qualifications are desirable but not essential
Preferred Skills & Experience
Proven experience in managing delivery of events or hospitality experiences within a venue.
Excellent attention to detail, pride and care within all aspects of your work.
Knowledge and understanding of excellent food and hygiene practices
Experience of working with external clients to deliver exceptional events.
Strong interpersonal and leadership skills, fostering collaboration.
Practical IT skills including Microsoft office
Conversant with planning tools such as Events 500 or equivalent.
Mindful of the needs of the Hospitality Industry and the demands that it has on time of duty.
WORKING PATTERN REQUIREMENTS
This is a full-time contract at 40 hours/week.
Work will be scheduled by the Front of House Manager to meet event requirements.
The working week will include daytime, evening, and weekend working, dependent on the hospitality schedule.
REPORTING/MANAGEMENT
Reports to: Front of House Manager
MANAGES:
Zero Hours staff for hospitality (less Commissionaires, Chefs & Kitchen Porters)
Agency Staff for hospitality (less Chefs & Kitchen Porters)
LIAISON/PLANNING:
Beadle/Deputy Beadle
Company of Cutlers office and planning staff
Chefs on duty
Agency staff providers
Commissionaires
AMRT1_UKCT