Offsite Events Manager

Description

For almost 30 years, One Off Hospitality has developed and operated some of Chicago’s most beloved places to eat and drink. More importantly, we’re a group of people – chefs, hospitality veterans, managers and creators – who believe in the power of treating our guests like family and our restaurants like home.

POSITION: OFFSITE EVENTS MANAGER
REPORTS TO: DIRECTOR OF CATERING & EVENTS
FLSA: EXEMPT

POSITION SUMMARY: The Offsite Events Manager should effortlessly have a "can-do" attitude to assist our organization in hosting events such as weddings that enhance the Company’s image, improve client loyalty, and drive our brand-to-client experience. The event offsite event manager will be tasked with researching and securing venues, full execution of offsite events, negotiating quotes and agreements with vendors and assisting with event marketing. The ideal candidate for this role comes with creativity, organizational skills, and vision that will assist in amplifying and growing brand visibility. 

WHAT WE'RE LOOKING FOR:

• Strong relationships with key Chicago venues
• Connections with event planners, DMCs, and corporate planners
• Established wedding planner relationships
• Previous annual sales volume of $1M+
• Experience managing both drop-off and full-service events
• Background across corporate, weddings, and social events

Requirements

Essential Duties & Responsibilities
The essential functions include, but are not limited to the following:

• Maintains a cheerful, courteous disposition and a neat, clean, and professional image. Keeps composure when under pressure.
• Gains extensive knowledge of all menus, both food and beverage (including ingredients, cooking techniques, allergies, and dietary restrictions, etc.).
• Directly coordinates and staffs 50-100 events yearly with a dedicated focus on implementation of sales/marketing initiatives.
• Implements strategy and process throughout the team for coordination and management of the entire lifecycle of events, including creating menus and signage for events, staffing, day of coordination, successful execution, and post-event management.
• Reviews and negotiates contracts; leverages cost savings when applicable (production, logistics, transportation, special supplies/materials, etc)
• Assists restaurant staff with setup and breakdown of an event when applicable.
• Works closely with Event Chefs, Chef de Cuisines, Sous Chefs and Beverage Directors to maintain understanding and knowledge of all seasonal offerings with respect to food and beverage.
• Gains knowledge of the systems, TOAST and TRIPLE SEAT, affiliated with charging events and ringing items for events.
• Assists in fielding phone and email inquiries. Conducts walk-throughs and tastings for potential and booked semi-private clients.
• Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary.
• Adheres to all company safety and sanitation policies and procedures.
• Assists other team members as needed or when business needs dictates.

Minimum Qualifications (Education, Experience, Skills)

• Bachelor's degree or four years of relevant work experience (preferred)
• 3-5 years of project management, experiential marketing and/or event experience in complex roles
• Food Handler Certification required
• Ability to thrive in a fast-paced environment while multitasking, re-prioritizing projects, and communicating priority updates to Directors.
• A well-developed “team oriented” perspective, bringing a positive attitude to the team and job each day
• Direct entrepreneurial and/or 'intrapreneurial' experience creating and managing new projects or initiatives
• Proven ability to manage multiple large-scale projects among various teams at once
• Excellent organization and communication skills with a demonstrated ability to drive outcomes
• Ability to influence cross-functionally to achieve results

Physical Demands and Work Environment

• Ability to be flexible with job demands and open minded when being asked to complete tasks
• Ability to operate and use all equipment necessary to run the restaurant
• Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds
• Ability to work varied hours/days as business dictates
• Ability to stand for up to 8-10 hours a day
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish

One Off Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training