Title: Bluff View Art District Event Manager
Starting Hourly Rate of Pay: $22.00, plus commissions.
SUMMARY
The Event Manager is responsible for generating event sales and managing the production of events from conception through to completion. The Event Manager provides outstanding customer service, by organizing and executing memorable events that meet quality expectations.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other business-related duties may be assigned as needed to support Bluff View operations.
Works with clients to plan and execute private events, corporate meetings, catering pick-ups, and holiday to-go orders.
Coordinates with managers of each department of Bluff View Art District.
Works with marketing to promote the Bluff View Events in the local market.
Manages and maintains Bluff View Events’ facilities.
Set up, execute, and break down events.
Specifies staff requirements and coordinates their activities.
Proposes ideas to improve the provided services and event quality.
Proactively handles any arising issues and troubleshoots any emerging problems before and during events.
Conducts pre- and post – event evaluations and reports on outcomes.
Research the market, identify event opportunities, and generate interest.
Consults with clients to assess and understand their needs for the event; areas of discussion and consultation include staffing, meeting rooms, catering, signage, programs, music, security, display areas, and other specialized requirements.
Compiles price lists and negotiates contracts for services, dates, times, and spaces.
Consults with clients and coordinates with staff to plan and develop event schedules.
Ensures that events meet legal, safety, and health requirements and regulations; obtains necessary permits from fire and health departments.
Manages all administrative duties and details associated with the event, including financial operations, distribution of promotional materials, and responding to inquiries.
Manages all inventory of the venues, including but not limited to alcohol, small wares, linens, and dry goods.
Maintains current knowledge of event planning standards and trends by attending seminars, consulting with other professionals, and reading trade publications.
Performs other related duties as assigned.
SUPERVISORY RESPONSIBILITIES
This position requires the strong and consistent supervision of all event staff. To include but not limited to servers, and kitchen staff.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE
REQUIRED:
-High school diploma or equivalent
-Minimum of 2 years of event management experience
-Minimum of 2 years of Food & Beverage experience
-Broad portfolio of previously managed events (weddings, meetings, parties, corporate events)
-Sales skills and ability to build productive business relationships
-Strong supervisory and leadership skills
-Excellent interpersonal skills with a focus on customer service
-Excellent time management skills
-Excellent organizational skills and attention to detail, managing multiple projects independently.
-Familiarity with food service, handling, safety, and other restaurant guidelines
-Proficient with Microsoft Office Suite or related software
PREFERRED:
Associate degree (or higher).
Minimum of two (2) years of professional work experience in a fine dining restaurant.
LANGUAGE SKILLS
Excellent verbal and written communication should be professional and accurate.
MATHEMATICAL SKILLS
Understanding of simple math, as it relates to planning and budgeting.
REASONING ABILITY
Analytical, decision-making, and problem-solving skills are required.
CERTIFICATES, LICENSES, REGISTRATIONS
Required: Tennessee Alcoholic Beverage Commission (ABC) Server Permit
Preferred: ServSafe certification.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Prolonged periods of standing at a work counter or sitting at a desk, working on a computer.
Walking in the restaurant and short distances to entities on the property.
Must be able to lift up to 75 pounds.
Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
1.5 City blocks of building on the property, which include restaurant, coffee house, meeting venue, art gallery, bed-and-breakfast, bakery, coffee roaster and gardens.
Multi-story buildings, with stairs.
COMPENSATION & BENEFITS
Starting Hourly Rate of Pay: $22.00, plus commission.
Medical, Dental, Vision for Full-Time Employee = employer pays a minimum of 50% of employee’s premium, indexed annually based on ACA affordability guidelines.
Discounts on food are offered to the Employee at the Employee’s worksite, for the Employee’s meals or breaks while the Employee is on duty.
Flexible schedule, as determined by the Hospitality Director and in accordance with event needs.
Holidays = Thanksgiving Day and Christmas Day are the only recognized holidays for the restaurants, although the Inn and Bakery are open; position availability is at the discretion of the General Manager.
**NOTE** This position may have part-time hours during training.
Job Type: Full-time
Pay: From $22.00 per hour
Benefits:
- Dental insurance
- Employee discount
- Health insurance
- Vision insurance
Experience:
- Food & Beverage: 2 years (Required)
- Professional Events Management: 2 years (Required)
Work Location: In person
