Event Manager

• Oversees all aspects of facility operations related to events by communicating with Director of Operations and/or Director of F & B
• Produce approved Banquet Event Orders (BEO’s) for each event and ability to create customized menus for Food & Beverage
• Meets with client groups to plan and organize assigned meetings and/or events
• Coordinates activities with the various service contractors for assigned meetings and/or events
• Guides clients in preparation of events by interpreting and explaining contract provisions, policies and procedures
• Keeps clients informed as to status of deadline schedules, including but not limited to floor plan submissions, meeting room set-up specifications, insurance requirements, payment schedules and other relevant details
• Prepares cost estimates and ensures all costs are paid before the event takes place
• Provides clear, concise, and timely communication of detailed requirements to operational departments
• Assists in scheduling operational set-ups to provide equipment or service needs
• Monitors facility set-up when necessary and communicates all issues with respective Directors
• Serves as primary liaison between clients and facility departments
• Monitors in-house events, maintaining close contact with clients and facility staff to ensure successful events. Greets client upon arrival and stays with client during the duration of their event. Follows-up on all client requests, concerns, and problems in a timely manner
• Attends appropriate planning, organization and other event and facility meetings in support of facility operations
• Serves as manager on duty as required
• Carries out supervisory responsibilities in accordance with SMG policies and applicable laws
• Communicating with Directors and Managers of other departments to ensure a successful event

• Bachelor's degree (B. A.) from four-year college or university
• 5+ years related experience in the convention center and/or large hotel hospitality industry with experience managing large events/conventions
• Experience creating menus for clients and BEO’s
• Working knowledge of the principles of hospitality management, facility management, services and equipment for a similar facility
• Excellent organizational, planning and interpersonal skills
• Good written and verbal skills
• Ability to prioritize multiple projects/multitasking
• Demonstrate problem-solving and communication skills
• Supervisory experience preferred
• Professional presentation, appearance and work ethic
• Knowledge using Microsoft Office and event software for drawing room diagrams
• Ability to work under limited supervision and to interact with all levels of staff including management
• Ability to work long and irregular hours that may vary due to functions and will include day, evening, weekends and holidays

Supervisory experience preferred