Events Manager | Creative Brand | LA Job at One Haus in Los Angeles

Independent and innovative hospitality group is seeking an experienced Events Manager to oversee all the day to day event operations and private dining sales for their LA based restaurant. The Events Manager ensures the seamless planning, coordination, and execution of company sponsored and client events, while simultaneously meeting company standards of guest service.This individual will be responsible for end-to-end event management, from the inception of an idea to the actual day of the event, and everything in between.

Essential Job Functions:

• Manage from start to finish all restaurant events to include general public inquiries, major client dinners/events, artist dinners and events in the restaurant space or hired for off-site catering.
• Act as the primary point of contact for all incoming event-related and large party inquiries and ensure timely follow up with guests.
• Coordinate all administrative event details with client from inquiry to close including negotiations, executing proposals, contracts, ensuring client deposits or payments are received in full, developing floor plans, inventory sheets, rental orders, and post event follow-up.
• Coordinate all logistical event details from planning to execution, including space inspections, tastings, vendor meetings, COI paperwork, and day-of onsite client and event management.
• Oversee all day-of event operational logistics from load-in to load-out including set up, timing and firing of courses, and closing of checks to ensure smooth operations.
• Responsible for BEOs, menu cards, event details, rentals, all 3rd party invoices, itemized bills, taking and logging deposits and final payments through POS and Triple Seat, and keeping all information up to date for all departments.
• Supervise, schedule, and manage event staff, ensuring that the company's guest service standards and operational needs are met and consistently upheld.
• Partner with the General Manager for all sales reporting, forecasting, lost booking tracking, conversion ratios, event costs, deposit logs, and commission logs.
• Collaborate with the Wine Manager and Bar Manager to build drink packages and ensure that the beverages and wines for an event are preordered or available and in stock for the event and appropriately priced.
• Collaborate with the Chef and Pastry Sous Chef to build menu packages and ensure that all food offerings an event are properly specd, preordered, prepared, and ready for the event.
• Full understanding of food and beverage menu offerings to make educated recommendations and pairings to clients.
• Coordinate with FOH and BOH teams to ensure seamless execution of events through active and thorough communications, BEOs, meetings and event preshifts.
• Manage event on day of and effectively adapt as needed to ensure a successful event while maintaining professional decorum.
• Build and maintain client database to ensure repeat business and referrals, conduct personal outreach to establish relationships with event planners, neighboring business, and other clients that align with our values and ethos.
• Partner with group stakeholders on companywide initiatives, projects, and vendor relations.
• Collaborate with the General Manager to develop and implement new marketing ideas to drive business and sales.
• Partner with the General Manager to strategize departmental growth through industry research, social trends, and insight from industry peers.
• Oversee PDR and large party bookings, coordinating the menus, offerings, and management of reservations surrounding the booking time.
• Act as the bridge between the art gallery, ensuring both parties are aligned on event objectives, budget, and logistics.
• Manage complaints, conflicts, questions, and suggestions from guests and restaurant employees.
• Interact with guests to obtain feedback on product quality and service levels.
• Anticipate and service the guests needs throughout events and large party bookings.
• Ensure all events comply with health, safety, labor, permit, and any other relevant regulations.
• Actively maintain and manage the company's event calendar in a timely manner to avoid scheduling conflicts and ensure optimal event spacing and pacing to safeguard disruptions to regular restaurant business.
• Monitor and manage event budgets, ensuring optimal resource allocation, labor costs, and client invoicing to align with departmental budgets.
• Attend regular budget, month end, and forecasting meetings.
• Liaise with vendors to negotiate pricing, delivery/pick up schedules and costs, and agreements that align with the company's budget and standards.
• Research, file, and acquire necessary permits and licenses for all events as needed.
• Engage in both short-term and long-term planning and management for event sales to align with the company's objectives and budget.
• Enforce strict adherence to company policies, health protocols, and safety standards. Ensure all staff are properly trained and have the tools and equipment needed to successfully carry out their job function.
• Responsible for maintaining company standard for level of service, elevated aesthetic, cleanliness, and food and beverage quality throughout events and large party bookings.

Physical Requirements

• Must be able to stand and walk for extended periods of time
• Must be able to list 30 lbs
• Must be able to perform repetitive bending, stooping, twisting, lifting products and supplies
• Must be flexible to work nights and weekends.

The Event Manager is a salaried management position and is expected to contribute 50-60 hours a week.

Professional courteous is expected if you will be running late or need to leave early. While we strive to provide

a balanced schedule, there will be instances where managers will be asked to work extra shifts to cover business needs

COMPENSATION: Base + Commission