Event Manager - Maggiano's- King Of Prussia

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    "ExternalDescriptionStr": "<p>The Event Manager is responsible for the planning, coordination, and flawless execution of all banquet events. This role owns all event details after booking, including room setup, seating plans, event timelines, staffing coordination, menu arrangements, and day-of execution. The Event Manager ensures every event is delivered to standard, on time, and according to guest expectations.</p>\n<p>This role partners closely with Sales Manager, Culinary, and Restaurant Leadership teams to provide an exceptional guest experience from event handoff through completion.</p>\n<p><b><span>ESSENTIAL FUNCTIONS</span></b></p>\n<p><b>Event Planning &amp; Execution</b></p>\n<ul>\n <li>Own all event details once the event is booked and handed off from sales team</li>\n <li>Review contracts, BEOs, and event notes for accuracy and completeness</li>\n <li>Create and manage event timelines, layouts, seating charts, and room assignments</li>\n <li>Coordinate menu selections, special requests, dietary needs, and service style</li>\n <li>Schedule banquet staff based on event size and service requirements</li>\n <li>Lead day-of execution, ensuring events start on time and run according to plan</li>\n <li>Serve as primary on-site contact for hosts during events</li>\n <li>Conduct pre-event meetings with teams to review logistics and service expectations</li>\n</ul>\n<p><b>Operational Leadership</b></p>\n<ul>\n <li>Develop, communicate, and enforce banquet standard operating procedures</li>\n <li>Hire, train, coach, performance manage, and support banquet teams on service standards and execution excellence</li>\n <li>Ensure rooms are properly set according to diagrams and guest specifications</li>\n <li>Maintain inventory related to banquet service, linens, A/V, and equipment</li>\n <li>Partner with culinary team on timing, flow of food, and menu execution</li>\n</ul>\n<p><b>Financial &amp; Performance Management</b></p>\n<ul>\n <li>Monitor banquet profitability through labor, food cost, and expense control</li>\n <li>Support menu pricing, updates, and rollout execution</li>\n <li>Review event performance and address service recovery when needed</li>\n <li>Track and drive results on banquet guest experience metrics and KPIs</li>\n</ul><b>Cross-Functional Partnership</b>\n<br>\n<ul>\n <li>Partner with Sales Managers to ensure clean event handoffs</li>\n <li>Communicate changes to menus, guarantees, and setup in a timely manner</li>\n <li>Work with IT/vendor partners on banquet systems, phones, printers, and CRM tools</li>\n</ul>\n<p><b>Systems &amp; Reporting</b></p>\n<ul>\n <li>Maintain banquet event systems, room setup libraries, and menu files</li>\n <li>Review reports related to revenue, lost business, repeat business, and guest feedback</li>\n <li>Ensure accuracy of BEOs and event documentation&nbsp;</li>\n</ul>\n<p><b><span>QUALIFICATION STANDARDS</span></b><b><span>:</span></b></p>\n<ul>\n <li>Minimum 3 years’ experience in hotel, catering, or banquet operations required</li>\n <li>Experience leading event execution and service teams</li>\n <li>Strong knowledge of banquet service standards and room setups</li>\n <li>Ability to read and execute BEOs, layouts, and event contracts</li>\n <li>Strong organizational and multitasking skills in a fast-paced environment</li>\n <li>Excellent guest-service and conflict-resolution skills</li>\n <li>Proficiency with banquet systems, CRM, or event software</li>\n <li>Ability to work a flexible schedule including nights, weekends, and holidays</li>\n</ul>",
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