Events Manager

Company Introduction:

Harbor Bay, the team behind INTRO – Cleveland’s most exciting new mixed-use project, which features nearly 300 new apartments, an acre of green space, and a lavish top-floor event venue directly across the street from the historic West Side Market – is excited to announce a brand-new hospitality operation.
Our roots are in Cleveland, but our aspirations are driven by our cosmopolitan experiences across the globe. Harbor Bay Hospitality will launch four independent concepts that aim to raise the bar and set new expectations in Cleveland’s hospitality scene.
Starting this adventure during a global pandemic has been no easy feat, but the opportunity exists here in town to innovate and improve experiences for both guests and team members. With a focus on dynamic, design-forward restaurants, and extreme attention to detail in food, beverage and service, every part of stepping into a HBH space will be memorable.
What are the four spaces? A trendy all-day café with a serious coffee program, a camping-inspired live fire sports bar, an upscale shared-plates lounge with a retractable roof, and a dramatic top floor event space with panoramic views.
All establishments are currently in search of talented, motivated team members to help grow the HBH family from the ground up. We will offer competitive pay rates, a slate of benefits for full-time employees, and a rewarding and enriching work environment that will be fast-paced and high volume.
Our plans can be summed up with three simple promises:
Really Good Stuff. Served Humbly. In Great Rooms.

Overview:

Harbor Bay, the team behind INTRO – Cleveland’s most exciting new mixed-use project, which features nearly 300 new apartments, an acre of green space, and a lavish top-floor event venue directly across the street from the historic West Side Market – is excited to announce a brand-new hospitality operation.

Our roots are in Cleveland, but our aspirations are driven by our cosmopolitan experiences across the globe. Harbor Bay Hospitality will launch four independent concepts that aim to raise the bar and set new expectations in Cleveland’s hospitality scene.

The Event Manager manages the planning, implementation and management of an assigned portfolio of events. This role is responsible for managing events and projects from concept through completion and for calendar management, tracking projects and reporting results. This role serves as day-to-day and day-of-event point of contact and works to maintain a high level of service and guest/customer satisfaction. Duties include the compliance, communication and adherence to all operating procedures and guest service standards and promoting a safe and healthy working environment for both team members and guests.

Essential Functions:

• Serve as day-to-day project manager prior to event and primary point of contact for internal and external personnel on day of event.
• Ensure timely communication with key contacts before, during, and after all functions both internally and externally including sales and management teams, clients, guests, vendors, FOH and BOH teams.
• Plan, schedule, organize and communicate event timelines regularly and organize timing and set up of vendor goods and services per the BEO.
• Execute event details including seating charts, floor plans/layouts in accordance with guest expectations.
• Carefully supervise event preparation activities and address potential problems that may arise.
• Manage Tripleseat, Allseated, and Toast Software programs and any internal working documents.
• Meet with clients, guests and vendors to coordinate with them as needed.
• Coordinate with event staff and supervisors to ensure they have the tools they need to execute tasks, make sure all operating procedures are followed, identify, and correct any organizational problems that impact the effectiveness of the operation.
• Participate in and/or lead pre-event meetings with team members to ensure events flow smoothly.
• Address guest concerns in a prompt and courteous manner, informing appropriate management of issue and resolution.
• Communicate professionally and clearly for each individual event; communicate operational needs to Corporate, FOH, and BOH team leads.
• Communicate clearly and professionally to ensure the event staff is motivated to consistently achieve service, cleanliness and safety standards and provide exceptional guest service.
• Supervise event staff on day-of-event.
• Assist with onboarding, training and scheduling of event staff as needed and/or requested by senior management.
• Escalate any customer complaints to appropriate staff to facilitate resolution or assist with the same.
• Maintain thorough understanding of the complex needs of a wide variety of events.
• Maintain working knowledge of competitors in the area.
• Ensure safety-related concerns are communicated and addressed on a timely basis.
• Promote safe operation of all equipment.
• Ensure work areas are clean and organized at all times.
• Other duties as assigned.

Education / Experience / Certifications:

• High School Diploma or equivalent required.
• 1-3 years as an Event Manager or similar role required.
• Proven track record in executing events that meet sales and profitability objectives.
• Exceptional interpersonal communication skills including fluency in English both oral and written.
• Basic math skills including working with budgeting, percentages, and variances are required.
• Problem solver and analytical thinker: works constructively to solve problems and learn from mistakes, anticipates the needs of personnel and guests, “sees around corners”- works proactively to prevent issues from arising; exercises common sense and good judgement.
• Maintains composure under pressure, remains calm and courteous in difficult situations.
• Willingness to learn and accommodate industry changes and company directives.
• Proficiency in Microsoft Office (Word, Excel, PowerPoint, Publisher) and Toast point of sale is desirable. Knowledge of banquet, catering and seating software a plus.
• Required to work nights, weekends, and/or holidays as business demands; ability to work flexible hours as required.
• ServSafe certification, preferred
• TIPS certification, preferred

Physical Demands:

Standing - Frequently

Walking - Frequently

Sitting - Rarely

Handling/Gripping - Frequently

Reaching Outward - Frequently

Reaching above Shoulder - Occasionally

Climbing - Rarely

Crawling - Never

Squatting or Kneeling - Occasionally

Bending - Occasionally

Lifting/Carrying - Must be able to lift and move to 50 lbs. using safe lifting techniques or mechanical assistance (hand cart, other)

Pushing/Pulling - Must be able to push and pull up to 50 lbs. using safe moving techniques or mechanical assistance (carts, other)

PPE Requirement - The following safety gear is required: long pants, closed-toed shoes with non-skid soles. In food prep roles other gear such as netting, oven mitts or hats may be required. In cleaning roles, any special PPE recommended on product specification or material safety data sheet (MSDS) required.

Work Environment:

Work is performed in a restaurant/event environment. This role requires primarily standing and walking during entire shift. Work environment is fast-paced and team member must be able to manage multiple priorities throughout a shift. Exposure to cold and heat may occur on regular basis throughout a shift (entering refrigeration equipment, multiple industrial/food service and exposure to cooking appliances).