Event and Private Dining Manager at Hog Island Oyster Company Inc

Petaluma, California, United States -

Full Time

Start Date

Immediate

Expiry Date

08 Jun, 26

Salary

85000.0

Posted On

10 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Event Sales Strategy, Contract Negotiation, Program Development, Cross-functional Collaboration, Client Liaison, Revenue Growth, Event Profitability, Servant Leadership, Teamwork, Solutions-Oriented, Revenue Goal Setting, Event Package Development, Marketing Collaboration, Logistics Coordination, Banquet Event Orders, Project Management

Industry

Food and Beverage Services

Description

Description The Events & Private Dining Manager is responsible for developing, managing, and expanding Hog Island Oyster Company’s private events and group dining program across all restaurant locations and related company experiences. This role exercises independent judgment and discretion on matters of significance, including event sales strategy, pricing structures, contract negotiation, and program development. The position collaborates cross-functionally with restaurant operations, culinary, beverage, marketing, and leadership teams to develop and grow the company’s events program while ensuring events reflect Hog Island Oyster Company’s guiding principles, brand standards, and commitment to exceptional hospitality. The Events & Private Dining Manager serves as the primary liaison between clients and internal teams, ensuring events are executed successfully and contribute positively to company revenue and guest experience. This is a hybrid position that includes: Remote work Time in Hog Island offices Time on-site at restaurant locations For purposes of mileage reimbursement and travel tracking, 615 2nd Street, Petaluma, CA will be designated as the employee’s primary work location (home base). Travel to other company locations or event sites will be required as part of the position. Flexible scheduling is required, including evenings and weekends based on event needs. A satisfactory background check is required. KEY PERFORMANCE INDICATORS Success in this role will be measured by: Event revenue growth Client satisfaction and repeat bookings Timely response and conversion of event inquiries Event profitability and operational execution Collaboration with restaurant teams and leadership DUTIES AND RESPONSIBILITIES To perform this job successfully, an individual must be able to perform each essential duty satisfactory. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. LEADERSHIP RESPONSIBILITIES Culture Teaches and demonstrates Hog Island Oyster Company’s Guiding Principles and Hog Values. Acts as a servant leader, creating outstanding customer and employee experiences. Supports an environment where staff and guests feel welcomed, respected, and supported. Leads by example and supports restaurant teams during event execution when necessary. Teamwork Works collaboratively with: Restaurant Management Teams Culinary Beverage Production Administrative Teams Communicates clearly and supports shared operational goals across departments. Attitude Maintains a calm and solutions-oriented approach during busy service and event periods. Demonstrates professionalism in client, vendor, and team interactions. MANAGEMENT DUTIES AND RESPONSIBILITIES Program Development & Strategy Develop and grow Hog Island Oyster Company’s events program across restaurant locations, and other company experiences. Establish event sales strategies and revenue goals in partnership with company leadership. Develop event packages, pricing structures, and program standards to support event growth and profitability. Evaluate event performance and make recommendations regarding pricing, offerings, and processes to improve financial results and operational efficiency. General Responsibilities Work with restaurant leadership to organize and refine the events program across Hog Island locations. Collaborate with the Marketing Department to improve visibility of event offerings across the Hog Island website, email campaigns, and social media channels. Serve as the primary point of contact for event clients from initial inquiry through post-event follow-up. Coordinate logistics for: Private dining events Restaurant buyouts Brand activations Company events such as shareholder meetings and anniversary events Prepare and manage: Banquet Event Orders (BEOs) Event timelines Run-of-show documents Event calendars Collaborate with restaurant managers, chefs, beverage teams, and operations leadership to align menus, staffing, equipment, and timelines. Attend site visits and planning meetings as needed. Serve as the on-site event lead when required, overseeing event setup, service flow, and breakdown. Troubleshoot operational issues in real time to ensure a seamless guest experience. Collaborate with Hog Island’s Traveling Oyster Bar and Farm Tour programs to develop cross-promotional opportunities and event add-ons. SALES, ADMINISTRATION & FINANCIAL OVERSIGHT Respond to inbound event inquiries in a timely and professional manner. Generate outbound sales opportunities through networking, industry contacts, marketing partnerships, and local business relationships. Prepare and manage: Event proposals Pricing estimates Contracts Invoices Coordinate deposits, final payments, and post-event reconciliation. Track event revenue and evaluate event profitability. Maintain accurate and organized event documentation and reporting. COMPANY CULTURE & BRAND Ensure all events reflect Hog Island’s brand standards, culinary quality, and hospitality expectations. Communicate client needs, dietary restrictions, and special requests clearly to restaurant teams. Support managers and staff in delivering consistent, high-quality guest experiences during events. PROJECT MANAGEMENT Assist leadership in developing event processes, systems, and tools that improve efficiency and consistency. Identify operational challenges and collaborate with leadership on recommended improvements. Coordinate with external vendors, rental companies, production partners, and event suppliers. Other duties as assigned. Requirements QUALIFICATIONS: The requirements listed below are representative of the knowledge, skill, and/or ability required. In addition, the individual must be punctual, have a good attendance record, and have reliable means of transportation to work. SKILLS AND EXPERIENCE: 4+ years of experience in event coordination, hospitality management, catering, or restaurant operations. Experience managing private dining or events programs in hospitality environments preferred. Strong organizational and time-management skills with the ability to manage multiple projects simultaneously. Excellent written and verbal communication skills. Proficiency with Microsoft Office, Google Workspace, and POS or event systems preferred. Knowledge of food and beverage operations strongly preferred. 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 of the position. Core Physical Requirements: Standing and Walking: Frequently standing for long periods, often 6–8 hours daily, to supervise events. Lifting and Carrying: Ability to lift, push, pull, and carry equipment, tables, and boxes (often 25–50 lbs). Agility and Dexterity: Frequent bending, kneeling, crouching, crawling, stooping, and reaching with hands/arms. Manual Dexterity: Using hands to handle, feel, or operate objects, tools, or controls (e.g., A/V equipment, walkie-talkies). Stairs/Ladder: Navigating stairs or, in some cases, ladders to access equipment or high-level areas. Environmental Factors: Weather Conditions: Working outdoors in varying weather conditions. Noise Levels: Exposure to high noise levels. Varied Schedule: Working evenings, weekends, or long hours. Communication and Sensory: Speaking/Hearing: Expressing or exchanging ideas and instructions clearly to staff and clients, often in noisy environments. Visual Ability: Specific vision abilities required include close vision, distance vision, and depth perception. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. This position operates in a variety of environments including office settings, restaurant locations, event venues, and occasionally outdoor spaces associated with Hog Island Oyster Company operations. The role requires regular interaction with restaurant staff, guests, clients, vendors, and leadership teams. Work may occur in fast-paced hospitality environments that include exposure to noise, crowds, moving equipment, and active food and beverage service. Event environments may involve working in kitchens, dining rooms, patios, docks, outdoor farm areas, or other operational spaces where surfaces may be wet or uneven. This role requires the ability to work a flexible schedule based on business needs, including evenings, weekends, and holidays when events are scheduled. Employees may be exposed to typical restaurant and event-related conditions such as: moderate to high noise levels temperature variations between indoor and outdoor environments food preparation areas and kitchen activity crowds and high guest traffic during events cleaning chemicals and food-related allergens The position may also require travel between Hog Island locations and event sites. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position. PLEASE NOTE: This job description is intended to convey information essential to understanding the scope of the Events and Private Dining Manager position and it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position.

Responsibilities

The Events & Private Dining Manager will develop, manage, and expand the private events and group dining program across all company locations, acting as the primary liaison between clients and internal teams to ensure successful execution and positive revenue contribution. This involves setting sales strategy, managing pricing, negotiating contracts, and collaborating cross-functionally to grow the events program while upholding brand standards.