Events and Sales Coordinator at Superserve
Manchester M3 4JQ, England, United Kingdom -
Full Time


Start Date

Immediate

Expiry Date

17 Apr, 25

Salary

30000.0

Posted On

18 Jan, 25

Experience

0 year(s) or above

Remote Job

No

Telecommute

No

Sponsor Visa

No

Skills

Timelines, Communication Skills, Continuous Improvement, Hospitality Industry, Site Visits

Industry

Events Services

Description

Opened 2023, Factory International is a 13350sqm cultural event facility hosting such acts as Fontaines D.C, Ben Howard, Sampha, Underworld, Kelly Jones and Danny Boyle’s Free Your Mind. Most recently we have hosted David Hockney’s immersive Bigger & Closer exhibition, Nubya Garcia, The Reytons, and Radiohead’s Hamlet Hail to the Thief, and next year we are hosting Manchester International Festival 2025
As the food and beverage partner to Factory International we are recruiting for an Events and Sales Coordinator to effectively manage the planning between the sales team and our hospitality team.

KNOWLEDGE AND SKILLS REQUIREMENTS:

  • Proven experience in an Event management / Sales Executive or Sales / Admin role within the hospitality industry
  • Exceptional organisational skills and communication skills with a solution-focused attitude
  • Ability to work under pressure, some events are put together with a days’ notice
  • Although the role is majority day time hours, some events will need your coordination throughout and therefore some flexible working is required
Responsibilities
  • Collaborate with clients and the sales team to understand their needs and develop tailored event catering plans
  • Coordinate all aspects of event logistics with the Head Chef and General Manager
  • Liaise with internal departments and external vendors to ensure smooth operations.
  • Manage budgets and timelines effectively to meet client expectations
  • Full costings to make sure all events are profitable
  • Conduct site visits and pre-event meetings with clients and the sales team
  • Accurate billing and accounting after the events
  • Post-event evaluations and feedback for continuous improvement
  • Weekly reporting and meetings with the General Manager and Head Chef
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