Events Manager - Category 10 Las Vegas at Ryman Hospitality Properties

Las Vegas, Nevada, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Sep, 26

Salary

0.0

Posted On

05 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Event Planning, Food & Beverage Management, Budget Management, Project Management, Customer Service, Staff Training, Vendor Management, Interpersonal Communication, Organizational Skills, Inventory Control, BEO Management, Client Relations

Industry

Entertainment Providers

Description

As an Events Manager with Opry Entertainment Group (OEG), you'll oversee the life cycle of assigned events, including managing food and beverage activities and services to ensure the smooth execution of all functions and events for a restaurant, bar, and entertainment destination. You'll direct service staff in the successful execution of private and special events. As the ideal candidate, you'll model teamwork, service and integrity to foster a positive and productive work environment to deliver exceptional service to guests through unforgettable experiences. Reports to Assistant General Manager. * Represent the Company in communicating with prospective clients, event planners, and vendors. Coordinate availability and place holds, conduct site visits, prepare budget estimates, and communicate venue policies, procedures, and best practices. * Serve as primary point of contact with rental and special event clients from event confirmation through event completion, ensuring excellent customer service. Work with clients to build master project plans that address specific objectives and needs. Formulate detailed timelines, spatial layouts and other event specifics to share with internal teams as appropriate. Create and manage budgets keeping clients informed of any deviations from plan. * Collaborate with internal departments and vendors on creative development and advancement of events and special projects. Manage and clearly describe objectives regarding marketing, schedules, staffing and equipment needs to ensure success. * Review all banquet event orders to ensure they are correct and distributed accordingly. Act as a liaison to the kitchen staff prior to event; coordinate with the culinary team regarding menu selections and service and timing details prior to event. Create buffet/table diagrams and station assignments for all assigned functions. Lead event set up, ensuring cleanliness and safety and that all event rooms are set per client request. Prepare server packets prior to event to include run-of-show, BEO, floor plan, and buffet/table diagrams. * Conduct pre- and post-shift meetings for all events. Actively lead and participate in servicing clients for all required functions and supervise servers to ensure all service standards are met. * Greet and align with clients prior to event, serving as main point of contact. Collaborate with internal departments and vendors to ensure all objectives are met and all stakeholders are satisfied, handling guest and maintenance issues, etc., as necessary. Maximize upsell opportunities. * Ensure all invoices and paperwork are submitted to Accounting department accurately and within established deadlines. Oversee the collection of all payments prior to each event. Maintain procedural documentation to meet all internal accounting, audit and financial controls. * Work with sales and venue leadership to manage event calendar to create the greatest utilization, revenue, profit, and business and operational efficiencies. * Project supply needs for the department (dishes, linen, glass, silver, buffet presentations, props, décor), understanding the impact of flawless event operations to maximize customer satisfaction. Control and monitor the inventory of supplies, equipment, and furniture. Purchase decor and small wares as needed. * Provide staff with necessary training, including customer service, serving etiquette and new food and beverage offerings. * Communicate and uphold all corporate standards, guidelines, policies and procedures in accordance with local, state and federal laws and regulations. Maintain personal integrity by abiding by and supporting the values and principles of the company. Follow and support brand SOPs. * Perform other duties as assigned. Qualifications Education * Degree in Business, Hotel & Restaurant Management, Hospitality Business Administration or related field or equivalent additional experience required Experience * 3+ years' experience in food & beverage or event planning and production required * Experience with principles of restaurant management, services, and equipment helpful * Experience using event calendar/tracking system such as Tripleseat Guest & Event Management preferred Knowledge, Skills and Abilities * Effective interpersonal, written, and verbal communication skills * Strong organizational and project management skills with exceptional attention to detail * Able to motivate and inspire employees to deliver top-notch service * Experience managing operations in accordance with union and labor relations agreements preferred Licenses / Certifications * State Alcohol Education Card required upon hire * State Food Handler Safety Card required upon hire * Non-Gaming Work Permit Card required upon hire * Must complete Crowd Management training upon hire * Valid driver's license with satisfactory driving record required Physical Requirements Speak and hear to communicate and use both near and far vision. Frequently sit with some walking and standing. Occasionally climb, sit, kneel, bend, steps up/down and reach above shoulder. Regularly traverse stairs and walk on uneven terrain, often while carrying product. Frequently lift/carry up to 25 lbs. Continually use gross motor skills with frequent use of bi-manual dexterity and fine motor skills for computer use. Working Conditions In-office position, based in venue. Moderate background noise typical of a collaborative office setting. Occasionally in entertainment and restaurant venue with large crowds and elevated noise levels.

Responsibilities

Oversee the full life cycle of events at a restaurant and entertainment destination, managing food and beverage services and directing service staff. Act as the primary point of contact for clients to develop project plans, budgets, and timelines while ensuring seamless execution.