Events Manager - Multi-Restaurant Support

Position Summary

The Events Manager is a leadership role responsible for planning, coordinating, and executing all private events, on-site functions, and special programming across a portfolio of three restaurant locations—two in Delaware and one in Pennsylvania. This individual ensures an exceptional guest experience while driving event revenue, operational efficiency, and consistency in service standards across all properties. The Events Manager partners closely with Restaurant General Managers, the Culinary Team, and the Head of Restaurant Operations to deliver high-quality events that reflect each restaurant’s brand and hospitality standards. In addition to administrative and planning responsibilities, the Events Manager is expected to work on-site for select floor shifts, providing leadership and hands-on coordination to ensure seamless event execution and alignment with service expectations.

Key Responsibilities

Event Sales & Client Management

• Serve as the primary point of contact for all private event inquiries across the portfolio.


• Conduct site tours, prepare proposals, negotiate pricing within approved parameters, and secure event bookings.


• Build strong relationships with clients to understand goals, preferences, and service expectations.


• Manage contracts, deposits, billing, and event documentation in collaboration with Finance.

Event Planning & Coordination

• Lead internal planning meetings to align teams on event requirements, goals, and execution details.


• Draft and distribute detailed event orders (BEOs) to all relevant teams.


• Coordinate with culinary and beverage leadership on menu selections, dietary accommodations, and specialty requests.


• Oversee event timelines, room layouts, décor, AV needs, staffing, and vendor coordination.


• Ensure all events adhere to safety, health, and liquor law compliance.

On-Site Event Execution

• Serve as the on-site event lead for major functions, ensuring flawless guest experience and operational alignment.


• Partner with FOH leadership to ensure proper staffing levels, training, and preparedness for each event.


• Anticipate and resolve guest needs and event issues with professionalism, urgency, and grace.

Revenue & Performance Management

• Develop and execute strategies to grow event revenue and maximize booking potential.


• Track event performance, client satisfaction, and operational results to identify trends and improvement opportunities.


• Maintain accurate event calendars and ensure clear communication with operational leaders.


• Monitor event-related expenses and approve costs within budget parameters.

Team Collaboration & Leadership

• Collaborate with GMs, Chefs, and Marketing on seasonal programming, promotional events, and special activations.


• Train FOH teams on event standards, service expectations, and execution protocols.


• Participate in weekly operations meetings and provide updates on upcoming events and performance.

Marketing & Promotion

• Work with Marketing to promote private dining offerings, special events, and holidays.


• Support development of digital and printed materials that reflect current offerings and brand standards.


• Ensure consistency in all guest-facing event communication.

Qualifications

• Bachelor’s degree in Hospitality, Business, Marketing, or related field preferred.


• 3–5 years of event management or private dining experience, preferably in a multi-unit or high-volume setting.


• Strong understanding of restaurant operations, food & beverage service, and hospitality-driven guest experience.


• Exceptional communication, organization, and client service skills.


• Ability to work evenings, weekends, and holidays based on event schedules.


• Proficiency with event software, POS/reservation systems, and Google/Microsoft Suites.


• Ability to travel regularly between DE and PA locations.

Core Competencies

• Hospitality-Driven Leadership


• Operational Planning & Execution


• Communication & Client Engagement


• Multi-Location Coordination


• Problem Solving & Decision Making


• Revenue & Performance Awareness


• Time Management & Prioritization

Physical Requirements

• Ability to stand and walk for extended periods.


• Ability to lift up to 25 lbs.


• Ability to travel regularly between restaurant locations.