Events & Operations Manager

Events & Operations Manager

Onni Group of Companies

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The Events & Operations Manager is responsible for managing and executing banquet and event operations with precision and professionalism. This role ensures that all front‑of‑house (FOH) elements, service details, and event logistics align with client expectations and company standards. The position also supports Food & Beverage leadership with key functions and operational support as needed.

• Competitive pay and a comprehensive benefit package
• Health Saving Account, Flexible Saving Account, Employee Assistance Program
• Annual Education Allowance
• Generous Referral Program
• Fun and collaborative company culture with lots of team‑building events
• Friends and Family rates for Level Hotels & Furnished Suites, The Opus Hotel and The Emily Hotel

Event Coordination & Execution

• Execute all Banquet Event Orders (BEOs) according to client specifications, service standards, and event timelines, including closing the event through Toast.
• Assist in developing and distributing event timelines, pull sheets, and service outlines to staff.
• Assign and review server responsibilities for setup, service, and breakdown.
• Supervise the setup of all dining, bar, and event areas to ensure readiness before guest arrival.
• Oversee load‑in and load‑out for all vendors, ensuring correct setup per the floor plan.
• Update, print, and post all way finding and event signage as required.
• Assist in service charge distribution via in‑house payroll systems.

Coordinate Closely With The Culinary Team

• Retrieve menu cards from the Prep Kitchen, verify accuracy with the chef, and bring correct cards to the event space.
• Lead a Culinary Pre‑Shift briefing with the chef and service team before event start‑time.
• Conduct Culinary Check‑In with the Executive Chef before event set up to confirm menu details, presentation, and service flow.

Front‑of‑House (FOH) Management

• Manage all FOH event items including equipment, signage, and display materials.
• Track inventory and usage to ensure timely replenishment and maintenance of items.
• Pull equipment and service items from the Prep Kitchen, Storage, or Pantry as needed.
• Coordinate seasonal or special staffing needs, including coat check attendants, lobby greeters, and event hosts.

Staff Leadership

• Lead and supervise all banquet servers, bartenders, and support staff during setup, service, and teardown.
• Conduct pre‑shift meetings to review event details, assignments, and service expectations.
• Train, coach, and mentor staff to uphold company service standards.
• Maintain a professional, supportive, and motivating work environment.

Guest & Vendor Relations

• Serve as the primary on‑site contact for clients and vendors during events.
• Anticipate client needs and respond promptly to requests or concerns.
• Maintain excellent communication between internal departments and external partners.

Operational Excellence

• Inspect event spaces before, during, and after events for cleanliness, organization, and setup compliance.
• Ensure compliance with health, safety, and sanitation regulations.
• Manage equipment inventory, monitor maintenance needs, and communicate restock requests to management.
• Collaborate with Event Sales and Culinary teams to improve event flow and service efficiency.

Experience: 1–3 years of experience in event coordination, banquet operations, or hospitality management, including supervisory responsibilities.

Skills:

• Strong organizational and time‑management abilities.
• Effective written and verbal communication and team leadership.
• Proficient in reading and executing BEOs and floor plans.
• Excellent attention to detail and guest service.
• Familiarity or proficiency with Canva, Triple Seat, Microsoft, Toast, etc.
• The ability to be proactive and adjust as needed to ensure operational success.

Physical Requirements:

• Ability to stand or walk for extended periods and lift up to 40 lbs.
• Flexibility to work nights, weekends, and holidays as required.

Education: High school diploma or equivalent required; hospitality or management degree or commensurate experience…