Private Dining & Events Services Manager

186 rooms | 4,500 sq. ft. meeting/event space. Amenities: 24‑hour fitness center, indoor pool, restaurant and bar with outdoor lounge, complimentary hot breakfast daily. Located in downtown Indianapolis, this property attracts both business and leisure demand, offering strong career growth in a thriving Midwestern market. With a residential‑style feel in an urban setting, it’s ideal for leaders who value both guest comfort and brand‑driven operations.

The Private Dining & Catering Services Manager is responsible for the planning, sales, coordination, and flawless execution of all private dining experiences and catered events hosted by the hotel, including weddings, corporate meetings, banquets, social gatherings, and bespoke in‑room or restaurant buyouts. This role serves as the primary point of contact for clients from initial inquiry through final billing, ensuring every event reflects the hotel's brand standards for service, culinary excellence, and guest satisfaction while meeting revenue and profitability targets.

• Respond promptly to inbound private dining inquiries; conduct site visits, tastings, and consultations to convert leads into confirmed bookings.
• Develop and present customized event proposals, menus, and pricing packages based on client needs, budget, and occasion.
• Negotiate contracts, deposits, and payment terms in line with hotel policy.
• Build and maintain relationships with repeat clients, corporate accounts, wedding planners, and local businesses to drive referral and repeat business.
• Detail and execute catering events sold by the Sales Manager, ensuring seamless coordination from contract turnover through event completion.

• Serve as the primary liaison between clients and internal departments (culinary, banquets, AV/technical, housekeeping, front office, security).
• Create detailed Banquet Event Orders (BEOs) and function sheets, ensuring accuracy and timely distribution to all relevant teams.
• Coordinate menu planning with the Executive Chef, including special dietary accommodation and seasonal offerings.
• Plan floor layouts, table settings, décor, and audiovisual requirements for each event.
• Conduct pre‑event walkthroughs and final detail confirmations with clients.

• Oversee event setup, service flow, and breakdown to ensure execution matches the agreed‑upon specifications.
• Be present for key events to manage real‑time issues, troubleshoot service gaps, and ensure guest satisfaction.
• Supervise and coordinate private dining and catering service staff, including scheduling and briefing teams before each function.
• Ensure compliance with health, safety, and food handling regulations throughout all events.

• Develop accurate event cost estimates, invoices, and final billing in coordination with the finance department.
• Monitor departmental budgets, labor costs, and food/beverage costs to meet profitability goals.
• Track and report on sales performance, booking pace, and revenue against forecasts and targets.
• Manage vendor relationships (florists, rental companies, entertainment, AV providers) including contracts and payments.

• Hire, train, schedule, and supervise private dining and catering staff.
• Foster a guest‑first culture and ensure consistent, polished service delivery across all events.
• Lead pre‑shift briefings and post‑event debriefs to capture feedback and drive continuous improvement.

• 2–3+ years of experience in catering, banquet, or private dining management, preferably within a hotel, resort, or luxury hospitality setting.
• Proven track record in event sales and achieving revenue targets.
• Strong knowledge of food and beverage service standards, menu planning, and event logistics.
• Excellent organizational skills with the ability to manage multiple events simultaneously.
• Strong written and verbal communication skills; confident presenting to clients.
• Proficiency with catering/event management software (e.g., Delphi, Tripleseat, Caterease) and Microsoft Office/Google Workspace.
• Flexibility to work evenings,…