Assistant Events Operations Manager

Description

The Assistant Event Operations Manager supports the Events team in promoting, planning, and executing private events while maximizing revenue and ensuring exceptional client experiences. This role requires strong organizational, communication, and hospitality skills, with the ability to manage multiple projects in a fast-paced environment.

You work across every stage of the event lifecycle — from the first inquiry through final billing — coordinating logistics, vendors, and service teams to deliver a seamless client experience while helping the Events team hit its revenue goals.

• Maximize event revenue through menu development and upselling opportunities.
• Assist in managing incoming event inquiries and ensure same-day follow-up.
• Prepare, communicate, and distribute weekly Banquet Event Orders (BEOs).

• Coordinate logistics including site visits, tastings, vendor meetings, certificates of insurance, and day-of client contact.
• Conduct site visits and greet hosts and clients on event days.
• Prepare pre-shift materials for service teams.
• Coordinate menu cards, escort cards, floral, rentals, balloons, kosher meals, and other event-related items.

• Maintain detailed BEOs, menu cards, event details, itemized bills, deposits, final payments, reservation updates, and event records.
• Support sales reporting, budgets, deposit tracking, commission logs, and financial analysis.

• Excellent verbal and written communication skills.
• Strong client service and relationship-building skills.
• Professional telephone etiquette and follow-up practices.
• Ability to manage multiple priorities while maintaining attention to detail.
• Knowledge of restaurant, banquet, and culinary operations.
• Proficiency in Microsoft Office, Outlook, Tripleseat, All Seated, Resy, and similar platforms.
• Minimum of 3 years of experience in Events or Private Dining within a fine dining, Forbes-rated, or Michelin-keyed environment.
• Experience generating and/or supporting event revenue exceeding $2.5 million annually within a team producing at least $7.5–8 million+ in annual event revenue.
• Ability to work nights, weekends, holidays, and flexible schedules based on business needs.

• College degree or equivalent hospitality education.
• Michelin, Fine Dining, Forbes, and high-volume event experience.
• Advanced proficiency with Microsoft Office, Outlook, Resy, All Seated, and Tripleseat.
• Passion for hospitality, food, wine, and guest service.

• Regular attendance is required.
• Attendance at training sessions and meetings is mandatory.
• Compliance with all company policies, procedures, and safety standards is required.