Senior Event Producer

ONTHEMARC is a contemporary, full‑service catering company known for creating memorable, well‑executed events where great food and great service always come first. Founded in 2006 by Chef Marc Weber, ONTHEMARC has grown into one of the region’s most respected hospitality brands, operating from a 15,000‑square‑foot industrial kitchen and office space and serving more than a dozen venues across Connecticut, New York, New Jersey, and beyond.

The Senior Event Producer is responsible for producing ONTHEMARC’s more complex, high‑difficulty events by owning advanced logistics, high‑touch client management, and cross‑vendor coordination from booking through execution.

Reports to the Director of Production and serves as a primary producer for high‑profile and intricate events, ensuring every detail is accurate, compliant, and executed to ONTHEMARC standards.

• Generate detailed proposals, BEOs, invoices, and event edits in Tripleseat as needed, ensuring accuracy, approvals, and version control.
• Maintain up‑to‑date event details on Tripleseat BEOs, including load‑in requirements, restrictions, kitchen location, venue rules, client/planner requests, beverage needs, and all relevant logistics.
• Manage high‑volume client communication (30+ active clients at any given time), ensuring timely responses, clear documentation, and proactive follow‑through.
• Obtain installment payments and final payments by required deadlines, escalating risks early and documenting outcomes.
• Coordinate all production needs with a full view of venue logistics, FOH equipment, kitchen equipment, culinary restrictions, theme, décor, and guest experience flow.

• Coordinate and source all catering‑related rentals, including china, glassware, silverware, tables, linens, chairs, bar equipment, food station equipment, plated service needs, and location‑specific client requests for assigned events, ensuring accuracy to spec and budget.
• Manage preferred rental company payments and maintain accurate rental documentation aligned to budgets and event specifications.
• Liaise with outside vendors aligned with the OTM brand – including venue, tent, restroom trailer, floral, AV, entertainment, and specialty partners – to ensure consistent quality and timely delivery.
• Collaborate closely with event planners, clients, and venues across on‑ and off‑premise locations, ensuring full understanding of site restrictions and requirements.
• Obtain and submit all required certificates of insurance (COIs) for on‑ and off‑premise events, confirming compliance before event dates.
• Provide clerical, record‑keeping, and office support as needed to keep production workflows organized and auditable.

• Schedule and conduct booked client tastings with strong command of ONTHEMARC’s menu portfolio, balancing menu design, dietary restrictions, hard cost efficiency, upgrade opportunities, and culinary logistics.
• Manage timely client/planner/vendor/venue relationships throughout planning, ensuring expectations are clear and changes are captured promptly.
• Conduct booked client walkthroughs for on‑ and off‑premise locations with working knowledge of catering needs, venue constraints, and service flow.
• Maintain repeat client relationships through proactive follow‑up and account stewardship.
• Request post‑event client reviews across relevant platforms to support reputation and repeat business.

• Build floor plans using Allseated that reflect venue challenges, client/planner requests, bar and food service flow, and rental/equipment requirements.
• Create and implement food service timing that aligns client formalities with culinary execution needs, including cooking restrictions, kitchen setup, load‑in, menu pacing, and on‑site labor.
• Produce accurate FOH equipment packing lists by weekly deadlines, aligned with rental orders and on‑site equipment at each location.
• Determine VIP clients/events and maintain account relations, including on‑site presence when required to protect experience and outcomes.
• Deliver complete event handoffs to the Event Captain by weekly…