Salary/Band: £23,000 - £25,000 per annum
Reports to: Operations Manager
Hours: 37.5 hours per week on an annualised basis. Plus as many hours as required to fulfil the needs of the post for which Time of in Lieu will be earned.
Job Summary for the Event Manager:
To be the Event Manager for Masonic and non-Masonic events.
To supervise and control the events to the high standards required in order to exceed expectation.
To maintain a harmonious and professional relationship with all Customers using the venue and to exceed their expectations in terms of the service and product supplied.
To oversee the detailed booking arrangements and to be fully prepared for the functions, by close liaison between Customer and Event Manager.
To work closely with Colleagues in all Departments to achieve delivery of a first class product, following the TEAM moto – Together Everyone Achieves More
Main Duties for the Events Manager:
- To liaise with specific Lodge Stewards and to plan and execute their Dinners and Banquets to an exceptional standard that exceeds client expectations. Attention to detail is essential in this process.
- To be the most senior staff member on site when on duty and to deal with all non-anticipated events/incidents that might occur in a calm and professional manner.
- To ensure that all paperwork is completed at the end of each dinner / banquet.
- To check the function rooms for cleanliness before the scheduled event.
- To ensure the correct table layout and specified event requirements are in place.
- To ensure that the duty chefs are correctly briefed as to numbers, food requirements and timings and that they can all be delivered on time. To update all numbers, food requirement and timings as they are received by following the update system.
- To ensure that staff on duty are correctly dressed and fully briefed of what is expected of them before the event commences.
- To be familiar with food hygiene legislation and to implement where necessary.
- To assist with the training and recruitment of bar and waiting staff.
- To manage the staff operating the bars on a daily basis and to be responsible whilst on duty for stock and supplies, line cleaning and maintenance, wastage and cleanliness of bar areas.
- To greet on arrival, the event host/organiser and circulate during the course of the function, to ensure availability in the event of a problem or complaint, and to meet them at the end to ensure that they are satisfied.
- To ensure that the service of food and drink is courteous and professional and to the agreed venue standard.
- To ensure all beverages are provided to the correct temperature, specification and quantity.
- To ensure that the furniture and equipment in the rooms are correctly cleared away at the end of the event.
- To ensure that the accounts department receives accurate information within 24 hours of the event taking place, to enable the staff to correctly bill the client.
- To check the security of the premises, open and lock the premises as per the rota, and report all potential Health & Safety hazards immediately to the Health & Safety Officer.
- To be conversant with the Fire and Emergency procedures and competent in managing a fire drill when required.
- To report to the Operations Manager, on a daily basis, any essential maintenance that is required.
- To deal with daily requests by members or guests as needed.
- Any other reasonable task as requested by the Operations Manager or Directors.
- To act as an ambassador for the venue at all times and to ensure that our standards and values are upheld to both external and internal contacts, through appropriate behaviour and performance.
This is intended as a general guide to the scope of the post and may change in line with the needs of service or at the request of the Operations Manager.
The role requires a suit/uniform to be worn and a smart appearance at all times.