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Events Manager
1124 San Julian St, Los Angeles, CA 90015, United States
Rossoblu hiring Events Manager in Los Angeles, CA

Rossoblu hiring Events Manager in Los Angeles, CA

RossobluMore Info

Full Time • Salary ($60k)
Expired: Dec 25, 2021

Sorry, this job expired on Dec 25, 2021. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years

Job Details
Rossoblu is searching for an individual who would enjoy focusing on both restaurant marketing and event sales efforts of a Michelin-guide recognized restaurant as an Event/Marketing Manager. We are looking for an entry-level manager (this means service captain, catering captain, social media coordinator, marketing assistant, etc.) who has a heart of hospitality, prizes attention to detail, and enjoys building relationships with people. We will also provide a relocation stipend for the right person.

Summary of Position

Play the lead role in managing and driving event sales through execution of high-quality events, catering, and unique guest experiences. Project manage and oversee a range of events and marketing duties related to the daily operations of Rossoblu, Superfine, and all San Julian Hospitality Group opportunities. Maintain and innovate current knowledge of organizational and department policies and procedures. Work independently and in conjunction with leadership to execute team goals with excellent communication skills in a wide range of situations and with people at all levels within the organization. This is not a work-from-home position.


  • Sell and coordinate events and catering including but not limited to: restaurant buy-outs, large group dinners, chef prix fixe group dinners, wine dinners, garden buyouts, filming buyouts, off-site catering, chef marketing events, charitable package events, festival events.
  • Generate new event business – consistently source and identify new leads, proactively develop and manage a full pipeline of prospective sales from lead generation through contract creation. Including but not limited to our current client list, contacts from past inquiries, outreach to event planners, hotels, surrounding businesses, social clubs, targeted brands, etc.
  • Maintain a comprehensive sales database of the above-mentioned contacts
  • Respond to all incoming event and catering inquiries in a timely manner via our Triple Seat platform, working a pipeline of Inquiries, Prospects, Tentative and Confirmed bookings 
  • Build on current relationships with companies and individuals in order to maximize bookings and ensure repeat business.
  • Prepare all contracts with detailed information regarding room setup, menus, wine, budget, staffing, special requests, seating, etc. 
  • Coordinate any pre-selected wine and cocktail orders with the onsite sommelier, bartender, and/or MOD for the event.
  • Follow up on contracts to ensure menu selections, deposits, full payments, and guest counts are received by the required deadlines. Ensure all financials are in order and communicate with accounting.
  • Prepare restaurant or large party seating areas for events alongside FOH team.
  • Act as main point of contact for event guests upon arrival; intro guests to MOD.
  • Conduct walkthroughs of the facility and discuss booking logistics, room options, and menus with potential clients 
  • Consistently communicate to all necessary departments any updates or changes to existing events; maintain online google calendar
  • Meet weekly with cross-functional departments to review upcoming events and parties, (BEO-Banquet Event orders)   
  • Coordinate with Chef for revisions and updates of event and catering menus regularly, reflecting seasonal menu changes and client requests


  • Drive marketing strategies in partnership with Managing Partners, Dina Samson and Hans Luttmann, identifying and supporting local marketing strategies (sponsorships, partnerships, and co-marketing promotions)
  • Conceive and develop innovative concepts for promotions that will drive event, catering, and other revenue business.
  • Build and maintain relationships with local Hotel Concierges, host Concierge dinners.
  • Liaise and project manage with external marketing/PR team (if hired) for all marketing efforts.
  • Act as liaison with all DTLA Bids, LA Tourism, and Convention Board
  • Oversee Marketing Calendar, organize and lead weekly Marketing meetings

Qualifications and Skills

  • High school diploma/GED required (Hospitality degree preferred)
  • Able to work in a fast-paced and changing environment.
  • 2+ years of restaurant/catering operations experience
  • Excellent communication skills
  • Ability to impact and inspire others.
  • Serve Safe Manager Certification
  • Manager Harassment Training Certification
  • STAR Alcohol Training Certification
  • Ability to communicate clearly and concisely.
  • Strong interpersonal skills.  Ability to communicate clearly and concisely
  • Computer/POS literacy preferred

Physical Requirements

  • Able to reach, bend, stoop and frequently lift up to 30 lbs.
  • Able to work in a standing position for an extended period of time. 
  • Able to walk for extended periods of time and long distances while on the service floor and City Market South campus.
  • Occasionally lift, carry, push, pull, or otherwise move objects
  • Frequently move about inside the premises to access server stations, shelving above head, tables, restaurant equipment, etc.
  • Must be able to use all limbs.

Compensation Details

Compensation: Salary ($60,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts, family meal, cell phone stipend

Required Skills

Customer Service

Events Management Knowledge


Vendor Management



Marketing / Public Relations

Office Suite Software


Organizational Skills

Reservation Management Platforms

Social Media Management

Written Communication

Read more

View Job Description

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Fine Dining

Part of San Julian Hospitality Group

Rossoblu tells the story of the two places chef Steve Samson considers home: Los Angeles and Bologna. This is an homage to Samson’s heritage, inspired by childhood memories of summers spent in Bologna and its surrounding region, Emilia Romagna. The menu features handmade pastas, market fresh produce, and an extensive in-house butchery and salumi program. The wine list focuses on unique Italian and Californian varietals, with a sharp focus on Emilia Romagna’s famed Lambrusco. A true family owned and operated restaurant, Rossoblu is managed by Steve's wife, Dina, and their management team whom they have worked with over the last 10+ years.

Located in downtown’s City Market South, the site of Los Angeles’s original wholesale farmer’s market, Rossoblu’s open kitchen, marbled serpentine bar, and starry-lit vaulted dining room create a convivial dining environment. The outdoor piazza allows al fresco diners to feel far removed from the nearby city bustle. An intimate downstairs wine cellar offers a glimpse into the chef's pasta workshop and butcher box. The cellar is also available for private dining.