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Chef Daniel Boulud Restaurants hiring Director of Events (Venue) in New York, NY

Chef Daniel Boulud RestaurantsMore Info

Full Time • Salary ($85k - $95k)
Expires: Jun 2, 2024

345 people viewed

Required Years of Experience

5 years


Job Details

The Director of Private Events (Venue) primary responsibility is to build and maintain clients for an exclusive Roof Top Venue Space while building sales in a team environment. The position will also oversee all event bookings, event sales outreach, planning, coordinating event details, coordinating multiple 3rd party vendors, rentals, load in & out schedules, staffing and assisting in final execution working directly with clients, the culinary team and operations teams. Solicit prospective private event clients efficiently and effectively maximizing event bookings and revenue. Onboarding and training new members of the Events department. Oversee the events department practices, staff schedules and systems to ensure maximized revenue and minimalized costs within selling, planning, and executing events. Aggressively reach out to new business prospects and convert into bookings through various methods of outreach.

 

ESSENTIAL FUNCTIONS AND BASIC DUTIES:

  • Manage all incoming event inquiries; must ensure follow up on the same business day.
  • Coordinate all administrative event details with client from inquiry to close including but not limited to negotiating, executing proposals, contracts, ensuring client payment in full, developing floor plans, rental orders, and post event follow-up.
  • Coordinate all logistical event details from planning to execution, including site inspections, tastings, vendor meetings, COI paperwork, and day-of onsite client contact.
  • Responsible for BEOs, Menu Cards, Event Details, Rentals, all 3rd Party Invoices, Itemized Bills, taking & logging deposits and final payments through TripleSeat, managing specific client event needs, event administrative paper work, Load in & Out Schedules and keeping all information up to date for all departments.
  • Must be flexible to work nights and weekends.
  • Responsible for all sales reporting, pace, lost booking, conversions, deposit logs and commission logs.
  • Experience with budgeting and pace reporting a plus.
  • Collaborate with the Sommeliers to ensure that the wines for an event for available and in stock for the event
  • Up selling with clients when confirming details for their upcoming event by upgrading menu items, selling Feature menu items or having the sommelier select wines to complement their menu
  • Coordinate with Culinary & Operations Team to ensure seamless execution of event.
  • Must be able to monitor the progress of the event and deal with diversions and uncertainties with a professional demeanor while maintaining a successful event.
  • Build and maintain client database to ensure repeat business by providing excellent guest service
  • Individual outreach to establish key relationships with new Event planner clients, social clients, wedding clients, corporate clients, high profile fashion houses, media, and destination management companies and drive sales in corporate and social sectors
  • Brainstorm and implement new marketing ideas to build business and sales
  • Develop long-term event strategies that demonstrate continued evolution. To include, but not limited to, conducting industry research to identify new event opportunities and maintaining knowledge on local competitors
  • Work as a member of the restaurant team, interacting with service team in a positive manner and assisting others whenever needed.
  • Interact with guests to resolve guest complaints in a hospitable manner.
  • Anticipate and service the guest’s needs.
  • Follow proper time and attendance procedures.
  • Support and guide Event Coordinators with correct practices to maximize sales efficiently and exceed guest expectation.
  • Solicit and promote event business through cold-calling, existing relationships, attending networking events with local businesses and other activities.

 

OTHER:

Regular attendance in conformance with the company’s policies is essential to the successful performance of this position.  Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

  • Due to the cyclical nature of the industry, Employees may be required to work varying schedules dependent on the business needs. Attendance to scheduled training sessions and meetings is required.
  • Upon employment, all Employees are required to fully comply with The Dinex Group rules and regulations for the safe and effective operation of the facilities.  Employees who violate organization rules and regulations will be subject to disciplinary action, up to and including termination of employment

  

SUPPORTIVE FUNCTIONS:

 In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions:

 

  • Respond quickly and properly in any private event function.
  • Source and Research Events/ Restaurant Related Marketing needs as directed by the Corporate Director of Sales.

 

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:

 

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

  • Strong communication skills, both verbal and written.
  • Able to learn and perform all essential job functions accurately and safely.
  • Ability to meet and greet and coordinate with prospective and current clients.
  • Strong telephone etiquette, specifically in tone of voice, listening and understanding clients needs, communicating your thoughts clearly, and recording all pertinent data collected from frequent phone conversations.
  • Knowledge of the private event menus and beverage list and the ability to communicate clear suggestions to the guests.
  • Provide friendly, courteous and efficient service to all guests.
  • A thorough understanding of all booking policies and procedures.
  • Ability to work with multiple computer applications including but not limited to the Microsoft office suite, Tripleseat®, All Seated, UpServe, and Resy or similar software.
  • Knowledge of the following; kitchen functions, general culinary practices, restaurant operations and banquet operations.
  • Knowledge of meeting room technology such as lighting and A/V systems a plus.

    

QUALIFICATIONS:

 

Education:

 College or equivalent hospitality education required.

 

Experience Required:

Minimum 5 years Fine Dining, Forbes, or Michelin restaurant event sales or High End Venue Sales experience required.

  • Experience generating minimum of $4million++ in annual event revenue.
  • Minimum 3-year experience managing a team of direct reports and coordinating with other Heads of Departments.
  • Large scale production event experience required.

 

 Grooming:

All employees are required to maintain strict standards of personal hygiene at all times.

  

The Dinex Group LLC is an equal opportunity employer. The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law. 

Compensation Details

Compensation: Salary ($85,000.00 - $95,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts


Required Skills

Business Management Knowledge

Events Management

Catering Sales

Event Marketing

Event Planning

Attention to Detail


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French

Restaurant Group, Cafe, Fine Dining, Bakery / Patisserie, Upscale Casual, Wine Bar, Other, Corporate

Part of The Dinex Group, the Restaurant Group of Chef Daniel Boulud

Each Daniel Boulud restaurant provides the opportunity to work with the finest tools and products available alongside some of the most dedicated and talented individuals in the restaurant industry.

Since opening in 1993, the restaurant has become one of New York's most coveted dining destinations and has won many awards for culinary excellence.

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