Events and Operations Manager

The Events & Operations Manager will manage initial responses to event inquiries and assist with event coordination while providing strong administrative support to the Director of Restaurants, including day-to-day operational and organizational tasks across the restaurants.

Internally, they liaise with Manager’s, Ownership, FOH & BOH coordinating roll out of initiatives and multi departmental tasks. Externally, they are often the first point of contact to potential event guests.

This position requires flexibility, adaptability and a wide range of high level skills and knowledge in financial acumen and business management. The Events and Operations Manager actively embodies the Petit Trois Values and is capable of coordinating and aligning a variety of stakeholders to achieve a common goal.

Roles & Responsibilities:

• Send initial response to all inquiries from Triple Seat and gmail. 
• Check all platforms for guest reviews & management responses. Follow Up with GM’s on guest feedback making sure all are engaged in 24 hours. GM’s/Managers draft (Director of Restaurant to review before sending) 
• Project management and general follow up as needed 
• Check mail and sort through mail, forward all documents to corresponding person in charge 
• For confirmed events → create menus / print and post BEOs for both departments. Email BEOs and menus to corresponding management teams 
• Scheduling walk-throughs / phone meetings for client 
• Invoice and credit card coding
• Provide administrative support by formatting agenda, recording detailed minutes, and action items. Follow up and coordination with OPS/Kitchen/Marketing team as needed
• Updating company calender with any important dates (photo shoots / OOTs / special programming etc). 
• Culinary Agents: Postings, Scheduling TrailsCoordinating payment for trails 
• New Vendor Set Up: Getting contract, onboarding into craftable, w9’s etc. 
• Booking travel / accommodation as needed 
• Help coordinate sales outreach for events 
• Assist with service (both AM and PM) as needed 

Additional Skills and Responsibilities: 

• Exudes excellence in hospitality for all employees and guests. 
• Possesses excellent organization, strategic planning skills, with an emphasis on delivering, executing and assessing action plans. 
• Proactively communicate to leadership. 
• Excellent time management, organizational, strategic thinker and multi-tasker 
• Ability to adapt and lead change. 
• Analytical and organizational skills, as well the ability to define and effectively solve and deal with a variety of changing situations under stress. 
• Must possess strong interpersonal skills and the ability to resolve conflicting interests with the goal of obtaining cooperation. 
• Passion for exceptional hospitality, food and beverages. 
• Ability to thrive in a fast-paced, entrepreneurial environment. 
• Self-driven, results-oriented, and have a solid track record of leading high-caliber, upscale restaurants at a multi-unit level. 
• Flexible work schedules including nights, holidays, and weekends as needed.. 
• May be required to lift, carry, push or pull heavy objects up to 50 lbs. 
• Kneel, bend or stoop, ascend or descend stairs; be on feet for extended amounts of time 

Preferred Experience:

• 2 years in front of house operations for a full service restaurant concept. 
• Bachelor’s Degree preferred 
• Proficient in a variety of technology systems, including Google Suite, Microsoft Office (Word, Excel, Power Point), Payroll, POS, and COGS Systems.