Event Manager

Reports to: General Manager and National Events Director Department/Group: Front of House Operations Level/Salary Range: 5 5,0000 - 65,000 + Commissions Job Description: The Events Manager will oversee all aspects of private dining and events across four distinct event spaces within a high-volume restaurant environment. This role is responsible for driving event sales, managing client relationships, and ensuring flawless execution from initial inquiry through post-event follow-up. The ideal candidate brings a strong balance of sales acumen, operational expertise, and leadership within a hospitality-driven setting.

Key Responsibilities Event Sales & Client Management Serve as the primary point of contact for all event inquiries, responding within 24 hours. Manage the full sales cycle from initial outreach and site tours to contract execution and final billing. Conduct site visits and client walkthroughs, presenting the venue and event capabilities.

Develop and execute a proactive outreach strategy, including partnerships with local hotels, concierge teams, and businesses. Participate in local event organizations and networking initiatives to drive new business. Event Planning & Coordination Oversee all event planning from start to finish, ensuring seamless coordination across departments.

Prepare detailed event documentation, including BEOs (Banquet Event Orders) and timelines. Act as the liaison between clients, culinary, operations, and third-party vendors. Ensure all vendors and external partners are properly scheduled and aligned with event requirements.

Maintain ownership of all event spaces, ensuring they are consistently guest-ready. Operations & Execution Lead on-site event execution, including greeting clients and overseeing service through key moments of the event. Manage the flow of each event, including setup, service, and breakdown, ensuring a high standard of service throughout.

Collaborate with the FOH team to ensure proper staffing levels. Partner with the General Manager to coordinate room setups and operational logistics in advance of each event. Ensure all staff adhere to company policies and event standards.

Team Leadership & Internal Communication Chair twice-weekly BEO meetings with management and culinary teams. Partner with the General Manager to train staff on event procedures and service expectations. Coordinate across departments to ensure alignment on all upcoming events.

Systems, Reporting & Financial Oversight Oversee all activity within Tripleseat, including contract management, deposits, and compliance with terms and conditions. Work closely with accounting to ensure accurate tracking of payments and reporting. Prepare and distribute: Weekly sales forecasts Weekly inquiry reports Daily deposit logs Develop event management strategies, including comp set analysis and local market insights.

Additional Expectations Maintain a hands-on presence across all events, including client greeting and oversight during service. Work closely with senior leadership, providing consistent updates on performance and opportunities. Ensure flexibility in schedule based on business demands, with an average workweek of approximately 55 hours.

Qualifications Proven experience in event sales and management within a restaurant, hospitality venue, or luxury environment Strong knowledge of Tripleseat Excellent organizational, communication, and leadership skills Ability to manage multiple events simultaneously with strong attention to detail Financial acumen and experience with forecasting and reporting A proactive, relationship-driven approach to sales and client development Skill Set: Customer service skills – Working with current and future guests is a key part of the Event Manager’s position; the ability to remain professional at all times is vital to this role Numerical abilities – Intermediate understanding of various platforms including Microsoft Office Suite (Excel, Word) InDesign (for menu design) is required Organization – Event Managers need to be organized in order to be successful in this position. Having a structured daily set of duties is key Physical stamina – Working in a restaurant can be physically demanding; some of the time will be standing on your feet for long periods of time when necessary while other times will be sitting behind a desk Leadership skills – Motivating a team and ensuring good performance from all members of the staff are key to keeping things running smoothly Physical Demands: This position is very active and requires standing for long periods of time. The position may require occasional lifting of products weighing up to 20 pounds.

Position Type and Expected Hours of Work: This position regularly requires long hours and a schedule that fluctuates based on business needs. More detail about Le Colonial - Houston part of Le Colonial, please visit https://culinaryagents.com/entities/77038-Le-Colonial---Houston