| Corporate
Events Manager
Baldwin & Lyons, Inc
Indianapolis, IN
Position Overview
Reporting to the Director of Corporate Communications, the Corporate
Events Manager is responsible for planning and organizing events
and/or meetings for the company. He or she will also be responsible
for all operational, implementation and post-event activities.
Responsibilities
• Negotiate agreements with outside venues and vendors to ensure
lowest cost and highest quality of service
• Lead internal event planning committees to define event goals,
objectives and specific implementation plans
•
Maintain a calendar of events and implement a system that enables
long-term planning and effective event management for the company’s
meetings, conferences and events
• Source venues, recommend and engage catering, acquire supporting
technology and coordinate development of materials to execute
a quality event
• Collaborate with program managers, committees and communications
staff to effectively promote events to target audiences and obtain
accurate event specifications
• Pre-event and onsite communication with attendees and staff
• Determine fiscal requirements and prepare budgetary recommendations
• Relationship-building with key stakeholders
• Coordinate air and ground travel arrangements
• Ensure speakers are briefed and prepared to provide effective presentations
and materials
• Troubleshoot and smooth issues relating to the successful execution
of the event
• Conduct post-event debriefing sessions
• Provide post-event analysis, budget recaps and participant feedback
and incorporate learning into future plans
Job requirements
•
Bachelor’s degree in event management, hospitality, communication
or related field
• 5-7 years of experience in corporate event management
• Ability to develop professional relationships in all aspects of
the position that result in stable, reliable and courteous communication
when dealing with other organizations
• Ability to problem solve and work independently in a changing and
multi-tasking environment with numerous deadlines
• Excellent organizational, planning and project management skills
• Proven ability to take direction and input and to develop effective
and engaging events
• Ability to influence and coordinate the efforts of other team members
in support of events
• Demonstrated ability to prepare accurate budgets and effectively
manage expenses
• Ability to present and pitch ideas effectively to management team
• Demonstrated ability for accuracy and thoughtfulness
• Exceptional written and verbal communication skills
• Solid business acumen, management and problem-solving skills
• Strong computer skills, especially Microsoft Office
• Effective time management, organizational and leadership skills
• Ability to travel is required
Sent Resumes to:
Chad Ziegler, PHR
Baldwin & Lyons INC
Human Resources Representative
employment@baldwinandlyons.com
Director
of Food & Beverage/Clubhouse Manager
The Bridgewater Club
Carmel, IN
Job Summary
Responsible for all
food & beverage service plus the housekeeping
for the Club. Designs and organizes plans, implements budgets,
hires, trains and supervises subordinates and applies relevant
operations principles to assure that the wants and needs of club
management, members and guests are consistently exceeded.
Specific
Duties
- Manages
all of the Food & Beverage service personnel in the
Clubhouse including but not limited to Pete’s Pub, Green
Jacket, outlets, beverage cart and Banquet Rooms.
- Manages Locker Room and Housekeeping staff to include, scheduling,
standards, routine quality controls and guest satisfaction
- Manages Pool Operation Concession during season including personnel,
operations, cleanliness and guest satisfaction
- Develops
an operating budget for each of the department’s
revenue outlets; after approval, monitors and takes corrective
action as necessary to assure that the budget’s sales and
cost goals are attained
- Maintains
responsibility for sales, expenses and profit goals as outlined
in the Food
and Beverage Department’s operating
plans/budgets
- Helps plan and approve
the organizational chart, staffing and scheduling procedures
and job descriptions/ specifications for
all department staff
- Assures that effective
orientation and training for new staff and professional development
activities for experienced
staff
are implemented
- Manages the long-range
staffing needs of the department
- Establishes quantity and quality output standards for personnel
in all positions within the department
- Maintains documentation
of food and beverage personnel records
- Implements policies
and procedures for food and beverage departments
- Ensures that all legal requirements are consistently adhered
to, including wage and hour and federal, state and/or local laws
pertaining to alcoholic beverages
- Inspects to ensure
that all safety, sanitation, energy management, preventive
maintenance and other standards are consistently met
- Assures
that all standard operating procedures for sales and
cost control are in place and consistently utilized
- Researches
new products and develops an analysis of the cost/profit
benefits
- Approves the menus
proposed by the Executive Chef for all outlets and special
events
- Monitors the ordering
and receiving program for products and
supplies to ensure proper quantity and price on all purchases
- Reviews
new techniques for food preparation and presentation in a
manner and variety to maximize member and guest satisfaction
and to minimize food cost
- Consults with the Executive Chef and Catering Sales Manager daily
to help assure the highest level of guest satisfaction at minimum
cost
- Greets guests and oversees actual service on a routine basis
- Helps plan and approve
external and internal marketing and sales promotion activities
for the food operation
- Assists in planning
and implementing of procedures for special
club events and banquet functions
- Develops on-going training programs for food production, service
and bar production/service personnel
- Helps develop wine
lists and bottle/glass wine sales promotion programs
- Continually
works to ensure correct handling procedures to minimize
china and glassware breakage and food waste
- Personally handles
selected member and guest complaints and advises the General
Manager about appropriate corrective
actions taken
- Develops interesting
ways of promoting club functions in the dining room and outlets
- Serves
as an ad-hoc member of appropriate club committees
Qualifications
A
qualified candidate must have a minimum of five
years’ experience
in a leadership role, preferably in a private club, upscale
hotel or resort. They must be very charismatic,
personable, accommodating,
organized, creative, detail oriented and have a strong
presence on the floor. In addition, they must have experience
executing
and overseeing banquets and weddings. A qualified candidate
must have a keen understanding of food, beverage
and wine in a casual
and formal environment. This individual will need to
have specific knowledge on how to lead and motivate a team while
executing
training programs to ensure the highest quality
experience is maintained
for the membership and their guests. Administrative skills
required. Specifically, computer, POS, budgeting,
labor and expense management.
Supervises
Executive Chef and Kitchen, Club Services Manager, Banquet Manager,
Assistant Restaurant Manager, Housekeeping and Managers of all
other outlets such as snack bars, half-way houses, etc.
Compensation
The compensation package for the Food & Beverage Director/Clubhouse
Manager is an annual base salary and bonus plan. In addition, there
are medical and dental benefits, 401K and vacation/personal/sick
time off in accordance with the Bridgewater Club policies.
Send Resume
To be considered for this position please e-mail resumes to:
Mike Gardner, CCM, PGA
Chief Operating Officer/General Manager
thebridgewaterclub@gmail.com
PLEASE NO PHONE CALLS or MAILED RESUMES
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