Events Manager

Cote Korean Steakhouse, located in the Miami Design District, is the carnivorous vision of proprietor Simon Kim that blends together the dining experience of Korean Barbeque together with the hallmarks of a classic American Steakhouse. Cote serves the highest quality USDA Prime beef accompanied by an impeccable 1200+ label wine list and a suite of classic-but-creative cocktails. We are professionals committed to ensuring exceptional hospitality and service to our customers. 

At COTE, we follow a simple mantra: 🥩 + 🔥 + 🍸 = 😊

The Events Manager is responsible for scheduling and communication, both with customers and management, of all private dining events, buyouts, offsite events, retail events, and marketing at COTE. The Events Manager is responsible for prioritizing tasks, communicating effectively (with external customers as well as their manager, colleagues, and direct reports), problem solving, building long lasting relationships, and creating positive experiences for customers. The Events Manager must work both independently as well as be comfortable managing others. This manager must have an understanding of culinary operations and will ensure seamless communication with kitchen teams.

Essential Job Duties & Responsibilities:

Job duties and responsibilities include, but are not limited to the following:

Hospitality:

• Promote the core values and culture of COTE, including but not limited to excellence in food and beverage, service, and hospitality. 
• Liaise between the Events, FOH, and BOH, departments before and during all events. 
• Provide and oversee the service for all VIP customers when on property.
• Develop and nurture positive customer relationships while addressing customer service needs.
• Respond to customer feedback as appropriate. 

Operations:

• Create systems of accountability and provide consistent feedback, coaching and counseling as needed. 
• Perform all back office POS functions including creating employee profiles and menu item button creation. 
• Plan, execute and communicate all promotions and company information effectively and efficiently.
• Conduct Department of Health (“DOH”) walk-throughs of all restaurants and event sites when on duty to ensure DOH compliance; Address all DOH violations immediately.
• Promote and practice safe work habits, identify and resolve potential safety hazards; Document accidents, conduct initial investigations and determine the root cause of safety incidents in the interest of maintaining a safe work environment.
• Ensure all team members are educated on our products and services. 
• Ensure that all COTE drink and food recipes and procedures are followed, maintain the highest quality and consistent product standards.
• Participate in community events and helps to ensure corporate social responsibility goals of the company are met.

Staff Management:

• Hire, train, supervise, manage, coach, counsel, and evaluate Events Coordinators.
• Acts as role model for outstanding service; continuously work to elevate service standards, and personally embody hospitality in daily actions.
• Consistently monitor, coach, and encourage management team and hourly service employees to meet Company’s service standards.
• Resolve team member or customer concerns consistent with COTE’s complaint handling guidelines. 
• Build morale and team spirit by fostering a work environment where team members’ input is encouraged.
• Train new employees as assigned.

Events:

• Responsible for ensuring the Events team members perform all work necessary for operation of the department, including directly performing such work as needed depending on staffing needs.
• Ensures all event inquiries are answered by Events team members within 24-48 hours via phone and/or email. All inquiries received during work hours must be answered in the same workday they are received. 
• Manage the sales cycle of an event from inception to completion, prioritizing all facets of event coordination.
• Proactively generate business by creating “outbound” sales inquiries with potential customers. 
• Monitor all event calendars for assigned businesses, with a focus on organization and accuracy.
• Responsible for all events, generating and signing of contracts (in Tripleseat), booking tables in the reservations system, and creating BEOs with the customer and menu planning, looping in the kitchen as needed. Responsible for ensuring that all BEOs are prepared with accuracy for all events, in advance.
• Maintain Tripleseat, including converting leads, maintaining all documents, customer databases, and informational materials.
• Regularly audit discussions and details in Tripleseat conducted by the Events Coordinator with prospective and confirmed customers. 
• Oversee maintenance of the reservation book in conjunction with the Maître d' Manager. 
• Ensure that all large group dining reservations are booked in the reservation book once confirmed. 
• Serve as the main on-site point of contact for all collateral and external rental deliveries. 
• Own all VIP inquiries, gifting plans, and sign off on special accommodations including friends & family discounts. Develop and nurture customer and community relationships.
• Provide strong communication to effectively deliver accurate messaging to all customers. 
• Provide updates to events as necessary with both Front of House and Back of House teams in order to ensure clear and constant communication. Ensures that all events are correctly staffed for including PARs and call times. 
• Assign all side work related to set up and breakdown of events. Coordinate with third party vendors (flowers, decorations, DJ, AV, security, etc).
• Directly oversee set-up for all VIP events and buyouts in service.
• Maintain and update event marketing materials and menus.
• Understand, maintain, and review all department financials against budgeted goals. Audits all event closures for financial accuracy. Maintains tidy events bookkeeping at the direction of the VP of Finance and the Head of Global Events. 
• Prepare and present quarterly and annual reports.

Standards:

• Display knowledge of COTE brand, culture, and product.
• Demonstrate the Company’s core values of people, learning, culture, relationships, sustainability and stewardship.
• Maintain professional and respectful behavior when in contact with customer, management, and teammates.
• Present a polished personal appearance, adhering to company grooming standards outlined in the Employee Handbook. 
• Adhere to all company policies and procedures outlined in handbooks, manuals, and other company documents.
• Attend and participate in all scheduled meetings, training sessions, and continuing education activities.
• Take care of all company property.
• Maintain safety, cleanliness, and sanitation standards.
• Comply with federal, state, and local laws and regulations.

Qualifications:

• Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.
• Must be reachable by email and able to communicate via phone as well.
• Communicates information effectively and efficiently. 
• Excellent organizational skills and attention to detail.
• Possesses a positive, results-oriented, team-player mentality.
• Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment.
• Ability to under pressure and maintain professionalism when working under stress.
• Knowledge of workplace safety procedures and local Department of Health standards.
• Food Handler’s Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy.
• Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs.  
• Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace. 
• Working understanding of human resource principles, practices, and procedures.
• Demonstrates positive leadership characteristics and supervisory skills, which inspire team members to meet and exceed standards. 
• Ability to effectively train others.
• Excellent time management skills with a proven ability to meet deadlines.
• Excellent verbal and written communication skills.
• Excellent interpersonal and customer service skills.
• Strong analytical and problem-solving skills.
• Ability to apply principles of logical or scientific thinking to a wide range of intellectual and practical problems.
• Ability to exercise tact, courtesy, and ethics when dealing with vendors, co-workers, and customers. 
• Ability to maintain a positive working relationship with all third-party vendors.
• Degree in Hospitality, Culinary Management, or similar subject preferred.
• Ability to execute steps of service in adherence with company policy. 
• 1+ years of similar experience preferred.
• 1 year management or service experience in a full service restaurant, preferred.