Senior Event Producer + Commission

POSITION SUMMARY: Established in 1989, Thierry Isambert Culinary and Event Design (TICED) has been creating exceptional dining experiences at venues in South Florida for more than 30 years. We are looking for an experienced Event Producer to support our Sales Team. This salaried position is responsible for managing venues, selling, and coordinating catered events. The incumbent will collaborate with various professionals, so it is essential that they have excellent communication skills and feel comfortable working in a team environment. They should also be able to lead and motivate creative team members to achieve specific goals. The incumbent in this position must be detail-oriented, organized, and ready to operate within a fast-paced working environment successfully. Additionally, the incumbent must be a self-starter with a strong sense of responsibility and will work under the direction of the CEO.

* Senior Event Producers receive 2.5% commission on internal leads and 4.5% commission on external leads.

ESSENTIAL DUTIES & RESPONSIBILITIES:

The job duties listed below are representative of the essential job functions and are not exclusive. Duties, responsibilities, and activities may change, or new ones may be assigned with or without prior notice.

• Manages venues and provides supervision to Creative Team members
• Responds to all new leads and event inquiries for managed venues and TICED events 
• Creates catering & event production proposals, and floor plans
• Coordinates tastings to present the menu to potential clients
• Prepares and finalizes Catering contracts
• Collects deposits before event dates
• Organizes all catering & event production logistics 
• Supervises vendor set-ups
• Ensures that event timelines are adhered to regarding overtime (OT)
• Conducts final walk-throughs with the client or planner 
• Creates & implements specialized F/B and event production packages 
• Creates and executes F&B concepts for venues, holidays, and special events (i.e., Bass Café, Blue Rider Café, and Art Basel) 
• Executes Annual Galas 
• Explains all regulations specified in venue contracts to the prospect
• Sets up and implements catering Software for venue management to handle the event calendar, event bookings, and online payments
• Organizes and updates the venue calendar with requests, pending and sold events
• Establishes a preferred vendor list for each venue 
• Creates a venue rental sales deck (PPT presentation) 
• Provides informative tours to prospective clients, vendors, and sub-contractors
• Keeps all certificates of insurance updated and maintains licensing proof for all vendors
• Tracks all payments exchanged during the event execution process.
• Organizes & communicates venue logistics: Spaces booked, access times, set-up of the space, AV requirements, schedule of load-in and load-out times, etc. 
• Ensures events are produced flawlessly
• Confirms setup, seating, and staffing requirements with scheduling.
• Follows up weekly with sold and pending clients to ensure customer satisfaction
• Maintains contact with clients and makes updates and revisions to existing proposals.
• Ensures all details are being executed properly during the event setup.
• Participates in the after-party assessment meetings.
• Attends networking events to promote the company and gain new business
• Reports on venue sales metrics and suggests improvements
• Liaises with the Marketing Department to ensure brand consistency and increase sales
• Maintains awareness of industry trends in catering, venue management, and event production.

JOB SKILLS AND ILLUSTRATIVE TASKS:

• Management / Supervisory skills: Manages the venues and staff to ensure organizational objectives are met.  Reviews and evaluates the work of subordinates.
• Organizational skills: Organizational proficiency is needed to ensure that all variables related to coordinating an event are properly controlled and accounted for to ensure a successful outcome.
• Communication skills: Effective communication is required to ensure all parties are in sync and clearly understand the physical and logistical requirements associated with each event.
• Problem-solving skills: Some things potentially can and will go wrong at every party. When and if that occurs, Senior Event Producers must be prepared to remain calm and identify the best possible options and a solution to solve the problem.
• Computer proficiency: To be successful, the Senior Event Producers must be able to utilize computer software packages to get the job done.
• Social and emotional intelligence: Senior Event Producers are expected to be team players and to work cooperatively with others to ensure the success of the organization.

 MINIMUM REQUIRED QUALIFICATIONS/SKILLS:

Must possess a bachelor’s degree, or its equivalent, in Hospitality, Catering, Sales, or related field. Must have 3-5 years of Venue Management, Event planning, or Catering Experience. Must have supervisory/ management experience.

Experience with Catering software (e.g., Caterese or AllSeated, or TripleSeat preferred) and Microsoft Office Suite software (Word, PowerPoint, Excel, Outlook) is required. 

Excellent organizational skills, interpersonal skills, and the ability to multitask are required. 

Must have excellent verbal and written communication skills (bilingual preferred).

• Proven work experience as a Catering & Event Manager is required
• Excellent interpersonal and team management skills are required
• Strong analytical and organizational skills are required
• Creativity, event production abilities, and problem-solving expertise are required

WORKPLACE CIVILITY REQUIREMENTS & ATTRIBUTES:

• Represents the company with a positive demeanor both internally and externally
• Participates fully as a team member, completing all requirements assigned in a timely manner
• Treats all employees, clients, and vendors with dignity and respect
• Works cohesively with team members and all coworkers
• Displays a positive attitude through supportive behaviors, problem-solving, and communication skills (both verbal and written communication)
• Acts in a professional manner at all times to maintain a positive work environment
• Utilizes excellent written and oral communication skills
• Maintains a professional client relationship to properly represent Thierry Isambert Culinary and Event Design and facilitate repeat business

PHYSICAL DEMANDS:

The physical demands described represent those that must be met to successfully perform the essential functions of this job. On occasion, it may be necessary to do the following: 

• Lift and carry or manipulate items of up to 35 lbs.
• This position may also require occasional travel to other company locations if necessary 
• While performing the duties of this job, the employee is regularly required to sit, stand, walk, bend, use hands, operate a computer, and have specific vision abilities, including close and distance vision, and the ability to adjust visuals while working with a computer and other business equipment

Reasonable accommodation may be offered to enable qualified individuals with a disability to perform the essential functions of the job.

EEO STATEMENT:

Thierry Isambert Culinary and Event Design is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment regardless of and will not be discriminated against on the basis of race, color, religion, sex, national origin, sexual orientation or expression, age, gender identity, pregnancy or breastfeeding, disability, genetic information, marital status, protected veteran status, or other status protected by state or federal law.