Events and Corporate Sales Manager at Pullman Market – San Antonio, Texas

Position Summary:

The Events & Corporate Sales Manager is ultimately responsible for the events and reservations throughout Pullman Market. The position ensures SOPs are created and followed, sales and covers are maximized, and that communication flows between departments. The ECS Manager oversees all reservations for the entire property and optimizes settings, training, while also ensuring phones and emails are answered efficiently, This position reports directly to the Event and Corporate Sales, Sr. Manager.

Operational Responsibilities:

• Develop event options and pricing for each restaurant concept
• Oversee event brochures and pricing sheets creation and upkeep
• Review pricing options at all locations every quarter to ensure seasonal pricing is accurate, event profits are maximized, and pricing is competitive
• Keep calendar of local events updated annually, alerting restaurant management teams in advance to plan for special events like SXSW, ACL, F1, etc that may impact events and reservations
• Assist General Managers with the planning process for annual events like NYE, Valentine’s Day, etc
• Assist General Managers with the planning process for in-house special events
• Develop SOPs, templates, and training materials for events coordination and execution
• Work with Reservations Manager in developing SOPs, standards, and training materials for the reservations department, including training materials for restaurant host teams and FOH managers
• Work with Wine Director and Bar Director to create beverage package options for events
• Maintain Tripleseat, including users, integrations, custom calendar links, new concept set up, and any restaurant manager trainings
• Audit both the events and reservations departments regularly to ensure our standards are being met
• Pull monthly reporting to ensure department metrics are being met
• Ensure communication between departments is consistent and efficient, including OpenTable blocks for events, BEOs completed properly and consistently, meetings for intricate events take place, etc.
• Personally sell and execute coordination of full restaurant buyouts
• Assist other department members when needed with their events during busy season
• Give tasks to other department members when needed during slow season

Financial Responsibilities:

• Ensures that all events are closed out in a timely fashion, and accurate financial breakdowns are submitted to accounting
• Train FOH managers when needed on how to close events out financially
• Provide quarterly reporting to partners that outlines the previous month's events sales and reservations performance, including comparisons to other years.
• Submits quarterly bonuses to accounting for the events team

Accountabilities:

• Meet bi-weekly with Director of Operations to develop goals, discuss issues, and identify training

opportunities for both departments, oversee implementation of these and report back

• Meet monthly with Austin Director team to synchronize goals for each space and coordinate efforts to ensure even corporate support across the restaurants
• Attend bi-weekly manager meetings with partners, corporate, and restaurant teams
• Continuously create ways to improve the event experience for both the client and our restaurants
• Maintain a favorable working relationship with all company employees to promote a harmonious work environment, boosting morale, productivity, and effectiveness.
• At all times provides a favorable image of ERHG
• Complete job responsibilities in a timely manner and in accordance with company policies
• Assist Director of Operations during new restaurant openings in the events and reservations areas
• Perform other duties and responsibilities as required or requested by corporate and partners.

Food & Beverage Requirements::

• Must be ServSafe Manager certified and uphold all ServSafe guidelines.
• Must be TABC certified.

Personal Requirements:

• Understanding of food, beverage, and restaurants to communicate effectively between clients and restaurant management
• Self-discipline, initiative, leadership ability and pleasant, approachable nature
• Ability to lead by example, coach and mentor others effectively
• Must be a problem solver and multi-tasker with strong communication skills

Working Conditions:

• A typical work week for this position is 40-50 hours. Hours may vary.
• Operates phones, computers, fax machines, copiers, and other office equipment.

Benefits:

• 3 Weeks PTO annually (15 days)
• 3 Sick Days annually
• $3000 Educational Stipend annually
• Employer Contribution to Health Insurance, $200/month
• 50% discount at all ERHG Restaurants
• Wine Exam Reimbursement
• Employee Wine Purchase Program - Cost + 20%
• 8 Weeks Paid Parental Leave
• Up to 5 days Bereavement Leave
• 5 Year Retention Bonus of $3,000 and 10 Year Retention Bonus of $10,000