Event Operation Manager

When you are looking for a new job, you know in your heart you want to work where you belong. The Atterbury Hotel, managed by Sage Hospitality, may just be your ideal location. We are the architects of experience creating a friendly, supportive culture that is intriguing and refreshing to those who are seasoned in hospitality as well as those putting their toes in the water for the first time. Let us be your guide.

The Events Operations Manager is a hands-on Food and Beverage leader responsible for planning, staffing, and executing concessions, catering, bars, and event service at Heinz Hall. This position owns day-to-day event readiness and service execution, with responsibility for guest satisfaction, associate leadership, inventory stewardship, safety, and financial performance. During periods when Heinz Hall event activity is reduced, the Events Operations Manager will support The Atterbury Hotel food and beverage outlets and related hotel events based on business needs.

• →All other duties as assigned, requested or deemed necessary by management.

• Lead operational planning and on-site execution for Heinz Hall performances, meetings, receptions, social functions, catering, bars, and concessions.
• Review banquet event orders, event details, menus, room setups, equipment, service timelines, and special requests to ensure every event is fully prepared.
• Coordinate with Heinz Hall contacts, hotel leadership, culinary, banquets, sales, security, engineering, and other partners to deliver seamless events.
• Maintain visible floor leadership during events; promptly resolve service failures, guest concerns, staffing gaps, and operational issues.
• Ensure products and service are delivered efficiently, accurately, and in a manner that meets or exceeds guest expectations.
• Support food and beverage outlet operations at The Atterbury Hotel during slower Heinz Hall periods, including service leadership, events, training, and other operational priorities.

• Develop and execute operational strategies that support revenue growth, profitability, and guest satisfaction across concessions and catered events.
• Monitor labor, beverage, supply, equipment, and other controllable costs; manage expenses within approved budgets and recommend operational improvements.
• Manage inventory processes, including ordering, receiving, storage, counts, rotation, security, and variance follow-up.
• Maintain accurate event and operational records, including sales, inventory, staffing, and post-event results.
• Partner with Food and Beverage leadership to identify revenue opportunities, improve product mix, and manage cost controls.

• Train, schedule, coach, and supervise concessions, banquet, and event-service associates in accordance with hotel policies and applicable collective bargaining requirements.
• Build schedules that appropriately support event volume, service standards, and labor targets.
• Provide clear pre-shift communication, training, and performance feedback to ensure associates understand event expectations and service standards.
• Promote accountability, recognition, collaboration, and a respectful workplace culture.
• Partner with People and Culture and department leadership on associate relations, performance concerns, discipline, and development, as appropriate.

• Develop, implement, and maintain standard operating procedures for event operations, concessions, sanitation, safety, security, cash handling, inventory control, and service execution.
• Ensure compliance with food-safety practices, alcohol-service requirements, hotel policies, company standards, and applicable laws and regulations.
• Conduct routine operational walkthroughs to verify cleanliness, organization, readiness, safety, and quality standards.
• Respond appropriately to emergencies, incidents, and security concerns, and complete required reporting and follow-up.

• High school diploma or equivalent required; associate or bachelor degree in Hospitality Management, Business, or a related field preferred.
• Two or more years of progressive supervisory or management experience in events, concessions, banquets, catering, restaurant operations, hotel food and beverage, or a comparable high-volume hospitality environment.
• Demonstrated experience leading teams, creating schedules, training associates, and delivering strong guest service in a fast-paced setting.
• Experience with inventory control, ordering, receiving, cash handling, labor management, and cost control preferred.
• Knowledge of food safety, alcohol service, sanitation, and event-service practices; ServSafe and RAMP certification preferred or ability to obtain as required.
• Strong communication, organization, follow-through, and problem-solving skills, with the ability to build productive relationships with internal and external partners.
• Ability to manage multiple priorities, make sound decisions under time pressure, and remain visible and effective during live events.
• Proficiency with Microsoft Office and hospitality point-of-sale, scheduling, and inventory systems preferred.

• Must have a flexible schedule and be available to work evenings, weekends, holidays, and event-driven hours.
• Ability to stand and walk for extended periods and move throughout hotel and Heinz Hall event spaces.
• Ability to occasionally lift, push, pull, and carry up to 50 pounds, with or without reasonable accommodation.
• Ability to bend, kneel, climb stairs, and complete event setup and operational inspections, with or without reasonable accommodation.
• Work is primarily performed indoors, with occasional exposure to outdoor weather conditions during event operations or deliveries.
• Work inside 95% of shift; outside 5% of shift. Abnormal temperatures -exposed to winter and summer temperature extremes.