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Banquet Captain

Overview

The Banquet Captain coordinates and oversees the entire banquet function to ensure proper execution and ensure guest satisfaction.

Responsibilities

  • Reviews assigned banquet staff functions, banquet menus prior to the scheduled event.
  • Conducts pre-banquet meetings with staff to: ensure appearance and hygiene standards are being met; assign stations and partners; and review banquet event orders.
  • Communicates with the Executive Chef / Kitchen Manager or event coordinator to ensure that all details have been planned for and met. Ensures that changes and further instructions are made in a timely manner.
  • Ensures that appropriate quantities of chine, glassware, silverware, linens, and other items are available for upcoming events. Secure requisitions for those items not available in inventory.
  • Check room set-up prior to event and meets with Executive Chef/FOH Manager to confirm quantities of food items and timing of food leaving the kitchen.
  • Ensures proper handling of all equipment (i.e. china, glassware, silverware, linen, and props) and their proper storage after use.
  • Conducts random audits during functions to evaluate food and service. Ensures that: food is served at appropriate temperature; food is placed properly on the table; sufficient food is available; and up sell opportunities are met.
  • Regularly review banquet schedule for changes, calendar of events, and special events.
  • Incorporates safe work practices in job performance.
  • Regular and reliable attendance.
  • Performs other duties as required.
  • Ability to read and understand Banquet Event Orders.
  • Ability to carry at least 8 entrees per tray.
  • Provide fine dining level food and beverage service to guests for all events consistent with JCC standards of service.
  • Initiate and maintain friendly and professional contact with guests ensuring that all needs are anticipated and met.
  • Setup and maintain both food and beverage stations in various locations throughout the building consistent with JCC standards of service.
  • Maintain and inventory for both food and beverage stations.
  • Maintain all event areas and front of house staging areas in a tidy and organized manner.
  • Participate in both setup and cleanup of food and beverage service items.
  • Ability to work independently during slower times.
  • Perform safe work by helping to provide a safe and clean work environment. Maintains knowledge of the menu and any special items being offered.
  • Prepare event venue spaces by preparing roll ups, laying out tablecloths, place settings and more.
  • Daily services performed by Servers can include serving event attendees from beverage stations, coffee carts, concession stands, grab-and-go carts, buffets, and plated meals.
  • Provides quick, attentive, friendly, and professional service to banquet guests and can communicate clearly with all customers.
  • Ensure that food items are served at proper temperature and immediately upon availability from the kitchen.
  • Ensures neat presentation of all ordered items, with no spill-over.
  • Pre-buses tables and full buses tables when necessary, during peak periods and after completion of service.
  • Maintains availability to work during many peak periods.
  • Stocks beverage station(s) when necessary (ice, juices, glassware, sugar packets, etc.).
  • Maintains high responsiveness to customer desires and requests.
  • Maintains a professional and clean appearance.
  • Communicates with bartenders, supervisors, and kitchen staff to improve communication and coordination so that patrons may be impressed by their dining experience.
  • Builds and maintains knowledge regarding bar offerings so that patron questions may be accurately answered.

Qualifications

  • High school diploma or general education degree (GED); or three to six months related experience and/or training; or equivalent combination of education and experience.
  • Ability to read and speak English may be required to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English).
  • Must meet state age requirements for handling alcoholic beverages.


Banquet Server

Overview

The Banquet Server will assist the Banquet Manager and Banquet Captains in serving the guests during banquet functions to ensure a positive guest experience.

Responsibilities

  • Ability to read and understand Banquet Event Orders.
  • Ability to carry at least 8 entrees per tray.
  • Provide fine dining level food and beverage service to guests for all events consistent with JCC standards of service.
  • Initiate and maintain friendly and professional contact with guests ensuring that all needs are anticipated and met.
  • Setup and maintain both food and beverage stations in various locations throughout the building consistent with JCC standards of service.
  • Maintain and inventory for both food and beverage stations.
  • Maintain all event areas and front of house staging areas in a tidy and organized manner.
  • Participate in both setup and cleanup of food and beverage service items.
  • Ability to work independently during slower times.
  • Perform safe work by helping to provide a safe and clean work environment. Maintains knowledge of the menu and any special items being offered.
  • Prepare event venue spaces by preparing roll ups, laying out tablecloths, place settings and more.
  • Daily services performed by Servers can include serving event attendees from beverage stations, coffee carts, concession stands, grab-and-go carts, buffets, and plated meals.
  • Provides quick, attentive, friendly, and professional service to banquet guests and can communicate clearly with all customers.
  • Ensure that food items are served at proper temperature and immediately upon availability from the kitchen.
  • Ensures neat presentation of all ordered items, with no spill-over.
  • Pre-buses tables and full buses tables when necessary, during peak periods and after completion of service.
  • Maintains availability to work during many peak periods.
  • Stocks beverage station(s) when necessary (ice, juices, glassware, sugar packets, etc.).
  • Maintains high responsiveness to customer desires and requests.
  • Maintains a professional and clean appearance.
  • Communicates with bartenders, supervisors, and kitchen staff to improve communication and coordination so that patrons may be impressed by their dining experience.
  • Builds and maintains knowledge regarding bar offerings so that patron questions may be accurately answered.

Requirements

Knowledge, Skills & Abilities

  • Have a high level of social contact. Ability to work closely with staff and deal often with patrons.
  • Ability to work a flexible schedule, including nights, weekends and select holidays.
  • Must be detail oriented to ensure that work is accurate and complete.
  • Ability to mutli-task.
  • Ability to handle and move objects.
  • Must have a customer-focused, positive and professional attitude.
  • Ability to read with oral and written communications skills in the English language.
  • Knowledge of basic arithmetic (addition, subtraction, multiplication, and division).
  • Must be able to stand for extended periods of time.
  • Ability to bend, stretch, twist, or reach out with the body, arms and/or legs.
  • Must be able to lift, push, pull or carry heavy objects up to 30 lbs. and 15 lbs. often.
  • Must be punctual with consistent attendance.
  • Must be able to respond to simple complaints or inquiries from customers, members of the business community, and/or regulatory agencies.

Qualifications

  • High School diploma or equivalent GED strongly preferred. Equivalent experience may be substituted.
  • Minimum of one (1) year of work experience at events, banquets or restaurants preferred.
  • Must be at least eighteen years of age to serve alcoholic drinks.


Banquet Supervisor

Overview

The Lead Banquet Server provides direction and oversight of banquet servers as directed by Banquet Management. The Lead Banquet Server is responsible for serving guests in the venue dining areas at catered functions. Must be personable, professional and able to work in an ever-changing fast-paced environment. This role requires that the employee maintain excellent attendance and be available to work a varied event-driven schedule including evenings and weekends.

Responsibilities

  • Ensures staff are briefed on event requirements at each shift and assigned to a specific area prior to events.
  • Answers questions of catering staff and provide direction based on ability to comprehend BEOs.
  • Assists with conducting a walkthrough of rooms and storage areas after teardown & completion of event to ensure all areas are clean and organized.
  • Monitors food & beverage quality, guest service and ensures highest level of guest service during event.
  • Demonstrates ability to meet the company standard for excellent attendance, well-groomed with a professional appearance, and adhere to uniform standards.
  • Responsible for setting up banquet functions including linens, dishware, glassware and flatware and requested tabletop items.
  • Responsible for serving guests and replenishing food for buffet service.
  • Ensures all policies and procedures regarding accounting and cash handling practices are followed.
  • Responsible for overseeing the service of alcoholic beverages to guests. Ensures staff members are checking ID’s to verify minimum age, are serving beverages responsibly in accordance with state/federal regulations.
  • Enforces all JCC Food Service and Hospitality and venue policies and procedures as they relate to guest satisfaction, quality standards, uniform policy, operating procedures and quality presentation.
  • All other duties as assigned by the Banquet Management

Qualifications

  • High school diploma or equivalent
  • One or more years’ food service / catering management or related supervisory experience preferred.
  • Basic computer proficiency including experience with MS Word, Excel & Outlook preferred.
  • Cash handling experience and ability, basic math skills including significant number manipulation.
  • Effective reading, comprehension, verbal and written skills in English Language.
  • Ability to pay close attention to detail, monitor behaviors of guests, have positive interpersonal relations.
  • Ability to communicate with employees, co-workers, guests, managers and business contacts in a courteous and professional manner.
  • Ability to be self-directed with little oversight and direct a team, creating a positive employee climate.


Cook Supervisor – Part Time

Overview

The Lead Cook is responsible for preparing and overseeing the preparation of all food items for banquets and concessions while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste, maximizing cost/production ratio and following HACCAP guidelines.

Responsibilities of this Position

  • Provides a two-way line of communication between BOH & FOH during events, expediting food to events
  • Assists the Chef with enforcing sanitation and quality controls of food standards for Food & Beverage service
  • Assists the chef in enforcing that all kitchen guidelines are being followed by kitchen and service staff at all times
  • Maintains proper inventory controls with the Lead Cook, end of month inventory with chef
  • Coordinate with the lead steward to ensure maintenance of all kitchen equipment, event set ups & break downs are in line with event needs
  • Responsible for the kitchen in the absence of the Executive Chef. No 2 supervisor in the kitchen.
  • Approach all encounters with guests and employees in a friendly and service-oriented manner
  • Always comply with JCC standards and regulations to encourage safe and efficient facility operations
  • Have thorough working knowledge of menus and preparation skills required to produce food according to facility standards
  • Assist in controlling costs by maintaining food cost within budgeted guidelines as determined by the Executive Chef
  • Ensure the completion of necessary food and station preparations prior to events in order to ensure that guests are served promptly and efficiently
  • Maintain a high level of kitchen/knife skills to support the needs of the Executive Chef in accordance with the event orders
  • Supervises and assists in the food preparation for Banquets as required, following specifications of Banquet Event Orders. Ensures banquet items are completed on time and check with Food & Beverage Manager or Banquet Captain for time, cover count or any other changes
  • Be familiar with all familiar kitchen tools and equipment to include: Electric slicer, commercial blender, ovens, broilers, range tops, steam kettles, grill, fryer, mixers, food processors, steam table, knives, etc. and have the ability to train on all equipment
  • Maintains the “Clean as You Go” policy. Be responsible for maintaining the sanitation and cleaning schedule of the kitchen. Keeps all storage areas neat, orderly, and clean
  • Supervise and assist with the breakdown of buffets and kitchen line, ensuring proper storage of food and equipment at the end of each meal period following HACCAP regulations
  • Performs other duties as requested by management

Supervisory Responsibilities

Carries out supervisory responsibilities in accordance with JCC, Facilities’ policies and applicable laws.

Requirements

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

  • 3 or more years of hands-on experience
  • ServSafe Certified
  • Must maintain local Health Codes and sanitation HACCP
  • Results oriented individual with the ability to meet required budgetary goals
  • Excellent organizational, planning, communication and inter-personal skills
  • Ability to undertake and complete multiple tasks

Skills and Abilities

  • Ability to use and maintain basic food service and kitchen equipment
  • Ability to train others in the use of basic food service and kitchen equipment
  • Strong analytical and mathematic skills in relation to the culinary profession and Food and Beverage industry
  • Strong communication skills and the ability to read, write, and understand English
  • Ability to interact with all levels of staff Ability to quickly identify problems and resolve them professionally
  • Excellent organizational and planning skills
  • Strong customer service orientation
  • Excellent communication and interpersonal skills
  • Ability to work with limited supervision
  • Ability to interact with all levels of staff including management
  • Ability to work irregular hours as dictated by the event schedule, including nights, weekends and holidays
  • Creative and ability to create unique dining experiences
  • Ability to be creative with food presentations and maintain a quality product.
  • Must maintain local Health Codes and sanitation

Computer Skills

Proficient in Microsoft Office platforms, as well as Adobe Creative Suite, and knowledge of Banquet Event Order (BEO) or other event management programs.

Other Qualifications:

  • Serve-safe certified

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and walk. The employee must regularly lift and/or move up to 25 pounds.


Prep Cook – part time

Overview

Under the general supervision of the Executive Chef, the Prep Cook is responsible for preparing food and assisting in the preparation of items in the various kitchen operations throughout the facility. The Cook should understand the proper cooking and holding procedures to not sacrifice quality or freshness of product.The Prep cook must maintain excellent attendance and be available to work events as scheduled per business need.

Responsibilities

  • Responsible for providing high quality, fresh food products in a timely manner for delivery to guests.
  • Operation of standard kitchen utensils and equipment in the concession stands in a prompt and efficient manner.
  • Prepares hot and cold foods following company recipes and portioning requirements.
  • Participates as a team player with specific responsibilities related to preparation, excellent service and delivery of product.
  • Responsible for reporting any maintenance required for kitchen equipment.
  • Understand and follow guidelines set by JCC and the Health Department by maintaining sanitation, health, and safety standards in work areas.
  • Responsible for observing and testing foods to ensure proper cooking.
  • Responsible for portioning, arranging and garnishing food plates for delivery to guests.
  • Take pride as a cook, resolve issues, and assist co-workers as needed!
  • Must show demonstrated ability to meet the company standard for excellent attendance.
  • Able to operate standard kitchen equipment.
  • Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like, and respectful manner which focuses on generating a positive, enthusiastic, and cooperative work environment.
  • Ability to perform assigned tasks with minimal supervision.
  • Ability to work well in a team-oriented, fast-paced, event-driven environment.
  • Possess a valid food handling certificate if required by state and federal regulations.


Sous Chef – Part Time

Overview

Sous Chef is responsible for preparing and overseeing the preparation of all food items for banquets and concessions while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste, maximizing cost/production ratio and following HACCAP guidelines.

Responsibilities of this Position

  • Provides a two-way line of communication between BOH & FOH during events, expediting food to events
  • Assists the Chef with enforcing sanitation and quality controls of food standards for Food & Beverage service
  • Assists the chef in enforcing that all kitchen guidelines are being followed by kitchen and service staff at all times
  • Maintains proper inventory controls with the Sous Chef, end of month inventory with chef
  • Coordinate with the lead steward to ensure maintenance of all kitchen equipment, event set ups & break downs are in line with event needs
  • Responsible for the kitchen in the absence of the Executive Chef. No 2 supervisor in the kitchen.
  • Approach all encounters with guests and employees in a friendly and service-oriented manner
  • Always comply with JCC standards and regulations to encourage safe and efficient facility operations
  • Have thorough working knowledge of menus and preparation skills required to produce food according to facility standards
  • Assist in controlling costs by maintaining food cost within budgeted guidelines as determined by the Executive Chef
  • Ensure the completion of necessary food and station preparations prior to events in order to ensure that guests are served promptly and efficiently
  • Maintain a high level of kitchen/knife skills to support the needs of the Executive Chef in accordance with the event orders
  • Supervises and assists in the food preparation for Banquets as required, following specifications of Banquet Event Orders. Ensures banquet items are completed on time and check with Food & Beverage Manager or Banquet Captain for time, cover count or any other changes
  • Be familiar with all familiar kitchen tools and equipment to include: Electric slicer, commercial blender, ovens, broilers, range tops, steam kettles, grill, fryer, mixers, food processors, steam table, knives, etc. and have the ability to train on all equipment
  • Maintains the “Clean as You Go” policy. Be responsible for maintaining the sanitation and cleaning schedule of the kitchen. Keeps all storage areas neat, orderly, and clean
  • Supervise and assist with the breakdown of buffets and kitchen line, ensuring proper storage of food and equipment at the end of each meal period following HACCAP regulations
  • Performs other duties as requested by management

Supervisory Responsibilities

Carries out supervisory responsibilities in accordance with JCC, Facilities’ policies and applicable laws. Responsibilities include interviewing, hiring and training employees as well as planning, assigning and directing work, appraising performance, rewarding, disciplining employees in conjunction with Human Resources.

Requirements

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

  • 3 or more years of hands-on experience
  • 2 or more years of kitchen/culinary management experience at an executive level
  • ServSafe Certified
  • Must maintain local Health Codes and sanitation HACCP
  • Results oriented individual with the ability to meet required budgetary goals
  • Excellent organizational, planning, communication and inter-personal skills
  • Ability to undertake and complete multiple tasks
  • Competent computer skills

Skills and Abilities

  • Ability to use and maintain basic food service and kitchen equipment
  • Ability to train others in the use of basic food service and kitchen equipment
  • Strong analytical and mathematic skills in relation to the culinary profession and Food and Beverage industry
  • Strong communication skills and the ability to read, write, and understand English
  • Ability to interact with all levels of staff Ability to quickly identify problems and resolve them
  • Excellent organizational and planning skills
  • Strong customer service orientation
  • Excellent communication and interpersonal skills
  • Ability to work with limited supervision
  • Ability to interact with all levels of staff including management
  • Ability to work irregular hours as dictated by the event schedule, including nights, weekends and holidays
  • Creative and ability to create unique dining experiences
  • Ability to be creative with food presentations and maintain a quality product.
  • Must maintain local Health Codes and sanitation

Computer Skills

Proficient in Microsoft Office platforms, as well as Adobe Creative Suite, and knowledge of Banquet Event Order (BEO) or other event management programs.

Other Qualifications:

  • Serve-safe certified

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and walk. The employee must regularly lift and/or move up to 25 pounds.


Facilities Maintenance Engineer

Overview
Under general direction, performs leadwork duties in the technical operation, maintenance and repair of various HVAC/R, electrical, plumbing, and auxiliary systems. Troubleshoot and diagnose a variety of complex systems in a widely dispersed building. including but not limited to (Other duties as assigned):
Essential Job Functions (including to but not limited to other duties as assigned):
• Develop policies and procedures to maximize efficient utilization and scheduling maintenance for event requirements
. • Plan and organize long-range assignments for Maintenance.
• Participate in weekly management review meetings with key supervisory staff.
• Implement and maintain programs for inspection of facilities and documentation of work orders including comprehensive Preventative Maintenance Systems.
• Administer outside maintenance and repair contracts.
• Coordinate all inspections with outside regulatory agencies (Fire, Elevator/Escalator, Boiler, Insurance, etc.).
• Assist in developing policies and procedures to monitor and conserve energy consumption and compliance with Utility Contracts.
• Maintain hazardous materials communication program, material Safety Data Sheets (SDS) and required records and permits; maintain knowledge of changes in pertinent Federal, State and Local regulations.
• Uphold all relevant federal, state and local building regulations including EEOC, FLSA, OSHA, NFPA, NEC and ADA regulations.
• Review operation of Purchasing Inventory systems and ensure proper quantities and types of maintenance and show supplies are on hand. Develop and maintain procedures to ensure the Engineering Department orders proper supplies for maintenance and show requirements in a timely manner. Research and recommend equipment, tools, materials and supplies to fulfill the needs of Engineering Department.
• Research and recommend continuing education programs for key technical personnel involved in the operation and maintenance of the building.
• Review all budget expenditures including materials, supplies, equipment, and utility consumption and recommend policies and procedures to promote efficiency.
• Maintain positive working relationships with service contractors, suppliers, utility companies and firms doing business to promote coordinated services to clients.
• Plan, coordinate, and communicate with other departments including services team and subcontractors.
• Assist in implementation of the annual budget for the department. Provide recommendations for Capital Improvement Budget, Capital adds, 5-year plan and yearly operational budget.
• Manage relationships with the City of Jackson departments such as Engineering, Public Works, and Maintenance etc. Qualifications
• Associate degree from a 2-year college or technical school in related field or comparable years of experience. Knowledge of current practices in the maintenance field.
• Ability to work various workdays and hours to meet business needs including early/late hours, long days, weekends, and holidays. Must be reliable and punctual.
• Ability to read and interpret documents such as safety rules, blueprints, operating and maintenance instructions, and procedure manuals. Ability to write daily logs, routine reports and correspondence. Ability to speak effectively to customers, clients, and other employees of the organization.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving concrete variables in standardized situations.
• HVAC Certification and/or Electrical License preferred. Must have or be able to get the following: CPR, First Aid, Blood Borne Pathogen, AED, Forklift Certification • Ability to work in a fast-paced environment to meet deadlines.
• Ability to proficiently utilize Microsoft Office products (Word, Excel, Outlook and PowerPoint).

Operations Team Member

Overview
The Operations Team makes our building function properly for each and every client or patron who walks through the doors. These positions set up, maintain and tear-down equipment for each event while meeting the needs of every customer.
Essential Job Functions (including to but not limited to):
• Must be able to work in a manner that is safe and effective.
• Aids in facility maintenance and building upkeep of the Jackson Convention Complex.
• Operates various equipment including forklift if needed.
• Providing great customer service to all clients and employees
• Maintain equipment and ensure orderly and clean storage area.
• Maintain good working relationship with all vendors.
• Perform general labor as assigned.
• Setup and breakdown of chairs, tables, other event seating, stages, etc.
• Follow all changeover policies and procedures.
• Restroom walkthroughs to check for various maintenance needs that may include light replacement, bathroom equipment replacement, faucet replacement, ceiling tile replacement, and other needs for proper restroom maintenance.
• Assist in the completion of all work projects of the venue.
• Work events when directed.
• Facility upkeep and maintenance of daily building project and ensure that the facility is cleaned prior to, during and after all events to maintain the building’s appearance and increase customer satisfaction. • Other duties as assigned.
Qualifications
• High School diploma, GED or equivalent preferred
• Must have at least 1 year of experience in a related field
• Experience in a public facility highly preferred.
• Reliable transportation and working contact information is required.
• Must be able to multi-task and work in a fast-paced environment.
• Ability to work on events including days, nights, weekends, and holidays.
• Must have strong organizational and interpersonal skills.
• Can communicate effectively in English, both verbally and in writing
• Must be constantly aware of changing events, such as staff or supply shortages
. • Able to work from general instructions and specifications, with minimal supervision.
• Able to work effectively in a service-oriented environment subject to frequently changing priorities.
• Able to respond calmly to public concerns; must be accountable and responsible.
• Presents self in a highly professional manner to others and understands that honesty and ethics are essential.
• Able to stand for extended periods of time.
• Able to lift, bend, kneel, twist and stretch.
• Able to lift and move equipment up to 50 lbs.

Event Manager

Event Manager Job Summary:

The Event Manager is the liaison between the show manager/client and all building operations staff and contractors. After the contract is signed for an event, the Event Manager works directly with the client to provide any needs from the facility. In addition, the Event Manager makes certain that all building policies and procedures are followed in preparing for and implementing the event. When the event is in the building, the Event Manager runs the show, making certain that the client’s needs are met, and any building or safety issues are addressed immediately. The Event Manager is the JCC staff member with whom the client will have the most contact before, during and after the event; and it is imperative that service is a priority with the position. It is important that the Event Manager can anticipate potential problems and, in all cases, be solution oriented so that the client can achieve the most important result – a successful event. The Event Manager is the first and last staff member the client sees during the event; and the quality of service a client receives is the best sales tool for a return visit. The Event Manager will supervise, indirectly, all building operational staff during an event activity. This position will report to the General Manager.

Essential Job Functions (including to but not limited to):

  • Responsible for planning, coordinating, and facilitating the logistics of assigned events; act as liaison for building with all parties and departments involved in the event.
  • Coordinates and provides clear, concise, and timely communication with building staff of all requirements necessary for events by preparing and distributing detailed event resumes, diagrams, event staffing requirements, set-up requirements, general instructions and supporting documentation for each event using industry specific software.Communicate changes before and during events.
  • Develop and control event budgets including preparing Pre-Event Event Financial Estimates to clients based on potential operational costs during the course of the event; coordinate the completion of Post-Event Financial Settlements through Invoicing and Collections.
  • Troubleshoot during event preparation and during event to ensure that all event setups are correct including making decisions about policy, procedures, billing and staffing.
  • Monitors in-house set-up to ensure that the facility, equipment, physical set-up and labor provided meet the requirements of contractual agreements within the constraints of safety, health, and fire code standards.
  • Ensure that all event insurance certificates, licenses and permits required for events or production are obtained in a timely manner.
  • Oversee all production, set up, staffing and event-related contracted services for assigned events.
  • Ensure that the facility is cleaned prior to, during and after all events to maintain the building appearance and increase customer satisfaction.
  • Communicate and coordinate with catering manager all catering needs and event planning.
  • Serve as a facility representative at assigned events by enforcing facility policies and procedures; identify and resolve public and event-related complaints in a professional manner ensuring customer satisfaction.
  • Analyze challenges, identify alternative solutions, and project consequences of proposed actions and implement recommendations in support of organizational objectives.
  • Attend various weekly scheduled building meetings.
  • Communicate any problems and proposed solutions to the General Manager.
  • Establish and maintain effective working relationships with lessees/clients, co-workers, part-time staff, contractors, patrons/public and municipal officials.
  • Manages and oversees assigned events, as well as those events assigned to other Event Managers/Coordinators.
  • Act as facility manager on duty as required.
  • Complete all duties with a customer service focus through teamwork & dedication to Spectra’s principles.
  • Send out survey’s post notes after each event.
  • Perform other duties and responsibilities as assigned.

Qualifications:

  • Bachelor's degree (B. A.) from an accredited four-year college/university with major coursework in event management, facility management, sports management, hospitality management, business administration or related field required.
  • One to three (1-3) years of increasingly responsible experience in event management in a public assembly facility, convention center, arena, hotel, or similar facility. Internship experience will be considered in lieu of full-time experience.
  • Ability and willingness to work a flexible schedule including long and irregular hours that may vary due to functions and may include early mornings, evenings, weekends, holidays, and extended number of consecutive days.
  • Knowledge of operational characteristics of events, including crowd management and control techniques; fire and public safety regulations, food service practices, A/V equipment and relevant federal, state, and local regulations.
  • Demonstrates familiarity with facility use contracts.
  • programs
  • Must have supervisory experience and the ability to select, train, motivate and manage staff.
  • Exemplary customer service skills with the ability to handle multiple tasks and priorities simultaneously.
  • Ability to work independently and as part of a team.
  • Professional presentation, appearance and work ethic.
  • Strong written and oral communication skills.
  • Certified Meeting Professional Certification (CMP) is preferred, but not required.

Skills and Abilities:

  • Must have a demonstrated ability to function in a fast paced, high-pressure environment.
  • Ability to follow both written and oral direction with minimal continuous supervision.
  • Highly motivated, self-directed, personable, positive and hard working.
  • Detailed oriented, self-motivated and able to perform independently with minimal supervision.
  • Strong communication skills and works well in a team-oriented environment.
  • Excellent organizational, planning, communication and interpersonal skills.
  • Ability to undertake and complete multiple tasks.
  • Maintain an effective working relationship with clients, employees, exhibitors, patron and others encountered in the course of employment.
  • Organize and prioritize work to meet deadlines. Work effectively under pressure and/or stringent schedule and produce accurate results.

Note: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

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