- Provides oversight for coordination and operations management, coordinates all event elements including development and implementation of timelines, and coordinates with various internal support department to create high quality, seamless onsite programs.
- Oversees development, training, evaluation and ongoing performance of operations team and directs all of their work, ensuring a supportive, positive and effective work environment.
- Manages comprehensive portfolio of SIG Standard Operating Procedures (SOPs) with ongoing revisions and updates for ongoing process improvements and to ensure maximum team efficiency and effectiveness.
- Develops annual program planning timelines with SIG Senior Director of Operations to ensure success across all team areas, and tracks across sectors within the team to ensure targets are met and planning checklists are on track.
- Oversees event execution, including but not limited to the following:
- Oversees attendee and presenter registration processes, systems, and databases to ensure individual program data, tuition and all critical elements are collected and long-term historical data is organized for easy access and analysis and in accordance with General Data Protection Protocols.
- Works closely with programming team to oversee management of presenter travel logistics, program production and audio visual logistics and plans.
- Oversees event schematics, rentals, linens, florals, parking, shuttles, refrigeration, equipment, decor, lighting, power, hotel rooms, entertainment as applicable for best attendee experience and event flow within event budget parameters.
- Coordinates all food, beverage and service planning amongst the operations team, Executive Chef, and corporate relations team, to ensure overall culinary and conference operations success, and critical use of sponsor products and presenter content elements.
- Oversees production of all digital and print resources including curriculum, signage, menus, etc.
- Manages and assists with receiving and distributing all rental and in-house equipment for staff, including lifting and moving equipment.
- Assists with pre-shift meetings, management and direction of on-call service staff throughout event.
- Monitors timing, setups, breakdowns, etc. during all program to ensure event flow.
- Oversees service for duration of event and ensure highest level of quality program delivery.
- Manages and assists with breakdown of event, inventory equipment and rental return, and monitor cleanup including physically moving tables, chairs, equipment and any necessary event items.
- Manages event follow-up, including but not limited to the following:
- Oversees post-event recap reports, and compile attendee evaluations, operator survey and additional information for ongoing improvement of future programs.
- Verifies return of rental equipment and reconcile any discrepancies from delivery invoice to avoid any chargebacks.
- Prepares event recap and assist with producing actual profit/loss results by event.
- Any and all other duties as assigned.
- Bachelor's Degree or the equivalent in industry experience.
- Minimum of three (3) years of conference or special event planning experience, or equivalent in food and beverage management, ideally with emphasis on planning, logistics, coordination & execution.
- Spanish and/or other language proficiencies.
- Culinary background, preferably with both back and front of the house experience.
- Culinary Institute of America (CIA) AOS degree strongly preferred.
- Experience with event management software; Cvent, Salesforce, Hopin, and/or other online registration, Squarespace, website development and virtual program platforms desired.
- Excellent written, verbal communication, and presentation skills required. Must have demonstrated ability in organizational, time management, problem solving and interpersonal skills.
- Strong analytical, problem-solving and conceptual skills.
- Must display a high level of energy and self-motivation.
- Detail oriented and thorough.
- Excellent customer service and conflict resolution skills.
- Must have a proven and consistent track record showing the ability to work with all levels within an organization.
- Strong computer experience, which must include abilities to work effectively with mail-merges, databases, Special Event Software and MS Office suite products, i.e. Word, Excel, PowerPoint.
- Able to travel periodically to other CIA locations due to business needs.
- Must be available to work nights and weekends as required due to business needs.
- Ability to work in extreme temperatures hot and cold for extended periods.
- Able to bend, stoop or reach as needed.
- Ability to lift and carry up to thirty (30) pounds.
- Ability to occasionally lift and carry up to fifty (50) pounds with assistance, such as event equipment.
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Associate Director of Operations - Napa, United States - The Culinary Institute of America
Description
The anticipated hiring range for this position is $70,000 to $80,000 per year. Hiring offers will be determined based on the final candidate's qualifications and experience.The recruiter can share more information about what the anticipated hiring salary would be based upon your specific qualifications during the selection process.
The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and moreAs the benefits package at the CIA results in a significant value above the base hiring salary for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.
POSITION SUMMARY
The Associate Director of Operations - CIA Conferences is responsible for managing the operations, planning and execution of all SIG conferences, collaboratives and leadership retreats as well as necessary planning support for thought leadership initiatives for the college.
The Strategic Initiative Group's annual portfolio of conference and leadership programs focuses on an array of strategic topics from world cuisines, professionalism, innovation and flavor development to health, wellness, food ethics and sustainability.
These foodservice industry leadership programs reach an influential, national audience of executive and other senior-level chefs, foodservice operators, journalists, and other industry decision-makers and opinion leaders.
ESSENTIAL RESPONSIBILITIES
REQUIRED QUALIFICATIONS
Education:
Experience:
PREFERRED QUALIFICATIONS
REQUIRED SKILLS
WORKING CONDITIONS
