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    TableOne - Sales & Manager - Honolulu, United States - TableOne Hospitality

    TableOne Hospitality
    TableOne Hospitality Honolulu, United States

    1 week ago

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    Description

    TableOne Overview:

    TableOne Hospitality, led by CEO Patric Yumul, is a boutique hospitality company specializing in creating and operating innovative food and beverage concepts featuring established and rising star culinarians. Created by Yumul, TableOne creates a platform for chefs to spread their wings and grow under the same formula and systems that have yielded two decades of success for MINA Group. With a mission to pass on these proprietary opportunities and learnings, the team is committed to platforming culinary and beverage talent by incubating their visions through continuous resources and access.

    Location:

    TableOne - Renaissance Sky Moana - Honolulu, HI

    Overview:

    The Sales & Events Manager is a highly motivated, forward-thinking, and creative minded individual that will drive all sales and events initiatives for the venue. The leading responsibilities of this role include managing and attending to all incoming event inquiries, analyzing and forecasting private event sales and effectively selling all private event spaces for the venue. This position is equally responsible for proactive local and regional outreach to secure new business, event promotions, holiday planning and more to support revenue generation at the property. This position requires excellent organization, planning, communication, leadership and strategy.

    Responsibilities:
    • Act with integrity, honesty and knowledge that promote the culture, values and mission of TableOne Hospitality
    • Perform all aspects of the position with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
    • Understand philosophy of management and ownership.
    • Display consistent attention to detail and follow through of all restaurant and TableOne Hospitality policies.
    • Represent the restaurant professionally through effective communication, collaboration, cooperation and relationships with all business partners.
    • Understand completely all programs, procedures, standards, specifications, guidelines and training programs.
    • Offer positive solutions to problems or issues and be a voice that is part of the decision-making team.
    • Lead the development and maintenance of all sales materials and event menus in adherence with all brand and company standards through collaboration with Marketing, Operations and Culinary teams, ensuring all materials are current and readily available on pertinent marketing and sales channels.
    • Create and implement local and regional outreach strategies with a community-first approach, fostering meaningful connections with key individuals and businesses to drive loyalty to both the brand and the location. Support positive community relations with neighboring businesses in the area.
    • Attend to all inquiries via phone, email or internal request regarding private dining and special events for the restaurant in a timely and professional manner.
    • Maintain TripleSeat and related platforms to ensure accurate and organized tracking of all inquiries and confirmed events as well as each efficient mailings and tracking of customer history and preferences. Work with restaurant leadership and Marketing to ensure updated and seasonal information is reflected in all sales brochures, reservation platforms and website.
    • Ensure the restaurant is kept up to date with party information and headcounts so that there will be a sufficient number of staff with appropriate skill levels.
    • Participate in regular meetings and strategic planning with Operations, Culinary and Marketing to ensure alignment on upcoming events, sales strategies, and revenue performance with an emphasis on identifying cost- effective initiatives to drive business. Provide regular updates on the success of these initiatives.
    • Maintain an active presence onsite at the restaurant during certain private parties and events to provide on-site support, ensuring guest satisfaction and response to any requests. Frequency of onsite presence at the restaurant shall be determined by client meetings as well as size and needs of the event, including but not limited to high profile / expectation events, VIP clientele, buyouts, etc as well as operational or administrative support as requested by restaurant leadership. Schedule to be agreed upon on a case- by-case basis between Sales & Events Manager and General Manager.
    • Continually observe, direct and assist staff where necessary during the entire event and ensure that all the details outlined on the functions sheet are performed.
    • Lead post-event follow-ups with each party via thank you correspondence and assess guest satisfaction, with an emphasis on fostering loyalty for repeat and referral business. Include follow-up correspondence to vendors, speakers, and/or sponsors, etc where appropriate.
    • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant employees and guests.
    • Maintain an active knowledge of all menu items, prices, general service procedures, appropriate table settings and service ware.
    • Work with appropriate individuals to develop and monitor timelines and deadlines related to all aspects of events, while simultaneously ensuring the information is communicated with staff, Michael Mina / restaurant partner(s) (as needed), and culinary management.
    • Manage and work with appropriate staff to evaluate all events, ensuring continual improvement and superior guest service. Utilize feedback/survey instrument(s) to evaluate events, as appropriate, including gathering and disseminating the results received.
    • Maintain a willingness to receive and effectively respond to constructive feedback for the betterment of the restaurant, the work environment and guest experience. Be willing to maintain an appetite to learn and grow as the business evolves and do so with tenacity and a positive attitude.
    • Additional duties as assigned.
    Qualifications:
    • At least 4+ years of prior experience in events management in a restaurant environment. Bachelors Degree in Hospitality Management or related field.
    • Excellent communication (verbal and written) and organization skills.
    • Ability to interact professionally and diplomatically with a variety of business partners.
    • Responsive to constructive feedback from Management, Ownership, Chefs and Staff
    • Proficiency in Microsoft Office Suite including Word, Excel, PowerPoint, and Outlook.
    • Proficiency in TripleSeat and related sales & reservation platforms and POS systems
    • Proficiency in InDesign, social media, and digital/email marketing a plus.
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