Event Success Manager

Position Summary

The Event Success Director owns EYHO's events from signed contract through final teardown, combining the planning discipline of an event planner with the hands-on authority of an operations manager. This person plans the details — timeline, staffing, rentals, logistics — and then runs the room on event day, whether it's a wedding, a Backstage show at the Minnesota State Fair Grandstand, a corporate event, or another special event. They are the single point of accountability for turning a signed contract into a flawlessly executed event, and the on-site leader Culinary, service staff, and vendors report to during execution.

This is a hybrid role: roughly half planning and coordination, half active, in-person operations management at the event itself. It is not a desk-only planning job.

Key ResponsibilitiesEvent Planning

• Own Event Logistics and Event Finalization for every booked event: weddings, Backstage events, and other special events.
• Translate the signed contract, menu, and quote into a detailed event plan: floor plan, timeline, staffing plan, rental order, and equipment list.
• Coordinate with clients directly on final details (headcount, timing, layout, day-of contacts) in the weeks before the event.
• Place and confirm rental, vendor, and equipment orders; resolve gaps or conflicts before event day.
• Build the day-of run sheet and staffing schedule, and brief Culinary and service staff ahead of the event.
• Flag and resolve day-of count changes against the contracted count, per EYHO's cancellation and change policy.

On-Site Operations Management

• Serve as the on-site lead for events, arriving ahead of load-in and staying through teardown.
• Direct setup, service flow, and breakdown, actively managing staff and vendors in real time rather than only overseeing from a distance.
• Troubleshoot problems as they happen on-site — staffing gaps, timeline slips, equipment issues, client requests — and make the call to keep the event on track.
• Manage the flow between kitchen/Culinary and front-of-house service throughout the event.
• Serve as the primary point of contact for the client and venue staff during the event itself.

Cross-Team Coordination

• Act as the handoff point between the sales/account management team (Initial Reach, Menu and Quote, Contract/Deposit) and the Operations/Culinary team that executes the event.
• Partner with Culinary on custom menu builds when needed.
• Support events across all EYHO venues and formats, including Backstage at the Minnesota State Fair Grandstand, weddings, corporate events, and other special events.

Qualifications & Experience

• 3+ years managing events end-to-end, ideally across multiple formats (weddings, corporate, large-scale/festival-style events like Backstage).
• Proven track record running events on-site, not just planning them from a desk — comfortable directing staff and vendors live, on the floor, for the full duration of an event.
• Experience in catering, hospitality, or food service operations preferred, given the close coordination with Culinary.
• Strong project management skills: able to juggle multiple events at different stages of the sales Proven Process at once.
• Calm, decisive under pressure — this role is the one making real-time calls when something goes wrong mid-event.
• Clear communicator across client, sales, and Culinary/Operations audiences.
• Flexible schedule: this role works evenings, weekends, and the Minnesota State Fair's compressed Backstage season as events require.
• Valid driver's license and reliable transportation for travel between venues (Backstage at the Fairgrounds, wedding venues, corporate sites, and other event locations).

Success Metrics & Reporting

• On-time, on-budget execution of events against the contracted scope, count, and menu.
• Minimal day-of surprises: gaps and count changes caught and resolved before event day, not during it.
• Client satisfaction and repeat/referral business from weddings, Backstage clients, and corporate accounts.
• Smooth handoffs with the sales/account management team and with Culinary, with no dropped details between contract and execution.
• Reports to EYHO's management team on event pipeline status, staffing needs, and post-event debriefs.

Pay: $50,583.19 - $70,326.00 per year

Work Location: In person