This job description is intended to describe the general nature of the role and is not intended to be exhaustive as it is impossible to outline every duty or responsibility a role will entail. Duties, responsibilities, and activities may change at any time with or without notice.

**ROLE SUMMARY:**The Events Manager is Responsible for overseeing banquet room setups and the operation of Stockyards Station beer booths and grill areas. Ensures event spaces, equipment, and concession outlets are properly prepared, staffed, stocked, and maintained for daily operations and special events.

ESSENTIAL FUNCTIONS:

• Oversee the setup and breakdown of meeting rooms and event spaces.
• Ensure event spaces are set accurately according to BEOs and operational requirements.
• Manage daily operations of beer booths and grill locations.
• Ensure beer booths and grill areas are properly stocked and prepared for service.
• Coordinate staffing and assignments for setup and concession operations.
• Maintain organization and proper storage of banquet equipment, tables, chairs, and supplies.
• Monitor cleanliness, presentation, safety, and operational standards in assigned areas.
• Communicate equipment, inventory, maintenance, and staffing needs to banquet leadership.
• Assist with large events, outdoor activations, and high-volume Stockyards operations.
• Train and direct team members responsible for event setup and concession operations.

     ENVIRONMENT / PHYSICAL REQUIREMENTS:

• Ability to stand, walk, and move throughout banquet and event spaces for extended periods.
• Must be able to lift, carry, push, and/or pull up to 30 lbs regularly.
• Ability to work in a fast-paced, high-volume event environment.
• Flexibility to work both indoors and outdoors based on event location and operational needs.

SUPERVISORY RESPONSIBILITIES:

• Provides direct leadership and oversight of Banquet Captains, Banquet Servers, Banquet Bartenders, and Banquet Housepersons during assigned events.
• Assists with staffing, scheduling, coaching, and performance management of banquet team members.
• Reinforces service standards, policies, procedures, and operational expectations.

REQUIRED QUALIFICATIONS:

• Minimum 2-3 years of banquet, catering, event, hospitality, or food & beverage leadership experience.
• Experience leading or supporting shifts in a high-volume environment.
• Experience reading, interpreting, and executing Banquet Event Orders (BEOs).
• Ability to manage multiple priorities in a fast-paced environment while maintaining strong attention to detail.
• Ability to problem-solve in real time and manage multiple priorities.
• Strong knowledge of banquet operations, event execution, and guest service standards.
• Flexible schedule — must be available to work evenings, weekends, and holidays.

PREFERRED QUALIFICATIONS:

• Previous banquet management experience in a hotel, resort, event venue, or hospitality environment.
• Experience managing high-volume events and multiple functions simultaneously.
• Knowledge of food and beverage operations and event service standards.
• Experience supporting hiring, training, and performance management processes.