Event and Private Dining Manager

Hog Island Oyster Company•Petaluma, CA

11d•$80,000 - $85,000•Hybrid

About The Position

The Events & Private Dining Manager is responsible for developing, managing, and expanding Hog Island Oyster Company’s private events and group dining program across all restaurant locations and related company experiences. This role exercises independent judgment and discretion on matters of significance, including event sales strategy, pricing structures, contract negotiation, and program development. The position collaborates cross-functionally with restaurant operations, culinary, beverage, marketing, and leadership teams to develop and grow the company’s events program while ensuring events reflect Hog Island Oyster Company’s guiding principles, brand standards, and commitment to exceptional hospitality. The Events & Private Dining Manager serves as the primary liaison between clients and internal teams, ensuring events are executed successfully and contribute positively to company revenue and guest experience. This is a hybrid position that includes: Remote work Time in Hog Island offices Time on-site at restaurant locations For purposes of mileage reimbursement and travel tracking, 615 2nd Street, Petaluma, CA will be designated as the employee’s primary work location (home base). Travel to other company locations or event sites will be required as part of the position. Flexible scheduling is required, including evenings and weekends based on event needs. A satisfactory background check is required. KEY PERFORMANCE INDICATORS Success in this role will be measured by: Event revenue growth Client satisfaction and repeat bookings Timely response and conversion of event inquiries Event profitability and operational execution Collaboration with restaurant teams and leadership

Requirements

4+ years of experience in event coordination, hospitality management, catering, or restaurant operations.
Strong organizational and time-management skills with the ability to manage multiple projects simultaneously.
Excellent written and verbal communication skills.
Proficiency with Microsoft Office, Google Workspace, and POS or event systems preferred.
Knowledge of food and beverage operations strongly preferred.
The individual must be punctual, have a good attendance record, and have reliable means of transportation to work.
Core Physical Requirements: Standing and Walking: Frequently standing for long periods, often 6–8 hours daily, to supervise events.
Lifting and Carrying: Ability to lift, push, pull, and carry equipment, tables, and boxes (often 25–50 lbs).
Agility and Dexterity: Frequent bending, kneeling, crouching, crawling, stooping, and reaching with hands/arms.
Manual Dexterity: Using hands to handle, feel, or operate objects, tools, or controls (e.g., A/V equipment, walkie-talkies).
Stairs/Ladder: Navigating stairs or, in some cases, ladders to access equipment or high-level areas.
Environmental Factors: Weather Conditions: Working outdoors in varying weather conditions.
Noise Levels: Exposure to high noise levels.
Varied Schedule: Working evenings, weekends, or long hours.
Communication and Sensory: Speaking/Hearing: Expressing or exchanging ideas and instructions clearly to staff and clients, often in noisy environments.
Visual Ability: Specific vision abilities required include close vision, distance vision, and depth perception.

Nice To Haves

Experience managing private dining or events programs in hospitality environments preferred.

Responsibilities

Teaches and demonstrates Hog Island Oyster Company’s Guiding Principles and Hog Values.
Acts as a servant leader, creating outstanding customer and employee experiences.
Supports an environment where staff and guests feel welcomed, respected, and supported.
Leads by example and supports restaurant teams during event execution when necessary.
Works collaboratively with: Restaurant Management Teams Culinary Beverage Production Administrative Teams
Communicates clearly and supports shared operational goals across departments.
Maintains a calm and solutions-oriented approach during busy service and event periods.
Demonstrates professionalism in client, vendor, and team interactions.
Develop and grow Hog Island Oyster Company’s events program across restaurant locations, and other company experiences.
Establish event sales strategies and revenue goals in partnership with company leadership.
Develop event packages, pricing structures, and program standards to support event growth and profitability.
Evaluate event performance and make recommendations regarding pricing, offerings, and processes to improve financial results and operational efficiency.
Work with restaurant leadership to organize and refine the events program across Hog Island locations.
Collaborate with the Marketing Department to improve visibility of event offerings across the Hog Island website, email campaigns, and social media channels.
Serve as the primary point of contact for event clients from initial inquiry through post-event follow-up.
Coordinate logistics for: Private dining events Restaurant buyouts Brand activations Company events such as shareholder meetings and anniversary events
Prepare and manage: Banquet Event Orders (BEOs) Event timelines Run-of-show documents Event calendars
Collaborate with restaurant managers, chefs, beverage teams, and operations leadership to align menus, staffing, equipment, and timelines.
Attend site visits and planning meetings as needed.
Serve as the on-site event lead when required, overseeing event setup, service flow, and breakdown.
Troubleshoot operational issues in real time to ensure a seamless guest experience.
Collaborate with Hog Island’s Traveling Oyster Bar and Farm Tour programs to develop cross-promotional opportunities and event add-ons.
Respond to inbound event inquiries in a timely and professional manner.
Generate outbound sales opportunities through networking, industry contacts, marketing partnerships, and local business relationships.
Prepare and manage: Event proposals Pricing estimates Contracts Invoices
Coordinate deposits, final payments, and post-event reconciliation.
Track event revenue and evaluate event profitability.
Maintain accurate and organized event documentation and reporting.
Ensure all events reflect Hog Island’s brand standards, culinary quality, and hospitality expectations.
Communicate client needs, dietary restrictions, and special requests clearly to restaurant teams.
Support managers and staff in delivering consistent, high-quality guest experiences during events.
Assist leadership in developing event processes, systems, and tools that improve efficiency and consistency.
Identify operational challenges and collaborate with leadership on recommended improvements.
Coordinate with external vendors, rental companies, production partners, and event suppliers.
Other duties as assigned.