Event Operation Manager

Sage Hospitality Group•Pittsburgh, PA

18h

About The Position

The Events Operations Manager is a hands-on Food and Beverage leader responsible for planning, staffing, and executing concessions, catering, bars, and event service at Heinz Hall. The position owns day-to-day event readiness and service execution, including guest satisfaction, associate leadership, inventory stewardship, safety, and financial performance. When activity at Heinz Hall is reduced, the manager supports The Atterbury Hotel’s food and beverage outlets and related hotel events based on business needs. The role leads operational planning and on-site event execution, coordinates with hotel and venue partners, and maintains visible floor leadership to resolve service and operational issues. It also manages financial and inventory processes, schedules and develops associates, and maintains operating standards and compliance. The position requires a flexible schedule, including evenings, weekends, holidays, and event-driven hours. Work is primarily indoors, with occasional outdoor exposure.

Requirements

High school diploma or equivalent required.
Two or more years of progressive supervisory or management experience in events, concessions, banquets, catering, restaurant operations, hotel food and beverage, or a comparable high-volume hospitality environment.
Demonstrated experience leading teams, creating schedules, training associates, and delivering strong guest service in a fast-paced setting.
Strong communication, organization, follow-through, and problem-solving skills, with the ability to build productive relationships with internal and external partners.
Ability to manage multiple priorities, make sound decisions under time pressure, and remain visible and effective during live events.
Must have a flexible schedule and be available to work evenings, weekends, holidays, and event-driven hours.
Ability to stand and walk for extended periods and move throughout hotel and Heinz Hall event spaces.
Ability to occasionally lift, push, pull, and carry up to 50 pounds, with or without reasonable accommodation.
Ability to bend, kneel, climb stairs, and complete event setup and operational inspections, with or without reasonable accommodation.

Nice To Haves

Associate or bachelor degree in Hospitality Management, Business, or a related field preferred.
Experience with inventory control, ordering, receiving, cash handling, labor management, and cost control preferred.
Knowledge of food safety, alcohol service, sanitation, and event-service practices; ServSafe and RAMP certification preferred or ability to obtain as required.
Proficiency with Microsoft Office and hospitality point-of-sale, scheduling, and inventory systems preferred.

Responsibilities

Lead operational planning and on-site execution for Heinz Hall performances, meetings, receptions, social functions, catering, bars, and concessions.
Review banquet event orders, event details, menus, room setups, equipment, service timelines, and special requests to ensure events are prepared.
Coordinate with Heinz Hall contacts, hotel leadership, culinary, banquets, sales, security, engineering, and other partners.
Maintain visible floor leadership during events and resolve service failures, guest concerns, staffing gaps, and operational issues.
Ensure products and service are delivered efficiently, accurately, and in a manner that meets or exceeds guest expectations.
Support The Atterbury Hotel food and beverage outlets during slower Heinz Hall periods, including service leadership, events, training, and other operational priorities.
Develop and execute operational strategies to support revenue growth, profitability, and guest satisfaction across concessions and catered events.
Monitor labor, beverage, supply, equipment, and other controllable costs; manage expenses within approved budgets and recommend improvements.
Manage inventory ordering, receiving, storage, counts, rotation, security, and variance follow-up.
Maintain accurate event and operational records, including sales, inventory, staffing, and post-event results.
Partner with Food and Beverage leadership to identify revenue opportunities, improve product mix, and manage cost controls.
Train, schedule, coach, and supervise concessions, banquet, and event-service associates in accordance with hotel policies and applicable collective bargaining requirements.
Build schedules that support event volume, service standards, and labor targets.
Provide pre-shift communication, training, and performance feedback to ensure associates understand event expectations and service standards.
Promote accountability, recognition, collaboration, and a respectful workplace culture.
Partner with People and Culture and department leadership on associate relations, performance concerns, discipline, and development, as appropriate.
Develop, implement, and maintain standard operating procedures for event operations, concessions, sanitation, safety, security, cash handling, inventory control, and service execution.
Ensure compliance with food-safety practices, alcohol-service requirements, hotel policies, company standards, and applicable laws and regulations.
Conduct operational walkthroughs to verify cleanliness, organization, readiness, safety, and quality standards.
Respond appropriately to emergencies, incidents, and security concerns, and complete required reporting and follow-up.
Perform other duties as assigned, requested, or deemed necessary by management.