Senior Event Producer + Commission

Abstract HR•Miami, FL

About The Position

Thierry Isambert Culinary and Event Design (TICED), established in 1989, is seeking an experienced Senior Event Producer to support its Sales Team. This salaried position manages venues and sells and coordinates catered events. The role collaborates with a range of professionals and leads and motivates creative team members. The Senior Event Producer works under the direction of the CEO in a fast-paced environment and is expected to be detail-oriented, organized, responsible, and self-directed. Senior Event Producers receive 2.5% commission on internal leads and 4.5% commission on external leads. The position manages venue operations and event sales from initial inquiry through event execution and follow-up. It develops proposals, contracts, floor plans, food-and-beverage concepts, and event logistics; coordinates clients, vendors, staff, and other partners; and oversees event setup and production. The role also supports venue marketing and sales, maintains venue calendars and vendor documentation, monitors sales metrics and industry trends, and works with the Marketing Department to maintain brand consistency and increase sales.

Requirements

Bachelor’s degree or equivalent in Hospitality, Catering, Sales, or a related field.
3–5 years of venue management, event planning, or catering experience.
Supervisory or management experience.
Proven work experience as a Catering and Event Manager.
Experience with catering software and Microsoft Office Suite, including Word, PowerPoint, Excel, and Outlook.
Excellent organizational, interpersonal, analytical, and multitasking skills.
Excellent verbal and written communication skills.
Strong team-management skills and the ability to work cooperatively with others.
Creativity, event-production abilities, and problem-solving expertise.
Ability to use computer software to perform the work.
Ability to lift, carry, or manipulate items weighing up to 35 pounds on occasion.
Ability to sit, stand, walk, bend, use hands, operate a computer, and perform tasks requiring close and distance vision and visual adjustment.

Nice To Haves

Bilingual ability.
Experience with Caterese, AllSeated, or TripleSeat catering software.

Responsibilities

Manage venues and supervise Creative Team members, reviewing and evaluating the work of subordinates.
Respond to new leads and event inquiries for managed venues and TICED events.
Create catering and event-production proposals and floor plans; maintain and revise proposals as needed.
Coordinate tastings to present menus to prospective clients.
Prepare and finalize catering contracts, explain venue-contract regulations to prospects, and collect deposits before events.
Organize catering and event-production logistics, including booked spaces, access times, setup, AV requirements, and load-in and load-out schedules.
Supervise vendor setups and ensure event timelines are followed, including timelines concerning overtime.
Conduct final walk-throughs with clients or planners and ensure setup, seating, staffing, and event details are executed properly.
Create and implement specialized food-and-beverage and event-production packages and concepts for venues, holidays, and special events; execute annual galas.
Set up and implement catering software for venue management, event calendars, bookings, and online payments.
Organize and update venue calendars with requested, pending, and sold events; establish a preferred vendor list for each venue.
Create venue-rental sales presentations and provide informative tours to prospective clients, vendors, and subcontractors.
Keep certificates of insurance updated and maintain proof of vendor licensing; track payments exchanged during event execution.
Follow up weekly with sold and pending clients, maintain client relationships, and support customer satisfaction and repeat business.
Participate in after-party assessment meetings.
Attend networking events to promote the company and generate new business.
Report venue sales metrics and suggest improvements.
Liaise with the Marketing Department to maintain brand consistency and increase sales.
Maintain awareness of industry trends in catering, venue management, and event production.
Represent the company professionally; communicate respectfully and effectively with employees, clients, vendors, coworkers, and team members.
Remain calm and identify solutions when problems arise during events.