Senior Event Producer + Commission

Abstract HR•Miami, FL

3d•$60,000 - $70,000

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, sells and coordinates catered events, and works under the direction of the CEO. The role collaborates with a range of professionals and leads and motivates creative team members. The successful candidate is detail-oriented, organized, self-starting, responsible, and able to work effectively in a fast-paced environment. Senior Event Producers receive 2.5% commission on internal leads and 4.5% commission on external leads. The position manages venue and event operations from initial inquiries and proposals through logistics, event execution, client follow-up, and assessment. It also supports venue sales and marketing, builds vendor relationships, maintains venue calendars and vendor documentation, and develops food-and-beverage and event-production concepts and packages. The role may require occasional travel to other company locations and includes physical activity such as lifting or carrying items up to 35 pounds, sitting, standing, walking, bending, using hands, and operating a computer and other business equipment.

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 team-management skills, with the ability to multitask.
Excellent verbal and written communication skills.
Creativity, event-production abilities, and problem-solving expertise.
Ability to use computer software packages effectively.
Ability to work cooperatively as a team member and lead and motivate creative team members.
Ability to lift, carry, or manipulate items weighing up to 35 pounds.
Ability to sit, stand, walk, bend, use hands, operate a computer, and perform tasks requiring close and distance vision.
Ability to travel occasionally to other company locations if necessary.

Nice To Haves

Bilingual communication skills.
Experience with Caterese, AllSeated, or TripleSeat catering software.

Responsibilities

Manage venues and supervise Creative Team members, including reviewing and evaluating subordinate work.
Respond to new leads and event inquiries for managed venues and TICED events.
Create catering and event-production proposals and floor plans.
Coordinate tastings to present menus to potential clients.
Prepare and finalize catering contracts, explain venue-contract regulations to prospects, and collect deposits before event dates.
Organize catering and event-production logistics, including venue spaces, access times, setup, audiovisual requirements, and load-in and load-out schedules.
Supervise vendor setups and ensure event timelines, including overtime requirements, are followed.
Conduct final walkthroughs with clients or planners and ensure event setup 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 and events such as Bass Café, Blue Rider Café, and Art Basel.
Set up and implement catering software for venue calendars, event bookings, and online payments.
Organize and update venue calendars with requested, pending, and sold events.
Establish preferred vendor lists for each venue and keep vendor certificates of insurance and licensing proof up to date.
Create venue rental sales presentations.
Provide informative tours to prospective clients, vendors, and subcontractors.
Track payments exchanged during event execution.
Confirm setup, seating, and staffing requirements with scheduling.
Follow up weekly with sold and pending clients, maintain client contact, revise proposals, and support customer satisfaction.
Participate in after-party assessment meetings.
Attend networking events to promote the company and generate new business.
Report on venue sales metrics and recommend improvements.
Liaise with the Marketing Department to maintain brand consistency and increase sales.
Monitor industry trends in catering, venue management, and event production.
Represent the company professionally, treat employees, clients, and vendors with dignity and respect, and contribute constructively to a positive, cohesive work environment.