Hospitality and Events Manager

• Training or a qualification in hospitality, catering, tourism, event management or similar.

The experience we require is:

• At least 3 years managing hospitality establishments.
• Coordination: leadership of teams, bar, front of house or kitchen.
• Events: organising events, concerts, performances or activities with audiences.
• Negotiation: direct dealings with suppliers, artists and collaborators.
• Knowledge of cost control, inventories, cost breakdowns and cash management.

• Valuable:
• Training in food safety, allergens, HACCP and occupational risk prevention (ORP).
• Training in financial or economic management or team leadership.

The training we are looking for is:

At Randstad, we are looking for an events manager to plan and coordinate hospitality activity and the events programme, ensuring the smooth running of the bar with kitchen, a satisfactory experience for attendees, and compliance with economic, operational and quality objectives. We are looking for a dynamic, responsible and resourceful person with hands-on experience in hospitality and a sensitivity to cultural or entertainment programming. Someone who can combine management skills, a commercial focus and an operational presence in the establishment, actively taking part in service when necessary.

The duties you will carry out are:

• Event management, everything related to:
• Designing and managing the events calendar.
• Organising cultural, musical, gastronomic or entertainment events.
• Finding, selecting and contracting artists, groups, suppliers and production companies.
• Coordinating setup, rehearsals, performances, teardown and attendee assistance.
• Coordinating event promotion with the communications or social media area.
• Evaluating attendance, profitability and satisfaction for each event.
• Bar and kitchen management, which includes:
• Supervising the day-to-day running of the bar and kitchen.
• Designing, together with the kitchen, a food and drink offering adapted to the type of audience and events.
• Organising staff shifts, schedules and duties.
• Controlling inventories, orders, suppliers, goods receipt and storage.
• Carrying out cost breakdowns and controlling costs, waste and margins.
• Supervising the till, cash reconciliation, invoicing and sales.
• Ensuring speed and quality of service, especially during peak times.
• Team management, which consists of:
• Selecting, training, coordinating and motivating front-of-house, bar and kitchen staff.
• Sizing the workforce according to the expected number of attendees.

- Quality, safety and regulations, in:

• Ensuring compliance with health, food safety and occupational risk prevention regulations.