Job Description

Director of Events and Guest Relations Reports To : Director of Operations Big Sky Direct Reports : Reservations and Events Classification : Exempt Key Relationships : General Managers, Executive Chefs, Apres Cru Role Overview: The Director of Events and Guest Relations serves as internal and external point of contact for all events and guest reservations within Apres Cru Restaurants. They run the department as a business, forecast, market venues, manage waitlists, create P&L, budgets, reports, and analytics. Responsibilities Oversee hiring, training, and development of a Reservations Department proficient in each restaurant’s reservation system. Drive revenue through reservations, maximizing book, managing wait lists. Build guest profiles through conversations, Google, and social media to personalize experience. Communicate relevant guest information to each restaurant’s front door team for seamless experience. Maintain proper staffing levels to avoid overtime. Confirm reservations and actively use waitlists to maximize bookings. Collaborate with Front Door Managers to fine‑tune Open Table. Support Private Dining Room Managers in fielding event inquiries to grow private dining business. Share forecasts, highlight revenue opportunities, and best practices across restaurants. Hold employees accountable to standards and practices; coach and discipline as needed. Manage creation and distribution of daily guest detail reports to restaurants. Assist restaurant management in responding to guest feedback on Open Table, Google, Yelp, Facebook, TripAdvisor. Actively involved in sales, planning, communication, and execution of all catering and private events. Ensure all menus, websites, marketing, and promotional materials are accurate and up to date. Prospect for future clients interested in social and corporate events; use Triple Seat for communication. Negotiate final pricing, prepare contracts, secure deposits and final payment. Coordinate menu selection, floor plans, timelines, dietary restrictions, and anticipated guest experience with clients. Provide on‑site support during training, pre‑opening, and opening to support operations. Create strategic outreach strategies (cold calling, networking) to build brand awareness. Design private event and large group menus in tandem with Head Chef and GM to maximize profit while maintaining value. Follow up with clients post‑event to gather feedback and create lasting relationships. Proactively exceed client expectations and create custom curated memorable moments within event scope. Plan and manage logistics including vendor needs, timelines, and design of all restaurant events. Maintain detailed logs, files, and database of client correspondence, contracts, invoices, and new client drop‑offs for tracking success ratios. Develop a Special Events checklist for inbound/outbound calls and execution of events. Track all events, event financials, and develop targets/benchmarks to lead path towards meeting goals. Prepare and complete accurate bill to the event host at the completion of the event and collect final payment. Requisition equipment and supplies needed for events (floral arrangements, linens, business cards, table decor, etc.). Business Acumen Operate smarter, play offense with sales, build trust with guests and investors. Monitor accounts receivable and ensure timely collection of payment for all events. Create and update a weekly forecast and tracking system to monitor effectiveness of sales efforts. Develop and maintain all necessary reporting related to event sales and reservations strategy. Monitor impact of outreach and marketing initiatives to shape future strategies. Develop actionable monthly sales strategy based on learnings and forecast. Engage with 3rd party platforms to aid in lead generation for events and catering. Seek opportunities to maximize revenue through table management, flexible pricing, proactive outreach, off‑season promotions, and seasonal strategies. Hospitality and Leadership Identify/hire great people and create memorable experiences. Retain talent by inspiring, teaching, and embracing a culture of development. Effectively lead by demonstrating professionalism, ethics, and team development. Hold all employees accountable to company values, goals, and standards. Communicate and create an environment that supports and embraces new initiatives. Additional Skills and Responsibilities Excellent communicator, time management, problem‑solving skills. Hands‑on leader who can adapt and lead change. Analytical and organizational skills; able to solve under stress. Strong interpersonal skills to resolve conflicts and obtain cooperation. Passion for exceptional hospitality, food, and beverages. Ability to thrive in fast‑paced, entrepreneurial environment. Self‑driven, results‑oriented, solid track‑record of leading high‑caliber teams in upscale restaurants. Flexible work schedules, including nights and weekends. Travel between restaurants expected. Ability to lift, carry, push, or pull heavy objects up to 50 lbs. Comfortable kneeling, bending, stooping, ascending, descending stairs; standing for extended periods. Working in an environment that may be exposed to hazardous situations and conditions producing cuts or minor burns. Preferred Experience Minimum 5 years’ experience selling and planning events across multiple venues. Knowledge and skills in analyzing P&L statements and overall financial performance. Culinary Arts Degree Preferred. High Volume Experience a plus. Proficient in Microsoft Office, G‑Suite, Toast POS, Triple Seat, Open Table, etc. About Apres Cru Hospitality Apres Cru Hospitality is a part of Apres Cru Hospitality. For more information, visit #J-18808-Ljbffr Apres Cru

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