Sales and Events Manager

MAXWELLS TRADING is looking for a Sales and Events Manager. 

Underscore Hospitality partners Josh Tilden and three-time James Beard finalist Chef Erling Wu-Bower have opened Maxwells Trading, located in Chicago’s Kinzie Industrial Corridor. 

We are looking for an experienced Sales & Events manager to be responsible not only for developing and driving strategic business initiatives but also for delivering innovative programming to activate all available spaces. Our ideal candidate has their finger on the pulse of cultural trends and a proven track record of planning and executing memorable events.  

About Underscore Hospitality:

Underscore Hospitality is borne from the idea that the hospitality industry can be a place of professional stability and a home for career-minded individuals.  We believe firmly that the key to success is the care and support that we offer our team members, as they will be the ones cooking our food and serving our guests.

JOB DESCRIPTION 

Position Summary: Front-end management that is responsible for managing sales and events in all spaces including but not limited to generating sales;  guest service; programming, planning and executing events; collaborating with Managing Partners and GM to drive business; and ensuring an exceptional guest experience. 

Essential Duties and Responsibilities 

The essential functions include, but are not limited to the following:

• Responsible for account management, strategic sales prospecting, and business development
• Handle all correspondence and planning with potential and existing clients in a timely, professional manner
• Accurately develop and write all event contracts and Banquet Event Orders (BEO’s)
• Lead public-facing cultural event programming of the property that connects with Chicago’s diverse creative, culinary, and arts communities
• Connect with existing cultural events in the city to collaborate on hosting programming on the property
• Assist with selection, training, and development of staff to work events
• Coordinate with FOH and BOH Management team to effectively staff all events
• Interact with, direct, and supervise staff working events in a professional manner
• Work with FOH Management team to ensure smooth, efficient, and hospitable service for all events
• Communicate clearly and effectively all contract/event/host details to all staff working events
• Communicate any contract changes immediately to the appropriate BOH and FOH management staff
• Work with the BOH and FOH Management team to develop appropriate systems regarding menu ordering, menu distribution, etc
• To be familiar with the service style of the restaurant
• To be familiar with the food and beverage items on all menus
• Understand and follow the food allergy procedures and special orders/restrictions as they pertain to the menu
• To be familiar with all sellable spaces in the building
• Order and maintain supplies, decorations, and equipment necessary for events
• Utilize available data to aid in making strategic marketing and sales decisions
• Maintain a list of preferred vendors for floral, specialty linen, A/V equipment, etc
• Coordinate with Managing Partners, General Manager, and PR team to develop a marketing strategy for events and event spaces
• Generally maintain standard office hours (9:00 AM to 5:00 PM, Monday-Friday) in addition to flexing one’s schedule to be present to greet your event contact/s, which may include weekends, conventions, or special events. Presence at buyouts and other key events is required
• Comprehend sales goals and develop strategies to meet or exceed goals
• Attend local networking events in the Chicago market to develop relationships
• Maintain strong relationships and communication with other entities in the building
• Work closely with the Managing Partners, Chef team, and Beverage team to develop menus & packages
• Deliver excellent guest service including personally greeting guests at the start of every event
• Maintain accurate event financial records (i.e. deposits, billing accuracy, etc)
• Provide overall coordination for the successful execution of all Banquet Event Orders
• Collaborate to develop (and adhere to) standard operating procedures for department and operation
• Provide swift resolution for any accounting issues that may arise

• Use tact and good judgment when dealing with challenges about guests, vendors, and employees, and respond with patience and courtesy

• Promotes cooperative effort, team spirit, and good morale among team members
• Partner with GM and management team to monitor, address, and document individual hourly employee performance through ongoing feedback, positive recognition, formal performance reviews, coaching, and, when necessary, disciplinary action up to and including employment termination
• Participates in training about standardized policies (HR, fire, hygiene, health, safety, employee handbook, etc.)
• Responds to customer and community interests to help increase sales
• Has a strong understanding of the company's background and philosophy
• Performs other work-related duties as assigned

Minimum Qualifications (Education, Experience, Skills) 

• High school diploma, GED certificate, or demonstration of sufficient reading and math skills to read manuals and prepare computer reports as required; hospitality and restaurant management certification or college degree preferred.
• Previous restaurant experience is required.
• Previous management experience is required.
• ServeSafe certification is required.
• Illinois Manager Food Sanitation certification is required.
• Illinois Allergen Certification is required.
• Basset Certification is required.
• Willingness to work mornings, evenings, and weekends as required.
• Excellent guest service to treat patrons like family.
• Strong communication skills to train and motivate employees.
• Strong time management skills and accuracy in dealing with a variety of duties and preparing reports according to schedule.

Physical Demands and Work Environment 

The work that restaurant managers do is both physically and mentally demanding. They are on their feet for several hours at a time. Managers in this position typically work fifty to sixty hours a week. However, because the restaurant serves the public and are open six days a week, managers may work longer, irregular hours.

The description of the physical demands and the work environment characteristics here represent those that must be met by staff to successfully perform and those staff encounters while performing the essential functions of this position.  Reasonable accommodations may be made to enable qualifying individuals with disabilities to perform the essential functions of the position. 

This position requires staff to work in close quarters with other staff and/or guests which may result in physical, non-sexual contact with other staff and/or guests.

While performing the duties of this job, the staff is regularly required to talk or hear in a loud environment. The staff is occasionally required to sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The staff may frequently lift and/or move up to 50 pounds or more. Specific sensory abilities required by this job include sight, taste, smell, and hearing.

While performing the duties of this job, the staff is occasionally exposed to raw meat, moving mechanical parts, airborne particles, hazardous materials, and risk of electrical shock. The noise level in the work environment is moderate to loud.

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position.  Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.