Director of Special Events & Food Service, North Shore

The Director of Special Events & Food Services, North Shore is responsible for managing special events and food service for the Carnegie Museums North Shore locations (Science Center and Andy Warhol Museum). This includes overseeing and managing marketing, selling, booking, coordinating and supervising a wide range of events for Carnegie Museums at the North Shore. Also working collaboratively with Carnegie Museum’s food service vendor on all catering and retail food service needs, which encompasses overseeing staff working on the special events, and coordinating a rich culinary experience for Carnegie Museum’s retail food service customers. The Director of Special Events and Food Service, North Shore will develop and is accountable for the annual revenue and expense budgets and tracking progress on a monthly basis to meet annual revenue goals.

QUALIFICATIONS:

Bachelor’s degree or equivalent experience in a similar business setting, preferably in the hospitality service industry.
Knowledge of marketing and sales techniques required, as is the ability to work well under pressure and with multiple priorities.
Must have strong attention to detail, excellent communication and customer service skills as well as supervisory experience.
Must be positive, optimistic, and energetic.
Must be flexible for a varied schedule that includes holidays, weekends, and evenings.
PHYSICAL REQUIREMENTS:

Must be able to lift and transport special events materials (up to 30 pounds); stoop; bend; move tables and chairs; and stand for long periods of time.

PRINCIPAL ACCOUNTABILITIES:

Manages and supervises Special Event Managers to guide the day to day operations of catered events to assure attainment and adherence to the highest professional standards and to provide continuity and effective management.  Promotes effective communication between staff to ensure well informed staff and be responsive to customer needs.  Monitors and ensures proper adherence to Carnegie Museums’ policies and procedures.

Provide excellent customer service to all clients and customers in Special Events and Food Service locations for the North Shore.  Provide prompt follow through on all issues.  Solve client customer service issues in a productive and efficient manner.  Recommend changes in operational procedures to improve customer service.
Acts as primary liaison with Food Service provider for CMP North Shore locations, working effectively with vendor to resolve issues. Coordinates and promotes the use of CMP’s food service vendor(s) to ensure proper planning, scheduling, cost, and level of quality with respect to all customers. Works collaboratively with food service staff to provide seamless service delivery.
Provides financial planning and monitor the performance for all North Shore food service and Special Event locations.
Promotes the rental of CMP’s North Shore facilities as attractive venues for professional and social events with the goal of generating revenue. Refers clients to other facilities within Carnegie Museums of Pittsburgh to ensure the customer’s needs are met.

Works collaboratively with Facilities, Visitors Services, and other CMP teams to coordinate the activities before, during and after events. This includes both Science Center-initiated events as well as facilities rentals.  Coordinate the activities of internal staff and outside vendors involved with the execution of an event to ensure high quality service that results in optimal customer satisfaction.
Develops methods to gauge internal and external customer satisfaction and produce formal reports of the results. Follows up on any issues clients report to ensure client satisfaction and to improve overall service and food quality.
Maintains excellent working relationships with peer and senior management of CMP.  Participates on various project teams, providing cooperative and professional leadership.
Works collaboratively with the CMP finance office on the timely and accurate processing of invoices to clients and payments to vendors, monitoring with the Special Events Office Managers to accomplish this objective.
Manages and motivates staff, including direct reports, to provide a high level of customer service to customers and clients.
Tracks the work time of reports in the payroll system to meet FLSA requirements and manage overtime.
Keep current on trends in Special Events and Food Service management to promote industry leading practices.
Other duties as assigned.