Event Manager

• A full-time salary between € 3,176.- and € 4,028.- gross per month, in accordance with function group 8 of the Horeca CAO and tailored to your experience and capabilities;

• Travel allowance of € 0.23 per kilometer from 10 kilometers one way;

• Registration with the Pensioenfonds Horeca & Catering;

• Internal training and courses to further develop yourself - and plenty of opportunities to grow;

• Access to our Loyalty App, with many exclusive employee benefits within our own group and with external partners, such as staying in our hotels at an attractive employee rate;

• The possibility of a fresh staff lunch or dinner at an attractive rate;

• Unlimited sports in our fitness club for a small fee;

• A position within a family business with a pleasant working atmosphere, where teamwork is the basis of success.

As an Event Manager at Hotel Tiel, you make every event a success. From congresses to weddings: you lead up to 25 colleagues and are the person ultimately responsible on the floor.

17 rooms, events for up to 1,000 guests, one playbook. As an Event Manager at Hotel Tiel, you are the director on the floor.

A congress at eight o'clock, a wedding at six o'clock in the same room. In between: rearranging the room, briefing your team, receiving the band, and updating the kitchen about four extra gluten-free dinners. As an Event Manager, you are ultimately responsible for the execution of all gatherings in our congress center: from meetings and congresses to weddings and parties. You lead your team via our Event Coordinators and, during the event, you are the face and the point of contact for the client.

Via the Event Coordinators, you lead the banqueting team: up to about 25 colleagues, from permanent staff to on-call workers. You report to the F&B Service Manager and work closely with Sales, who sells the event, and with the kitchen, which prepares it. You ensure that what has been agreed upon is executed exactly as planned.

On the event floor, you are ultimately responsible. You make decisions independently, even regarding last-minute requests from the client, and you report to the F&B Service Manager afterwards.

Additionally:

• You develop party plans into concrete playbooks: which rooms, which layout, which resources, and who does what and when.

• You ensure that rooms, materials, equipment, and supplies are ready on time, so that every event can start without hiccups.

• During the event, you monitor the progress and quality of food, drink, and service, and you resolve bottlenecks in consultation with the client.

• You coordinate the preparation and delivery with the many external parties involved in large events - from entertainment and audiovisual technology to security.

• You look ahead at least one year: you anticipate internal and external developments and translate them into working methods and resources.

• You ensure the correct staffing levels.

• You recruit, select, train, and develop your employees, together with your Event Coordinators.

• You conduct performance, appraisal, and absenteeism interviews and work actively toward low turnover and low sickness absence.

• You supervise compliance with HACCP, health and safety regulations, and the correct use of equipment and materials.

• You identify structural bottlenecks, evaluate your work processes and procedures, and implement improvements via your Event Coordinators.

• You report periodically to the F&B Service Manager regarding results, specifics, and deviations.

Functie-eisen

You get energy from a full room where everything is right. You plan ahead, see bottlenecks coming, and intervene before the guest notices anything. Does things go differently than planned? Then you improvise, make the decision, and explain why.

You are visible on the floor, give colleagues tasks that match what they can do and what they still want to learn, and address people when the quality is not good. A guest will not hear "No, that is not possible" from you: you look for what *is* possible.