Director of Special Events
This is a rewarding opportunity for a high-performing event specialist to champion food, education and hands-on group experiences to clients eager for unique and memorable events. Candidates who are passionate about people, hospitality and customized service will thrive in this environment.
The Director of Special Events’ role is to cultivate new business and strengthen current client relationships with the goal of expanding sales goals and includes director-level oversight of the department’s operations, staffing and quality control. (A Special Events Manager takes lead responsibility on event execution).
The Director of Special Events will manage all external and internal communications relating to the sale and production of events on a regular basis ensuring the highest quality experience for clients is consistently delivered.
Events and Services Offered by ICE's Special Events Department
- Business Cooking parties for 14- 110 people booked by companies for team-building, sales meetings, client entertaining or celebration events. These events represent approximately 75% of department revenue. (Representative clients include Google, Unilever, American Express, Jones Day, and various financial and legal institutions).
- Personal Cooking parties for 14 to 110 people booked by couples or families for personal celebrations.
- Meetings and conferences, where a culinary setting is useful or desired. (Examples include a KitchenAid sales meeting, World Science Festival food seminar, etc.)
- Wine or mixology events.
Duties and Responsibilities
Sales, Marketing and Client Relationships
- Increase top line revenue by reaching out to new potential clients via in-person meetings, calls, emails and mailings.
- Actively cultivate and maintain strong relationships by corresponding with existing clients throughout and beyond the event planning process to create repeat business.
- Gain referrals by strengthening relationships with potential referral targets and other event vendors.
- Execute promotional mailings, gifts and events based on Marketing budgets and in collaboration with Marketing and Back of the House.
- Review incoming inquiries and ensure all necessary information is obtained from prospective client; seek clarification and further details as needed.
- Seek feedback on reasons for lost business with the goal of improvement and keeping doors open for future opportunities.
- Arrange and attend site visits and walk throughs, as needed.
- Collaborate with internal or external resources to develop “new products”.
- Keep abreast of the New York event scene via research and networking regarding annual events, competition, new venues, etc.
- Maintain “day-after” event survey
- Liaise with Marketing department for electronic menu edits
- Communicate and plan with other ICE departments, when relevant, to ensure that they are fully aware of client expectations to ensure continuity and accuracy of all services requested.
- Ensure operations deliver quality, and, customer/client experiences that meet or exceed expectations.
- Standards of procedure development, as applicable
- Manager on duty shift, on average, once a month
- Oversee development of menus in line with current trends, to include, but not limited to the seasonal menu three times a year
- Maintain events calendar
- Generate, create and distribute reports, such as end-of-month reports, monthly gross revenue reports, pace report and internal events costs
- Provide oversight and guidance to the Special Events manager, lead chef and related staff
- Maintain and/or create and implement training and onboarding plans
- Labor relations with Unite Here Local 100 wait staff
- Three years+ experience in sales or account management in the hospitality, events, catering, culinary, hotel or tourism sector.
- Three years+ experience direct selling and marketing a product or service to business / corporate clients.
- Relevant experience as lead or co-manager for hospitality operations in a restaurant, event, hotel, catering business, or one with similar dynamics and client relationships.
- Degree required - Hospitality, Culinary, Marketing or Business or related degree a plus.
- Excellent communication skills both written and verbal; strong presentation and interpersonal skills.
- Proven ability to work both independently and collaborate within a team or with other departments.
- Demonstrated ability to prioritize multiple tasks to meet deadlines, per to be determined schedule.
- Ability and flexibility to occasionally work/check events at ICE on evenings and weekends.
- Proficient in Microsoft suite of products including Outlook, PowerPoint, Word and Excel
- A strong and demonstrated interest in food and cooking
- Labor union experience preferred
A combination of salary and commission. Salary level TBD based on experience.
The Institute of Culinary Education (ICE) is one of the largest and most diverse culinary schools in the world with campuses in New York and Los Angeles. Established in 1975, ICE offers award-winning six to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Health-Supportive Culinary Arts, Restaurant & Culinary Management and Hotel & Hospitality Management and continuing education programs in Artisan Bread Baking and the Art of Cake Decorating — with more than 14,000 successful alumni, many of whom are leaders in the industry. ICE also offers professional development for culinary professionals, hosts more than 500 special events each year and is home to one of the world’s largest recreational cooking, baking and beverage programs with 26,000 students annually. ICE’s 74,000-square-foot, cutting-edge campus in New York City and 38,000-square-foot Los Angeles campus were designed for inspiration, creativity and community. Visit us at ice.edu, watch our videos on YouTube at youtube.com/iceculinary, or join the conversation on Twitter, Instagram and Facebook at @iceculinary to find your culinary voice™.
The Institute of Culinary Education is an equal opportunity employer.