Event and Private Dining Manager
Hog Island Oyster Co, Petaluma, CA, United States
Overview
Description:
The Events & Private Dining Manager is responsible for developing, managing, and expanding Hog Island Oyster Company’s private events and group dining program across all restaurant locations and related company experiences. This role exercises independent judgment on event sales strategy, pricing structures, contract negotiation, and program development. The position collaborates cross-functionally with restaurant operations, culinary, beverage, marketing, and leadership teams to reflect Hog Island’s guiding principles, brand standards, and hospitality excellence. The Events & Private Dining Manager serves as the primary liaison between clients and internal teams to ensure events are executed successfully and contribute to revenue and guest experience.
Position Details Hybrid position
that includes remote work, time in Hog Island offices, and on-site work at restaurant locations. The designated primary work location for mileage reimbursement and travel tracking is 615 2nd Street, Petaluma, CA. Travel to other locations and event sites will be required. Flexible scheduling is required, including evenings and weekends based on event needs. A satisfactory background check is required.
Key Performance Indicators
Event revenue growth
Client satisfaction and repeat bookings
Timely response and conversion of event inquiries
Event profitability and operational execution
Collaboration with restaurant teams and leadership
Duties and Responsibilities
Develop and grow Hog Island Oyster Company’s events program across restaurant locations and other company experiences.
Establish event sales strategies and revenue goals in partnership with company leadership.
Develop event packages, pricing structures, and program standards to support growth and profitability.
Evaluate event performance and recommend pricing, offerings, and processes to improve financial results and efficiency.
Work with restaurant leadership to organize and refine the events program; collaborate with Marketing to improve visibility of event offerings.
Serve as the primary point of contact for event clients from inquiry through post-event follow-up.
Coordinate logistics for private dining events, restaurant buyouts, brand activations, and company events.
Prepare and manage BEOs, event timelines, run-of-show documents, and event calendars.
Lead on-site event execution when required and troubleshoot operational issues to ensure guest satisfaction.
Collaborate with Hog Island’s Traveling Oyster Bar and Farm Tour programs for cross-promotions and add-ons.
Sales, Administration & Financial Oversight
Respond to inbound event inquiries in a timely and professional manner.
Generate outbound sales opportunities through networking, partnerships, and local relationships.
Prepare and manage event proposals, pricing estimates, contracts, invoices; coordinate deposits, final payments, and post-event reconciliation.
Track event revenue and evaluate profitability; maintain accurate event documentation and reporting.
Company Culture & Brand
Ensure events reflect Hog Island’s brand standards, culinary quality, and hospitality expectations.
Communicate client needs, dietary restrictions, and special requests clearly to restaurant teams.
Support managers and staff in delivering high-quality guest experiences during events.
Leadership & Management
Lead by example; teach and demonstrate Hog Island’s Guiding Principles and Values.
Foster a servant-leader environment and support cross-department collaboration.
Program Development & Strategy
Develop event processes, systems, and tools to improve efficiency and consistency.
Identify operational challenges and collaborate on improvements; coordinate with external vendors and partners.
Qualifications & Skills
4+ years of experience in event coordination, hospitality management, catering, or restaurant operations.
Experience managing private dining or events programs preferred.
Strong organizational and time-management skills; ability to manage multiple projects.
Excellent written and verbal communication skills.
Proficiency with Microsoft Office, Google Workspace, and POS or event systems preferred.
Knowledge of food and beverage operations strongly preferred.
Physical Demands
Standing and walking for long periods; lifting and carrying equipment (often 25–50 lbs).
Frequent bending, kneeling, crouching, reaching; manual dexterity for equipment operation.
Ability to navigate stairs or ladders to access equipment as needed.
Work Environment
Work in office settings, restaurant locations, event venues, and outdoor spaces as needed.
Regular interaction with staff, guests, clients, vendors, and leadership teams.
Occasional exposure to noise, crowds, and busy service; environments may involve kitchens and outdoor spaces with wet or uneven surfaces.
Flexible schedule based on business needs, including evenings, weekends, and holidays when events are scheduled.
Note:
This job description is intended to convey information essential to understanding the scope of the Events & Private Dining Manager position and is not an exhaustive list of duties or working conditions.
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The Events & Private Dining Manager is responsible for developing, managing, and expanding Hog Island Oyster Company’s private events and group dining program across all restaurant locations and related company experiences. This role exercises independent judgment on event sales strategy, pricing structures, contract negotiation, and program development. The position collaborates cross-functionally with restaurant operations, culinary, beverage, marketing, and leadership teams to reflect Hog Island’s guiding principles, brand standards, and hospitality excellence. The Events & Private Dining Manager serves as the primary liaison between clients and internal teams to ensure events are executed successfully and contribute to revenue and guest experience.
Position Details Hybrid position
that includes remote work, time in Hog Island offices, and on-site work at restaurant locations. The designated primary work location for mileage reimbursement and travel tracking is 615 2nd Street, Petaluma, CA. Travel to other locations and event sites will be required. Flexible scheduling is required, including evenings and weekends based on event needs. A satisfactory background check is required.
Key Performance Indicators
Event revenue growth
Client satisfaction and repeat bookings
Timely response and conversion of event inquiries
Event profitability and operational execution
Collaboration with restaurant teams and leadership
Duties and Responsibilities
Develop and grow Hog Island Oyster Company’s events program across restaurant locations and other company experiences.
Establish event sales strategies and revenue goals in partnership with company leadership.
Develop event packages, pricing structures, and program standards to support growth and profitability.
Evaluate event performance and recommend pricing, offerings, and processes to improve financial results and efficiency.
Work with restaurant leadership to organize and refine the events program; collaborate with Marketing to improve visibility of event offerings.
Serve as the primary point of contact for event clients from inquiry through post-event follow-up.
Coordinate logistics for private dining events, restaurant buyouts, brand activations, and company events.
Prepare and manage BEOs, event timelines, run-of-show documents, and event calendars.
Lead on-site event execution when required and troubleshoot operational issues to ensure guest satisfaction.
Collaborate with Hog Island’s Traveling Oyster Bar and Farm Tour programs for cross-promotions and add-ons.
Sales, Administration & Financial Oversight
Respond to inbound event inquiries in a timely and professional manner.
Generate outbound sales opportunities through networking, partnerships, and local relationships.
Prepare and manage event proposals, pricing estimates, contracts, invoices; coordinate deposits, final payments, and post-event reconciliation.
Track event revenue and evaluate profitability; maintain accurate event documentation and reporting.
Company Culture & Brand
Ensure events reflect Hog Island’s brand standards, culinary quality, and hospitality expectations.
Communicate client needs, dietary restrictions, and special requests clearly to restaurant teams.
Support managers and staff in delivering high-quality guest experiences during events.
Leadership & Management
Lead by example; teach and demonstrate Hog Island’s Guiding Principles and Values.
Foster a servant-leader environment and support cross-department collaboration.
Program Development & Strategy
Develop event processes, systems, and tools to improve efficiency and consistency.
Identify operational challenges and collaborate on improvements; coordinate with external vendors and partners.
Qualifications & Skills
4+ years of experience in event coordination, hospitality management, catering, or restaurant operations.
Experience managing private dining or events programs preferred.
Strong organizational and time-management skills; ability to manage multiple projects.
Excellent written and verbal communication skills.
Proficiency with Microsoft Office, Google Workspace, and POS or event systems preferred.
Knowledge of food and beverage operations strongly preferred.
Physical Demands
Standing and walking for long periods; lifting and carrying equipment (often 25–50 lbs).
Frequent bending, kneeling, crouching, reaching; manual dexterity for equipment operation.
Ability to navigate stairs or ladders to access equipment as needed.
Work Environment
Work in office settings, restaurant locations, event venues, and outdoor spaces as needed.
Regular interaction with staff, guests, clients, vendors, and leadership teams.
Occasional exposure to noise, crowds, and busy service; environments may involve kitchens and outdoor spaces with wet or uneven surfaces.
Flexible schedule based on business needs, including evenings, weekends, and holidays when events are scheduled.
Note:
This job description is intended to convey information essential to understanding the scope of the Events & Private Dining Manager position and is not an exhaustive list of duties or working conditions.
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