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 and discretion on matters of significance, including 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 develop and grow the company’s events program while ensuring events reflect Hog Island Oyster Company’s guiding principles, brand standards, and commitment to exceptional hospitality.

The Events & Private Dining Manager serves as the primary liaison between clients and internal teams, ensuring events are executed successfully and contribute positively to company revenue and guest experience.

This is a hybrid position that includes:

• Remote work
• Time in Hog Island offices
• Time on-site at restaurant locations

For purposes of mileage reimbursement and travel tracking, 615 2nd Street, Petaluma, CA will be designated as the employee’s primary work location (home base). Travel to other company locations or event sites will be required as part of the position.

Flexible scheduling is required, including evenings and weekends based on event needs.

A satisfactory background check is required.

KEY PERFORMANCE INDICATORS

Success in this role will be measured by:

• 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

To perform this job successfully, an individual must be able to perform each essential duty satisfactory.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.

LEADERSHIP RESPONSIBILITIES

Culture

• Teaches and demonstrates Hog Island Oyster Company’s Guiding Principles and Hog Values.
• Acts as a servant leader, creating outstanding customer and employee experiences.
• Supports an environment where staff and guests feel welcomed, respected, and supported.
• Leads by example and supports restaurant teams during event execution when necessary.

Teamwork

• Works collaboratively with:
• Restaurant Management Teams
• Culinary
• Beverage
• Production
• Administrative Teams

Communicates clearly and supports shared operational goals across departments.

Attitude

• Maintains a calm and solutions-oriented approach during busy service and event periods.
• Demonstrates professionalism in client, vendor, and team interactions.

MANAGEMENT DUTIES AND RESPONSIBILITIES

Program Development & Strategy

• 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 event growth and profitability.
• Evaluate event performance and make recommendations regarding pricing, offerings, and processes to improve financial results and operational efficiency.

General Responsibilities

• Work with restaurant leadership to organize and refine the events program across Hog Island locations.
• Collaborate with the Marketing Department to improve visibility of event offerings across the Hog Island website, email campaigns, and social media channels.
• Serve as the primary point of contact for event clients from initial inquiry through post-event follow-up.

Coordinate logistics for:

• Private dining events
• Restaurant buyouts
• Brand activations
• Company events such as shareholder meetings and anniversary events

Prepare and manage:

• Banquet Event Orders (BEOs)
• Event timelines
• Run-of-show documents
• Event calendars

Collaborate with restaurant managers, chefs, beverage teams, and operations leadership to align menus, staffing, equipment, and timelines.

Attend site visits and planning meetings as needed.

Serve as the on-site event lead when required, overseeing event setup, service flow, and breakdown.

Troubleshoot operational issues in real time to ensure a seamless guest experience.

Collaborate with Hog Island’s Traveling Oyster Bar and Farm Tour programs to develop cross-promotional opportunities and event add-ons.

SALES, ADMINISTRATION & FINANCIAL OVERSIGHT

• Respond to inbound event inquiries in a timely and professional manner.
• Generate outbound sales opportunities through networking, industry contacts, marketing partnerships, and local business relationships.

Prepare and manage:

• Event proposals
• Pricing estimates
• Contracts
• Invoices

Coordinate deposits, final payments, and post-event reconciliation.

Track event revenue and evaluate event profitability.

Maintain accurate and organized event documentation and reporting.

COMPANY CULTURE & BRAND

• Ensure all 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 consistent, high-quality guest experiences during events.

PROJECT MANAGEMENT

• Assist leadership in developing event processes, systems, and tools that improve efficiency and consistency.
• Identify operational challenges and collaborate with leadership on recommended improvements.
• Coordinate with external vendors, rental companies, production partners, and event suppliers.

Other duties as assigned.

QUALIFICATIONS:

The requirements listed below are representative of the knowledge, skill, and/or ability required. In addition, the individual must be punctual, have a good attendance record, and have reliable means of transportation to work.

SKILLS AND EXPERIENCE:

• 4+ years of experience in event coordination, hospitality management, catering, or restaurant operations.
• Experience managing private dining or events programs in hospitality environments preferred.
• Strong organizational and time-management skills with the ability to manage multiple projects simultaneously.
• 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

The physical demands described here are representative of those that must be met by an

employee to successfully perform the essential functions of this job. Reasonable accommodations

may be made to enable individuals with disabilities to perform the essential functions of the

position.

Core Physical Requirements:

• Standing and Walking: Frequently standing for long periods, often 6–8 hours daily, to supervise events.
• Lifting and Carrying: Ability to lift, push, pull, and carry equipment, tables, and boxes (often 25–50 lbs).
• Agility and Dexterity: Frequent bending, kneeling, crouching, crawling, stooping, and reaching with hands/arms.
• Manual Dexterity: Using hands to handle, feel, or operate objects, tools, or controls (e.g., A/V equipment, walkie-talkies).
• Stairs/Ladder: Navigating stairs or, in some cases, ladders to access equipment or high-level areas. 

Environmental Factors:

• Weather Conditions: Working outdoors in varying weather conditions.
• Noise Levels: Exposure to high noise levels.
• Varied Schedule: Working evenings, weekends, or long hours. 

Communication and Sensory:

• Speaking/Hearing: Expressing or exchanging ideas and instructions clearly to staff and clients, often in noisy environments.
• Visual Ability: Specific vision abilities required include close vision, distance vision, and depth perception. 

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee

encounters while performing the essential functions of this job. 

This position operates in a variety of environments including office settings, restaurant locations,

event venues, and occasionally outdoor spaces associated with Hog Island Oyster Company

operations. The role requires regular interaction with restaurant staff, guests, clients, vendors, and

leadership teams.

Work may occur in fast-paced hospitality environments that include exposure to noise, crowds,

moving equipment, and active food and beverage service. Event environments may involve

working in kitchens, dining rooms, patios, docks, outdoor farm areas, or other operational spaces where

surfaces may be wet or uneven.

This role requires the ability to work a flexible schedule based on business needs, including evenings, weekends,

and holidays when events are scheduled.

Employees may be exposed to typical restaurant and event-related conditions such as:

• moderate to high noise levels
• temperature variations between indoor and outdoor environments
• food preparation areas and kitchen activity
• crowds and high guest traffic during events
• cleaning chemicals and food-related allergens

The position may also require travel between Hog Island locations and event sites.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.

PLEASE NOTE: This job description is intended to convey information essential to understanding the scope of the Events and Private Dining Manager position and it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position.