Event Success Manager Eat Your Heart Out - 3.3 Minneapolis, MN Job Details Full-time $50,583.19 - $70,326.00 a year 1 day ago Benefits Flexible schedule Qualifications Contract management Staff supervision Menu planning Driver's License Team management Scope management Budgeting Full Job Description Position Summary The Event Success Director owns EYHO's events from signed contract through final teardown, combining the planning discipline of an event planner with the hands-on authority of an operations manager. This person plans the details — timeline, staffing, rentals, logistics — and then runs the room on event day, whether it's a wedding, a Backstage show at the Minnesota State Fair Grandstand, a corporate event, or another special event. They are the single point of accountability for turning a signed contract into a flawlessly executed event, and the on-site leader Culinary, service staff, and vendors report to during execution.

This is a hybrid role:

roughly half planning and coordination, half active, in-person operations management at the event itself. It is not a desk-only planning job. Key ResponsibilitiesEvent Planning Own Event Logistics and Event Finalization for every booked event: weddings, Backstage events, and other special events. Translate the signed contract, menu, and quote into a detailed event plan: floor plan, timeline, staffing plan, rental order, and equipment list. Coordinate with clients directly on final details (headcount, timing, layout, day-of contacts) in the weeks before the event. Place and confirm rental, vendor, and equipment orders; resolve gaps or conflicts before event day. Build the day-of run sheet and staffing schedule, and brief Culinary and service staff ahead of the event. Flag and resolve day-of count changes against the contracted count, per EYHO's cancellation and change policy. On-Site Operations Management Serve as the on-site lead for events, arriving ahead of load-in and staying through teardown. Direct setup, service flow, and breakdown, actively managing staff and vendors in real time rather than only overseeing from a distance. Troubleshoot problems as they happen on-site — staffing gaps, timeline slips, equipment issues, client requests — and make the call to keep the event on track. Manage the flow between kitchen/Culinary and front-of-house service throughout the event. Serve as the primary point of contact for the client and venue staff during the event itself. Cross-Team Coordination Act as the handoff point between the sales/account management team (Initial Reach, Menu and Quote, Contract/Deposit) and the Operations/Culinary team that executes the event. Partner with Culinary on custom menu builds when needed. Support events across all EYHO venues and formats, including Backstage at the Minnesota State Fair Grandstand, weddings, corporate events, and other special events. Qualifications & Experience 3+ years managing events end-to-end, ideally across multiple formats (weddings, corporate, large-scale/festival-style events like Backstage). Proven track record running events on-site, not just planning them from a desk — comfortable directing staff and vendors live, on the floor, for the full duration of an event. Experience in catering, hospitality, or food service operations preferred, given the close coordination with Culinary.

Strong project management skills:

able to juggle multiple events at different stages of the sales Proven Process at once. Calm, decisive under pressure — this role is the one making real-time calls when something goes wrong mid-event. Clear communicator across client, sales, and Culinary/Operations audiences.

Flexible schedule:

this role works evenings, weekends, and the Minnesota State Fair's compressed Backstage season as events require. Valid driver's license and reliable transportation for travel between venues (Backstage at the Fairgrounds, wedding venues, corporate sites, and other event locations). Success Metrics & Reporting On-time, on-budget execution of events against the contracted scope, count, and menu.

Minimal day-of surprises:

gaps and count changes caught and resolved before event day, not during it. Client satisfaction and repeat/referral business from weddings, Backstage clients, and corporate accounts. Smooth handoffs with the sales/account management team and with Culinary, with no dropped details between contract and execution. Reports to EYHO's management team on event pipeline status, staffing needs, and post-event debriefs.

Pay:

$50,583.19 - $70,326.00 per year

Work Location:

In person