Location: 116 Pall Mall, London, SW1Y 5ED

Searcys are looking for a Event Operations  Manager, to work in our prestigious venue 116 Pall Mall – Institute of Directors. As the Events Operations Manager you will ensure the smooth running of the day to day events within the venue.

116 Pall Mall is a stunning Georgian venue dating back to 1820 in the heart of London. Originally designed by John Nash, the architect behind Marble Arch and Brighton Pavilion;

This venue is one of our flagship sites based on Pall Mall with a vast array of decadent event spaces. 

As an Event Operations Manager you will receive the following industry leading benefits:

  • 50% discount across Searcys venues
  • Enrolment into the Searcys pension scheme
  • Up to 38 days annual leave (dependant on job role)
  • Access to everyday discounts and communication portal
  • Employee assistance programme
  • Enrolment into Searcys Champagne School
  • Meals provided on shift when working within one of our venue.
  • Your birthday off to celebrate in style
  • A day off to volunteer / give back to the charity of your choice

Job Type: Full Time

Mostly Monday to Friday 

Salary up to £45k Yearly Including Tronc 


To assist the Deputy General delivering a seamless service to all areas, with the primary
focus in the Events Department. 

Key Duties and Responsibilities:


  •  To plan, organise and deliver a successful operation of all events in the Events 
  • Department
  •  To liaise with all relevant departments, including kitchen, reception, events, and sales 
  • to deliver a service that meets and exceeds the client expectations
  •  Brief the events team on all aspects of the business and to oversee the running of all 
  • events, workings lunches, dinners, and drinks receptions
  •  To greet clients upon arrival making sure the event is set up as per their requirements, 
  • ensuring that any relevant day changes are passed on to the team
  •  To liaise with key stakeholders to ensure the provision of food and service is 
  • consistent and in line with Searcys standards 
  •  To manage the event managers/supervisors and liaise with them daily, regarding 
  • business levels, service standards and allocation of staff 
  •  To lead the development of the events team, making sure standards are adhered to as 
  • well as striving for continuous improvement of the SOPs for the department
  •  To train or provide training to the team, ensuring they operate in accordance with the 
  • department standards including any casual labour/agency that may be required. 
  •  To ensure that on-going training is carried out to the benefit of all staff and that all training is recorded on each member’s personal file 
  •  To deal effectively and courteously with customer complaints, and to refer them to the 
  • line manager if required 
  •  To carry out regular checks of the events areas for maintenance, housekeeping and 
  • other health and safety issues and to report it to the relevant departments as well as 
  • the Senior Operation Manager 
  •  To ensure in house accounting policies are adhered to and to monitor beverage 
  • consumption control, overseeing bi-weekly and monthly stock takes
  •  Responsible for the operations rota, ensuring a correct tracking of labour costs is in 
  • place 
  •  Monitor agency staff bookings and cost, ensuring that time sheets are filled correctly 
  • and processed for payment
  •  To ensure the team adhere to the Searcys cash handling and cashing up procedures 
  • and that any discrepancies are reported to the line manager
  •  Responsible for the department’s recruitment 
  •  To ensure all Searcy’s personnel procedures, including probationary periods, 
  • disciplinary and grievance are always followed
  •  To comply with all legal requirements with reference to (but not exclusively) fire 
  • regulations, security, licence requirements and any Local Authority or Client 
  • stipulations
  •  To ensure that all legislative and Government guidelines are adhered to, including 
  • (but not exclusively) The Food Safety Act, Health and Safety at Work Act, the 
  • COSHH regulations, etc. within the areas of responsibility
  •  Responsible for the constant Innovation and development of the operations departmen
  •  Excellent product knowledge (food/beverage)
  •  Experience in running large events, dinners
  •  Strong business acumen
  •  Leads by example by acting professional at all times 
  •  Excellent communication skills 
  •  Takes initiative and leads innovation and keep abreast with current trends in the 
  • market.
  •  Supportive / Team player
  •  Financially astute 
  •  Strong presentation skills 
  •  Experience in managing and leading a team
  •  Excellent customer care skills
  •  Strong innovative skill

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