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About the Role

Responsible for successfully executing all types of banquet events, managing banquet service staff to ensure consistently flawless service, and requiring strong communication, planning, multitasking, and attention to detail.

Responsibilities

• Hire, train, supervise, and participate in activities of banquet team alongside Director of Banquets including counseling, discipline, training and direction.
• Create assignment sheets for staff on each event, detailing specific duties.
• Perform pre-event meetings with Event Captains and Service staff to ensure setup, timing and menu knowledge.
• Oversee event Captains and Servers through duration of event.
• Oversee day-of event needs for corporate and social events including vendor coordination, timing and client interface.
• Meet with social clients 6-8 weeks prior to guide their menu selection, timeline development and floorplan layout.
• Maintain communication with various departments to ensure all teams are up to speed on most relevant information by creating BEOs, floorplans and conveying changes.
• Present social event details to department heads in BEO Meeting.
• Run and manage assigned events, including meeting with social clients 6-8 weeks prior to event to detail timing, floorplan and guide menu selections.
• Event to managers during BEO Meeting, coordinating all event day operations, managing flow of event from beginning to end.
• Maintain consistent communication with the client leading up to the event, ensuring all inquiries are addressed the same day or within 24 hours for messages received outside of business hours.
• Serve as liaison between Banquet Services and all operations departments and work in collaboration to ensure a successful event.
• Design floor plans for various types of set-ups.
• Perform various administrative functions, including payroll, maintaining team member files, incentive programs, staff manuals, staff uniforms and jackets.
• Conduct server training classes including new hire server training, annual server retraining and TIPS training.
• Undertake special projects and assignments for continuous improvement.
• Travel, as necessary, to different properties/venues.
• Keep work area clean and well organized.
• Attend and participate in all scheduled meetings and training sessions.
• Perform all reasonable requests by the management team.
• Always practice Pier Sixty Collection Fundamentals and live company Core Values.
• Maintain professional appearance and behavior when in contact with guests and team members.
• Know and follow all Pier Sixty emergency, safety and health procedures.
• Follow Policies and Procedures in training manuals and Team Member handbook.
• Follow the sign in and out procedure for keys as necessary.

Requirements

• Candidates MUST have direct banquet event experience.
• Minimum of two years of college level courses with an emphasis on business or communications required.
• Must apply and complete FDNY F-03 training and certification if you don’t have one already.
• Must have at least four years of food & beverage / restaurant experience, including two years of Banquet Service management.
• Must have good food and beverage knowledge, and a very high level of Banquet Service experience.
• Ability to operate computer in a Windows environment, including Word and Excel.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Ability to supervise a large staff and accomplish goals on a timely basis.
• Ability to effectively deal with external and internal customers and ability to collect accurate information from these customers to resolve conflicts.
• Ability to direct subordinates to complete assigned tasks.
• Must be able to work under pressure and meet deadlines, while maintaining a positive attitude.
• Must have a positive attitude about service, teamwork, and motivation to go above and beyond.
• Ability to work independently or in a team setting.
• Able to work flexible schedule in order to accommodate business levels.
• Ability to safely and successfully perform the essential job functions, including meeting productivity standards.
• Ability to maintain regular, punctual attendance.
• Must be able to lift and carry up to 30 lbs and push/pull up to 50 lbs.
• Ability to stand, bend, stoop on a consistent basis.
• Sufficient manual dexterity of hand in order to handle all sorts of banquet and kitchen equipment.

Skills

• Excellent communication and interpersonal skills to provide overall guest satisfaction.
• Effectively conduct meetings and maintain communication lines between team members and management personnel.
• Excellent verbal and written communication skills, including ability to read, write, and speak the English language in order to effectively communicate with internal and external customers.
• Excellent knowledge in leading and supervising teams to ensure guest satisfaction.

Experience Level

• Two years of Banquet Service management experience
• Four years of food & beverage / restaurant experience

Education Level

• Minimum of two years of college level courses with an emphasis on business or communications
• Bachelor’s degree in Hotel Management, Business Administration, Marketing or Communications preferred
• CPR/First Aid certification preferred

About the Company

• Always practice our Pier Sixty Collection Fundamentals and live our company Core Values.
• Know and follow all Pier Sixty emergency, safety and health procedures.