Job Summary: Partner with the Director of Banquets to supervise and lead a large Banquet service team with special focus on food and beverage quality, service excellence, and customer satisfaction.

Compensation: Salary $95k to $105k Annually

• Support the Director of Banquets in administering Banquet, Catering Events, and Guest Service Departments to meet operational needs.
• · Communicate, assign, and delegate responsibilities to team members, conducting performance reviews and providing guidance.
• · Assist in organizing monthly Banquet Department and seasonal kick-off meetings.
• · Develop and maintain service guidelines, covering training, operations, standards, and event set-up.
• · Attend and prepare for various meetings, including menu, BEO, and team member meetings.
• · Aid the Director in preparing reports for forecast, budget, and cost controls.
• · Demonstrate comprehensive knowledge of F&B operations, service standards, and guest relations.
• · Collaborate in hiring, training, and supervising banquet servers, ensuring policy compliance.
• · Act as a liaison between clients and Pier Sixty during event set-ups.
• · Manage administrative tasks, including payroll, employee files, and staff manuals.
• · Run and coordinate events, meeting with clients, presenting at BEO Meetings, and overseeing operations.
• · Effectively lead and mentor staff, maintaining open communication.
• · Utilize a golf cart for transportation (requires a valid driver's license).
• · Keep the work area clean and organized.
• · Attend scheduled meetings and training sessions.
• · Assist in coaching, counseling, and disciplinary actions.

Required Qualifications, Skills and Abilities  

• · College graduation or equivalent education and experience combination.
• · Minimum five years’ experience in banquet/catering/event management preferred. Hospitalityexperience required.
• · Substantial operations leadership experience, preferably 5 years or more (3 years required).
• · Ability to effectively process and disseminate information.
• · Proficient in designing functional floor plans and understanding guest flow and room utilization.
• · Strong organizational skills, multitasking ability, and coordination of all event aspects.
• · Effective communication with team members, management, clients, and vendors.
• · Ability to work independently, problem-solve, prioritize work, and meet deadlines.
• · Proficient in English language reading, writing, and speaking. Excellent verbal and listening skills.
• · Delegation, project management, and priority establishment skills.
• · Effective handling of high-pressure situations and resource constraints.
• · Leadership skills to lead a team of professionals.
• · Ability to deal effectively with customers, diffuse conflicts, and comprehend written materials.
• · Conceptual understanding and operation of electronic devices
•  · Strong interpersonal skills for overall guest satisfaction.
• · Positive attitude towards service, teamwork, and going above and beyond.
• · Quick response and strong problem-solving skills.
• · Excellent telephone communication with a warm, friendly, and cheerful voice.
• · Flexible schedule to accommodate business levels.
• · If a driver's license is acquired, must ensure safe driving, adhere to annual background checks, and transport individuals and products safely.

Physical Requirements:

• · Ability to perform the essential job functions safely and successfully, including meeting productivity standards.
• · Ability to maintain regular, punctual attendance.
• · Ability to lift, carry, load, unload, push, pull up to 20lbs.
• · Must be able to talk, listen and speak clearly.
• · Ability to sit, stand, bend, stoop on a consistent basis.
• · Sufficient manual dexterity in hands to lift, push, pull, hold, type, and reach for supplies.

Other Responsibilities:

• · Maintain professional appearance and behavior when in contact with guests and team members.
• · Know and follow all Pier Sixty emergency, safety, and health procedures.
• · Knowledge of all applicable federal, state, and local health and safety regulations.
• · Follow Policies and Procedures in training manuals and Team Member handbook.