Assistant Director Of Banquet Services

Company	Pier SixtySee more
Address	New York, NY
Form of work	Full-time
Salary	$115,000 - $130,000 a year
Category	Information Technology

Job description

Job Summary: Along with the Director of Banquet Services,assist in the direction, organization and leadership of the execution and administration of the Banquet, Catering Event and Guest Services departments to establish the standards of food and beverage quality, service, hospitality, sense of arrival and departure, event space accommodations and cleanliness to maximize profits and create customer loyalty with both internal and external customers.

Compensation: Salary $115k to $130k Annually

Essential Duties and Responsibilities:

Assist the Director of Banquet Services with planning and directing the administration of the Banquet, Catering Events and Guest Services Departments to meet the daily needs of the operation. Clearly communicate, assign and delegate responsibility and authority for the department to the various catering events, guest services and banquet management team and administrative support staff. In collaboration with management team, conduct all performance reviews as well as counsel and give directions for line team members.
Develop, implement, and maintain department’s service guidelines and standards in regards to training, department standards of operations, service standards, equipment par levels, and event set-up specifications.
Regularly review and evaluate the degree of acceptance of both the internal and external customer regarding the operation. Recommend new operating and service policies whenever there is unsatisfactory service to our customers.
Attend and prepare for all menu, BEO, pre-cons, individual team member, statement and departmental meetings.
Provide oversight for the Banquet, Events and Guest Services operational strategies Initiate, with the assistance of the Catering Events and Banquet managers, the development of new, attractive event ideas, layouts, solutions to maximize revenue, add value, and variety.
Assist the Director of Banquet Services as directed in the preparation and furnishing of all reports for forecast, budget information, and cost controls.
Comprehensive knowledge of Food & Beverage operations, service standards, and guest relations and etiquette
Extensive knowledge of appropriate table settings and serviceware
Along with the Director of Banquet Services, Hire, train, supervise, discipline, coach and counsel, conduct performance reviews, schedule and participate in all activities of Banquet servers, coat check attendants, event houseman, concierge, , and other personnel involved in serving and presenting food, welcoming guests, transportation services, room set up and cleanliness in accordance with productivity standards, cost controls, and forecast needs; enforcing adherence to policy and guideline compliance
Develop and mentor staff and act as a resource to them.

Maintain an open line of communication between guests, employees and management.

Serve as liaison between client and Pier Sixty during event set-ups.
Serve as liaison between Banquet Services Department and Operations Department during event set-ups.
Design floor plans for various types of set-ups.
Perform various administrative functions, including payroll, maintaining employee files, maintaining team member incentive programs, organizing staff manuals.
Run and manage events, including meeting with social clients 6-8 weeks prior to event to plan function, presenting event to managers during BEO Meeting, coordinating all event day operations, managing flow of event from beginning to end.
Assist the Director of Banquet Services with the format, organization, and conducting the monthly Banquet Department meeting and seasonal kick off meetings
Knowledge of all applicable federal, state and local health and safety regulations.
Ability to run and oversee all aspects of a large volume and complex event.
Ability to effectively lead people.
Knowledge of all federal, state, local and hotel liquor laws

Required Qualifications, Skills and Abilities

Minimum of four (4) years of college level courses preferred.
At least five years in banquet/catering field preferred. Hospitality experience required.
Requires substantial operations leadership experience; preferably 5 years or more. Three years required.
Comparable catering event size and scope experience preferred.
Ability to manage extensive amounts of information and provides constructive feedback/direction.
Diverse knowledge in the many vender types that are related to the industry
Ability to design a functional floor plan, and understand all aspects of guests flow and room utilization
Good knowledge of financials, as it relates to the Banquet department
Ability to lead a department in such a way to promote a team atmosphere and unity
Strong food and beverage knowledge and a very high level of Banquet Service experience.
Strong organizational skills, able to multi-task, and coordinate all aspects of an event
Ability to communicate effectively with team members, management, clients and vendors as necessary.
Must have the ability to work with minimal direction, problem solve, trouble shoot, effectively prioritize work, and accurately meet deadlines
Excellent spoken skills. Considerable ability to listen effectively.
Ability to work effectively both independently and as a team.
Ability to delegate, manage and organize complex projects and establishes priorities consistent with department/company objectives.
Ability to effectively deal with department heads, customers and team members, some of whom will require high levels of patience, tact and diplomacy.
Ability to manage multiple projects, meet and work effectively under time and resource constraints.
Ability to effectively lead team of professionals.
Extensive property product knowledge, i.e., staffing, operations, safety, security, structural, terminology, fire, police and health codes, property policies, city ordinances.

Extensive knowledge of the property structure/layout and how all departments interact.
Extensive knowledge of various types of set up styles used in meeting event suites ad space
Excellent knowledge of audio-visual equipment, telecom equipment, lighting and room temperature control.
Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.
Ability to read, write and speak the English language to fully comprehend guest requests, memos, general correspondence and similar written materials.
Possess a good conceptual understanding of electronic devices and the ability to operate such items as copy machines, projectors, microphones, computers, portable radios, etc.
Strong interpersonal skills to provide overall guest satisfaction
Excellent verbal and written communication skills, including ability to effectively communicate with internal and external customers
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 respond quickly to situations and provide strong problem-solving skills
Excellent diction as to be understood clearly on the telephone with a warm, friendly, welcoming and cheerful voice
Able to work flexible schedule in order to accommodate business levels.
If Driver License acquired, must ensure safe driving and transport of individuals, supplies, and other products and must adhere to annual driver license background checks to ensure validity for driving.