AddressJob Details
Chef Andrew Carmellini is seeking a DIRECTOR OF EVENTS AND CATERING for The Fifth Avenue Hotel.
A realm of imagination created to surprise the senses, opening this Autumn. The dazzling mirror-clad lobby welcomes you into the enchanting world of The Fifth Avenue Hotel. Whether it’s the visionary design by Martin Brudnizki, a memorable meal in Café Carmellini, our legendary service or a nightcap in The Portrait Bar; every guest will come away with memories to cherish.
Director of Events & Catering is at the forefront of customer service, providing guests with above-and-beyond hospitality to ensure a memorable and genuine experience. The Director of Events & Catering is responsible for the management of the Private Events Department in accordance with company standards, delivering strong financial performance for the company and a high-quality experience for all guests. This role directs, implements and maintains a service and management philosophy, which serves as a guide to respective staff. The Director of Events & Catering will be an exemplary member of the company’s hospitality philosophy.
Aptitude for sales, organization, clear communication and follow through on tasks in accordance with NoHo Hospitality Group (NHG) company vision and standards is essential. The Director of Events & Catering will be an exemplary member of the company’s hospitality philosophy.
Ideal candidates possess:
*4 years experience as a Private Events Manager/Supervisor, preferably in a fine dining restaurant group or hotel.
*Developed knowledge of various food service styles including stations, family-style, buffet and plated services.
*Excellent written and verbal communication skills with fluency in English, multilingualism will be considered an asset.
*Strong leadership skills, developed organizational and multi-tasking abilities and sound administrative skills.
*Warm and gracious service approach, and the ability to create stellar guest experiences
*The ability to lift 25 + pounds
*Comfortable speaking in front of a large group
*Open availability and career driven
*Be an ambassador of hospitality for all services and events.
*Foster and maintain positive guest relations at all times and resolve guest complaints, ensuring guest satisfaction.
*Previous guest relations training.
*Experience in fine dining etiquette.
*Highly-developed interpersonal skills
*Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
*Maintain complete knowledge of and comply with all departmental policies/service procedures and standards.
Benefits:
We offer medical, dental, and vision benefits day of hire for full time employees, as well as a 401(k), Life Insurance, Paid Time Off, Employee Dining Discount, BRI Commuter Benefits, Flexible Spending Account (FSA) benefits, and Referral Reward Program.
Since first partnering in 2009, chef Andrew Carmellini, Josh Pickard and Luke Ostrom have opened a national portfolio of restaurants and culinary services at preeminent hotels, live music venues and major metropolitan sports arenas and airports across New York City, Baltimore, Detroit and Nashville including Locanda Verde, The Dutch, Joe’s Pub and The Library at The Public, Lafayette, Bar Primi, Leuca, Westlight, Mister Dips, Rec Pier Chop House, The Cannon Room, San Morello, Evening Bar, The Brakeman, Penny Red's, Carne Mare, The Dutch Nashville and Carne Mare Nashville. The team actively runs food and beverage operations in four hotels, including The Greenwich Hotel, The William Vale, Sagamore Pendry Baltimore and the Shinola Hotel. Known for delivering quality experiences and pertinent culinary culture, each place is a distinctly owned, handcrafted labor of love. They've received widespread critical acclaim, recognition on countless “Best of” lists, a Michelin star, and two coveted James Beard Foundation awards. To learn more, visit nhgnyc.com or AndrewCarmellini.com. The salary pay range for the position is $120,000 to $140,000.
