Event Captain

Event Captains are fully responsible for their assigned event from start to finish. The analogy of a Ship’s Captain is an apt one as the EC will be relied upon to set their team up for a successful service and deliver an exceptional experience to our client. They will be trusted to manage all situations arising throughout the set up, execution and break down of each event.

They are responsible for overseeing all aspects of each event, from making a thoughtful plan of execution, communicating that plan clearly to the team, directing staff, delegating tasks, motivating the team, and liaising with the client.

As an Event Captain, empathy is a crucial skill to employ when addressing our clients needs and experience. It is vital to maintain a good balance between managing the service team and facilitating service. Captains must be organized, calm and gracious under pressure. As leaders they set the tone for each event and for the broader events program.

JOB RESPONSIBILITIES:

• Set an example of excellence: Be an ambassador and an excellent example of our style of hospitality, food & beverage, and service culture. One that evokes genuine warmth, knowledge, confidence, care and gracious service.
• Knowledge and Preparation for each event: Prior to an event, receive and study the BEO for the event to know what is expected. Arrive at least 60 minutes prior to all floor staff to pick up the packet in the F+B office, identify the client point of contact for the event and speak with them about the BEO, print all service docs needed, and develop a service plan for the event from start to finish.
• Manage Staff: Frequently check in with staff to make sure they are on schedule, doing what needs to be done, and see if they need anything. Offer support and direction. Ensure that if there are AV needs, the AV attendant is present and available to the client during set-up and throughout the event. Oversee all elements of service and engage where needed.
• Training, Mentoring, & Teaching: Captains look for opportunities to teach and coach staff to gain new skills, more confidence, and better understanding of their roles. Offer support whenever possible and follow up after service if staff needs more training or any corrections.
• Create and share a clear service plan: Delegate assignments and tasks and create a clear plan for which staff members will be responsible for what at each point during the event. Distribute/post all pertinent documents – BEO, floorplan, timeline, in an area that is clearly accessible to all staff and not visible to the client. Print any expo sheets, order forms, and service documents that you/your staff may need. Ensure that all directional signs are printed correctly and a staff member has posted them according to the standards of Wythe Hotel. Oversee table setting- set a demo place setting for all others to match, make sure that linens are steamed, chairs are just kissing the edge of the linen or if no linen then just pushed under the table edge by 4”.
• Liaise with Client: Check in with the client to make sure that they have all that they need (introduce yourself if Coordinator or Manager has not already made the introduction). Ensure the client feels heard and cared for. Understand the most important priority for the client and be sure we are set up to deliver on that priority.
• Space & Facility Maintenance: Perform a careful and thorough walk through of the space, taking note of any areas that need attention, ensuring that ANY client visible area is clean and presentable, that the lighting is set correctly, the temperature is set, the event space is clean and ready to present to the client and their guests.. Manage the temperature and ambiance of the space throughout the event. Ensure appropriate background music is set up and ready.
• Presentation: Event Captains will hold themselves and our staff to a high professional standard at all times. This includes dressing according to the Company’s Management Dress Code, ensuring our team members are also dressed according to their guidelines and having a sharp and professional presentation
• Service: All events staff must conduct themselves with warm authority while speaking with clients and guests, interfacing with other departments in a clear and professional manner.
• Communicate with Kitchen: Check in with the kitchen teams to make sure that all menu items are up to date. Confirm the guest count, platter count, service plan, vendor meals, and any known allergies/dietary restrictions. Keep the kitchen updated on all changes throughout the event. Confirm staff meal timing with the kitchen, how many people, and where it is taking place. The Kitchen team is your partner in our events, work closely with them at all times.
• Hotel & Outlets Communication: Check in with the Front Desk, Door personnel, Bar Blondeau Manager and Le Crocodile Manager to make sure that they have your name and number for the evening and that they know what event you are leading. Be sure to have contact information for our Security Team.
• POS Responsibilities: Captains are responsible for ringing in all Food, Beverage, Space Fee, Admin Fee, Rentals, Staffing, and tax into Toast at the end of the night for accounting purposes. Cross reference the final total with the contract (printed and included in your packet) to ensure that the amounts are the same. Be sure to include the receipt of all items rung in with the packet at the end of the night.

Qualifications and Skills:

• Catering knowledge , 2+ years experience in NYC venues preferred.
• Desire to succeed in special event management by consistently providing outstanding customer service.
• Ability to communicate effectively with clients and colleagues through verbal and written methods.
• Ability to remain calm under pressure, handle stress well and think on your feet
• Comfortable providing coaching and feedback to staff members.
• Able to present a calm and professional presence at all times.
• Bring a positive attitude and set an example and the correct tone for the team each day.
• Able to lift at least 25 lbs.
• Able to work a full shift on your feet. A full shift may be in excess of 8 hours.

Job Type: Part-time

Pay: From $40.00 per hour

Expected hours: 6 – 30 per week

Benefits:

• Employee discount
• Flexible schedule
• Paid training

Experience level:

• 2 years

Restaurant type:

• Bar
• Café
• Fine dining restaurant

Shift:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Evening shift
• Morning shift

Weekly day range:

• Every weekend
• Rotating weekends
• Weekends as needed

Ability to Relocate:

• Brooklyn, NY 11249: Relocate before starting work (Required)

Work Location: In person