Senior Banquet Event Manager

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.