Senior Banquet Event Manager

New York, NY, United States

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

Essential Duties and Responsibilities: 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.

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

Essential Duties and Responsibilities: 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.

#J-18808-Ljbffr