Our Client Located in the  BRONX is seeking the following  individual  to join their  team .

Mission Statement From innovative menus and striking design to impeccable service and critical attention to detail,  our mission into all we do. This woman owned business serving New York City for over four decades is now a leading hospitality management company. While the business was first founded in 1980 as a waitress staffing agency offering a flexible source of income for women in the arts, today we provide food service in an array of celebrated New York City cultural institutions. You will find Great performances at Jazz at Lincoln Center, Brooklyn Museum, Brooklyn Academy of Music, Wave Hill and The Apollo Theater, among others. We are equally known for corporate workplace dining and amenity programs, and of course, full-service catering, special events and culinary festival production.  We are  the nation’s first caterer to own and operate its own organic farm. Progressive from the start, we consistently set the pace for industry best practices.

Focus

Responsible for hiring, scheduling, training and overseeing on-call catering staff to ensure engagement and quality of service that enhance our guest experience while meeting Great Performances’ hospitality standards. Works in conjunction with Catering Operations and oversees booking team as well as a community of approximately 800 on-call team members.

 Responsibilities

·            Oversee scheduling of all positions for catered events.

·            Coordinate and conduct interviews with on-call candidates for both culinary and front of house positions.

·            Plan and conduct orientation sessions for both culinary staff and front of house on-call staff.

·            Plan and conduct service training sessions for all on-call positions.

·            Plan and conduct catering staff meetings as needed or as requested by management.

·            Attend catered events regularly to ensure staff engagement and adherence to Great Performances service standards.

·            Conduct on the job staff coaching and development regarding personal appearance, uniform standards, steps of service,      language, professional comportment, and the spirit of hospitality.

·            Communicate with captains pre and post events to review performance and staffing levels.

·            Oversee rating system for evaluating staff, based on attendance and punctuality, uniform and overall performance.

·            Provide feedback and implement disciplinary measures.

·            Fulfill staffing requests and ensure that each event has proper staffing levels.

·            Oversee daily communication with on-call staff

·            Collaborate with sales and operations department heads on optimal staffing levels.

·            Collaborate with finance department on monitoring department costs: unemployment, overtime, workers compensation, disability insurance and spread of hours.

·            Performs additional duties as assigned or deemed necessary to ensure overall operational success.

 Qualifications

·            Prior managerial/supervisory experience

·            Works collaboratively with guests, clients, subordinates, co-workers, and senior management.

·            Ability to clearly communicates expectations to subordinates Communicates with co-workers, management, guests, clients, vendors, and others in a courteous and professional manner

·            Ability to communicate with co-workers, management, guests, clients, vendors, and others in a courteous and professional manner.

·            Ability to anticipate and fulfill client and sales planner needs and special requests

·            Ability to supervise staff across multiple locations

·            Effective time-management skills

·            Effective communications skills

·             Proven problem  solving, logic and analytical skills

·            Ability to multi-task, manage, delegate and shift priorities as dictated by changing business environment

·            Experience in interpreting, implementing and delegating policies and procedures

·            Strong presentation and public speaking skills

Prior Experience

Minimum five years New York City off-premises catering experience

 Supervisory-Management Responsibility

Directly responsible for managing subordinates, including but not limited to Booking Team, Bar Captains, Buffet Captains, Sanitation Captains, Sanitation Attendants, Bartenders, Waiters, Coat Check Attendants and other staff.

 Work Environment

This position is 100% office-based ( Bronx location)  with some time spent visiting events

 The above statements are intended to describe the general nature and level of work being performed.  They do not represent an exhaustive list of all responsibilities, duties and skills of personnel as so classified.

 Our Client Located in the  BRONX is seeking the following  individual  to join their  team .

Mission Statement From innovative menus and striking design to impeccable service and critical attention to detail,  our mission into all we do. This woman owned business serving New York City for over four decades is now a leading hospitality management company. While the business was first founded in 1980 as a waitress staffing agency offering a flexible source of income for women in the arts, today we provide food service in an array of celebrated New York City cultural institutions. You will find Great performances at Jazz at Lincoln Center, Brooklyn Museum, Brooklyn Academy of Music, Wave Hill and The Apollo Theater, among others. We are equally known for corporate workplace dining and amenity programs, and of course, full-service catering, special events and culinary festival production.  We are  the nation’s first caterer to own and operate its own organic farm. Progressive from the start, we consistently set the pace for industry best practices.

Focus

Responsible for hiring, scheduling, training and overseeing on-call catering staff to ensure engagement and quality of service that enhance our guest experience while meeting Great Performances’ hospitality standards. Works in conjunction with Catering Operations and oversees booking team as well as a community of approximately 800 on-call team members.

 Responsibilities

·            Oversee scheduling of all positions for catered events.

·            Coordinate and conduct interviews with on-call candidates for both culinary and front of house positions.

·            Plan and conduct orientation sessions for both culinary staff and front of house on-call staff.

·            Plan and conduct service training sessions for all on-call positions.

·            Plan and conduct catering staff meetings as needed or as requested by management.

·            Attend catered events regularly to ensure staff engagement and adherence to Great Performances service standards.

·            Conduct on the job staff coaching and development regarding personal appearance, uniform standards, steps of service,      language, professional comportment, and the spirit of hospitality.

·            Communicate with captains pre and post events to review performance and staffing levels.

·            Oversee rating system for evaluating staff, based on attendance and punctuality, uniform and overall performance.

·            Provide feedback and implement disciplinary measures.

·            Fulfill staffing requests and ensure that each event has proper staffing levels.

·            Oversee daily communication with on-call staff

·            Collaborate with sales and operations department heads on optimal staffing levels.

·            Collaborate with finance department on monitoring department costs: unemployment, overtime, workers compensation, disability insurance and spread of hours.

·            Performs additional duties as assigned or deemed necessary to ensure overall operational success.

 Qualifications

·            Prior managerial/supervisory experience

·            Works collaboratively with guests, clients, subordinates, co-workers, and senior management.

·            Ability to clearly communicates expectations to subordinates Communicates with co-workers, management, guests, clients, vendors, and others in a courteous and professional manner

·            Ability to communicate with co-workers, management, guests, clients, vendors, and others in a courteous and professional manner.

·            Ability to anticipate and fulfill client and sales planner needs and special requests

·            Ability to supervise staff across multiple locations

·            Effective time-management skills

·            Effective communications skills

·             Proven problem  solving, logic and analytical skills

·            Ability to multi-task, manage, delegate and shift priorities as dictated by changing business environment

·            Experience in interpreting, implementing and delegating policies and procedures

·            Strong presentation and public speaking skills

Prior Experience

Minimum five years New York City off-premises catering experience

 Supervisory-Management Responsibility

Directly responsible for managing subordinates, including but not limited to Booking Team, Bar Captains, Buffet Captains, Sanitation Captains, Sanitation Attendants, Bartenders, Waiters, Coat Check Attendants and other staff.

 Work Environment

This position is 100% office-based ( Bronx location)  with some time spent visiting events

 The above statements are intended to describe the general nature and level of work being performed.  They do not represent an exhaustive list of all responsibilities, duties and skills of personnel as so classified.