Dining Room & Banquet Manager
Division: NYIT de Seversky Mansion
# of Openings: 1
Position Type: Staff (Dining)
Type: Regular Full-Time
New York Institute of Technology's six schools and colleges offer undergraduate, graduate, and professional degree programs in in-demand disciplines including computer science, data science, and cybersecurity; biology, health professions, and medicine; architecture and design; engineering; IT and
digital technologies; management; and energy and sustainability. A nonprofit, independent, private, and nonsectarian institute of higher education founded in 1955, it welcomes nearly 8,000 students worldwide.
The university has campuses in New York City and Long Island, New York; Jonesboro, Arkansas; and Vancouver, British Columbia, as well as programs around the world. More than 112,000 alumni are part of an engaged network of physicians, architects, scientists, engineers, business leaders, digital artists, and healthcare professionals. Together, the university's community of doers, makers, healers, and innovators empowers graduates to change the world, solve 21st-century challenges, and reinvent the future.
For more information, visit nyit.edu.
NYIT's historic deSeversky Mansion seeks a Manager of Dining Room & Operations for their catering facility on the Long Island (Old Westbury) campus. Reporting to the Director, the Manager will be responsible for the following:
- Embrace and represent NYIT by supporting educational programs, meetings, development and alumni departments, student events and classes held at the mansion.
- Supervise and manage all service and operational areas within the deSeversky Mansion set forth by the Director of Dining Services (DDS) through clear expectations and leadership of the dining room and housekeeping staff.
- Act as a liaison between culinary, sales, housekeeping, and campus dining departments to ensure that communication is open and concise at all times.
Manage and oversee the following areas of service:
- Provide exemplary service to NYIT and outside clients and ensure delivery of expectations set forth by sales department contracts, Banquet Event Orders (BEO), and culinary team.
- Schedule daily line-ups with staff members, culinary, and sales team to set forth responsibilities and expectations for each event.
- Ensure staff members adhere to uniform and grooming standards of NYIT and deSeversky mansion.
- Complete weekly and monthly operational inventory and maintain records in shared file for tracking purposes. Including Liquor, stemware, flatware, and all items necessary for events.
- Produce work plans for waitstaff members and timeline for each event, including culinary staff needed for stations. share a copy with sales team and culinary team.
- Produce dinner order sheet with desired table order for each event and supply to the kitchen for dinner service.
- Keep open lines of communication during event with Executive Chef regarding replenishments, time changes, cocktail hour set ups and break downs, timing on first course and dinner course.
- Attend weekly BEO meetings with sales and culinary team members regarding expectations/changes for upcoming events and provide feedback on previous events held.
- Be on the floor 100% of the time during a meal service period to observe, monitor, support, and manage all areas of dining room operations.
- Communicate with and manage all outside vendors while working in the mansion following vendor rules.
- Schedule and confirm team members for all events, while managing financial obligations set forth by the DDS, ensuring the financial integrity of dining operations, as well as ensuring mandatory breaks for all non-exempt team members while maintaining the integrity of the service provided for each event by staggering breaks.
- Propose weekly schedules for operations, bar, and housekeeping to DDS staying two weeks ahead of current schedules.
- Address and diffuse all guest relations issues with professionalism and urgency.
- Actively participate in the recruiting and hiring of event staff members, as well as, employee retention programs.
- Participate in the planning and execution of quarterly training programs with clear agendas, goals and methods of measuring the results. Trainings will include customer service, wait service, TIPs training and HACCP policy and procedures with regards to proper food handling.
- Maintain proper employee records regarding performance evaluations, commendations, and disciplinary actions.
- Ensure dining room staff is briefed and fully understands how to properly present menu items served at each event.
- Assign wait staff in workplans to maintain/clean/restock storage areas as side work though event, (silverware station in kitchen, coffee station downstairs, pantry in dining room, Staff Break Room & Restroom, Wine cart, ECT)
- Maintain all storage areas on a daily basis through wait staff in workplans.
- Handle and Review Cash Tip Policy with the Sales & Events Manager weekly.
- Manage House Keeping to ensure the house is in order including linens, mopping, sweeping.
- Manage all bar related areas to include scheduling bartenders purchasing inventory control and beverage percentages.
- Manage all housekeeping areas to include scheduling and create work plans for the team.
- Manage all contract service staff and schedule all staff not exceeding payroll percentages set by the Director of Dining Services.
- Manage weekly the cash tip program for service staff following the percentage distribution set by NYIT.
- Ensure all staff fills out the proper tax paperwork for the amount distributed to them.
- Will participate in the cash tip distribution.
- Must be able to work in other areas on campus as needed, such as campus dining cafes, campus dining catering, kiosks, food trucks, and any/all special events on or off campus.
- Required to drive NYIT vehicles as needed.
- Must be able to work in other positions, such as utility, prep cook, server, attendant/cashier, housekeeping, laundry as needed should employees in those positions not be able to work due to vacation, sick or personal time.
- Must be able to work a flexible schedule including weekends, nights and holidays, as needed.
- Manage all staff to insure they are following NYS Mandate as it pertains to PPE, Sanitation and Social Distancing.
- Follow all policy's put in place by NYIT.
Educational Requirements (High School or Equivalent).
Minimum 8-10 years professional experience within a catering facility setting, managing a staff of at least 25 employees.
Must have advanced computer skills.
Excellent written and oral communication skills.
Must have Department of Health Food Handler's Certificate and Training for Intervention Procedures (TIPS) Certification.
Ability to work a varied schedule that includes weekends, holidays and 9+ hour shifts as business dictates.
Ability to stand and walk for long periods of time.
Ability to lift a manage trays of food and glasses with weights at times exceeding 25lbs; occasionally lifts items up to 50lbs.
Must be willing to work in both indoor and outdoor settings where varying weather and temperature conditions can be expected.
Valid Driver's License required.
New York Institute of Technology offers numerous opportunities to enhance personal and professional growth and provides employees with a competitive compensation and benefits program inclusive of generous paid time off, holidays, and retirement plans with employer contributions.
New York Institute of Technology is an Equal Opportunity Employer - All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.
In compliance with local legislation as well as to provide greater transparency to candidates, the annual base salary range for this position is listed. New York Tech considers factors such as (but not limited to) scope and responsibilities of the position, candidate experience/expertise, education/training, key skills, geographic location, internal peer equity as well as market, organizational considerations and/or applicable collective bargaining agreement when extending an offer.