• Maitre'D

    Job Location(s) US-NY-Old Westbury
    Posted Date 3 months ago(9/5/2018 2:05 PM)
    Job ID
    2018-1589
    Division
    NYIT de Seversky Mansion
    # of Openings
    1
    Position Type
    Staff
    Type
    Regular Full-Time
    Category
    Food Services
  • Overview

    NYIT (New York Institute of Technology) offers 90 degree programs, including undergraduate, graduate, and professional degrees, in more than 50 fields of study, including architecture and design; arts and sciences; education; engineering and computing sciences; health professions; management; and osteopathic medicine. A non-profit independent, private institution of higher education, NYIT has 9,000 students at campuses in New York City (Manhattan) and Long Island (Old Westbury) in New York; Jonesboro, Arkansas; Vancouver, British Columbia; and in various programs around the world. NYIT sponsors 13 NCAA Division II programs.

     

    NYIT is guided by its mission to provide career-oriented professional education, offer access to opportunity to all qualified students, and support research and scholarship that benefit the larger world. More than 100,000 graduates have received degrees from NYIT. For more information, visit nyit.edu.

     

    Responsibilities

    NYIT's de Serversky Mansion seeks a Maitre D to work at our catering facility at the Long Island (Old Westbury) campus. Under the direction of the Dining Room Operations Manager, responsibilities include providing support in the daily operation and management of the dining and housekeeping staff at de Seversky including:

     

    • Provide exemplary service to NYIT and outside clients and ensure delivery of expectations set forth by sales department contracts.
    • Conduct pre-shift meetings along with the Dining Room Manager to set expectations, outline specific duties, and ensure clear direction for all team members prior to each event.
    • Ensure staff members adhere to uniform and grooming standards of NYIT and de Seversky mansion.
    • Supervise wait staff in areas of table/buffet /action station set‑up, stocking service stands, minor food warming/preparation, order taking and delivery of food/beverages to patrons, clearing and re‑setting tables, through the creation of work plans.
    • Supervise wait staff to ensure opening and closing procedures are completed accurately.
    • Manage and create work schedules for the Dining Room staff based on levels of business and budgetary guidelines.
    • Attend weekly BEO meetings with sales and culinary team members regarding expectations/changes for upcoming events and provide feedback on previous events held.
    • Manage required staff breaks and working hours to ensure actual payroll percentages are at or below projected percentages.
    • Ensure that bartenders are pouring drinks, wine etc. to specific standardized pours and that our guests are not getting intoxicated.
    • Assist with quarterly and daily training of new hires in service standards and the understanding of the menus and beverage service offered at the mansion.
    • Be on the floor 100% of the time during a meal service period to observe, monitor and follow up on all areas of the Dining Room.
    • Communicate with the culinary department the vessels and utensils needed for service and a time schedule in which prepared food will be ready for delivery to food stations and courses.
    • Be open to ideas from departments to better meet the needs of the clients.
    • Uphold the customer service standards toward each other and our guests.
    • Act as liaison between customer/wait staff/housekeeping and culinary team /kitchen staff, to ensure communication between areas is open and ongoing for positive results.
    • Communicate any housekeeping needs to the housekeeping department and facility related work that needs to be complete to NYIT Facilities and Operations department, to ensure the mansion is kept up to the highest standards.
    • Manage, coordinate, and at times, complete banquet funtion set-ups as outlined in BEO from sales department.
    • Maintain all equipment that pertains to the service areas such as linens, chafing and serving dishes, glassware, flatware through SOPs and training programs.
    • Complete EOS reports with pertinent information.
    • Complete walkthrough to ensure that opening and closing procedures are taking place daily through check lists developed by the Dining Room Manager.
    • Maintain cleanliness/sanitation of service and kitchen work areas, dining room areas related and equipment, assisting with inventory as required.
    • Other duties as assigned.

    Qualifications

    • Educational Requirements (High School or Equivalent)
    • Minimum 3-5 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 and 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.

     

    NYIT is an Equal Opportunity Employer – M/F/Veteran/Disability/Sexual Orientation/Gender Identity

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