Dining Room & Banquet Maitre'd

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 & Maitre'd 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 always open and concise.
• Provide exemplary service to NYIT and outside clients and ensure delivery of expectations set forth by sales department contracts.
• Hold daily line-ups with staff members to set forth responsibilities and expectations for each event.
• Ensure staff members adhere to uniform and grooming standards of NYIT and de Seversky mansion.
• Manage monthly and annual operational inventory and maintain records in shared file for tracking purposes.
• 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.
• Coordinate weekly valet services for events.
• 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.
• Manage contingent contracts and scheduling as appropriate.
• 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. Training will include customer service, wait service, TIPs training and HACCP policy and procedures with regards to proper food handling.
• Develop and present quarterly written evaluations for all dining room personnel through observation and feedback from the management team.
• 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.
• Ensure proper storage of extra food and report items to Campus Dining.
• Assign wait staff to maintain storage areas and monitor and manage organization of these areas.
• Maintain all storage areas on a daily basis through wait staff.
• Manage and maintain through banquet staff all equipment that pertains to the service areas such as linens, chafing and serving dishes, glassware, urns, and flatware through SOPs and training.
• Note items that are in need of repair, cleaning, buffing, or replacement and report to NYIT service central immediately for attention.
• Manage the outside grounds through the service staff and housekeeping to ensure stemware, flatware, and dishes are brought in from events, ceremony chairs are taken care of, etc.
• Perform physical walkthroughs to maintain cleanliness and organization of mansion galleries and storage areas, according to established standards of sanitation and SOPs.
• Oversee the housekeeping department through work plans, cleaning checklists, and house maintenance.
• Meet weekly with housekeeping staff to keep communication open and ensure maintenance and cleaning are meeting expectations.
• Ensure that daily opening and closing procedures and walkthrough are performed through staff. Complete EOS reports with pertinent and clear information for DDS, sales, culinary, and housekeeping.
• Develop a quarterly and annual repair plan for maintaining the mansion.
• Other duties as assigned.
• Manage all bar related areas including scheduling bartenders, purchasing inventory control, and beverage percentages.
• Manage all housekeeping areas including scheduling and creating work plans for the team.
• Manage all contract service staff and schedule all staff not exceeding payroll percentages set by the director of dining.
• Manage the weekly 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.
• Eligible for cash tip distribution.

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 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, tuition remission, 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.