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Manager, Dining Room & Operations New


New York Institute of Technology


Westbury, United States

United States

Mobile / Apps




Not specified

Permanent | Full Time

New York Institute of Technology offers 90 undergraduate, graduate, and professional degree programs in more than 50 fields of study, including computer science, data, and cybersecurity; biology and biomedical studies; architecture and design; engineering; health professions and medicine; IT and digital technologies; management; communications and marketing; education and counseling; and energy and sustainability. A nonprofit, independent, private, and nonsectarian institute of higher education, it welcomes more than 9,000 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. New York Tech embraces its mission to provide career-oriented professional education, give all qualified students access to opportunity, and support research and scholarship that benefits the larger world. More than 100,000 alumni comprise an engaged network of doers, makers, and innovators prepared change the world, solve 21st-century challenges, and reinvent the future. For more information, visit 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 de Seversky Mansion set forth by the Director of Dining Services (DDS) through clear expectations and leadership of the dining room, bar, 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 and Banquet Event Order’s (BEO).Schedule daily line-ups with staff members, culinary, and sales teams 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.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 span order for each event and supply to the kitchen for dinner serviceKeep open lines of communication during event with Executive Chef regarding replenishments, time changes, cocktail hour set up and break down, timing on dinner courses.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.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.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.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, Wine cart, ECT)Maintain all storage areas on a daily basis through wait staff in workplans.Vendors:Communicate with and manage all outside vendors while working in the mansion.Vendors are not aloe into mansion before scheduled timeOperations: Manage 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.Review and sign off on time sheets weekly and submit to DDSCode any invoices pertaining to operations weekly using XL spread sheet and send copy to Robert.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 at the end of each shift, and read and reply to other team members recaps daily. Develop a quarterly and annual repair plan for maintaining the mansion. Other duties as assigned.Staffing and Payroll:Propose schedules for upcoming week one to two weeks in advance.Sit with DDS and review events and schedule accordingly using the payroll projection procedure.Check staff in daily by using the time sheets and contract staffing sheets. Ensure staff signs off daily and at weeks end adds up hours for the week They and the manager then sign and scans to DDS at weeks end.Follow the cash tipping policy created by NYIT.Distribute cash tips weekly and have staff sign off on tax form or what they received for the week. Bar Area:Manage all aspects of the bars i.e. create orders for DDS to review for all alcohol and non-alcohol related to bar including signature cocktails. Ensure the bar storage is in order and kept that way.Ensure bartenders are pouring right pours for all drinks.Create and distribute an opening and closing list for bartenders to include – cleaning and sanitizing of all bar areas   restock glasses before they go home, take all empties beer and soda bottles and cans and properly and orderly store in garage and soda area outside.Wipe out all bar refrigerators.Offer inventory at end of week to operations manager.No visible tip cups at bar. All bar area needs to be organized at the end of each event with no extra storage under bars and spans that are visible. Miscellaneous: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.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.Face masks will be given to all staff.  Face masks are required to be worn as part of the uniform and it is the responsibility of each staff member to launder their mask.Manage all staff to insure they are following NYS Mandate as it pertains to PPE, Sanitation and Social DistancingFollow all policy’s put in place by NYITEducational 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 skillsExcellent written and oral communication skillsMust 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.  Please submit cover letter & resume for consideration  New York Institute of Technology is an Equal Opportunity Employer – M/F/Veteran/Disability/Sexual Orientation/Gender Identity 

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