Job Description

NoHo Hospitality Group is seeking a Director of Catering & Events to join their team at The William Vale Hotel .

Director of Catering & Events is at the forefront of customer service, providing guests with above-and-beyond hospitality to ensure a memorable and genuine experience. The Director of Catering & Events  is responsible for the management of the Private Events Department in accordance with company standards, delivering strong financial performance for the company and a high-quality experience for all guests. This role directs, implements and maintains a service and management philosophy, which serves as a guide to respective staff. The Director of Catering & Events will be an exemplary member of the company’s hospitality philosophy.

Aptitude for sales, organization, clear communication and follow through on tasks in accordance with NoHo Hospitality Group (NHG) company vision and standards is essential. The Director of Catering & Events will be an exemplary member of the company’s hospitality philosophy.

Qualifications

• College Graduate.
• 4 years experience as a Private Events Manager/Supervisor, preferably in a fine dining restaurant group or hotel.
• Previous guest relations experience.
• Highly developed interpersonal skills.
• Excellent written and verbal communication skills with fluency in English, multilingualism will be considered an asset.
• Strong leadership skills, highly developed organizational and multi-tasking abilities and sound administrative skills.
• Excellent problem resolution skills and outstanding listening skills.
• Communicate over the phone “with a smile” using a warm tone. Indoctrinate this practice to those around you.
• Ascertain departmental training needs and provide such training.
• Knowledge of various food service styles.
• Familiarity with food and beverage cost controls.
• Ability to:

• Perform job functions with attention to detail, speed and accuracy.
• Prioritize and organize.
• Follow directions thoroughly.
• Relate to diverse personalities.
• Suggestively sell.
• Work cohesively with as part of a team.
• Work with minimal supervision.
• Work flexible hours.
• Compute basic arithmetic.
• Input and access information in the property management system/computers.
• Maintain confidentiality of guest information and pertinent company data.
• Direct performance of staff and follow up with corrections when needed.

Benefits:

We offer medical, dental, and vision benefits day of hire for full time employees, as well as a 401(k), Paid Time Off, Employee Dining Discount, BRi Commuter Benefits, Flexible Spending Account (FSA) for full time employees, and Referral Reward Program.

Since first partnering in 2009, chef Andrew Carmellini, Josh Pickard and Luke Ostrom have opened a national portfolio of restaurants and culinary services at preeminent hotels, live music venues and major metropolitan sports arenas and airports across New York City, Detroit, Baltimore and Nashville including Locanda Verde, The Dutch, Joe’s Pub and The Library at The Public, Lafayette, Bar Primi, Leuca, Westlight, Mister Dips, Rec Pier Chop House, The Cannon Room, San Morello, Evening Bar, The Brakeman, Penny Red's, Carne Mare, Café Carmellini and The Portrait Bar. The team actively runs food and beverage operations in five hotels, including The Greenwich Hotel, The William Vale, Sagamore Pendry Baltimore, Shinola Hotel, and The Fifth Avenue Hotel. Known for delivering quality experiences and pertinent culinary culture, each place is a distinctly owned, handcrafted labor of love. They've received widespread critical acclaim, recognition on countless “Best of” lists, a Michelin star, and two coveted James Beard Foundation awards. To learn more, visit nhgnyc.com or AndrewCarmellini.com.  The salary pay range for the position is $100,000 to $150,000. 

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