Director of Catering - Jacob K. Javits Convention Center

Job Summary

The Director of Catering is responsible for maximizing operational efficiencies to ensure the successful coordination and execution of Catering events at the Jacob K. Javits Convention Center.

This position supports the Director of Operations in achieving annual sales and profits in the Catering operations, while exceeding guests’ and clients’ expectations. Exhibits strong leadership skills and leads all efforts to deliver on the Brand Promise of CULTIVATED, Levy’s hospitality brand at the Javits Center:

‘We create remarkable experiences by bringing together the best of New York, cultivating sustainable practices and personalizing every moment to deliver world-class hospitality.’

Main Areas of Responsibility

• Directs all Catering operations including but not limited to: Trade Show Catering, Public Show Catering, Exhibitor Services and Special Events Catering 
• Oversees all Catering/Banquet managers and supervisors including but not limited to: Banquet managers, Exhibition Services managers, as well as all Catering Supervisors  
• Oversees the execution of event logistics for all events 
• Communicates information to the proper departments within the operations, clients, client contractors, subcontractors and all direct reports 
• Manages operations in a union environment. Provides on-site follow up during the event. Provide leadership, direction and training for the Operation Managers and team members.
• Builds and maintains strong relationships with all stakeholders within the CULTIVATED brand  including but not limited to the Levy operations team, the Javits operations team, the Catering by Restaurant Associates (CxRA) team, the subcontractors and all internal or external F&B partners to ensure superb operational performance
• Coordinates with the organization’s Executive team (Sales, Culinary, Purchasing, Human Resources and Finance) to develop an operational strategy that is aligned with CULTIVATED’s brand’s business strategy and leads its execution
• Acts as a liaison between clients, guests, subcontractors, not-for-profits and Levy team members to ensure alignment before, during and after each event
• Establishes and monitors measurable goals for the Catering Operations 
• Works with direct reports to develop and implement departmental strategies and ensures implementation of the brand service strategy and brand initiatives
• Coaches and develops Operations managers and team members. Leads and participates in meetings, training and pre-shift meetings as necessary Oversees the administrative processes associated with the event phase of a function and the associated transitions between all event phases as they relate to the service delivery team
• Works with direct reports to review scheduled events and troubleshoot potential challenges/conflicts Holds team accountable to steps of service to deliver great guest service Ensures team members have the tools necessary to complete their jobs.
• Ensures event quality standards are maintained at all times
• Regularly obtains feedback from clients and guests to improve operations
• Develops systems to enable managers and team members to understand guest satisfaction results   
• Responds and assists in any departmental guest service issues Ensures department is working within budget and adjusts expenditures according to revenues
• Maintains awareness of current trends in event management and integrates into the operation in a timely manner
• Maintains guest satisfaction to insure retention and growth of business through referrals and repeat events
• Leads the Catering Operations team towards reaching all KPI targets
• Ensures implementation and execution of all corporate initiatives, standards and promotions for the event operations
• Reports to the Director of Operations  

Leadership

• Provides leadership, mentorship, inspiration and direction to Catering Managers and Team members 
• Champions all standards, policies and procedures in the Event Operations including in Banquets and Concessions
• Oversees the scheduling of assignments of events for all Catering operations
• Delivers on the budgeting target metrics 
• Trains, coaches and develops managers and employees. Leads and participates in meetings, training and pre-shift meetings as necessary. Participates in trainings as scheduled.
• Works closely with the Executive Sous Chef, the Sr. Restaurants & Cafes Manager, the Director of Experience, the Business Analyst and the Culture & Development manager to plan for each event, tailor the guest experience and ensure alignment in priorities. 
• Ensures that daily walkthroughs are being conducted in FOH before, during and after every event
• Cultivates relationships with department heads, customers, vendors and other service providers.
• Ensure that team members consistently deliver World-Class Hospitality to every guest, every time
• Works with culinary team to ensure compliance to food handling and sanitation standards
• Participates and makes recommendations regarding the setup, operations, policies and staffing levels across all event operations.
• Monitors and evaluates the operations on an event by event basis. Consults with the Director of Operations or the General Manager to implement or improve procedures to enhance the overall quality and efficiency of event operations
• Develops success measures, evaluate events against objectives and recommend organizational change as applicable 
• Manages and participates in team member discipline and terminations, and union meetings. Works directly with Shop Stewards to assist in managing processes

Customer Service

• Ensure the needs of the client(s) are met directly and/or through supervision of all event operations managers.
• Direct event activities before, during and following the event to ensure proper set-up and execution of client requests.
• As appropriate provide daily operational recap to the Director of Operations.

Operations Management

• Organize and direct BEO meeting(s) with department representatives to introduce client(s) to staff and departments involved to ensure client’s needs and expectations are met.
• Collaborate with facilities team, subcontractors, vendors including but not limited to: setup, cleaning, public safety, etc., to ensure a positive experience for clients, employees, exhibitors and attendees. 
• Collaborate with the sales team as necessary either directly or through the Event Services staff and assist the department to ensure proper delivery of information.
• Consult with all levels and departments within the organization as applicable, on events and manage the implementation of services with appropriate personnel.
• Has a keen eye on safety and works closely with Safety Coordinator to ensure a safe work environment and follows up and manages employee injuries as necessary.

Contracts and Compliance

• Possesses knowledge and understanding of contractual language as it pertains to each individual event.
• Communicate pertinent information contained in event contracts.
• Monitor either directly or through managers the activities and operations of the event contractors to ensure compliance with requirements and policies of Levy and Javits as it relates to the physical operation in connection with set-up, exhibition and departures of events. 
• Analyze and control expenditures of department to conform to budgetary requirements. 

Required Skills

• Strong Banquet experience in a high-end, high-volume business environment preferred
• Stamina to work 60 hours or more per week 
• Must be able to work extended shifts of 10 hours or more as business dictates
• Able to communicate effectively with management team, guests and team members by speaking and comprehending English 
• English reading, writing, math and computer skills required
• Ability to taste and evaluate food and beverage products
• Must be flexible with schedule and able to work different shifts
• Possible job hazards include, but are not limited to; slips, trips, falls, burns, cuts and strains 
• Must be able to reach, lift, stoop, bend and perform extensive standing and walking (including stairs) throughout shift Close vision and focus capabilities to view computer screen and company documents 

Reporting Relationship

• Directly supervises Catering/Banquet managers 
• Reports to the Director of Operations with a dotted line to the General Manager. Works closely with all department heads
• Supervision is provided by the Director of Operations and/or the General Manager and includes assignment of duties, inspection of work, training, coaching, and performance evaluations

WORK SCHEDULE: The work schedule for this position typically fluctuates based upon the needs of a particular event or project, which would require the ability to work a flexible schedule including late nights, early mornings, long days, weekends and holidays. Required to operate as weekend Manager on Duty, (“MOD”) as needed, as assigned by the Director of Operations or General Manager. Travel to other LEVY facilities may be required. 
DRESS CODE: In order to project dignity and decorum expected by the public, appropriate business attire and good grooming are expected of all employees. 
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. 

Levy is an equal opportunity employer. At Levy we are committed to treating all Applicants and Team Members fairly based on their abilities, achievements, and experience without regard to 
race, nationality or any other protected class.