Job Description

Chef Andrew Carmellini and   The Shinola Hotel are seeking a dedicated Events Coordinator   to join a great family of restaurants and event venues located in the hotel, including San Morello, The Brakeman, Penny Red's and Evening Bar.

Featuring Detroit-inspired design with multiple food and beverage venues from   NoHo Hospitality Group , The Shinola Hotel reflects the best of Shinola's American-built craftsmanship to provide an experience worthy of the city itself.

*Compensation for this position is based on salary plus commission on event sales across the property.

Ideal Candidate: 

• High school graduate or equivalent vocational training, some college preferred.
• 1+ years experience coordinating group dining and events, preferably in a fine dining restaurant group, hotel or high volume event venue.
• Highly developed knowledge of various food service styles.
• Excellent written and verbal communication skills with fluency in English, multilingualism will be considered an asset.

Essential Job Functions 

• Provide administrative support to the Associate Director of Events and Catering and Events Department, completing assigned tasks in a timely, efficient manner.
• Learn and comply with all departmental policies/service procedures/standards.
• Perform responsibilities in accordance with NHG company standards, policies and applicable laws.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Actively respond to and qualify event inquiries via phone and email to provide comprehensive planning details and support the event sales process.
• Coordinate & detail social, wedding and corporate events throughout the hotel.
• Lead client and vendor tours throughout the venue based on incoming inquiries. Manage on-site third party vendors maintaining the integrity of the venue’s space and usage parameters.
• Assist in event service for small and large format events as needed.
• Assist Restaurant/Event staff with their job functions to ensure optimum service to guests.
• Assemble daily event folders for all event venues.
• Inspect table set-ups, materials, equipment, service carts and organization of assigned work areas to be in complete readiness for service; check for cleanliness and neatness according to departmental standards; rectify deficiencies with respective personnel.
• Travel on behalf of the Director of Events and Catering and the Events Department, as needed.
• Reconcile daily event sales and deposits.
• Create and print menus for daily events.
• Organize and maintain digital and physical file storage for the Events Department.
• Maintain event collateral and menus including menu changes.
• Assemble weekly event meeting BEO packets.
• Charge and record event deposits; process signed contracts.
• Review sales from the previous day; assist in resolving discrepancies with Accounting. Track revenue against budgeted sales goals.
• Coordinate vendor orders for rentals, floral and kosher meals on behalf of event clients.
• Strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons/drunk driving.
• Maintain complete knowledge of:
• All Restaurant services/features and local attractions/activities to respond to guest inquiries accurately.
• All liquor brands, beers and non-alcoholic selections available in restaurants and hotel.
• The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
• Designated glassware and garnishes for drinks.
• All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
• Daily menu specials, 86'd items. Ensure that staff is aware of any changes.
• Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range, dress code and manual system procedures

Benefits:
We offer medical, dental, and vision benefits day of hire for full-time employees, 401(k), Paid Time Off, BRi Commuter Benefits, Flexible Spending Account Benefits (FSA) as well as other incredible discounts!

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 and Detroit, including Locanda Verde, The Dutch, Joe’s Pub and The Library at The Public, Lafayette, Bar Primi, Leuca, Westlight, Little Fino, Mister Dips, San Morello, Evening Bar, The Brakeman, Penny Red’s, Gilly’s Clubhouse, Saksey’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, 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, multiple Michelin hotel keys, two coveted James Beard Foundation awards, and inclusion on The World’s 50 Best Restaurants and 50 Best Bars lists. To learn more, visit nhgnyc.com or AndrewCarmellini.com.

Job Tags

Base plus commission, Full time, Local area, Flexible hours, Afternoon shift,

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