Apply to Hospitality & Events Supervisor

Seeking a Hospitality & Events Supervisor who will be responsible for elevating hospitality and client service and delivering a best-in-class employee, visitor and client experience in the New York Office. The Hospitality & Events Supervisor mentors, trains, coaches and supervises the reception and catering teams, including: event and meeting planning and catering, food/beverage service, supply ordering and kitchen and conference room support, while developing, implementing and continuously improving processes, procedures, standard operating procedures (SOPs) and service standards to drive operational excellence. This person will partner closely with the Facilities Manager — and both roles will provide operational support and coverage for one another as needed — and collaborate across Hospitality, Facilities, Office Services, vendors, other departments, practice groups and other offices to ensure needs are met, best practices are implemented and office operations run seamlessly.

This is a full-time exempt position and requires 100% onsite presence in our New York office. The role also requires schedule flexibility, including early mornings, evenings, and weekends to support events, and the ability to cover opening (8:00 a.m.) and closing (7:00 p.m.) catering and reception shifts to ensure continuity of operations during PTO or illness coverage.

Job Description:

Supervises, mentors and trains the New York reception and catering teams and any on-site non-employee service providers, vendors or temporary employees to ensure they provide efficient, professional and expedient customer service to clients, partners and employees.
Delivers a best-in-class employee, visitor and client experience across all hospitality touchpoints.
Serves as a partner to the Office Administrator and Facilities Manager, providing leadership, coverage and support across Hospitality, Facilities and Office Services functions to ensure seamless office operations.
Maintains a high level of customer service and mastery of good first impressions within the reception and catering team.
Places (or supervises placement of) catering orders for all in-house or offsite meetings and reconciles invoices for accuracy (delivery time, quantities and headcount).
Responsible for maintaining catering and kitchen supply and equipment inventory and reports on same to manager on a regular basis. Makes recommendations relating to the maintenance and service of equipment.
Responsible for overall maintenance of catering rooms, kitchens pantries, and conference rooms to ensure cleanliness, functionality and safety for all employees and vendors.
Conducts daily walk-throughs in the catering rooms, kitchens and conference rooms.
Ensures compliance with city, state and federal laws, regulations and codes (including OSHA).
Researches, recommends and manages relationships with catering and other vendors, establishing quality-control standards and holding vendors accountable to service-level expectations. Solicits employee feedback regarding food vendors.
Develops, implements and continuously improves processes, procedures, standard operating procedures (SOPs) and service standards to drive consistency, quality and operational efficiency across Hospitality and Reception.
Builds, coaches and mentors a service-oriented team, holding staff accountable for elevated performance and consistent delivery against established service expectations.
Partners with Facilities, Office Services, vendors and other operational stakeholders to coordinate seamless office operations, cross-coverage and service delivery.
Identifies opportunities to streamline operations and create scalable processes and procedures that support future team growth.
Creates and maintains and communicates team schedule.
Provides training on equipment, safety and injury prevention.
Ensures that set-up arrangements (seating style, catering, light and door schedule changes, etc.) are executed for events.
Places beverage orders for special events and maintains alcohol inventory accordingly.
Processes (or oversees processing of) all catering invoices promptly and codes accurately for accounts payable.
Ensures all requests are being handled in an accurate and timely manner.
Leads daily and weekly operational meetings with Catering, Reception, and Facilities teams to review event logistics, meeting requests, event schedules, and upcoming priorities, ensuring seamless coordination and execution of workplace services and events.
Assists with the oversight of firm sponsored events and the planning and implementation of catering or event assistance
Frequently reviews and checks for conflicts on the Firmwide Calendar, managing through conflicts with the appropriate party
Performs other related duties as assigned.

Desired Skills and Qualifications:

To perform the job successfully, an individual should demonstrate the following competencies to perform the essential functions of this position:

Exceptional customer service skills and the ability to handle constructive feedback or requests in a calm, courteous, willing and diplomatic manner.
Strong interpersonal and written and verbal communication skills.
Ability to prioritize and handle multiple tasks simultaneously with minimal supervision.
Professional demeanor and the ability to effectively supervise, mentor and train staff.
Demonstrated ability to build, coach, mentor and develop a service-oriented team, and to establish and hold staff accountable to consistent service standards.
Experience developing and implementing SOPs, service standards and process improvements in a fast-paced, service-driven environment.
Strong vendor management skills, including negotiating, monitoring performance and enforcing quality-control standards.
Proficiency in MS Office, Excel, MS Word, Outlook, conference room reservation software and other applications as may be required.
High level of attention to detail.
Ability to work under tight deadlines and/or in challenging situations.
Ability to maintain a high level of confidentiality.
Ability to attend events before, during and after hours and/or travel, as needed.

Reporting to the New York Office Administrator, the qualified candidate will have a minimum of three years of progressive leadership experience in hospitality, catering, food service, conference services, hotel operations, or a related service-driven environment, including experience building and developing service-oriented teams. Demonstrated track record of improving service levels, streamlining operations, and creating scalable processes and procedures that support future team growth required. Previous experience in a law firm, professional services, workplace experience, hospitality, conference services, hotel operations, or similar service-driven environment strongly preferred. Bachelor’s degree preferred.

Benefits and Compensation Details:

The anticipated range for this position is:

$84,000 - $120,000