Lead Catering Attendant

Crewny; New York, Northern (NY, KY); Hybrid; USD 52,000 - 55,000; Full time

Benefits offered by this job

Paid Safe and Sick Leave

Commuter Benefits

Employee Discount

Job summary

The Yacht Club in New York City is seeking a Lead Catering Attendant to join our event execution team, delivering exceptional front‑line service that reflects our brand’s elegance and precision.

As the primary on‑the‑floor contact, you will manage staff, coordinate logistics, and ensure every element of the Banquet Event Order is flawlessly carried out, from pre‑event briefings to live problem‑solving with professionalism and proactive communication.

Qualifications

• Minimum 2–3 years of supervisory or lead server experience in upscale catering or hospitality environments.
• Proven ability to motivate a team in high‑pressure, fast‑paced event settings.
• Knowledge of fine dining service standards, including plated, buffet, and cocktail reception formats.
• Experience interpreting and executing Banquet Event Orders (BEOs) with precision and attention to detail.
• Strong communication and interpersonal skills; able to interact confidently with clients, guests, and cross‑functional teams.
• Flexible availability, including evenings, weekends, and holidays based on event schedule.
• Working knowledge of basic wine and beverage service (advanced knowledge is a plus).
• Detail‑oriented with a commitment to delivering polished, high‑level guest experiences.

Responsibilities

• Review and interpret Banquet Event Orders to ensure event details are executed to specification.
• Act as a point of contact for event staff and clients.
• Attend pre‑event briefings to ensure staff alignment on event timeline, floor plan, client expectations, and service standards.
• Be the team lead during setup, service, and breakdown while providing support and guidance as needed.
• Monitor event flow and adjust staffing and timing in real time to ensure smooth operations.
• Strictly follow and enforce the safety protocols outlined in the safety plan. Identify potential safety hazards and/or maintenance issues and communicate to GM.
• Foster a constructive rapport with the kitchen leadership team and ensure back of house compliance with health codes, proper food preparation and handling techniques, and safety protocols.
• Monitor food and beverage quality and presentation at all times. Address all issues promptly and log all issues in the manager log.
• Set a leading example by punctually arriving for work, maintaining a professional appearance, smiling and encouraging staff, remaining focused, and actively engaging in service throughout the entirety of their shift.
• Build a comprehensive understanding of operating systems for HR, reservations, scheduling, and staff communications, and employ them in accordance with company policies.
• Act as a first line of support when challenges arise — whether operational, interpersonal, or guest‑related — and handle issues with discretion and diplomacy.
• Foster a team environment built on mutual respect, professionalism, and shared goals.

Skills

Supervisory experience

Team motivation

Fine dining service

Client interaction

Interpersonal skills

Multitasking

Flexible schedule

Wine service knowledge

Job description

Lead Catering Attendant

VENUE

Catering & Events by The Yacht Club

LOCATION

212 12th Ave, New York, NY 10018, USA

PAY

$38 - $40 / hour

SCHEDULE

On Call

Position Overview

Catering & Events by The Yacht Club is seeking a Lead Catering Attendant to be part of our event execution team, responsible for delivering exceptional front-line service that reflects the elegance and precision of our brand.

VENUE

The Yacht Club is a waterfront dining, drinking, and events destination – a full New York City block in the sky – on the 10th floor of Chelsea's 1930s masterpiece of industrial architecture, the landmarked Starrett Lehigh building.

Job Overview

Position Summary

The Lead Catering Attendant serves as the cornerstone of our event execution team, bridging the gap between leadership and service. The Lead Catering Attendant plays a vital role in the successful execution of catered events by providing hands‑on coordination to front‑of‑house service. The position ensures seamless delivery of food and beverage service in line with company standards, event timelines and guest expectations. The Lead Catering Attendant acts as a liaison between the service team and management to maintain a consistent, high quality guest experience.

As the Lead Catering Attendant, this individual is the primary point of contact on the event floor, managing staff, coordinating logistics, and ensuring every element of the Banquet Event Order (BEO) is carried out flawlessly. From pre‑event briefings to real‑time problem solving, the Lead ensures that service runs smoothly, timelines are met, and client expectations are exceeded — all while maintaining composure, professionalism, and proactive communication.

Ideal candidates are natural leaders who possess strong hospitality instincts, attention to detail, and a true passion for guest service. They are as comfortable executing a formal multi‑course dinner as they are managing a fast‑paced networking event. Above all, they are committed to excellence and teamwork, ensuring every event reflects the prestige and professionalism our clients expect. Flexibility is key, as they must be available to work nights, weekends, and holidays.

Essential Duties & Responsibilities

Operational Oversight

• Review and interpret Banquet Event Orders (BEOs) to ensure event details are executed to specification.
• Act as a point of contact for event staff and clients.
• Attend pre‑event briefings to ensure staff alignment on event timeline, floor plan, client expectations, and service standards.
• Be the team lead during setup, service, and breakdown while providing support and guidance as needed.
• Monitor event flow and adjust staffing and timing in real time to ensure smooth operations.
• Strictly follow and enforce the safety protocols outlined in the safety plan. Identify potential safety hazards and/or maintenance issues and communicate to GM.
• Foster a constructive rapport with the kitchen leadership team and ensure back of house compliance with health codes, proper food preparation and handling techniques, and safety protocols. Maintain vigilance over sanitation standards, personal hygiene, and health regulations.
• Monitor food and beverage quality and presentation at all times. Address all issues promptly and log all issues in the manager log.

Team Leadership & Development

• Set a leading example by punctually arriving for work, maintaining a professional appearance, smiling and encouraging staff, remaining focused, and actively engaging in service throughout the entirety of their shift.
• Build a comprehensive understanding of our operating systems for human resources, reservations, scheduling, and staff communications, and employ them in accordance with company policies, and steps-of-service.
• Act as a first line of support when challenges arise — whether operational, interpersonal, or guest‑related — and handle issues with discretion and diplomacy.
• Foster a team environment built on mutual respect, professionalism, and shared goals. Encourage team camaraderie and take the lead in creating a positive, service‑oriented atmosphere even in high‑pressure scenarios.

Guest Experience

• Serving as both a host and service ambassador, ensuring every guest feels welcomed, attended to, and valued. From anticipating needs and executing flawless service to resolving issues with discretion and care, this role is critical in shaping the atmosphere and energy of the event. With a refined attention to detail, impeccable professionalism, and a genuine passion for hospitality, this individual ensures that every interaction reflects the sophistication and service excellence our clients and their guests expect. Escalating significant issues to upper management as needed

Continuous Improvement

• Actively contribute to a culture of excellence by identifying opportunities to enhance service standards and guest satisfaction.
• Participate in post‑event evaluations, offering thoughtful feedback on what went well and where improvements can be made.
• Collaborate with management to develop and implement service enhancements, training initiatives, and operational best practices.
• Proactively suggest improvements to event flow, staff coordination, or service procedures based on real‑time experience.
• Stay informed on industry trends and evolving guest expectations to help ensure the venue remains at the forefront of luxury event service.
• Embrace feedback and seek out learning opportunities to continuously grow in both leadership and technical skills.

Minimum Qualifications

• Minimum 2–3 years of experience in a supervisory or lead server role within upscale catering, banquet, or hospitality environments.
• Proven ability to motivate a team in high‑pressure, fast‑paced event settings.
• Exceptional knowledge of fine dining service standards, including plated, buffet, and cocktail reception formats.
• Experience interpreting and executing Banquet Event Orders (BEOs) with precision and attention to detail.
• Strong communication and interpersonal skills; able to interact confidently with clients, guests, and cross‑functional teams. Professional presence and demeanor; comfortable engaging with executive‑level clients and high‑profile guests.
• Ability to multitask, prioritize, and adapt quickly in dynamic event environments.
• Flexible availability, including evenings, weekends, and holidays based on event schedule.
• Working knowledge of basic wine and beverage service (advanced knowledge is a plus).
• Detail‑oriented with a commitment to delivering polished, high‑level guest experiences.

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the functions of this job, an employee must walk, stand, or remain stationary during the entire shift. Employee must be able to continuously reach, bend, lift, carry, stoop and wipe with the potential for slipping or tripping. Employee must frequently wash their hands and lift or move up to 50 pounds.

Benefits

• Paid Safe and Sick Leave
• Commuter Benefits
• Employee Discount

Company Culture

We were raised in the hospitality industry and have come to believe that the highest calling is treating people well, making them feel at home, and communing over good food and drinks. It brings us all together.

We believe everyone should work in an environment where they are well compensated, culturally enriched, and treated with respect. Across the spectrum of our workforce, our employees take home industry leading income.

Equal Opportunity Employer

SL F&B Management LLC DBAThe Yacht Club Management Group NYC is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, age, sex, religion, disability, marital status, veteran status, or any other basis protected by local, state, or federal law.

This employer participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S.

Note

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job‑related instructions and to perform any other job‑related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at‑will” relationship.