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Events Captain
Rule of Thirds
171 Banker Street, Brooklyn, NY
Rule of Thirds hiring Events Captain in New York, NY

Rule of Thirds hiring Events Captain in New York, NY

Rule of ThirdsMore Info

Part Time • Hourly ($50.00 - $60.00)
Expired: Mar 14, 2024

Sorry, this job expired on Mar 14, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

1 year


Job Details

Rule of Thirds is a Japanese restaurant and event venue in Greenpoint, Brooklyn, opened  by Sunday Hospitality Group, the team behind Sunday in Brooklyn, El Quijote, and the Cafe Chelsea. We boast a dynamic event space that has recently been awarded Wedding Wire's Couples' Choice Award for the second year in a row! As the venue grows, we are looking for the right person to help execute our events to the highest standards.

About the Role: 

The Event Supervisor's role is to prepare, execute and close events alongside the guidance of the Event Operations Manager. They are responsible for adhering to the BEO and run of show, execution of F&B service, and proper set up and breakdown of the events space.  You will manage assigned staff duties and ensure the highest level of hospitality. The event supervisor will also coordinate with the BOH team to plan and execute appropriate service timeline and dietary accommodations. Knowledge of food and beverage, service standards, sanitation practices, and leadership skills are required. 

The Events Supervisor is the link between Events Operations Manager, planner, guests, vendors, and staff for the event. They are responsible for the performance, actions, and hospitality standards of all staff under their direction.

Responsibilities:

  • Thoroughly review BEO, including forward planning according to timeline
  • Asses Run of Shows, noting and getting ahead of any potential issues. Collaborate with Event Operations Manager to ensure it is adhered to. 
  • Staff Checkin and Setup - allocate tasks as staff arrive according to where they have been placed by management
  • Oversee proper distribution of the CGS required, conduct opening CGS count for staff to set
  • Ensure storage spaces are kept neat and tidy at all times
  • Manage required staff breaks 
  • Participate in pre shift alongside the Event Operations Manager
  • Confirm floor plan with staff and assignments
  • Discuss menu alterations with staff assigned to tables with guests who have dietary restrictions
  • Ensure all spaces are “show ready” 30 minutes before guest arrival
  • Follow the Run of Show, ensuring staff are in correct positions and working efficiently
  • Coordinate staff canape distribution, and monitor buffets or stations
  • Make sure bars are kept clean, presentable, and within DOH compliance at all times
  • Position as FOH expo during dinner service and serve as the link between FOH and BOH. 
  • Ensure all dietary accommodations are taken care of, including meals for children and vendors
  • Coordinate breakdown, allocating staff where necessary
  • Ensure CGS count is counted back in neatly and in the correct place
  • Ensure event bars are broken down properly, restocked for the next event, and sanitized
  • Communicate any CGS and supply needs to Events Operations Manager
  • Ensure events storage is returned back to its original clear condition

Additional Skills and Responsibilities

  • Exudes excellence in hospitality both for internal and external guests.
  • Communicates effectively with a sense of empathy and propriety
  • Excellent time management, organizational, and problem-solving skills
  • The ability to define and effectively solve a variety of changing situations under stress; ability to adapt to changing circumstances  
  • Passion for exceptional hospitality, food, and beverages
  • Self-driven, results-oriented; ability to thrive in a fast-paced environment
  • Flexible work schedules, including nights, weekends, and holidays
  • May be required to lift, carry, push, or pull heavy objects up to 50 lbs
  • Kneel, bend, or stoop; be on feet for extended periods of time.

Sanitation, Hygiene, and Safety

  • Maintains sanitation to Department of Health standards; keeps work area clean and organized, and holds others to the same standards
  • Maintains and strictly abides by state sanitation/health regulations and restaurant requirements and procedures
  • Maintains complete knowledge of correct maintenance and use of equipment; uses equipment and tools only as intended, properly and safely
  • Informs supervisor or manager on duty immediately of any DOH or OSHA/workplace safety violations

Compensation is an hourly rate of $50-60 per hour DOE. 

Please send a cover letter along with your resume.

SHG Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Compensation Details

Compensation: Hourly ($50.00 - $60.00)

Benefits & Perks: Health Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts


Required Skills

Communication

People Skills

Service Procedures

Food and Wine Knowledge

Leadership

Teamwork

Attention to Detail

View Job Description

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Japanese, Seafood

Restaurant Group, Cafe, Upscale Casual

2 Employee RecommendationsSee Details

Part of Sunday Hospitality

Rule of Thirds is a Japanese restaurant in Greenpoint, Brooklyn, by Sunday Hospitality Group, the team behind Sunday in Brooklyn, El Quijote and Bin Bin Sake.

Open seven days a week. Brunch with set-meals on Saturdays and Sundays, with an Izakaya-style dinner menu at night.

We believe in sustainability so our menus source local produce, drawing on Japanese techniques and flavor to present a novel approach to the cuisine.

The bar program focuses on sake, shochu, natural wine, along with a strong cocktail program.

Open Jobs From Rule of Thirds
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