Pier Sixty

Job Description –venue OPERATIONS Manager

Reports to: Director of Venue Operations

n  Exempt o Nonexempt

Job Summary: Responsible for ensuring all events are set up accurately and meet client expectations and requirements. Oversee cleaning and sanitation programs to maintain consistently clean and safe property. Greet guests warmly and provide proactive assistance as needed. Communicate effectively with clients and Pier Sixty team members to support seamless event execution. Lead the Venue Operations team, upholding high standards of service, cleanliness, and presentation. Collaborate closely with Events, Banquets, Sales, and culinary teams to support planning and daily departmental operations.

Essential Duties and Responsibilities: 

• Hire, train, supervise, schedulethe Venue Ops TeamalongsidetheDirector ofVenue Operationsincluding counseling, discipline,traininganddirection. 
• Attend scheduled BEO meetings to understand equipment set ups, staging, lighting, linen, load-in and storage requirements for each event as well as to ensure any event changesare thoroughly communicated. 
• Complete a general overview of day events and designate work responsibilities equally to staff.
• Manage and leadVenue Operations teamto ensure efficiency, quality, cleanliness,organizationandproficiency.
• Work withreceivingdepartment to ensure all linen orders arrive in full. Make sure linen ordersare placedafter checking par levels of linens toensureover-ordering.Place daily Linen orders andrentlumber when necessary.
• Meet and greetclientsthe day of the event andassistin any of their needs.
• Create andmaintaina regularly scheduled cleaning program such as restrooms, floor care, hard cleaning, detail cleaningprojectsetc.
• Track and record completion of daily housekeeping through checklists and other such tools.
• Develop and deliver effective housekeeping training and educate allhousemenandhousekeeping staff on cleanliness,tidinessand hygiene standards.
• Assistinmaintainingand controlling all housekeepingequipment.
• Direct and manage all aspects of housekeeping such as scheduling,staffingand quality ofcleaning.
• Manage and lead the team members to ensureaccurateset ups, venue cleanliness,organizationandultimately satisfiedclients.
• Manage rental linen ordering & storage process.  
• Createa weeklyscheduleandcompletethe corresponding payroll. 
• Write up party reports for each event for future reference.
• Proactively manage AV Production load-ins andloadoutsensuringappropriate measuresare taken to protect thebuildingi.e.doors, walls, floors,carpetetc.
• Maintain ongoing communication with overnightteamsand work on the overnight shift throughout the year to increase knowledge of operation.
• Maintain communication with Banquet Event Manager during events toassistwhere necessary.
• Conduct performance evaluations of team members. 
• AssistDirector of Venue Operationswith the directionandmaintenance ofcleanlinessprogram.
• Lead andprovidehands onsupport foreventsstaff which includes providing detailed tasklists,following up on delegatedprojectsand ensuring quality of work product. Set standards and prioritize work, setting daily, weekly, monthlypreventative maintenanceschedules.
• Monitor team performance, productqualityand production flow; foster continuous improvement where necessary.
• Orderall linen and lumber. Ensure that par levelsare inventoried, linen is ordered, linen is checked upondeliveryand credit is received for unopenedlinen.
• Completedaily notes tobereviewedatweeklymeetingsincluding continuous problems,suggestions for increased efficiency andnew ideas. 
• Ensure that party reportsare writtenfor each event for future information. 
• Work with sales team andclientstodeterminepower, lumber, staging, lighting, linen, load-in and storage needs.
• Workclosely with the Director of Banquet Services to make sure events run smoothly.
• Open and Close facility asneeded.
• Enforce safety procedures and cleanliness standardsthroughout thefacility.
• Special projects and assignments for continuous improvement.
• Maintains area ina clean conditionat all times.
• Perform all reasonable requests bydirect report as needed.

Required Qualifications, Skills and Abilities  

• Bachelor’s degreefrom an accredited college. 
• Minimumtwoyears’ managementexperience in Event Services, Convention Services, Housekeeping Management or Catering Services within a hotel or catering facilityrequired.
• Abilitytonoticeand recognizeincorrect detailsrelatedtothevenueand cleanliness items andensurethatprojectsare completedup to Pier Sixty standards.A strongattentiontodetailand cleanlinessrequired.
•  Ability to communicate effectively with all other departmentsregardingneeds to ensure that the product is up to Pier Sixty’s standards of quality andcleanliness.
• Ability to create a productive, efficient, and enjoyable work environment by motivating staff, implementing new procedures, generatingnew ideas, and instillingvaluesofcompanywithin theteam.
• Ability to supervise a large staff andaccomplishgoals ona timelybasis.
• Effectively conductmeetings andmaintaincommunication lines between team members and management personnel.
• Ability toread, write and speak fluently the English languagein order toeffectively deal with external and internal customers. Ability to collectaccurateinformation from these customers to resolve conflictand ability to communicate effectively with Team Members, management,clientsandvendorsas necessary.
• Hearing and visual ability toobserveand detect signs of emergency situationsand cleanliness relateditems.
• Must be able to work under pressure and meet deadlines, whilemaintainingapositive attitudeand providing exemplary customer service.
• Ability to work independently or in a team settingandworka flexible schedulein order toaccommodate businesslevels.

Physical Requirements: 

• Ability tosafely and successfully perform the essential job functions, including meeting productivity standards. 
• Ability tomaintainregular, punctualattendance.
• Ability to safelyoperatecomplex machinerysuch as genie lift and golf cart. 
• Ability to read and write English languagein order toread recipes and communicate with other team members.
• Must be able tolift and carry up to50and push and pull up to 150lbs.
• Ability tostand, walk, sit, bend, stoop on a consistentbasis.
• If Driver Licenseacquired, must ensure safe driving and transport of food, beverage and paper products and must adhere to annual driverlicensechecks to ensure validity fordriving.
• Sufficient manual dexterity of handin order touse allpropertyequipmentand tools.