Lead Catering Attendant

Lead Catering Attendant

Catering & Events by The Yacht Club

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

$38 - $40 / hour

On Call

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.

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.

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.

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…