Event Sales Manager, The Yacht Club

The Yacht Club is actively seeking an Event Sales Manager to join our team in supporting the events team with administration, coordination, and execution of all contracted events.

VENUE


The Yacht Club
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.

DETAILS


Job Overview

Position Summary
The Event Sales Manager, The Yacht Club is responsible for generating private event revenue at The Yacht Club and for serving as the dedicated interface between The Yacht Club and the Level Ten sales team. Reporting to the Director of Event Sales, this role owns the full event sales cycle for The Yacht Club - from lead generation through signed contract - and works in close coordination with venue operations to ensure every event is executed to the standard the client was promised.
Unlike the Director of Event Sales, whose scope spans all Crew venues, this role is dedicated exclusively to The Yacht Club. In addition to direct event sales, this role is the single named point of contact through which The Yacht Club participates in the Level Ten sales process - representing the venue's food, beverage, and hospitality offering inside deals that Level Ten is leading, so that prospective clients experience one cohesive team.


Essential Duties & Responsibilities

Event Sales & Client Relationships (The Yacht Club)

• Own the full private event sales cycle for The Yacht Club from initial inquiry through signed contract, including responding to organic leads, conducting site tours, building proposals, and closing the sale.
• Generate new client relationships and cultivate existing ones to build a sustainable event pipeline for the venue.
• Serve as the venue's primary client-facing representative for private events booked directly through The Yacht Club, selling the Crew experience and ensuring bookings contribute meaningfully to top-line revenue.
• Vet and follow through on all inquiries, maintaining accurate records in the events and reservation platforms.

Level Ten Interface
This role is the named representative of The Yacht Club inside the Level Ten sales process. The objective is a single cohesive team experience for the client, without the prospective client perceiving that two separate entities are involved.

• Enter the Level Ten sales process when catering or hospitality becomes a meaningful part of the client conversation - typically a second meeting, a repeat client, or, where Level Ten judges it appropriate, the initial conversation or tour.
• Participate primarily in person where it supports the sale, supplemented by email, phone, and video as needed; calibrate cadence with Level Ten to support the deal without adding complexity.
• Work with Level Ten to establish and respect agreed boundaries on communication, follow-up, and representation.

Event Planning & Operational Handoff

• Coordinate event-specific details - menu selections within established offerings, guest counts, timing, and space - and communicate them clearly to venue operations ahead of each event.
• Coordinate event-specific logistics including client insurance/COI requirements, transportation, permitting, and any equipment or activation needs, routing requests to the appropriate internal owners.
• Hand off confirmed events to The Yacht Club operations team for execution, ensuring the operating team has every detail required to deliver what the client was promised.

Reporting Line & Coordination

• Reports to the Director of Event Sales, who owns event revenue across all Crew venues and co-creates this venue's event revenue targets with the Vice President.
• Primary, day-to-day coordination is with the Yacht Club General Manager (event scheduling, space, buyouts, and floor execution) and the Catering & Events Manager (on-site event execution and service). Both sit within venue operations and report to the Executive Director of Operations.
• Conducts a recurring event / BEO review with the General Manager, Catering & Events Manager, and Executive Chef to communicate all catering and operational details for upcoming events. This review is the single channel through which both directly booked and Level Ten-originated events are handed to the execution team.
• Secondary coordination is with the Chief of Staff (events and reservation platform configuration) and the Office Manager (inbound inquiries routed through the corporate office).
• Heavy coordination does not transfer ownership: this role owns the sale and the completeness and accuracy of the handoff; the General Manager and Catering & Events Manager own execution. This role does not direct venue floor or kitchen staff.

Boundaries

• Venue daily operations, staffing, and scheduling are owned by the Executive Director of Operations.
• Menu development and culinary standards are owned by the CEO and Corporate Executive Chef; this role coordinates selections within the established offerings.
• Event client vendor portal registration is handled by the outsourced accounting firm.
• Revenue targets and overall financial performance of the events business are supervised by the Vice President; targets for this role are set by the Director of Event Sales.
• All event contracts are reviewed by the Vice President and signed by the President.
• The Level Ten commercial relationship and partnership-level terms with RXR remain owned by Crew leadership; this role operates the interface day-to-day but does not renegotiate partnership terms.
• Formal HR resolution is routed to the Director of People Systems / Eventure. Harassment and discrimination complaints are routed to the dedicated harassment reporting hotline.

Minimum Qualifications

• Minimum of 3 years experience in high-end event sales and events planning, banquet or hotel experience a plus
• Experience with banquets and high-volume catering operations strongly preferred
• Available for a flexible schedule with regular weekend availability based on needs of the event calendar
• Strong understanding of both front of house and back of house restaurant operations
• Able to multitask and prioritize in a demanding environment
• Exhibit professionalism and etiquette across all forms of communication
• Tech savvy with knowledge of SevenRooms, Toast, and Google Suite a plus
• Able to thrive in a fast-paced, high-pressure environment
• Proficient in Google Suite; previous experience with Resy and Toast a plus
• Ability to perform essential job functions when working in a high business volume, fast-paced environment
• Ability to walk, stand, and/or bend continuously and for extended periods of time as required to perform essential job functions
• Able to lift 30+ lbs.
• Willing to help other coworkers
• Willingness to work in outdoor climate conditions

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 entire the 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 35 pounds.


Benefits

• Time Away From Work
• Medical, Vision, and Dental Insurance
• Commuter Benefits
• Paid Safe and Sick Leave
• 401(k) Plan