Assistant Catering & Special Events Manager

Reports to: Catering & Special Events Manager, Clubhouse Manager (off-season)

The Assistant Catering & Special Events Manager (“ACSEM”) is a major contributor to the successful outcome of food and beverage experiences at Exmoor Country Club, for both private and club events. Additionally, he/she will play a large role in the successful daily operation of the F&B department, including the Oakhouse facility as a primary focus from January through May. It will be his/her responsibility to ensure detailed oversight of F&B catering operations, helping to provide memorable and pleasurable experiences for Exmoor members and guests.

Responsibilities

• Assist the Catering & Special Events Manager with execution of all private functions. This also includes training and directing service staff for continual improvement.
• Work closely with the Catering & Special Events Manager to learn about the catering platform and assist with creating banquet orders for assigned events.
• Attend member/sponsor planning meetings for upcoming events as the schedule or needs allow.
• Maintain continual contact with the member or committee holding an event to ensure the highest level of delivering service excellence (DSE) and exceeding member expectations.
• Assist the Catering & Special Events Manager with execution of select Club Events.
• Assist the Clubhouse Manager with oversight and operation of the Oakhouse at times during the winter months.
• Attend pre-shift staff meetings directed by the Catering & Special Events Manager for instructions and reinforce the need for staff to anticipate the needs of all members & guests.
• Ensure that security, safety, and health standards are being met or exceeded.
• Personally and professionally demonstrate the highest standards of service and behavior, and notify the Catering & Special Events Manager of any complaints, concerns, or potential issues so they may be resolved quickly.
• Continually evaluate and improve the operation by actively managing and implementing improvements as appropriate.
• Attend and participate in the weekly F&B manager meetings.
• Meet regularly with the Catering & Special Events Manager / Clubhouse Manager to maintain awareness of all significant, or potentially significant, operational matters as they relate to personnel, member concerns, or problem areas.
• Coordinate and supervise the day of event to ensure that all runs smoothly, and members’ specifications are not only met, but exceeded.
• Oversee the dismantling, cleaning, and clearing of the Club areas after events.
• Conduct post-event evaluation including data entry, billing, analysis, and producing reports for management and committee members as required.
• Other tasks or special projects assigned by the Catering & Special Events Manager or Clubhouse Manager.

During the winter season there is a significant drop in the catering needs of the Club. From January until May each season, the “ACSEM” will be responsible, at times, for the day-to-day operation of the Oakhouse with the assistance of the rest of the F&B team. During this time, the “ACSEM” will:

• Hold daily pre-service meetings to ensure the staff is well versed in the menu
• Check and ensure appearance, safety, and cleanliness of the Oakhouse prior to service. Ensure that all equipment and fixtures are in good working order.
• Oversee pars, ordering, and stocking procedures for daily service
• Assure that all side work and applicable cleaning is completed according to schedule
• Be on the floor and the face of the Oakhouse during peak meal periods or events
• Actively manage the staff so that member service is delivered with service excellence
• Handle all member or guest satisfaction issues calmly and respectfully in a timely manner
• May need to assist in table service, bussing of tables, or food running
• Liaison between the kitchen staff, servers/bartenders, and bussers
• Ensure the Oakhouse is secured at the end of the business period

Qualifications

• One to three years of experience in Food & Beverage, preferably at a private club.
• BA/BS in Hospitality, or certifications in Event Planning, or both preferred; should also possess Food Handlers and Bassett certifications.
• Be detailed and thorough in every aspect from start to finish.
• Excellent communication skills for member and staff engagement.
• Possess business acumen to deliver best suggestions and follow-through for desired results with event execution and costing.
• Should stay ahead of current industry trends and how they can best be applied to member’s needs and requests.
• Need to have a flexible schedule to meet member service requirements. This includes nights, weekends, and holidays.
• Should be able to stand or walk for long periods of time.
• Should be able to lift up to 40 lbs.
• Should be computer literate in Outlook, POS, time systems, Excel, and Word.
• Experience with Cobalt Software or other catering platforms a plus.

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. Employee(s) 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. Management reserves the right to change, rescind, add, or delete the functions of this position at any time. This position may require work on nights, weekends, and some holidays given the nature of the business.

All offers of employment are based upon satisfactory completion of background and drug screening.

Salary : $55,000 - $60,000