Catering Manager

Description

The Catering Manager is a hands-on leader responsible for the operational execution of all banquet,

catering, and special events at The Bridgewater Club. This role provides day-to-day leadership to the

catering service team while ensuring events are delivered at the highest level of quality, service, and

professionalism consistent with the Club’s standards.

Reporting to the Director of Catering & Events, the Catering Manager works closely with Culinary,

Food & Beverage, and Club leadership to support seamless event execution, member programming,

and a positive, service-driven team culture.

Essential Duties & Responsibilities

Banquet & Catering Operations

• Lead the daily execution of all banquet, catering, and special events, from setup through breakdown
• Serve as the on-site manager for events, ensuring proper staffing, service flow, timing, and guest
  
  

satisfaction

• Oversee room setups, décor, diagrams, and final pre-event inspections
• Coordinate closely with the culinary team to ensure food quality and service timing
• Actively participate in event service, including large-scale events and golf outings
• Address guest concerns professionally and promptly
• Monitor sanitation, safety, and service standards
  
  

Financial, Inventory & Administrative Responsibilities

• Assist with managing banquet labor, payroll, and operating expenses
• Track banquet beverage usage and support inventory controls
• Maintain banquet supply pars and décor inventory
• Ensure proper storage and care of banquet equipment
• Review and manage BEOs and event diagrams
  
  

Leadership & Team Development

• Provide leadership to banquet captains and service staff
• Recruit, train, schedule, and develop banquet team members
• Foster a positive, accountable, and guest-focused culture
• Lead pre-shift meetings and support cross-department communication
• Coach and mentor team members
  
  

Member Events & Club Programming

• Support club-hosted events and member programming
• Manage reservations, diagrams, and BEOs for club events
  
  

Requirements

Qualifications & Skills

• High school diploma or GED required
• Minimum of 2 years of experience in banquet or catering operations
• Strong knowledge of food & beverage service standards
• Proven leadership experience in a fast-paced environment
• Strong organizational and communication skills
• Professional appearance aligned with a luxury private club environment
• Flexible schedule including evenings, weekends, and holidays
  
  

Preferred

• Experience in a luxury country club or upscale hospitality setting
• Familiarity with banquet event systems and BEO platforms