Assistant Catering Manager

The Assistant Catering Manager plays a dual role in ensuring the seamless execution of the club’s private events and member functions. This position is split between high-level administrative support for the Director of Catering and hands-on, "on-the-floor" management of events. The ideal candidate is a highly organized communicator who can pivot from drafting detailed contracts in the office to leading a service team in the ballroom with poise and professionalism.

Key Responsibilities

Administrative & Planning (Sales Support)

• Member Liaison: Serve as a primary point of contact for members and guests, responding to initial inquiries and managing email correspondence promptly.
• Consultations: Meet with clients to discuss event details, including floor plans, décor, and specialized menu selections.
• Contracting: Assist the Director of Catering in drafting Banquet Event Orders (BEOs), contracts, and final invoices.
• Software Management: Maintain accurate records within the catering management system, ensuring all event updates are communicated to the culinary and operations teams.

Event Operations (Floor Management)

• On-Site Execution: Serve as the "Point Person" for events, overseeing the setup, service, and breakdown of weddings, corporate meetings, and member parties.
• Staff Leadership: Lead and motivate the banquet service team, conducting pre-shift meetings to review service standards and specific event requirements.
• Problem Solving: Act as the immediate contact for the host during the event, resolving any real-time requests or logistical challenges.
• Quality Control: Ensure all rooms are set according to BEO specifications and that service meets the club’s hospitality standards.

Compensation & Benefits

• Competitive salary based on experience.
• Complimentary staff meals.
• Health, dental, and vision insurance options.
• Opportunities for professional development.

To Apply: Please submit your resume and a brief cover letter outlining your experience in both event planning and floor management to Sara Chapla, Director of Catering, at SChapla@wcc1965.org .

Qualifications

• Exceptional written and verbal communication skills.
• Strong multi-tasking skills with the ability to manage administrative deadlines while maintaining an active floor presence.
• Professional demeanor and appearance at all times.

Requirements & Physical Demands

• Flexible Schedule: Must be able to work a fluctuating schedule including nights, weekends, and holidays based on the event calendar.
• Physical Ability: Must be able to lift, carry, and move up to 50 pounds (e.g., banquet tables, chairs, and trays).
• Stamina: Ability to stand and walk for extended periods (8–10 hours) during large-scale events.
• Experience: 2–4 years in catering, banquet operations, or event planning, preferably within a private club or luxury hotel.
• Technical Skills: Proficiency in Microsoft Office Suite and catering software (e.g., Northstar, Jonas, or Caterease).