Catering and Event Manager

Brief Job Description:

A Catering & Event Manager strives to enhance the professionalism and profitability of events, while providing exceptional service and extraordinary experiences for every member, and guest. The Catering and Event Manager is responsible for planning and execution of events. The Catering and Event Manager is responsible for performing the following tasks to the highest standards; receiving inquires for various events including but not limited; member events, golf tournament functions, meetings, social events, internal meetings, banquets, regular dining, and any other special event function at the Club. Provide accurate and timely event orders, member, and interdepartmental communication, maintain systems, policies and procedures to enhance the efficiency of all meetings, events, and other functions for members, and enhance the member and guest experience daily. Reports to the Director of Food & Beverage or assigned manager.

Direct Functions:

· Plan, promote, and generate enthusiasm for the club's diverse social programs.

· Ensure flawless planning and execution of all club events and banquets.

· Contribute valuable input to the development of the club's annual social calendar.

· Collaborate with member and guest clients to organize banquets, luncheons, meetings, weddings, and other social events.

· Work with the Director of Food & Beverage (Dir. of F&B) and the Executive Chef to determine menu, pricing, and event details.

· Create banquet event orders and lead weekly event meetings.

· Coordinate with Dir. of F&B event entertainment, decorations, AV, and other requirements for successful events.

· Build setup and reset maps – review and adjust as needed the functionality of event maps with the Dir. of F&B.

· Check event orders against actual room setup.

· Manage event billing and client correspondence.

· Conduct pre-function meetings with Dir. of F&B and/or event leads/servers to ensure smooth service and coordinate the timing of courses.

· Develop and adjust banquet standard operating procedures and checklists.

· Assume the role of the opening or closing manager on duty as directed.

· Supervise club a la carte dining as directed.

· Make recommendations for the replacement and upgrading of banquet service equipment.

· Keep an accurate history file of each event and provide feedback for improvement.

· Work closely with the Dir. of F&B to hire, manage, and train F&B staff.

· Complete other appropriate work assignments as requested by the Dir. of F&B.

Candidate Qualifications:

· Three (3) to Five (5) years minimum experience in high-end private event sales for a private club, hotel, or resort preferred.

· Ability to work irregular hours, including evenings, weekends, and holidays.

· A friendly and outgoing personality with strong communication skills and high visibility.

· A commitment to the profession and high ethical standards.

· Impeccable and verifiable references.

· The ability to operate a computer to enter, retrieve, review, or modify data utilizing Word, Excel, Outlook, PowerPoint, email, Clubessential, and other software programs at a high level of proficiency

· Ability to work independently as well as follow directions through to completion

· Complete tasks quickly and accurately.

· High level of Food & Beverage knowledge and Industry trends.

· Excellent customer experience and comfortable managing member and guest expectations.

Educational Requirements:

Preferred: A minimum of a bachelor’s degree in business, marketing, or administration.

Hourly Wage:

$22.00 to $25.00 based on experience.

Other Benefits:

Employee meal with shift

Uniform allowance

Medical, dental, vision, and life insurance

Paid time off: vacation and sick

Simple retirement plan with company match