Description

 The Director of Catering at the Yale Club of New York City is a key leadership role responsible for overseeing all aspects of the Club's catering operations. This individual will drive sales, manage client relationships, and ensure the successful execution of events while upholding the Club's standards of excellence. The Director of Catering will collaborate closely with Club members, staff, and external vendors to deliver exceptional experiences for a diverse range of events, including weddings, corporate functions, and social gatherings. 

Requirements

Sales and Business Development

•  Develop and implement strategic sales plans to drive catering revenue and achieve budget targets.
• Identify and cultivate new business opportunities, including corporate accounts, social events, and private functions.
• Collaborate with the marketing teams to promote banquet and event services and generate business leads.
• Participate in industry events, trade shows, and networking activities to enhance the venue's visibility and attract potential clients.
• Conduct client consultations, prepare proposals, and negotiate contracts to secure event bookings.
• Maintain accurate records of sales activities, revenue forecasts, and client interactions.

Operations Management

• Oversee the day-to-day operations of the catering department, including staffing, scheduling, and event logistics.
• Implement and enforce policies and procedures to maintain a safe and efficient working environment.
• Develop comprehensive event plans in collaboration with clients, ensuring all requirements and preferences are met.
• Coordinate with clients, vendors, and internal teams to finalize event details, including menu selection, décor, audiovisual needs, and timelines.
• Ensure all necessary permits and licenses are obtained for events in compliance with local regulations.

Client Relations

• Serve as the primary point of contact for clients, providing exceptional service throughout the event planning process.
• Build and nurture strong relationships with Club members, external clients, and industry partners.
• Anticipate client needs, address inquiries and concerns promptly, and strive to exceed expectations.
• Solicit feedback from clients and incorporate suggestions for continuous improvement.

Team Leadership and Development

• Recruit, train, and mentor catering staff, fostering a culture of professionalism, teamwork, and excellence.
• Set performance expectations, conduct regular evaluations, and provide constructive feedback to support staff development.
• Lead by example, demonstrating a commitment to service excellence, integrity, and attention to detail.

Financial Management:

• Develop and manage catering budgets, forecasting revenue and expenses to optimize profitability.
• Monitor financial performance against targets, identify variances, and implement corrective actions as needed.
• Control costs through effective inventory management, vendor negotiations, and resource allocation. 

Education and Experience:

- Bachelor’s degree in hospitality management, Business Administration, or related field.

- Minimum of 5 years of progressive experience in catering sales and operations management, preferably in a luxury hotel,
private club, or upscale event venue.

- Proven track record of achieving sales goals, building client relationships, and delivering exceptional customer service.

- Strong leadership skills, with the ability to inspire and motivate a diverse team of professionals.

- Excellent communication, negotiation, and organizational skills, with meticulous attention to detail.

- Proficiency in catering software and Microsoft Office suite.

- Knowledge of food safety regulations and industry best practices.

- Certification in catering or event planning (e.g., Certified Professional Catering Executive) is desirable.

Essential functions listed in this job description are not all-inclusive. The Assistant General Manager or the Director of Food & Beverage may assign additional duties and responsibilities as necessary.