Director of Social and Special Events

Title: Director of Catering and Social Events

Status: Exempt Reports to: Food & Beverage Director

Supervises: Catering Manager, Banquet Coordinator, Banquet Staff

Department: Food & Beverage

Effective Date: 10/5/13 ______

Job Summary: Responsible for marketing, coordinating, supervising, billing and directing all aspects of the catering and banquet component of the food and beverage department. Works closely with the Food & Beverage Director, Director of Finance, Executive Chef, Director of Golf and Director of Tennis to create and maintain profitable operations and deliver high quality products. Provides leadership to subordinates and fosters relationships with the membership to enhance social events at the club. Develops strategic budget plans to maximize revenues.

Job Responsibilities:  Vision: Marketing, coordinating and executing operations of all scheduled events.  Marketing: Develops and spearheads marketing strategies for membership events, member sponsored events and non member events. Understands who competitors are and creates opportunities to generate business.  Organization: Accurate and timely maintenance of the Club’s reservation book for all scheduled events. Plans, coordinates and supervises food and beverage service, venue design layout and decor for all scheduled events. Distributes and communicates all requisite information for each scheduled event. Responsible for the timely billing of all events.  Leadership: Provides leadership for banquet staff. Acts as a mentor to other managers and employees in department  Teamwork: Champions and facilitates cooperation and communication between departments.  Staffing: Coordinates the hiring, training, supervising and daily operations of scheduled events. Reviews and documents performance of banquet staff. Reviews and submits payroll of banquet staff.  Representation: Represents the special events component of the food and beverage department to the staff and the membership. Maintains a high level of visibility and accessibility to membership. Receives and resolves inquiries and complaints.  Member Satisfaction: Seeks feedback and input from membership to establish new events and improve on previously held events.  Operations: Responsible for planning, staffing and execution of all scheduled events. Conceives responsible budgets for capital and operational expenses.  Quality Control: Ensures that high standards for quality are established and met or exceeded. Critiques functions to determine future needs and implements necessary changes for increased quality.  Industry Knowledge: Attends association conferences and trade shows and strives to be a contemporary within the field.

Performance Metrics:  Budget: Budgeted performance measures are met or exceeded.  Member Satisfaction: Expectations for member satisfaction are achieved as measured by surveys, written comments, committee feedback, individual member feedback and staff feedback  Leadership: Measurable development and progress of subordinate staff  Safety and Sanitation:

Qualifications:  An associate’s degree in culinary arts of business studies.  A minimum of five years as a Director of Catering, Assistant Director of Catering or a related position in a high-end resort, hotel or private club setting.  A career path marked with stability and a logical progression of title and increasing responsibility.  A thorough knowledge of food and beverage service.  A friendly and service oriented professional demeanor and style.  Excellent verbal and written communications skills.  A strong working knowledge of computers and related technologies.