Position Summary:
Responsible for all day-to-day catering services. Develop contracts for and oversee all administrative and operational aspects of preparing and selling events and catered parties. Work with banquet and other departments to assure that the members’ and guests’ expectations are exceeded and the highest quality food and service are delivered.
Position Tasks/Duties:
- Promotes, advertises and markets the club’s social event facilities and capabilities to all members.
- Assists members in arrangements for special dinner requests in the dining room.
- Helps member clients arrange banquets, luncheons, meetings, weddings, dances, and other social events; obtains pertinent information needed for guest planning.
- Works with the Executive Chef to determine selling prices, menus, and other details for catered events; oversees the development of contracts; assures that pre-planned banquet menu offerings are current and reflect general member interests.
- Transmits necessary information to and coordinates event planning with production, serving and housekeeping staff; arranges for printing of menus, procuring of decorations, entertainment, and other special requests, etc.
- Inspects finished arrangements; may be present to oversee the actual greeting and serving of guests.
- Checks function sheets against actual room setup; oversees personnel scheduling for special functions and may help supervise service personnel.
- Oversees scheduling of banquet service employee meetings.
- Responsible for hands-on service work when needed and orchestrating events when necessary.
- Maintains past and potential client files; schedules calls or visits to assess ongoing needs of prospective clients for catering services.
- Completes in-house banquet event orders (BEOs).
- Helps develop catering budgets; reviews financial reports and takes corrective actions as appropriate to help assure that budget goals are met.
- Obtains necessary permits for special events and functions.
- Critiques functions to determine future needs and to implement necessary changes for increased quality.
- Attends staff and management meetings to review policies and procedures, future business and to continually develop quality and image of banquet functions.
- Ensures the security of club’s members and guests’ valuables during catered events.
- Assumes responsibility of manager-on-duty when necessary.
- Ensures that proper housekeeping and energy conservation procedures are always followed.
- Plans professional development and training activities for subordinate staff.
- Diagrams room layout, banquet item placement and related function details.
- Meets with other department managers to plan food and beverage aspects of special events organized by the staff members for the Club.
- Manages banquet billing and arranges prompt payment for all events.
- Updates weekly function information for all affected staff.
- Serves as liaison between kitchen, service, and management staff.
- Maintains club’s master calendar and function book.
- Performs special projects as assigned by the Food and Beverage Director.
