What are the responsibilities and job description for the Director of Events position at Cedar Point Club?
Reports to: Director of Hospitality
Supervises: Banquet and Catering support staff
Education and/or Experience
High School diploma or GED; one year of related experience and/or training.
Two years of experience in catering operations.
Extensive knowledge of the private club industry’s food and beverage operations
Job Knowledge, Core Competencies, and Expectations
Promote the club’s dining facilities for private banquets, business, and social meetings, and other member-related activities.
Knowledge of and ability to perform required roles during emergency situations.
Job Summary (Essential Functions)
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.
Job 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 the 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.
Responsible for hands-on service work when needed and orchestrating events when necessary.
Manages complaints.
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 goal is 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, and future business and to continually develop the quality and image of banquet functions.
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.
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 the club’s master calendar and function book.
Performs special projects as assigned by the Director of Hospitality.
Licenses and Special Requirements
Food safety certification.
Alcoholic beverage certification.
Physical Demands and Work Environment
Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. • Push, pull, or lift up to 50 pounds.
Continuous repetitive motions.
Work in a hot, humid, and noisy environment
Salary and commission commensurate upon experience.