Catering Director

Tucked away in beautiful Point Loma, California, the San Diego Yacht Club is consistently ranked among the top 5 yacht clubs in the Nation. SDYC is recognized by the Club Leadership Forum as one of the finest facilities of its kind in the world and currently ranks as the number two yacht club in the United States.

The SDYC is currently seeking an experienced Catering Director. This is a hands-on position, and the ideal candidate must be able to work alongside the Catering and Events Manager and Banquet Manager in the office, as well as with the banquets team on the floor during events. The Catering Director will oversee all daily operations, financials, and budgets, hiring and training, along with banquet operations The ideal candidate must be able to work with members, guests and various departments, planning and executing club events, catered functions and other club related activities. Ultimately, to ensure a high level of membership experience and satisfaction is met.

Requirements

· Bachelor’s degree in Hospitality Management or similar degree is preferred

· 3-5 years relevant experience in catering and event management is preferred

· Private club experience is strongly preferred

· Strong leadership, organization, communication and administrative skills required

· Strong work ethic and character

· Working knowledge of computer programs and technology

· Friendly and outgoing demeanor

Essential Duties

· Qualifies and books event requests for space in accordance with yacht club mission statement.

· Prepare, implement, and compile financial data for annual budget process, forecasting, month end numbers and business analysis reports for F&B - Catering. Monitors expenses and costs within department.

· Ensures all revolving events (club meetings, annual regattas, etc.) are booked in appropriate rooms/space as required. Maintains accurate and updated event files, focusing on prompt and systematic servicing of all events (i.e. tracing, booking, contracting, communicating, and follow up)

· Works closely with members, clients, board of directors, committee, and regatta chairs to ensure events are detailed and set up as required, including but not limited to, contracting entertainment, design/décor, rentals, and audio-visual equipment, negotiating menu pricing, and reconciling costs following events.

· Updates catering packet on a regular basis with Executive Chef, including creation of new menus, revision of policies, prices, minimums etc.

· Brainstorms and develops new marketing techniques to educate and inform members about catering opportunities at clubs. Maximizes profitability for the club.

· Ensures information is distributed weekly to all departments regarding upcoming events. Enlists assistance from supporting departments as needed to execute events for member satisfaction.

· Ensures reservations are correctly taken for club events (New Year’s Eve, Opening Day dinner dance, etc.); coordinates seating arrangements, registers attendees’ day of event, inspects finished arrangements and corrects where necessary, oversees operation of event as needed.

· Develops custom menus for events, coordinates and attends tastings as needed, photographs and records plate presentation. Interacts with Executive Chef and F&B Director to ensure final product is as requested.

· Ensures event bill is correctly completed and transmitted to accounting. Prepares thank you/invoice letter and questionnaire to client. Ensures tip distribution is correct and is transmitted to accounting.

· Ensures integrity of servicing groups by enhancing and implementing core standards for catering department. Follows up personally with members and clients to ensure complete satisfaction and resolving issues when needed.

· Expected to regularly attend industry meetings and educational seminars, including local NACE, CMAA, KID events, and attend the annual ACCP National Conference. Maintain visibility in surrounding community and promote club when appropriate.

· Manages two subordinate supervisors who supervise around 15 employees in the Catering and Events Manager and Banquet Manager. Also directly supervises around 15 non-supervisory employees. Promotes professional development of all members of the Catering department.

· Other duties as assigned or directed.

Managerial Functions

· Hire, train, supervise, coach and counsel all departmental leads and team members.

· Schedule team members taking into consideration club events, member service needs and budgetary guidelines.

· Ensure that all team members are properly uniformed and follow club procedures.

· Facilitates all emergency response training and safety training for all team members.

· Know club emergency procedures and where all emergency’s shut offs are located. Assist members in case of emergency.

· Oversee the financial management for the department to include budgeting, CAP EX, monthly P&L alignment, and reconciliation.

· Adhere to the goals, tactics, and metrics of the Board of Directors strategic plan outline.

Job Type: Full-time

Pay: $90,000.00 - $100,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 3 years
• 4 years
• 5 years

Shift:

• Day shift
• Evening shift

Weekly day range:

• Weekends as needed

Work Location: In person