Capital City Club

DIRECTOR OF CATERING

ESSENTIAL FUNCTION:

Responsible for the selling of event space at all Capital City Club properties to our members.  Direct and manage the banquet coordinators for both the City Club and Brookhaven to assist with ensuring events meet and exceed their expectations.  Develop contracts in a timely manner and oversee all administrative aspects of preparing and serving banquet events.  Works cohesively with banquet service, culinary departments, and others as necessary, to assure that the guests’ expectations are exceeded. Ensure that all catering billing/deposits etc.; and tax forms are timely and accurately submitted.

PERFORMANCE OBJECTIVES:

• Manage and direct banquet coordinators, with daily communications on upcoming events, events being developed, specialized functions i.e., weddings, golf tournaments, etc., and billing.
• Conduct meetings and tours at either club as required and fill in for banquet coordinators for vacations etc.
• Promote, advertise and market the club’s social event facilities and capabilities to all members.
• Help member clients arrange banquets, luncheons, meetings, weddings, dances, and other social or corporate events; obtain pertinent information needed for guest planning.
• Provide member/guest tours and offer suggestions in an effort to sell the club’s facilities for the event/occasion being planned
• Work with the Executive Chef and F&B Managers to determine selling prices, menus, and other details for catered events.
• Ensure function sheets (BEO’s) and contracts detailing event specifics with all necessary information are created.  The DIRECTOR OF CATERING will create documents for large and major life events.
• Assist guests to plan menus while providing suggestions with input from the Executive Chef, Sous Chef, or Banquet Chef.
• Ensure the transmission of the necessary information in a timely manner and coordinate event planning with kitchen, banquet, and housekeeping staff utilizing banquet coordinators as necessary.
• Confirm arrangements for printing of menus, procurement of decorations, entertainment, and other special requests (i.e., A/V needs, transportation).
• Inspect finished arrangements and set-up against function sheet daily; be present to oversee the actual greeting and serving of guests when necessary.
• Coordinate with the Food and Beverage Managers to ensure proper scheduling of personnel.
• Receive and act on member/guest grievances, involve appropriate departments as necessary.
• Maintain past and potential client files; schedule calls/visits to assess on-going needs of prospective clients for catering services.
• Ensure all necessary tax documentation is sent to hosts and events are billed and closed out properly.
• Assist with development of catering budget with Club Managers.  Create and review financial reports and forecasts to take corrective actions as appropriate to help ensure budget goals are met.  
• Evaluate functions with input from banquet supervisors to determine future needs and to implement necessary changes for increased quality.
• Attend weekly staff meetings to review policies and procedures, upcoming business; host weekly food and beverage (BEO) meetings to review function sheets and discuss changes with the F&B team.
• Identify new products and trends in foodservice and catering applicable to the club by maintaining membership in appropriate trade associations. 
• Create monthly articles for the Season’s magazine and the club’s social media to promote the catering department and services offered.
• Act as host/hostess for major holiday functions (Easter, Thanksgiving, Mother’s Day, etc.).
• Other duties as required.

 REQUIREMENTS

• Bachelor’s degree preferred.
• Minimum 6 plus years of related experience, additional education may be substituted for years of work experience.
• Proficiency in Microsoft Office, PowerPoint, Photoshop, Publisher, Caterease, Northstar technologies, or similar catering software.
• Excellent verbal and written communication skills.
• Able to work nights weekends, and holidays.

Scope of Responsibility:

Knows the formal and informal departmental goals, standards, policies, and procedures including familiarity of other departments within the club. The DIRECTOR OF CATERING should also be sensitive to the interrelationship of both people and functions within the various departments of the club.

Decision Making:

On a regular and continuous basis, exercises administrative judgment and assumes responsibility for decisions, consequences, and results having an impact on people, costs, and/or quality of service within the club.

Authority:

To oversee and support or coordinate the work of the sales office assistants at each club facility.

Communication:

Exchange non-routine information using tact and persuasion as appropriate, requiring good verbal and written communication skills.