Our Sales & Catering Manager shares the responsibility for the most profitable segment of our business. While maintaining fiscal responsibility the Catering Manager must have a passion for executing flawless events. Events begin with the first inquiry and end with the invoice accompanied by a thank you note. Catering in a Private Club is business within a business, therefore the Catering & Sales Manager must possess excellent employee & management interpersonal skills.Specific Responsibility:
Noted, however not limited to:
Areas to assist in creating an environment of smart sales
- Handle event inquiries
- Qualify all request for the use of the club
- Confirm that they are members or sponsored by a member
- Decide what date and room works for both the member as well as the club
- Assist on all Club Events
- Athletic events, Easter, Mothers Day, July 4th and...etc.
- Working with the committee involved with each event
- Create theme, style of service and menu
- Contract all Catering/Special Events
- After needs of client are assessed a request for deposit and payment schedule is established, the member (client) is requested to sign the BEO (Banquet event order).
- Track and receive all deposits
- We request that payment be made in three phases,
- 1. Deposit to hold the agreed upon date
- 2. 2nd payment (50%) of estimated charge 3 weeks before event
- 3. Final payment 3 days prior to the event
- Ensure that price guidelines are adhered to.
- Selective sell guide must be followed; the guide is used to ensure that we are not closing the restaurant area to our members for events that do not meet a certain dollar minimum. This fluctuates throughout the year and is based on supply and demand.
- Assist with supervision of all Club/Catered/Special Events
- During the event the Banquet Manager is responsible for service, the banquet/catering manager ensures that the service being provided is the service that was sold to the member/guest. It is also the responsibility of the banquet/catering manager to supervise the kitchen during service and to assist where needed.
- Prepare BEO's in a timely fashion
- The BEO is the document that all of the departments use to guide them through each event. This provides them with the information that enables them to order product and schedule staff.
- Assist with the preparation weekly/monthly/annual revenue forecast.
- This document is used to inform the Board of Directors of how the future looks. We base purchases on this as well as schedule vacations.
- Assist with interviewing new service personnel with the Director and the Banquet Manager
- Who serves our food has a great impact on how we are perceived. The individuals that we hire must represent the facility as well as the cuisine at a very high level.
- Assist with Menu Development with the culinary team
- Each season we will review our menu, the banquet/catering manager must inform the chef on what the needs are of our members. Together we develop new ideas as well as new presentations.
- One entrée events
- Spinning off menus to help with production
- Frequent communication with the Chef on prospective large events so that we are selling and maximizing our profits through revenue and minimizing expenses via cost of goods and labor
- Blending low-cost food & beverage items with high cost items
- Staff Management - making sure we keep an eye on what rooms are being used to minimize quick labor intensive turns - meaning try not to book a breakfast in a room that has a late night wedding the night before
- When selling the Beach Club let's make sure we are covering labor expenses for moving furniture and shipping items needed for the event
- Working with the Banquet Service Managers to ensure that we are providing a very high level of Service
- Continue to manage and improve our deposit policy
- Ensure that we are using Delphi efficiently
- The BEO meeting should have close to accurate guest counts for the following 10 days
• Must adhere to WCC code of Professional conduct
• Ability to work in a fast paced environment and work under pressure.
• Ability to handle sensitive/confidential matters.
• Ability to prioritize
• Most tasks are performed independently or in a team environment with minimal direct supervision.
• Strong organizational & interpersonal skills.JOB QUALIFICATION STANDARDS
The following describes the general qualifications and physical, sensory and mental abilities normally associated with performing the essential functions of this position.
Language and Communication Skills:
• Speak, read, and write fluently in English
• Excellent written and verbal communication skills in English.
• Must possess strong communication and listening skills
• Ability to communicate clearly and directly.
• Ability to effectively present information in one-on-one and group situationsPhysical, sensory and motor demands:
• Occasional walking (up to 2 hours a day), standing (up to 3 hours a day) and sitting. Intermittent squatting, bending, twisting, lifting. This position requires excellent visual acuity and auditory sense.