Director of Catering & Special Events

POSITION SUMMARY

The Director of Catering & Special Events is responsible for the strategic leadership, sales performance, planning, and execution of all Member-sponsored private events and club-programmed functions.

This position plays a key role in enhancing the Member experience, supporting the Club’s financial objectives, and upholding the Club’s culture and service standards. The Director serves as the primary relationship manager for Members planning events and collaborates across all departments to ensure seamless execution, fiscal accountability, and exceptional hospitality.

KEY COMPETENCY AREAS

• Member Experience & Service Excellence

• Leadership & Interdepartmental Collaboration


• Financial Management & Revenue Optimization


• Sales, Marketing & Strategic Planning


• Operational Excellence & Risk Management

ESSENTIAL DUTIES & RESPONSIBILITIES

Member Experience & Sales Leadership

• Serve as the primary liaison for Members and sponsored guests hosting private and special events, ensuring personalized service and proactive communication.


• Lead the sales and revenue strategy for all catering and special events in alignment with Club goals and budgeting objectives.


• Develop and maintain strong Member relationships to drive repeat business and referrals.


• Actively promote club event offerings, amenities, and enhancements through internal marketing, milestone celebrations, and Member engagement initiatives.


• Ensure all catering inquiries are handled promptly, professionally, and in accordance with Club service standards.

Event Planning, Execution & Quality Control

• Oversee all aspects of event planning from initial inquiry through execution and post-event follow-up.


• Coordinate event logistics including menus, timelines, room setups, décor, entertainment, and specialty vendors.


• Conduct weekly Banquet Event Meetings to ensure all departments are informed, aligned, and prepared.


• Review and approve all Banquet Event Orders (BEOs) to ensure accuracy, completeness, and clear communication.


• Inspect event setups prior to guest arrival to confirm alignment with Member expectations and Club standards.


• Maintain visibility during events to address Member needs and ensure service excellence.

Financial Management & Accountability

• Ensure accurate pricing, billing, and timely collection for all catering and special events.


• Monitor event profitability and collaborate with leadership to identify opportunities for revenue growth and cost control.


• Oversee documentation, charge reconciliation, and commission reporting in coordination with the Catering Coordinator.


• Support annual budgeting and forecasting for the catering and events department.

Leadership, Policies & Operations

• Lead, mentor, and support the Catering Coordinator and event support staff.


• Develop, implement, and maintain catering department policies, procedures, and service standards consistent with private club best practices.


• Collaborate daily with the Director of Club Operations, Executive Chef, and department leaders to deliver exceptional experiences while managing resources responsibly.


• Address Member or guest concerns promptly and professionally, recommending corrective action and continuous improvement initiatives.

Marketing & Club Programming

• Partner with Club leadership to plan and execute special club-wide events that enhance Member engagement and utilization.


• Develop creative and appealing ways to promote club events within dining areas, lounges, digital channels, and Member communications.


• Maintain and update catering collateral including menus, event guidelines, and photo galleries.

Facilities & Brand Standards

• Ensure that all event spaces are properly maintained, clean, and presented in a manner consistent with the Club’s brand and service culture.


• Work collaboratively with Facilities and Housekeeping to ensure readiness for all events.

PHYSICAL REQUIREMENTS

• Ability to stand, walk, and remain active during events for extended periods


• Ability to lift up to 25 pounds


• Flexibility to work evenings, weekends, and holidays as required by event schedules

EDUCATION

Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.
CMAA education, certification, or active pursuit of professional development is strongly encouraged.

EXPERIENCE

Minimum of five (5) years of progressive catering sales, event management, or food & beverage leadership experience within a private club, resort, hotel, or upscale hospitality environment.