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Director of Catering
Billy Casper Golf
Wilmington, DE, United States
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The Director of Catering is a key member of the club’s management team and is responsible for maximizing catering and event revenues by creating and implementing the promotion and sales plans of the club’s facilities for weddings, banquets, business meetings, social events, golf outings and member-related activities at the Club. This position will report directly to the property’s General Manager.
Responsibilities include:
• Achieve sales/profit goals of the Club’s catering/events operation
• Help develop catering sales budgets and marketing plans
• Develop and implement programs and activities that increase and retain events in the Club, including, but not limited to, telephone sales campaigns, direct marketing campaigns, networking events, open house events, and the like
• Responsible for sales, expenses, and business acquisition/retention goals as outlined in the department operating plans
• Utilize salesforce.com daily to build and maintain an events prospect database, track all communications and activities with those prospects, and record all sales made
• Respond to prospect inquiries, conduct tours and meetings for prospective events, and sell events
• Oversee the development/preparation of contracts for all events
• Help prospects (including Members) plan special events including menus, entertainment, theme, decorations and other aspects
• Recommend refinements for catered events to include floral arrangements, table settings and room appointments; recommend the purchase of equipment and supplies
• Work with the Club’s Management team to determine selling prices and menus for catered events
• Schedule all banquet event functions, prices and prepares event proposals, collects signed contracts and deposits
• Transmit the necessary information about all events to the appropriate support staff
• Ensure smooth execution of events by inspecting finished arrangements and collaborating with appropriate department heads
• Plan and coordinate details of catered events to include determining specifications and quantities of goods to order, determining manpower levels, recommending personnel assignments, scheduling space and facilities, and communicating menu information to production staff
• Ensure that arrangements are made to set up rooms, provide service and clean areas after events Develop, implement and monitor standards of service and coordinate catering activities to ensure that a high quality of production and service is consistently maintained
• Regularly evaluate services and determine means by which to upgrade quality of catered events
• Attend important events to foster relationships that are important to generate event referrals and other club business opportunities
• Participates in outside activities that are judged appropriate by supervisor and/or BCG regional team to enhance the presence of the property in the local community
• Work with the Club’s GM and BCG regional team to create sales materials/collaterals
• Participate in BCG monthly sales calls and/or meetings and the annual BCG sales meeting
• Train banquet staff
• Monitor guest experience and take appropriate action to assure the best customer service
• Adhere to sanitation, safety and alcohol beverage control policies including confirming legal drinking age and discontinuing service to intoxicated guests
• Implement and support all course policies and programs as communicated by management
• Perform related duties as assigned