What are the responsibilities and job description for the Director of Catering and Events position at The Apawamis Club?
About Apawamis Club:
Founded in 1890, Apawamis Club is one of the earliest golf clubs in America, with a rich legacy and tradition. As the first chartered club in New York State and the second golf club in Westchester, Apawamis is among the first twenty golf clubs in the country. The Club is renowned for its athletic programs and ongoing upgrades to its facilities, including a recent $12 million renovation of the lower campus and a $5 million renovation of the main clubhouse. Apawamis is open 7 days a week, 11 months a year, offering dining, events, and robust junior and adult sports programming.
Position Overview:
The Director of Catering and Events is responsible for the general operation of club functions related to member and sponsored member banquets and Club events. This role ensures that all services exceed members’ and guests' expectations, fostering a culture of hospitality, friendliness, and goodwill among members, guests, and staff. The Director of Catering and Events will report to the Assistant General Manager (AGM) and work in partnership with the Clubhouse Manager.
Key Responsibilities:
1. Handle all event inquiries.
2. Create banquet event orders (BEO) for all banquets and club events.
3. Generate and distribute contracts and bills to all members and guests.
4. Oversee the day-to-day execution of all banquets and club events.
5. Serve as the point of contact with the event host during their event, ensuring all specifications are met.
6. Collaborate with the Assistant General Manager, General Manager, Clubhouse Manager, and Chef to coordinate and execute Club and non-Club events.
7. Work with the Executive Chef and management team to determine selling prices, menus, and other details for both banquets and club events.
8. Update weekly function information for all affected staff.
9. Create diagrams of room layout, banquet item placement, and related function details.
10. Conduct pre-shift meetings with employees.
11. Direct staff for setup, execution, and breakdown of events.
12. Ensure the neatness, cleanliness, and safety of all banquet areas.
13. Maintain proper inventory of all banquet service equipment and supplies.
14. Meet with other department managers to plan food and beverage aspects of special events.
15. Complete special projects assigned by the General Manager and Assistant General Manager.
16. Maintain P&Ls for each event.
17. Conduct “walk-throughs” of rooms prior to events to ensure setup is in accordance with BEO.
18. Attending all assigned events to manage client relationships and assisting operations in event execution when necessary.
19. Interact with clients, guests, and staff to address service or operational issues and concerns.
20. Assist other areas when needed.
21. Dedicated Bqt manager to over see operations starting 2025.
Qualifications:
• Strong organizational and communication skills.
• Ability to manage multiple events simultaneously.
• 3-5 years’ Experience in event planning and execution.
• Knowledge of food and beverage operations.
• Excellent customer service skills.
• Knowledgeable in Microsoft applications