Catering/Dining Room Manager

About the Organization

Upper Montclair is a private 27-hole golf club located 9 miles West of New York City. The

course was originally designed by A.W. Tillinghast in 1929. In the 1950's, a major course

renovation was directed by Robert Trent Jones Sr. which transformed Upper Montclair Country

Club into its present 27-hole Championship design. Upper Montclair Country Club has a strong

tradition of producing championship conditions and is considered to be one of the best private

clubs in northern New Jersey.

Description

Reports To : Director of Catering

Job Type : Full-time

Job Summary

Promotes the club's dining facilities for private banquets, business and social meetings, and other member-related activities. Develops contracts for and oversees all administrative and operational aspects of preparing and serving events. Works with banquet and a la carte to assure that the members expectations are exceeded. Responsible for management of dining room service in the manner most pleasing to members and their guests. Assures a high standard of appearance, hospitality and service in personnel and cleanliness of dining room. At times, based upon operational needs, a role within the A la Carte Food and Beverage will be required. Including opening and closing shifts.

Job Tasks [Duties] :

• Represents the club with a high level of composure and professionalism. Is articulate and caring.
• Promptly manages incoming inquiries, counsels potential clients, and showcases club space.
• Evaluates the feasibility and profitability of bookings.
• Ensures availability and best utilization of space.
• Focus on large upscale member events.
• Maintain close contact with Members and clients before and throughout the entire event planning process.
• Personally meet and greet walk-in clients as required.
• Attend all meetings and training sessions as required by management.
• High degree of follow-up with personal letters, phone calls, contracts, and sale material without compromising the unique and private market standing of the club.
• Solicit catering sales through the identification of new markets, potential member activity, and outside resources.
• Become involved in local club industry and other hospitality-related events to improve public relations and gain market share. Registration and attendance need to be given to the Director of Catering with what has been discussed and learned.
• Maintain relationships with existing and past clients to maintain a loyal customer base.
• Keep abreast of industry trends, tools, and techniques.
• Assist in the maintenance and development of club's dcor, design, and other related resources.
• Meet with clients to ascertain and suggest all details of their function, including time, location, menu (up selling when possible), beverage selection, room setups, audio / visual, valet, billing arrangements, etc. All events must have a contract created, signed by the Member / client and Catering Manager along with the proper deposit.
• Within the club's ethical guidelines, recommend vendors and assist clients in selection of related products.
• Complete BEO's for publication within the club's defined time guidelines.
• Weekly updates about events, inquiries and staff training must be provided to the Director of Catering. Staff training must be written and have agendas to go along with each training.
• Use high levels of creativity and imagination when giving client's guidance regarding room setup and menu selection, dcor, service styles, and other details.
• Adhere to club's policies regarding minimum guarantees, advance deposits, final payments, and related functions.
• Record and publish all event changes promptly and notify all club personnel via email and updated BEO and other concerned parties to ensure the smooth transaction of club business.
• Be knowledgeable about seasonal food cost changes and all other cost aspects for selling at maximum profit. Consult with Chef, Director of Catering and Food & Beverage Manager, and other personnel to assure club can deliver arrangements.
• Maintain accurately the forecast of business in Excel, forecast must be updated with actual post event. Maintain contact list and follow-up on lost or other potential business. Document all activities for future action.
• The Director of Catering will manage and provide you with your schedule. All time off requests must be turned in to the Director of Catering with proper notice as per the Employee Handbook. Schedule will include opening operations and closing operations of the Club. Ability to work early AM and late PM shifts.
• Coordinate and assist in the management oversight of all catering functions, both non-member and member (or club-sponsored) events. Assist in daily club management duties as may be reasonably required by key club staff.
• Ensure proper setup and presentation of all events.
• Provide assistance with the Food & Beverage operation when necessarily needed per management. Which may include A la Carte Supervision, Wine Club assistance, monthly beverage inventory responsibilities, ordering of other goods as needed and POS updating.
• While working A la carte the responsibilities and expectations are as follows :

Ensure prompt and polite service to the members and their guests. Know Members names and greet them promptly in a manner to provide a warm welcome and make them feel at home.

Potential Compensation / Benefits Available :

EOE Statement

We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.

Location

Upper Montclair Country Club

This position is currently accepting applications.

Salary : $65,000 - $80,000