What are the responsibilities and job description for the Director of Catering position at Upper Montclair Country Club?
Overview
Supervise the daily operations of the Banquet area to achieve customer satisfaction, quality service and compliance with local and corporate standard operating procedures.
Responsibilities
Supervise the daily operations of the Banquet area to achieve customer satisfaction, quality service and compliance with local and corporate standard operating procedures.
Responsibilities
- Coordinate and supervise the catering programs.
- Skilled at both monthly forecasting and the annual budget process. Understanding of pace and productivity.
- Interview, recommend hiring, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend, and conduct performance and salary reviews, recommend discipline and termination, as appropriate.
- Experience evaluating every catering business opportunity to maximize revenue and profitability while achieving customer expectations.
- Maintain or exceed budgeted sales and profits in all catering areas.
- Must have a deep understanding of the Golf.
- Develop and implement effective marketing plans for generating catering revenues.
- Carefully review all contracted services to ensure proper contribution to profits.
- Identify trends, research the competition's products, services, and pricing, and use it to develop strategic business plans.
- Experience selling to a variety of market segments.
- Consistently book repeat business by having a track record of long-term client relationships.
- Actively participate in industry related organizations.
- Thorough knowledge of sales techniques including strong closing skills as well as negotiating skills. Comfortable with client presentations. Participate in trade shows and sales blitzes.
- Excellent creative skills to provide innovative set-ups, menus, and functions for groups.
- Assist in F&B Department as needed including opening and closing of facility.
- Schedule of banquet staff
- Ability to generate creative and innovative menus while working closely with Chef on pricing specialty menus.
- Work closely with banquet department on operations and event execution, ability to quickly evaluate alternatives and decide on a plan of action. Provide overall direction, coordination, and ongoing evaluation of operations.
- Monitor sales performance of Catering Sales Managers and coach and council towards success. Maintain ongoing training program for Catering.
- Generate detailed resumes for the operating departments.
- Ability to work with outside vendors to ensure client satisfaction for all events/groups.
- Comply with attendance rules and be available to work on a regular basis.
- Perform any other job-related duties as assigned.
- Implement company policies regarding quality of products and services offered.
- Adhere to established safety and sanitation standards.
- Health, Dental and Vision Insurance
- 401K
- Flexible Spending Account
- Aflac
Salary : $90,000 - $100,000
