POSITION OVERVIEW:

The Director, Catering & Events is responsible and accountable for the proactive leadership, direction, and support for all phases of catering and event coordination, sales and guest experience. This position reports to the Club General Manager.

MINIMUM REQUIREMENTS / QUALIFICATIONS / SKILLS:

• Bachelor’s degree preferred, or the equivalent combination of education and professional experience.
• Four to ten years’ experience in a hospitality field required.
• Three to five years’ experience supervising a team of managers or another supervisory role required.
• Current Food Handlers Card and TIPS® Certification (Training for Intervention Procedures).
• Computer literate with working knowledge of Microsoft Office, including Excel.
• Knowledge of restaurant database software a plus.
• Knowledgeable about county regulations.
• Ability to understand and implement BSRG dining standards.
• Knowledgeable about financial forecasting and budgets with ability to create and maintain effective financial accountability to the company and ownership.
• Ability to read, analyze, and interpret periodicals specific to the food service industry.
• Ability to understand the standardized recipe format.
• Ability to solve problems quickly, write regular reports, order guidelines, production and clean-up guides.
• Ability to write reports, business correspondence, and procedure manuals.
• Must have strategic planning, change management, problem-solving, decision-making, delegation, time management, and employee development skills.
• Must have excellent written and verbal communication skills, with an ability to respond to the needs and requests of staff members and guests.
• Must be able to consistently achieve high work standards; attention to detail, accuracy, and timeliness.
• Must demonstrate initiative and make independent decisions, based on sound judgment.
• Must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected.
• This position requires a flexible schedule to include evenings and weekends, and may require minimal travel.
• Valid driver’s license is required.

• Communicate the core values and mission of BlueStar Resort & Golf (BSRG) to support the achievement of company goals.
• Ensure a consistent set of superior standards of dependability, hospitality, and quality are meeting or exceeding employee and guest expectations.
• Provide strategic intelligence to partners and clients regarding all Catering initiatives including, but not limited to, vision, business planning, capital expansion, branding, catering and menu design, and the creative and conceptual development of new Catering experiences.
• Ensure a consistent set of superior standards of food, service and quality are meeting or exceeding employee and guest expectations at all facilities.
• Maintain effective communication between all members regarding catering operations, safety, and employee concerns. Model motivation to inspire all team members.
• Coordinate with F&B Manager, Executive Chef and Club General Manager to create budget and goals for measuring sales, revenue, new projects, and business development.
• Monitor the performance of Catering operations to determine whether strategies require adjustment to positively impact revenues and cost controls.
• Maintain effective communication between all members regarding Catering operations, safety, and employee concerns. Model motivation to inspire all team members.
• Oversee cost of goods, labor, and general expenses of Banquet & Catering operations.
• Create operational reports as requested.
• Other duties and responsibilities may be assigned.