Director, Catering at BLACKHAWK COUNTRY CLUB

Danville, California, United States -

Full Time

Start Date

Immediate

Expiry Date

08 Apr, 26

Salary

105000.0

Posted On

08 Jan, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Catering Management, Event Planning, Sales, Leadership, Communication, Budgeting, Forecasting, Client Service, Team Management, Operational Excellence, Staffing, Negotiation, Problem Solving, Training, Collaboration, Time Management

Industry

Hospitality

Description

Job Details Job Location: Danville, CA 94506 Position Type: Full Time Salary Range: $90,000.00 - $105,000.00 Salary Job Shift: Day Our Mission: Extraordinary Experiences. Connected Community Club Vision: To be the leading private club for families and professionals in Northern California, delivering joy, connection, and excellence through our unparalleled facilities and signature experiences. As a member of the Blackhawk Country Club leadership team, you play an integral role in executing toward our Club’s Vision and Strategic Plan. You will be expected to lead by example, using the language, behaviors, and attitude that we teach with our HAWKS CODE. In addition to your job-specific duties, you will contribute to Blackhawk Country Club being an employer of choice, maintaining best-in-market marketing and sales efforts, improving member experience with outstanding programming and services, and implementing investment plans into our world-class facility. Position Summary The Director of Catering is responsible for the strategic leadership and daily execution of the Club’s catered events, private dining, banquets, and event-related service operations. This role oversees catering sales, event planning, service standards, staffing, and department financial performance while ensuring exceptional member and guest experiences. The Director of Catering drives revenue through proactive sales and relationship management, maintains consistent operational excellence, manages schedules and payroll approvals, and ensures all events align with Club standards, policies, and profitability expectations. Essential Duties and Responsibilities The essential functions include, but are not limited to the following: Leadership & Department Management Lead the Catering Department through clear expectations, consistent communication, and hands-on operational support. Directly oversee key leadership roles including the Banquet Manager, Catering Manager, and Catering Sales Associates, ensuring accountability and alignment across the team. Conduct regular department meetings, pre-event briefings, and post-event recaps to reinforce standards and continuously improve. Create a positive and professional workplace culture focused on teamwork, hospitality, and service excellence. Manage performance expectations: coaching, feedback, documentation, recognition, corrective action, and annual performance reviews. Collaborate closely with Executive Chef/Culinary leadership, F&B leadership, Facilities, Membership, and Member Experience teams to ensure seamless event execution. Event Sales, Planning & Client Experience Oversee the full lifecycle of events: inquiry → proposal → booking → planning → execution → billing follow-through. Support and coach Catering Sales Associates in converting leads, upselling enhancements, and driving event revenue. Review and approve all major proposals, contracts, BEOs (Banquet Event Orders), and event timelines to ensure accuracy, feasibility, and profitability. Maintain a high-touch experience for members and clients; serve as escalation point for complex requests or high-profile events. Ensure consistent event standards across all spaces (ballrooms, private dining rooms, outdoor venues, specialty locations, off-site/partner venues if applicable). Maintain strong partnerships with preferred vendors and evaluate new vendors as needed. Operational Oversight & Event Execution Ensure flawless setup, service execution, and breakdown for all events, meeting quality standards and timelines. Establish and enforce event SOPs, service standards, setup diagrams, staffing guidelines, and “Hawks Code” execution checklists. Partner with culinary leadership to align menus, dietary needs, service pacing, and event flow. Ensure appropriate staffing, equipment, rental needs, and logistics are planned in advance and communicated clearly. Act as manager-on-duty for select high-volume event periods and/or high-impact events as required. Manage room resets and ensure spaces are returned to standard configuration after events. Scheduling & Staffing Management Create department schedules Ensure schedules align with forecasted event volume, labor targets, and service standards. Ensure cross-coverage plans are in place for call-outs, large events, and seasonal peaks. Maintain staffing levels through hiring, onboarding, training, and retention strategies. Coordinate with HR and department leaders to plan for seasonal staffing, internships, and special event staffing needs. Payroll & Timekeeping Approve payroll for all Catering Department employees, ensuring accuracy, compliance, and alignment with scheduling. Monitor timecards for missed punches, overtime risk, meal/rest compliance, and proper job coding. Ensure timely submission of payroll and staffing updates; maintain documentation for audits or HR review. Financial Management & Budget Oversight Oversee department budgets including labor, operating supplies, rentals, décor, and event-related expenses. Monitor revenue performance against budget targets and participate in forecasting based on event pace and booking trends. Track key financial drivers such as average check, event profitability, labor percentage, and cost controls. Ensure all events meet the Club’s break-even/profitability policy; flag risks early and adjust pricing/staffing accordingly. Review event billing accuracy: deposits, minimums, service charges, labor charges, rental fees, and final invoices. Work with Finance/Accounting to reconcile discrepancies and ensure timely collection of balances due. Identify efficiency opportunities to reduce waste, improve margins, and streamline operations. Standards, Compliance & Risk Management Ensure compliance with Club policies, contracts, alcohol service requirements, and safety standards. Maintain high standards for cleanliness, event presentation, storage organization, and equipment upkeep. Ensure proper handling of member/guest incidents and service recovery; document issues and follow through. Coordinate with Facilities for event needs such as access, parking, noise considerations, and space flow. Training & Development Develop and maintain training programs for banquet service, event execution standards, and sales process. Train and mentor managers and sales associates in planning tools, BEO accuracy, client communication, and escalation protocols. Implement ongoing service refreshers and cross-training to build flexibility and consistency. Promote leadership development within the department and create growth paths for top performers. Communication & Collaboration Maintain strong alignment with internal departments by ensuring event details are communicated early and accurately. Coordinate with Marketing/Member Experience teams for promotion of key club events, signature experiences, and major seasonal initiatives. Ensure consistent internal documentation, including event calendars, staffing plans, and operational planning tools. Qualifications Minimum Qualifications (Knowledge, Skills, and Abilities) 5+ years of progressive catering/banquet leadership experience, preferably in a private club, resort, hotel, or high-volume events environment. Proven experience managing teams, schedules, payroll approvals, and multi-event operations. Strong understanding of event sales, event planning, and service execution standards. Budgeting, forecasting, and operational cost control experience. Strong leadership, communication, negotiation, and organizational skills; ability to manage multiple priorities in a fast-paced environment. Excellent communication, organization, and client service skills. Proficiency in event planning tools and POS/catering systems (e.g., Delphi, Tripleseat, ClubEssential, Jonas, etc. — as applicable). Available to work event-based hours to include evenings, weekends and holidays. Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. Mobility: The role may require frequent movement, including driving, walking, standing, and occasional bending, kneeling, or reaching. Lifting: Occasional lifting of supplies, equipment, or inventory items may be necessary up to 50 lbs. Manual Dexterity: Ability to use hands and fingers for tasks such as typing, writing, operating computer systems, handling paperwork, and managing inventory. Vision: Clear vision and ability to read written documents, computer screens, and equipment displays are essential for reviewing reports, analyzing data, and assessing operations. Hearing: Good hearing ability is necessary for effective communication with staff, members, guests, and vendors. Stamina: The role may involve long hours and extended periods of activity, especially during peak business periods, special events, or banquet functions. WORK ENVIRONMENT Indoor/Outdoor Setting: The majority of work is performed indoors, but there are times we are outside in warm and cool weather. Temperature: The work environment may vary in temperature, depending on the location and season. It may include both heated and air-conditioned areas. Noise Level: The work environment can be fast-paced and may involve moderate to high levels of noise from staff, members, equipment. Pressure: The role often involves working under pressure, especially during peak seasons. Interaction: Regular interaction with staff, guests, vendors, and other department heads is common, requiring effective communication, interpersonal skills, and diplomacy. Safety: Adherence to health and safety protocols. The company is an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable.

Responsibilities

The Director of Catering is responsible for the strategic leadership and daily execution of catered events, private dining, and banquets. This role includes overseeing catering sales, event planning, service standards, staffing, and ensuring exceptional member and guest experiences.