POSITION OVERVIEW:

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

MINIMUM REQUIREMENTS / QUALIFICATIONS / SKILLS:

• Three to five years’ related experience in similar catering or Food & Beverage coordination role preferred.
• High School diploma or equivalent preferred.
• One to three 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.
• Ability to read, analyze, and interpret periodicals specific to the food service industry.
• Ability to understand the standardized recipe format.
• Ability to write routine reports and correspondence.
• Ability to speak effectively before groups of customers or team members.
• Ability to calculate food costs, menu pricing, discounts, percentages, inventory, labor standards and volume; must understand profit and loss statements and be able to present capital projects.
• Must possess basic computational ability as well as budgetary analysis.
• Must have planning, 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.
• Oversee marketing and sales, budget, staff management, event supervision, catering inventory, and invoice payment.
• Manage all stages of catering events, including ceremonies, weddings, other public events.
• Respond to inquiries and arrange sales meetings and tours of the facility; plan and schedule events; create banquet event orders (BEO) and keep accurate event records; track event sales and budget; provide event surveys and track results.
• Maintain effective communication between all team members regarding catering and event operations, safety, and employee concerns. Model motivation to inspire all team members to provide the very best guest experience
• Interview, hire, train, schedule, and manage the event team members and event coordinator; coach and encourage team members to be successful.
• Work directly with the customer during the event to ensure superior standards and assist the Food and Beverage Team; provide full coordination for the host on the day of the event.
• Other duties and responsibilities may be assigned.