Summary
Leads the Catering and Conference Service Team to exceed budgeted revenues related to all events executed at the Beach Club, the La Jolla Shores Hotel, and the Marine Room. Represents LJBTC at events and within the business community. Serves as primary liaison with Banquets, Culinary, and the Director of Food and Beverage.
Annualized Salary: 110k - 125k
ESSENTIAL DUTIES AND RESPONSIBILITIES:- Promotes and sells LJBTC banquet space including the La Jolla Beach and Tennis Club, La Jolla Shores Hotel, and Marine Room to the local corporate community and club members.
- Participates in the ongoing sales and marketing of LJBTC as a wedding, social event and business meeting venue.
- Develops and implement SOPs for the purpose of continuous improvement related to quality, profitability and client satisfaction.
- Provides ongoing mentoring and training for the Catering and Conference Services Team.
- Ensures all BEOs are reviewed and correct prior to BEO meetings.
- Manages Catering Incentive Compensation Plan production tracking.
- Oversees contract details and handling of all food, beverage, setup, audiovisual, resumes, welcome letters, and BEOs for the department.
- Maximizes catering revenues to include banquet food, beverage, and facility rental and other revenue sources.
- Upsells all aspects of events to include all décor, specialty items for weddings, social and corporate events.
- Liaises with banquet staff in order to turnover event execution and client relationship once planning has been completed and the client is in-house.
- Completes employee evaluations and new hire paperwork in a timely and thorough manner.
- Orders operational supplies needed for events. Follows through on billing, delivery, serving and pickup of all items.
- Completes and follows through on all Catering and Conference Services internal and external communication, including but not limited to accounting concerns, property requests, resumes and engineering requests.
- Works closely with the Director of Membership on planning, envisioning, detailing, hiring vendors and executing large events for members and tennis community.
- Oversees team's planning and execution of all member events hosted by the Club as well as all tennis tournaments.
- Coordinates valet parking Club events as needed.
- Works with Executive Chef and Chef de Cuisine of LJBTC and The Shores Hotel to design menus for catered events. Inspects food and food preparation to maintain quality standards and sanitation regulations.
- Develops annual catering budget; prepares periodic projections and maintains updated and accurate forecasts.
- Reviews financial transactions and monitors budget to ensure efficient operation, and to ensure expenditures stay within budget limitations.
- Maintains professional designations (NACE, PCMA, MPI and ISES) via ongoing education, training and networking.
- Other duties may be assigned.
OUTCOMECompletion of the above duties will produce successful events for the clientele while maintaining customer satisfaction and the department's financial success.
SUPERVISORY RESPONSIBILITIES- Manages subordinates in the Catering and Conference Service Departments.
- Responsible for the overall direction, coordination, and evaluation of employees.
- Interviews, hires, and trains employees. Plans, assigns, directs, and reviews work.
- Appraises performance, rewarding and disciplining employees, addressing complaints and resolving employee and/or employee related issues.
QUALIFICATION REQUIREMENTSTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCEFour-year college degree or equivalent education/experience preferred. A minimum of three years of employment in a related position. Demonstrates extensive knowledge of meeting room capacities, banquet set up, audiovisual and any other pertinent details as they relate to function. Has extensive knowledge of food and beverage products, proper preparation and presentation of food and beverage items, including wine sales and service.
LANGUAGE SKILLSAbility to read, analyzes, and interprets general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions in English from Board of Directors, groups of managers, employees, clients, customers, and the general public.
MATHEMATICAL SKILLSAbility to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.
REASONING ABILITYAbility to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
OTHER SKILLS and ABILITIESAbility to use a networked PC effectively with a working knowledge of software used currently by department and company. Possesses excellent interpersonal and sales related skills for both Social and Conference Services catering needs.
SCHEDULINGThis company operates seven days a week, 24 hours a day.
At times it may be necessary to move you from your accustomed shift if business or task assignments demand.In addition, it should be understood that business needs determine the number of hours that you work.
