Catering Manager

<p>We're looking for a Catering Manager to provide quality experiences and service to members and their guests.</p>

Bloomfield Hills, MI

Oakland Hills Country Club

<p>Founded in 1916, Oakland Hills Country Club has, and will continue to play a significant role in the history of golf in the United States. Walter Hagen, five time PGA Champion, was the club's first head professional. The South Course has played host to 17 Major Championships including: six U.S. Opens; two U.S. Senior Opens; U.S. Women&rsquo;s Amateur; two U.S. Men&rsquo;s Amateurs; Western Open; the Carling World Open; the 35th Ryder Cup in 2004; and three PGA Championships--including the 90th PGA Championship in 2008. Some of the greatest players ever to play the game including Arnold Palmer, Jack Nicklaus, Gary Player, and Ben Hogan have competed and won on the famed South Course, also known as "The Monster". The membership is proud of the heritage of their club and consider themselves stewards of a national golf treasure.</p>

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Overview: <p>Plan, organize and execute private banquets, business and social meetings, golf events, weddings, and other related activities which require the use of club facilities and food and beverage services.&nbsp; Continuous improvement and growth of member satisfaction and operational procedures.</p>
Responsibilities: <ul> <li>Plan, organize, and execute events. <ul> <li>Present and on time for scheduled work. Must be willing to work flexible work days/hours.</li> <li>Work clothing/uniform is complete, clean and pressed.</li> <li>The event member/customer is a participant in the planning process.</li> <li>The event member/customer is provided an organized approach to the planning process and perceives value, service and presentation.</li> <li>Kitchen, food and beverage, housekeeping and maintenance and other club staff are advised of necessary information in a timely manner.</li> <li>Event menu selections are guided to prevent over commitment of food service on any particular day.</li> <li>Decorations are procured i.e. linen, audio visual, centerpieces, rentals.</li> <li>Event diagrams are completed. <ul> <li>Buffet Tables</li> <li>Guest Tables</li> <li>Function Room Set Up</li> <li>Place cards</li> </ul> </li> <li>Entertainment is arranged.</li> <li>Contracts are comprehensive and completed with signatures.</li> <li>Menus are planned and priced with the Executive Chef, Clubhouse Manager and/or other culinary personnel.</li> <li>Monitors reservations for events and adjusts planning accordingly.</li> <li>Final room arrangements are inspected.</li> <li>Pre Service meetings are conducted to share information, assign server stations, coordinate timing/firing of courses and ensure staff are well-groomed and in proper uniform.</li> <li>Timing is adjusted as needed during the course of the event.</li> <li>Manages the event in progress and maintains high visibility.</li> <li>Communicates with members, guests and staff members during functions to ensure satisfaction.</li> <li>Generates follow-up letter to the event host to include member satisfaction survey.</li> </ul> </li> <li>&nbsp;Financial plans are developed, adhered to, and records are maintained.<br /> <ul> <li>Assists in preparation of budgets.</li> <li>Events are planned with financial objectives in mind.</li> <li>Performance against budget is monitored.</li> <li>Current and accurate files are maintained for all events.</li> </ul> </li> <li>Markets club activities, products and services to members and guests. <ul> <li>Participates in development of the Club&rsquo;s marketing plan.</li> <li>Conducts an on-going communications campaign to members to inform them of club services for banquets and catered events.</li> <li>Encourages member participation in events and activities to increase participation.</li> </ul> </li> <li>Provides quality experiences for all members, guests and staff. <ul> <li>Acknowledge members, guests, and staff promptly, making eye-contact and smiling.</li> <li>Acts as an emissary of the club by: <ul> <li>Communicating pleasantly and positively.</li> <li>Greeting members by name (i.e. Mr._______, Mrs._______) whenever possible. First name basis only with co-workers.</li> <li>Solicits opportunities for assistance to members.</li> <li>Timely respond to the urgency of the members/guests needs.</li> <li>Accepts responsibility for problems which may develop regardless of the cause and seeks resolution of problems.</li> </ul> </li> <li>Uses proper phone etiquette at all times.</li> </ul> </li> <li>Supervises Food and Beverage Staff <ul> <li>Orients individuals to department procedures thoroughly and completely.</li> <li>Recommends corrective action when indicated.</li> <li>Promotes teamwork and flexibility within all departments.</li> <li>Is open to soliciting feedback from staff.</li> <li>Encourages staff to pursue professional growth and development opportunities.</li> </ul> </li> <li>Performs other duties as assigned or as necessary.</li> <li>Reports to Clubhouse Manager. Works closely with the Director of Catering.</li> </ul>
Requirements: <ul> <li>Education: Bachelors Degree preferred</li> <li>Skill: Supervisory/leadership skills.&nbsp; Event planning skill required. Ability to handle multiple tasks.&nbsp; Tact and diplomacy required in planning events with members and staff.</li> <li>Experience: Two years of leadership experience in the catering operations of the hospitality industry.&nbsp; Catering/food service experience required.&nbsp;</li> <li>Certifications: Management Sanitation Certification</li> <li>Physical Demands: Extensive standing and walking during events.&nbsp; Ability to move up to 30 pounds and to work extended hours.</li> </ul>