Catering Manager

 

Catering Manager

 

The Fort Worth Club is recognized as one of the country’s premiere private city clubs.  Due to its prime location and 123 years of history in downtown Fort Worth, the Club is Fort Worth’s preferred destination for private dining, business meetings, weddings, and society events.  The Catering department is responsible for approximately $4 million in revenue, with over 2500 event bookings annually, and 15 meeting and banquet rooms accommodating groups from 2 to 1200 guests.

 

Basic Function:

 

The Catering Manager (CM) is responsible for achieving member and guest satisfaction through the event booking and planning process.  The CM will increase revenue in the Catering Department by following departmental procedures, closing sales leads, and up-selling during events planning.  The CM is responsible for communication of private party and event details to appropriate FWC staff and event hosts.  The CM should be an exemplar of best practices and professionalism, and demonstrate commitment to the overall success of the department and club.

 

 

Job Duties:

 Support Director of Catering by overseeing the accurate adherence to department policies and procedures, event management, and leading catering department staff through mentoring, setting the example of professionalism and demonstrating exceptional interpersonal skills.Maintain oversight and management of private room scheduling in calendar book, including scheduling of recurring groups.Meet with event hosts to conduct sales tours, planning meetings, tastings, and greet at start of events.Verify all function set-ups for the day and following day by doing walk-throughs and communicating with banquet staff.Oversee production and distribution of daily banquet changes and guarantees.Oversee production and distribution of elevator sheets and marquis signs.Check and return all messages the same day. Follow-up on new business leads to secure bookings and maximize room utilization.Approve event billing and route to Accounting promptly following events.

Requirements:

 

  Minimum of 3 years catering event management required in private club or upscale hotel environment.

 

Preferred Qualifications:

 

  Four-year college degree (major in Hospitality, Business or Marketing preferred), prior staff management experience, prior experience in managing a large volume of events.  Prior experience as a director in a club environment.

 

 

Skills:

 

·  Proficient in basic computer programs including Word & Excel

·  Prior experience with hospitality software programs, such as Jonas, Delphi, or ClubCater.

·  Excellent organizational and time management skills

·  Knowledge of menu planning, wine, and room layouts

·  Knowledge of and ability to demonstrate proper business and dining etiquette

·  Ability to handle stressful situations with calmness and grace

 

Reporting Relationship:

 

  Director of Catering to Club Manager to General Manager.  This position is part of a 4 person team including the director, manager, and 2 coordinators.  The position provides indirect management as part of the food and beverage management team, and has 1 direct report (Catering Coordinator 1).

 

 

Key Performance Expectations:

 

·  Meet and exceed member, guests, and co-worker expectations through demonstration of commitment to excellence and detail accuracy. 

·  Timely and accurate communication of all event details.

·  Understanding of club’s big picture and long term goals and how to achieve them.

 

 

Working Conditions:

 

· Fast paced environment

· High visibility with both members/guests and FWC staff

· Urgent scenarios that require the ability to multitask and stay organized

· High pressure to balance interests of both members/guests and internal needs (such as from banquets/culinary)

· 25% of time spent on telephone with scheduling,  sales, and event planning

· 25% of time spent on administrative work, event detailing, creating BEO’s and floor plans, reporting, conducting calendar audits, etc.

· 25% of time spent meeting with event hosts for sales tours, planning meetings, and on floor

· 25% of time in staff meetings and on special projects

· Position will average 45-50 hours per week.

· Peak seasons will require heavier work load or increased hours per week.

· Some holidays

 

 

Benefits Highlights:

 Base salary depending upon experience ranging from $45,000-$60,000Bonus potential beyond base for exceptional performanceHealth and dental insurance401k retirement program with company match up to 10%Paid professional association duesContinuing education opportunities

 

Interested professionals should email a resume and cover letter to Hope Kahan, Director of Catering at hkahan@fortworthclub.com and do not need to apply online.