Director of Events and Banquets

LEXINGTON COUNTRY CLUB•Lexington, KY

16d

About The Position

Lexington Country Club Director of Events & Banquets Related Titles: Catering Manager, Catering Director, Banquet Manager, Banquet Director, Event Coordinator Reports to: Food & Beverage Director Supervises: Bartenders, Servers, Server Assistants, Host Education and/or Experience: High School Diploma or GED required Bachelor or Associates Degree in Hospitality Management or similar degree preferred Two years of managerial experience in a private club or fining dining establishment preferred Coordinates with: General Manager, Food & Beverage Director, Executive Chef, Head Golf Professional, Director of Court Sports, Marketing & Membership Experience Director, Bar Manager, and Dining Room Manager Job Summary (Essential Functions): Promote the Club’s facilities for private banquets, business and social meetings and other private member functions. Develop, plan, and promote club wide functions and events. Help members plan banquet functions that meet their special needs. Develop contracts for and oversee all administrative and operational aspects of preparing and serving events. Work with other departments to ensure that all members’ expectations are exceeded. Lead the service team in the execution of a la carte dining, member event, and private banquet shifts.

Requirements

High School Diploma or GED required
Strong written and verbal communication skills.
Experience with Microsoft Office and event planning software (Northstar preferred).
High level of interpersonal skills with a service-oriented, member-first mindset.
Ability to collaborate effectively with leadership, committees, and cross-functional teams.
Strong organizational skills with attention to detail and follow-through.
Ability to balance creativity with fiscal responsibility and operational awareness.
Alcoholic Beverage Training Certificate
Fayette County Food Managers Certificate
Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, and twist or reach
Push, pull, or lift up to 50 pounds
Continuous repetitive motions
Work in hot, humid, and noisy environments

Nice To Haves

Bachelor or Associates Degree in Hospitality Management or similar degree preferred
Two years of managerial experience in a private club or fining dining establishment preferred

Responsibilities

Implement aggressive, on-going sales campaign to alert members to the Club’s banquet operations and capabilities.
Provides event information to the marketing department for promotion through the Club’s different marketing platforms.
Help members arrange banquets, luncheons, meetings, weddings, dances and other social events; obtains all pertinent information needed for guest planning.
Manage and maintain all club function reservations and floor plans.
Create and promote fun and appealing club functions and activities for the entire membership.
Works with the General Manager, Food & Beverage Director, Executive Chef, Bar Manager, and other department heads to fill the social calendar with events aimed at the entire membership as well as events specifically tailored for different member demographics.
Provides guest tours and offers suggestions in efforts to sell the Club’s facilities for the occasion being planned.
Works with Executive Chef and Food & Beverage Director in development of banquet menus, policies and procedures.
Tracks and implements new products and trends in food and beverage service as applicable to the Club.
Submits necessary banquet information to appropriate staff members.
Submits monthly projected revenue reports of upcoming events to the General Manager and Controller.
Inform Executive Chef and service managers of booked events for preparatory and staffing purposes.
Inspects finished arrangements with special emphasis on attention to detail.
Create and follow annual budgets for the Banquet Department.
Resolves any issues with members and/or guests.
Maintains past and present member files; schedules appointments to assess the on-going needs of members for catering services.
Gives members list of recommended florists, decorators, bakers, etc. to aid in function planning.
Critiques functions to determine future needs and to implement necessary changes for increased quality.
Leads service team for both club function/banquet shifts and a la carte dining shifts.
Attends management meetings to review policies and procedures, upcoming business and to continually develop quality and image of banquet functions.
Performs special projects as assigned.