Events & Catering Manager

La Gorce Country Club•Miami Beach, FL

About The Position

La Gorce Country Club is excited to be in search of its next Events & Catering Manager! This dynamic role plays a key part in planning, coordinating, and executing exceptional catering and social events, with a strong emphasis on events hosted at the Club. The Events & Catering Manager will lead every aspect of the event experience, from the initial client connection through flawless execution and thoughtful post-event follow-up. This position owns all details related to soliciting business, event planning, set-up, execution, and closeout for both Club-hosted and catered events, ensuring memorable experiences for members and guests alike. When banquet activities are not scheduled, the Events & Catering Manager will also support the Food & Beverage Front of House team by assisting with daily operations and staff oversight, contributing to the Club’s high standards of service excellence.

Requirements

Ability to read, speak and understand English to communicate with staff.
Ability to inventory and generate computerized reports and schedules proficiently through Microsoft Word/Excel.
Ability to work in an office setting as part of a team and follow instructions.
Flexibility to work shifts, including early mornings, late nights, weekends, and holidays.
Prior Hospitality related experience preferred
Prior Event/Catering Management experience preferred
Bachelor’s degree in hospitality management, event planning, or a related field

Nice To Haves

Bilingual in Spanish preferred

Responsibilities

Provide tours of venues and plan events.
Communicates with members and/or guests regularly throughout the entire planning process to assure that we are meeting and exceeding expectations.
Works with the Director of Food & Beverage and Executive Chef to determine selling prices, menus and other details for each event.
Arrange tastings as requested.
Develops thorough, detailed Banquet Event Orders (BEO) to include floor plans, seating charts etc.
Works with décor, linens and entertainment vendors as required, ensuring good quality and value for each event.
Participates in the annual budgeting process.
Provides leadership role for each catered and social occasion, owning every detail of the set-up, execution, and closeout of each event.
Works closely with the Director of Food & Beverage and Executive Chef to handle all aspects of the event execution for all social events.
Attends all BEO and weekly Manager Meetings.
Diagrams buffet tables, guest tables and other function room set-up needs for special events.
Checks BEOs against actual room set-up.
Transmits and coordinates all necessary details for each event (i.e., arranges for printing of menus, procuring decorations and equipment and other special requests).
Holds pre-function meeting with servers to ensure smooth, efficient service; assigns server stations, and coordinates timing of courses.
Ensures that all banquet staff are well groomed and in proper uniform (including name tags).
Works with necessary staff to ensure set up is completed no less than 30 minutes before the scheduled start time of a function.
Handles member and guest complaints.
Conducts “after event” evaluations to improve quality and efficiency of banquet functions.
Works with the Food Beverage Department to ensure proper inventory of all banquet service equipment and supplies meet the required needs.
Works with the Food & Beverage Managers to complete event billings for each event and forward them to the Accounting Department for billing.
Completes Catering P&L reports monthly.
Promotes Club events to members.
Other duties may be assigned.
Oversee all restaurant FOH operations.
Supervise and direct the staff.
Ensure maintenance of all appropriate sanitation standards, including, but not limited to, employee hygiene and uniforms, food storage areas, receiving areas, washing areas, dining areas, patio, snack bar areas, bar areas, restrooms, and beverage carts.
Implement and monitor the purchase ordering and receiving program to maintain par-stock levels on food and beverage inventories and ensure proper quantity and price on all purchases.
Monitor internal cost controls for the department.
Ensure quality levels of food and beverage products and maintain standards in production, presentation, services, facilities, and guest satisfaction.
Ensure operations comply with all state and federal laws, rules, and regulations relating to food and beverage sanitation, alcohol and tobacco, and ADA requirements.
Ensure the restaurant shifts are always properly staffed.
Oversee and participate in the hiring, training, supervision, management, coaching, counseling, and evaluation of all members of the restaurant team.
Conduct pre-shift meetings and assist team members with any inquiries
Develop and implement operating standards, policies, and procedures to be followed by the management team.