PRIVATE EVENTS DIRECTOR

University of Texas Golf Club•Austin, TX

9d•Onsite

About The Position

The Private Events Director/Assistant Food and Beverage Director is responsible for achieving the private events sales plan, managing catering events, and supporting daily à la carte food and beverage operations at The University of Texas Golf Club. The role works with culinary, membership, clubhouse, and food and beverage teams to develop profitable menus, sell and coordinate functions, deliver a high-quality member and guest experience, and support operational performance across club outlets. The position also assists with food and beverage budgets, labor and inventory controls, staff leadership and development, service standards, compliance, and planning and execution of club events. Schedules are flexible and may require daytime, nighttime, weekend, and holiday availability. Work is mostly indoors, with some outdoor work.

Requirements

Two years of previous food and beverage experience, including banquet and catering sales.
Excellent organizational, communication, and computer skills.
Ability to foster and develop relationships with members, guests, and staff.
College degree or equivalent relevant work experience.
Experience developing and managing a departmental catering budget.
Ability to work in a fast-paced environment.
Availability for flexible schedules that may include days, nights, weekends, and holidays.
Knowledge of state and local alcoholic beverage regulations.

Nice To Haves

Knowledge of Word, Excel, and Publisher.
Knowledge of Jonas/ACT.
Knowledge of food preparation and etiquette.

Responsibilities

Prepare and achieve the Private Events Sales Plan.
Work with the Chef, AGM, Membership Director, and Clubhouse Managers to develop profitable catering menus that meet member, guest, client, and club needs.
Provide input to leadership on hiring, scheduling, and training banquet support staff.
Monitor and report member and guest host satisfaction with private functions.
Work with the Food and Beverage team to plan and implement member events.
Maintain prospect inventories, including 10–20 near-term prospects and at least 25 leads being qualified as prospects.
Analyze function requirements, determine service type, prepare or use menu proposals, set prices with managers, close sales, prepare contracts, obtain client signatures, and collect deposits.
Become proficient in Jonas and JAM systems, particularly banquet and catering software.
Resolve host and guest problems involving catered functions.
Meet weekly with the AGM to review goals, sales forecasts, prospecting focus, and prospect inventory.
Design and market prospecting projects and promotions to generate business.
Conduct catering operations meetings as needed to review client needs and event operations.
Distribute complete function sheets and special instructions to relevant departments on time.
Welcome private function hosts and guests upon arrival.
Assist in managing daily food and beverage operations across club outlets and service areas.
Maintain service standards and compliance with club policies and procedures through floor presence, observations, and inspections.
Assist with dining room setup, service, opening and closing procedures, and outlet readiness.
Coordinate with the Executive Chef and culinary team on communication, service timing, menu execution, and member satisfaction.
Oversee service during peak periods, events, holidays, tournaments, and high-volume functions.
Maintain compliance with health, sanitation, food safety, alcohol service, and workplace safety requirements.
Build relationships with members and guests, address feedback and concerns, and provide service recovery as appropriate.
Collaborate across departments to improve the member experience and promote hospitality, discretion, and attention to detail.
Assist with departmental budgets, labor costs, operating expenses, payroll, scheduling, inventory, purchasing, and product usage.
Help control food and beverage costs, reduce waste, and maintain appropriate inventory levels.
Review sales and labor reports, member feedback, and operational results with the AGM.
Assist with billing accuracy, point-of-sale procedures, cash handling, and internal controls.
Identify opportunities to improve efficiency, revenue, and service quality.
Plan and execute private parties, weddings, member functions, banquets, golf tournaments, holiday celebrations, and other club events.
Coordinate event staffing, room setups, service timelines, menus, beverages, and other details with culinary, catering, and club teams.
Support banquet event orders and ensure event specifications are communicated and executed accurately.
Monitor event service from setup through completion, including breakdown and follow-up.
Help develop food and beverage promotions, themed dining experiences, and member engagement initiatives.
Assist with recruiting, interviewing, hiring, onboarding, training, and retaining food and beverage staff.
Supervise, coach, and motivate service staff, bartenders, servers, bussers, captains, and supervisors.
Assist in preparing staff schedules based on business levels, reservations, events, and seasonal demand.
Conduct pre-shift meetings, communicate daily specials and expectations, and reinforce operating standards.
Support performance evaluations, accountability, recognition, and professional development.
Foster a positive, respectful, team-oriented work environment and maintain appropriate staffing levels.
Perform other duties as needed or directed and help other team members when required.

Benefits

401(k) matching
Dental insurance
Vision insurance
Employee assistance program
Employee discount
Health insurance
Life insurance
Paid time off
Professional development assistance
Phone allowance
Use of club facilities and amenities, including golf, tennis, fitness, pool, and employee meals
Base salary of $80,000+ plus 2% of banquet and event top-line revenue and potential quarterly and year-end bonuses