Catering Director

About the position The Catering Director is a dynamic, member- and client-facing leader responsible for overseeing the planning, sales, and seamless execution of all banquet functions, private events, member events, and golf outings at Green Tree CC. This position plays a vital role in driving event revenue, enhancing member satisfaction, and ensuring an exceptional overall event experience. The Catering Director collaborates closely with the Food & Beverage team, Culinary, Marketing, and other departments to deliver well-coordinated, memorable events from initial concept through final execution. Responsibilities • Solicit new and existing accounts through outreach, site inspections, community networking, and engaging our members to meet or exceed revenue goals • Develop a prospective client pipeline including corporate contacts, civic organizations, real estate offices, chamber of commerce, member referrals, and bridal markets • Implement sales, marketing, and public relations strategies to grow banquet and event revenues • Manage event budgets and negotiate vendor agreements on behalf of clients • Collaborate with the Manager of Marketing & Communications on targeted marketing plans, promotions, and event materials • Oversee all aspects of event planning, coordination, and on-site execution for private events, member events, weddings, and golf outings • Create and maintain Banquet Event Orders (BEOs), floor charts, staffing schedules, and event timelines • Lead weekly BEO meetings with the Food & Beverage team, Executive Chef, and Member Events Coordinator • Coordinate staffing needs for each event and assist in preparation of banquet staff schedules • Produce post-event recap reports evaluating profitability, guest satisfaction, and opportunities for improvement • Serve as the primary point of contact for event clients, responding to all inquiries within 24 hours • Build and maintain strong relationships with members, clients, vendors, and community partners • Ensure all event details, expectations, and logistics are clearly communicated across all relevant department • Track and communicate event revenue, cost of goods sold, labor, and operating expenses to the Director of Food & Beverage • Compile forecasts, budgets, and reports as directed • Maintain a current master event calendar accessible to all Club team members • Process and file vendor invoices; ensure all event contracts are completed prior to planning • Utilize the point-of-sale system and back-office accounting system proficiently Requirements • Minimum 2–3 years of experience in event management, banquet sales, or hospitality — private club, hotel, or resort experience strongly preferred • Proven track record of meeting or exceeding sales goals and delivering high-quality events • Strong organizational skills with exceptional attention to detail • Outstanding communication and interpersonal skills; professional presence with members, clients, and team • Proficiency in event management software, point-of-sale systems, and Microsoft Office Suite • Ability to work flexible hours including evenings, weekends, and holidays as events require • Knowledge of food and beverage operations, alcohol service compliance, and banquet service standards • Must be able to remain in a stationary position for prolonged periods of time. • Light to moderately transports or moves objects up to 44 lbs Nice-to-haves • Bachelor's degree preferred