Director of Events and Catering

The Minnehaha Country Club is celebrating our 121st year of operations, and we are currently seeking an outgoing and team-oriented hospitality professional to join our team. Minnehaha Country Club is Sioux Falls’ premier country club, operates year-round and serves a membership of approximately 720 families. The Club operates two full-service, year-round restaurants, as well as a robust on-site catering/events operation, and features an immaculate championship 18-hole golf course and one of the finest restaurants in the region, as well as swimming, tennis, and fitness amenities. The Director of Events and Catering position is available soon for the successful candidate. This search is being conducted nationwide in partnership with CMAA. Apply below and your interest will be forwarded to our search team for consideration. Please see below for full position details. JOB SUMMARY The Director of Events and Catering at the Minnehaha Country Club is responsible for all day-to-day events and catering services. Oversee all front of house administrative and operational aspects of the banquets department. Work directly with members, non-member clients and club staff to plan and execute all club social events and private functions. Develop and implement programs to enhance the member catering experience and drive revenues through service excellence and manage within budgetary restraints. REPORTING RELATIONSHIPS Reports directly to the Director of Food and Beverage and communicates daily on Club operations. Oversee and coordinate the operations of the following personnel and makes recommendations concerning personnel and services: Banquet Staff, Banquet Captains, Valet. Works in close collaboration with: Restaurant Managers, Executive Chef, Banquet Sous Chef, and Building Engineer. LICENSES AND SPECIAL REQUIREMENTS ServSafe certification required. TAM Alcohol Server Training required.EDUCATION AND EXPERIENCE High school diploma or GED required; bachelor’s degree from a four-year college or university with concentration in hospitality is preferred. 3+ years of experience in event planning and/or catering supervision. Graduates of a hospitality program who have successfully completed multiple internships but otherwise fall short of the 3+ year experience requirement will also be considered. Excellent communication skills, including the ability to read, write and communicate verbally in English. Comprehension of detailed instructions, and the ability to compose professional correspondence is required. Ability to effectively present information in a variety of settings, from one-on-one to audiences of 20+. Must be proficient in Microsoft Office Suite, e-mail, web browsing. Experience with restaurant point of sale systems; proficiency in the Club Essential platforms preferred. Detail oriented and highly organized. Ability to work independently with minimal supervision. Job Tasks/CompetenciesSales and Event Planning Promotes, advertises and proactively sells the club’s event facilities and capabilities to all members for events such as banquets, luncheons, meetings, weddings, dances and other social events. Works with the Executive Chef and other department managers to determine selling prices, menus and other details for catered events.Prepares and communicates weekly function information/banquet event orders (BEOs), coordinates event planning with production, serving and housekeeping staff; arranges for printing of menus, procuring of decorations, entertainment and other special requests, etc.Maintains past and potential client files; schedules calls or visits to assess ongoing needs of prospective clients for catering services.Maintain master events and catering calendar and manages reservation system.Manages banquet billing and arranges prompt payment for all events. Obtains necessary permits for special events and functions. Banquet Management Inspects all Front of the House service personnel for proper uniform, hygiene and grooming and takes immediate action to correct inadequacies. Directs pre-event meetings with banquet staff while utilizing the STARS method of event execution.Ensures all side-work is accomplished and all cleaning of equipment and storage areas is completed according to schedule. Responsible for hands-on service work when needed and orchestrating events when necessary. Critiques event execution to determine future needs and to implement necessary changes for increased quality. Ensure local and state laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed. Maintains an inventory of event service and food items for banquets including beverage, snack, silverware, glassware, flatware and china, linen, etc. and ensures they are properly stored and accounted for. Serve as Club’s manager on duty when needed. Serves as opening and closing manager as directed; assures the club is secure at the close of business. Assist in additional projects as directed by club management. HR and Administrative Requirements Represents members’ needs and interests on applicable club committees.Helps develop catering budgetsAttend staff and management meetings to review policies and procedures, future business and to continually develop quality and image of banquet functions. Hires, trains, supervises, schedules and evaluates banquet and valet staff; ensures all documentation is completed in compliance with HR standards.Reviews and submits complete departmental payroll records to the Accounting Office in advance of each payroll. Regularly analyzes revenue and expense reports to monitor and ensure banquets department operates favorably to budget; adjusts to achieve financial goals.Must be familiar with all general Club rules and regulations, membership information, plus policies and procedures governing each department within the Clubhouse. Demonstrates consistency when upholding Club policies including documenting tardiness, absenteeism, improper uniforms, and any other infractions. Physical Demands This position requires 40 hours per week; night, weekend and holiday work may be required from time to time. Scheduling requirements vary and will be discussed in detail during the interview process. 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 individually. Work Environment Work in indoor and outdoor restaurant environments, which may be cold, hot, humid and/or noisy. Seated office/desk work. Travel Requirements Some local travel may be required. Compensation and Benefits Full-Time, Exempt Position, Base Salary of $60,000 - $75,000 commensurate with qualifications and experience.Performance bonus Paid holidays Paid time off Health coverage from Blue Cross Blue Shield, Dental and Vision through VSP* Life** Short Term Disability AFLAC 401k retirement plan with company contributions Complimentary employee meals Complimentary golf Discounts on merchandise Opportunities for continuing professional development *Company will provide generous contribution towards premiums. **Company provides complementary $15,000.00 life insurance to each employee. Additional life insurance may be purchased for employee, spouse and/or dependents. #hc222798