Director of Events and Catering

The Director of Events position is a pivotal role within a prestigious private club environment, specifically designed to enhance and oversee the club's dynamic event and catering operations. This role primarily involves managing and promoting the club's dining and social event facilities, ensuring that members and guests receive exceptional service during a wide range of events from intimate luncheons to large-scale banquets, weddings, and social dances. The club itself is a distinguished establishment known for its commitment to excellence in hospitality, offering members exclusive access to luxurious amenities, gourmet dining, and a vibrant social calendar. The club takes pride in creating memorable experiences that foster community and engagement among its members, and the Director of Events plays an essential role in achieving this mission.

The Director of Events is responsible for the complete lifecycle of club events including sales, planning, execution, and billing processes. Working closely with the Clubhouse Manager and General Manager, this leadership position also supervises the Events Coordinator and collaborates with culinary and service teams to deliver seamless events that exceed member expectations. The job demands not only extensive knowledge of banquet operations and private club food and beverage services but also requires a creative and socially proficient individual who thrives in a fast-paced, detail-oriented, guest-service-driven environment.

In addition to managing and coordinating event logistics such as menu planning, contract development, staffing schedules, and vendor relations, the Director of Events is tasked with marketing the club’s event spaces to members, maintaining client relationships, and ensuring that all events comply with the club’s standards and regulatory permits. This role also involves financial acumen for budget development and review, fostering staff training and professional development, and ensuring the security and smooth flow of every function.

Ideal candidates will have a high school diploma or GED, with at least one year of related experience in catering or hospitality, plus a minimum of two years in catering operations within the private club industry. The position requires the ability to work flexible hours including weekends, holidays, and split shifts, and candidates must be at least 21 years old due to alcohol service regulations. Certifications in food safety and alcohol beverage service are mandatory.

The comprehensive knowledge of banquet and kitchen equipment, combined with excellent communication and organizational skills, are critical in supporting the club’s mission to provide superior social and dining experiences. This full-time role offers an opportunity to be part of an elite hospitality team committed to quality, innovation, and exemplary service standards.