Dining and Events Manager

Dining and Events Manager

Quilchena Golf and Country Club in Richmond, BC is seeking a qualified, enthusiastic and passionate Dining and Events Manager. Reporting to the Clubhouse Manager, this position is responsible for the business development and delivery of banquets, catering, tournaments and member social events. The ideal candidate is a customer service star and self-starter who functions as the primary client interface for event and dining bookings and is a key internal organizer and coordination point to other departments within the Club. This role actively assists with management of the front-of-house team and works closely with the Head Chef. This is a great opportunity for a Hospitality / Business School graduate with solid food and beverage career experience who is interested in bringing all of the above skills together into one role. Visit our website at www.qgolfclub.ca

Qualifications

Catering business development and event management (weddings and tournaments) experience

Previous food and beverage supervisory / management experience

Previous private golf club and golf tournament experience an asset, but not required

A passion for creating great events and culinary experiences

Strong interpersonal and negotiating skills with a passion for people and customer service

Able to work with a diverse clientele

Fluent in English, a plus if you are Mandarin and Cantonese speaking, but not essential

Strong computer skills – MS Word, Excel, Publisher, Outlook and PowerPoint

Point of Sale (POS) management skills – preferably JONAS

Catering software experience – preferably Caterease

Food Safe and Serving it Right

Specific Responsibilities:

The Dining and Events Manager is directly responsible for the following:

§ To act as the principle point of contact for all club catering, banquets and event inquiries.

§ To act as the primary contact for all Club specific events programing as it applies to food and beverage, room utilization and tournament planning.

§ Working collaboratively with office administration staff and member services staff who will be providing supplemental Catering and Event services in the absence of the Dining and Events Manager.

§ To develop operational practices that increase the Club’s catering revenue by developing new business and increasing / enhancing existing business.

§ To act in a professional, courteous and prompt manner to insure the Club’s catering relationship with external and internal clients is maintained with a goal of securing long term engagement.

§ Staff training in all areas of the banquet service department to insure all service standards are achieved.

• To provide ongoing and active leadership to the banquet service team to insure the objectives of customer satisfaction, employee satisfaction and operational execution are met.
• Insures all banquet staff are trained in the appropriate service techniques for the service of alcohol and have all taken the provincial “Serving it Right” certification.
• In conjunction with the Clubhouse Manager, monitor and adjust staffing levels to insure that the appropriate staffing levels are maintained and monthly and annual labour targets percentages are achieved.

§ Coordination of all catering and events operations logistics to insure effective use of the banquet space and use of banquet staff.

§ The correct posting and settlement of all catering invoice billing.

§ The handling and settlement of all banquet cash.

• Monitor the JONAS computer systems for effective operation and proper set-up of meus for catering and internal events and to advance changes as required.
• Insures all internal and external catering menus are updated annually. Works with the Clubhouse Manager to insure correct market and industry pricing for all services provided to insure Club sales margins targets are achieved.
• To update all promotional materials and menus by seeking improvements to the visual presentation.
• Consult with the Chef to insure that catering menu planning requirements are achieved and delivered.
• Identifies and seeks corrective action for any deficiencies within the catering department. Notifies senior Club management and seeks assistance for issues beyond their control and or experience.
• Ensure that appropriate cleanliness standards are identified, monitored and maintained of all areas of the catering and food and beverage department.
• Ensure the proper storage of all catering supplies.

§ To act as the Manager on Duty (MOD) when required with a responsibility for overseeing the entire club operation.

• When required, oversees front of house service team to insure the objectives of customer satisfaction, employee satisfaction and operational execution are met and provide for in a coordinated and efficient manner.
• Provide assistance to the front of house service team to include table service, banquet service and bartending.
• When required, assist and or conduct month end inventory.
• Ensures the enforcement of all club rules and regulations as required by the standing rules of the Club and directed by senior management.
• All duties as directed by the Clubhouse Manager and or the General Manager.

While we appreciate all inquiries only those applicants chosen for follow-up will be contacted.

Work remotely

• No

Job Type: Full-time

Salary: $50,000.00-$54,000.00 per year

Benefits:

• Company events
• Dental care
• Disability insurance
• Discounted or free food
• Employee assistance program
• Extended health care
• Life insurance
• On-site parking
• RRSP match
• Vision care

Schedule:

• Monday to Friday
• Weekend availability

Supplemental pay types:

• Bonus pay
• Commission pay

Work Location: In person

Expected start date: 2023-04-10