Catering Director

Catering Director

Location:

Williamsville, NY

Salary Range: $90,000 - $100,000/year

Reports To:

Food & Beverage Director

Employment Status:
Full-time (Exempt)

Summary

The Catering Director is responsible for the overall management and execution of all banquet events and member functions at the Country Club of Buffalo. This position oversees each event from initial planning through completion, ensuring that CCB standards, member expectations, staffing needs, and financial goals are met. The Director leads the banquet team and works closely with the Culinary Team, Food & Beverage Director, Club House Manager, and other CCB departments to ensure seamless execution of all functions.

Essential Duties and Responsibilities

1. Banquet & Member Function Management

• Oversee and run all banquet events and member functions.
• Serve as the operational leader for major events and functions.
• Review event details, timelines, room setups, menus, beverage needs, and special requests with the Banquet Manager and banquet team.
• Ensure each function is fully prepared before members and guests arrive.
• Remain visible and involved throughout the event.
• Make real-time decisions and adjustments as needed.
• Oversee event breakdown and room reset.

2. Event Planning

• Create and manage the banquet calendar and upcoming member event schedule.
• Coordinate event details with members, event hosts, and internal departments.
• Ensure final guest counts, menus, room diagrams, special requests, and banquet policies are accurate and followed.
• Identify potential issues in advance and establish solutions before the event.

3. Staff Leadership

• Coordinate weekly catering management meetings to make sure there is proper communication across all departments.
• Hand out updated BEOS weekly to all departments.
• Determine appropriate staffing levels for each function.
• Assign positions and responsibilities to banquet staff.
• Lead pre-event meetings and communicate expectations.
• Supervise Banquet Managers, banquet servers, bartenders, and support staff.
• Coach employees and hold the team accountable to CCB values and mission statement.
• Support training and development of banquet employees with the Banquet Manager.

4. Member Experience

• Serve as a primary point of contact for event hosts and members.
• Ensure members and their guests receive professional, attentive, and personalized service.
• Address concerns promptly and professionally.
• Maintain strong relationships with members.
• Gather and use member feedback to improve future functions.

5. Food & Beverage Coordination

• Collaborate with the Chef and Culinary Team on menus, timing, presentation, and special dietary needs.
• Oversee beverage requirements, bars, and beverage stations.
• Ensure food and beverage service is properly coordinated with the event timeline.
• Monitor quality and presentation throughout the function.
• Regularly update and maintain the Jonas system for banquets and member events, including menus, BEOs, event details, and billing information.

6. Labor & Financial Oversight

• Develop staffing plans that balance exceptional member service with responsible labor costs.
• Coordinate the development and management of the annual banquet and member event Food & Beverage revenue budget and expense budget.
• Monitor revenue, labor, and operating expenses against budget. Review event sales and overall billing.
• Finalize event billing invoices with the accounting department.
• Oversee banquet labor and adjust staffing based on event needs, revenue, and service requirements.
• Review financial performance and identify opportunities to increase revenue, improve efficiency, and control costs.
• Forecast seasonal staffing and operational needs based on membership activity, events, and projected revenue.
• Work with leadership to ensure Food & Beverage operations remain financially responsible while maintaining CCB service standards.

7. Cross-Department Communication

• Coordinate with Food & Beverage Director, Culinary, Golf, Housekeeping, Maintenance, Accounting, Membership, and Club Administration as needed.
• Ensure all departments have the information necessary to successfully execute each function.
• Maintain clear communication before, during, and after major events.

Requirements

Director-Level Expectations

The Director of Catering is expected to own the success of the banquet operation and provide leadership before, during, and after each member function. The overall goal is to provide exceptional member experiences while maintaining a professional, efficient, and financially responsible banquet operation…