Catering​/Events Lead

Catering/Events Lead | Useless Bay Golf and Country Club

Let’s start off with the most important part - what’s in it for you:

• Eligibility of perks is dependent upon job status
• Hourly Base Pay Range: $28 to $30 DOE
• Service Charge/Tip eligible
  - Estimated up to $12/hr
• Complimentary Access to Club Amenities (Free Golf!)
• Complimentary Shift meal if working (5) or more hours
• Get Paid Daily (Make any day payday)
• Paid Time off & Holiday Pay (Because Balance Matters)
• Benefits
  - Medical, Dental, Vision, Disability, 401K
• HSA/FSA Plans
  -with employer contribution
• Values Based Culture (#OMGLIFE)
• Culture Add (Creating Space for Fresh Perspectives)
• Referral Bonus (Get Paid to Recruit)
• Discounted Lodging, Dining, Spa, Golf, and Retail (Yes, Discounted Travel!)
• Employee Assistance Program
• “Columbia Cares” Volunteer Opportunities
• Committee Participation Opportunities (Fun, Philanthropic, Diversity/Equity/Inclusion)
• Task Force Work Opportunities (Grow your career in idyllic locations across the globe)
• Online Learning Platform to Help You Grow!
• Third Party Perks (Including discounts on Pet Insurance, Rental Cars, Movie and Concert Tickets, Theme Park and Attractions & so much more)

“People never forget how you made them feel.” Maya Angelou’s famous statement serves as a rallying cry throughout Columbia Hospitality and fuels our collective drive - and success.

Our people are our purpose, and our brand is our people. We seek extraordinary individuals who drive our brand promise of Creating Exceptional Experiences. We are a people-first organization, ignited from the inside to succeed on the outside. We are a tight-knit, inclusive, values-driven team and we trust one another to have each other’s backs. We show up every day with open hearts, an inclusive mindset, and genuine respect for those around us.

We have fun, grow together, and strive to leave a positive lasting impression on everyone we meet.

• Collaborate with Events Coordinator to plan for each event in the weeks and days prior to ensure readiness.
• Work with Food & Beverage Manager to hire, train, and develop events-capable team members then schedule them as needed to support event execution.
• Establish standards for event sets, food and beverage quality, presentation, handling, sanitation and safety.
• Set the room according to what is outlined in the banquet event order and experiential insights inform what may enable better service and guest flow.
• Bring an eye for detail and table/bar scape, using elevation, thinking through details such as order of service, plate assembly, and service ware to optimize member experience and minimize distractions.
• Be timely and organized to achieve efficient room sets and transitions.
• Oversee decorating the room, buffet, and tables in a manner that compliments the event theme and/or business brand hosting the event.
• Influence decisions around specialty cocktails, producing signage when added to event that can enhance member experience and contribute to positive revenue generation.
• During each event, oversee delivery of private club level customer service, contributing hands‑on as may be beneficial or needed for smaller events.
• Know the menu for each event, representing it well to members, guests, and clients to include menu cards (x2 when double sided buffet) for every item.
• Communicate directly with the culinary, service, and stewarding teams during service to ensure proper member and guest service is being achieved.
• Coordinate the timing of each course to correspond with the dining pace of guests.
• Maintain awareness of culinary team readiness for service, staging items for efficient replenishment.
• Assist in the acquisition of special equipment needed for banquet functions, taking care to transport and store it safely.
• Oversee event and storage rooms ensuring they remain organized and tidy.
• Ensure event spaces are “show ready,” minimizing clutter natural to transition between events.
• Conduct a briefing or “line‑up” with team members at the beginning of each event in order to convey service, menu, timing, and other key details.
• Represent the club as the point of contact during events, acting as…