Catering & Event Manager

Metropolitan Club•San Francisco, CA

6h•$78,000 - $85,000

About The Position

The Director of Catering & Event Management is a multi-faceted leadership position responsible for the end-to-end lifecycle of private and Club events. Reporting directly to the General Manager, this individual develops strategic event plans and proposals while overseeing the physical execution and service standards of all functions. The ideal candidate balances meticulous administrative planning with a high-visibility presence, ensuring that every event reflects the Club’s heritage of exceptional service.

Requirements

Education & Experience: A college degree is preferred, combined with at least 4–8 years of progressive experience in catering management, special events planning, or banquet sales.
Technical Proficiency: Must be proficient in Microsoft Office (Word, Excel, PowerPoint, Publisher). Specialized knowledge of Caterease or similar catering software is highly desirable.
Culinary Knowledge: A working knowledge of classic and contemporary cuisines; specialized training in Culinary Arts or Food Service is a plus.
Communication & Physicality: Must be fluent in English with the ability to speak effectively before groups of members or employees. The role requires the ability to stand for long periods, reach with hands and arms, and frequently lift or move up to 40 pounds.

Nice To Haves

Specialized knowledge of Caterease or similar catering software is highly desirable.
A working knowledge of classic and contemporary cuisines; specialized training in Culinary Arts or Food Service is a plus.

Responsibilities

Event Development: Arranges private social events for members by developing comprehensive proposals and suggesting tailored menus in collaboration with the Chef.
Club Programming: Plans and administers general membership events in conjunction with the Food & Beverage Director, including managing the annual calendar and contributing to the Club newsletter.
Committee Support: Provides administrative assistance to the Activities Committee, creating detailed event analysis and maintaining accurate reservation systems.
Market Growth: Actively promotes new business by attending community functions and generating marketing materials such as digital brochures, pamphlets, and advertisements.
Pipeline Management: Performs daily follow-up with prospective leads via telephone and written correspondence to secure banquet and special function bookings.
Service Leadership: Directly supervises, schedules, and trains the wait staff and banquet teams to ensure professional service delivery.
Event Oversight: Oversees the physical setup of dining rooms and service stations; greets event hosts and remains present during functions to assist staff and guests as needed.
Quality Control: Inspects all finished arrangements and monitors service areas during meal periods to ensure efficient operation and adherence to health and safety standards.
Departmental Liaison: Communicates accurate and comprehensive information to operating departments to ensure seamless event execution.
Management Participation: Participates in staff and management meetings to facilitate the broader goals and objectives of the Club.