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    Catering and Events Director - New York, United States - The Yale Club of New York City

    The Yale Club of New York City
    The Yale Club of New York City New York, United States

    2 weeks ago

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    Description

    The Director of Catering role at the Yale Club of New York City is a crucial leadership position overseeing all catering operations. This individual drives sales, manages client relationships, and ensures successful event execution, upholding the Club's high standards. They collaborate with Club members, staff, and vendors to deliver exceptional experiences for various events like weddings, corporate functions, and social gatherings.



    Sales and Business Development

    • Develop strategic sales plans to boost catering revenue and meet budget targets.
    • Identify new business opportunities, including corporate accounts, social events, and private functions.
    • Collaborate with marketing teams to promote banquet and event services.
    • Participate in industry events and networking to increase visibility and attract clients.
    • Conduct client consultations, create proposals, and negotiate contracts.
    • Maintain accurate records of sales activities and forecasts.

    Operations Management

    • Oversee catering operations, including staffing and event logistics.
    • Implement policies for a safe working environment.
    • Develop event plans with clients to ensure all preferences are met.
    • Coordinate with clients, vendors, and teams to finalize event details.
    • Ensure permits and licenses are obtained for events.

    Client Relations

    • Provide exceptional service to clients throughout the planning process.
    • Build strong relationships with Club members, clients, and partners.
    • Anticipate client needs and strive to exceed expectations.
    • Solicit feedback for continuous improvement.

    Team Leadership and Development

    • Recruit, train, and mentor catering staff.
    • Set performance expectations and provide feedback for staff development.
    • Demonstrate commitment to service excellence and attention to detail.

    Financial Management

    • Develop and manage catering budgets to optimize profitability.
    • Monitor financial performance and implement corrective actions as needed.
    • Control costs through effective management and resource allocation.

    Education and Experience

    Bachelor's degree in hospitality management or related field.

    Minimum 5 years of experience in catering sales and operations management.

    Proven track record of achieving sales goals and delivering exceptional service.

    Strong leadership, communication, and organizational skills.

    Proficiency in catering software and Microsoft Office.

    Knowledge of food safety regulations and best practices.

    Certification in catering or event planning is desirable.



    Additional notes
    Essential functions listed are not all-inclusive. Additional duties may be assigned as necessary.



    Compensation details: Yearly Salary

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