Job Description

Job Description

High Ridge Country Club is one of South Florida’s most magnificent private golf clubs.Established in 1980, our Club feels like a unique oasis situated in the middle of suburbia. Our employees are the best in class, delivering exceptional hospitality experiences for members, guests, and visitors. We pride ourselves on having joyful, engaged, and motivated employees who constantly aim to be better than the best in hospitality.

We believe that people and facilities are our principal assets and that the skills and abilities that our employees bring to their jobs are our most valuable resource. To that end, every employee who works for High Ridge is assured a work environment that supports personal development, safety, and rewards for excellence.

The Role

We are seeking a Senior Event Manager to promote, plan, and execute member-related activities, social business meetings and private banquets. The manager coordinates and organizes events by choosing the appropriate Club facility based on the event's size and need; stays within budgetary constraints, directs the administrative and operational aspects of the events and oversees staff. The manager shall place equal emphasis on planning and conceptualizing member internal events and private events. Periodically, the manager may perform several roles or work with staff in several departments. A successful Senior Event Manager is a career professional who possesses the desire to contribute to the cultivation, development, and success of High Ridge’s catering and events operations.

Position Characteristics

• Possesses the desire to contribute to the cultivation, development and success of the Club’s catering and events operation.
• Prompt and proficient responding to client inquiries via telephone or e-mail throughout the event planning and execution process.
• Well versed in professional communication with an aptitude to exercise discretion.
• Proficient organizational skills are a necessity; this role must be conscientious of the quantity of bookings each month.
• Customer service savant – embodying professionalism, integrity, and hospitality in every interaction.
• Demonstrates courtesy, initiative and enthusiasm in interactions with members, guests, visitors, and staff.
• Ensures all events are successful through positive experiences for Club members, guests, visitors, and staff.
• Change agent – demonstrated ability and willingness to adapt to changes and meet them head on with enthusiasm.

Essential Functions

• Professional verbal and written communication skills.
• Coordinates with members/clients regarding inquires for hosting events.
• Provides tours of the facilities and discusses booking logistics, room options and menus with potential clients.
• Meets weekly with the Food and Beverage department to review upcoming events and parties, (BEO-Banquet Event orders) meeting; informs all necessary departments of any updates or changes.
• Cultivates strong client relationships/partnerships, ensuring client satisfaction.
• Coordinates with the Executive Chef for revisions and updates of the catering menu regularly, reflecting culinary trends and member/client needs.
• Creates and reviews annual budget; communicates directly with the AGM/Club’s Controller on budget issues and/or inconsistencies.
• Uses knowledge, skills, and abilities to perform proper table service, event set-up, table sizes and capacities, proper table settings for daytime and evening events; experience in fine dining etiquette.
• Ensure that all events/dinners/meetings are correctly set each day
• Creates floor plans for weekly events and prepare event/banquet staff accordingly.
• Contacts clients, updates and confirms details to finalize BEOs (Banquet Event Orders).
• Collaborates with members upon arrival regarding proper set-up, event execution, and resetting for day/evening
• Attends weekly meeting with AGM/Director of Food and Beverage on morning staff meeting agenda; provides information for the House Committee agenda and attends monthly meetings.

Requirements

Preferred Education and/or Experience: This position generally requires a two (2) or four (4)-year degree in Hotel and Restaurant Management, and/or equivalent experience in catering or banquet/event management, hospitality services, sales coordination and knowledge of fine foods and wine.

Prior private country club experience in Catering & Events is a plus but not required. At least three (3) years of hospitality experience is required.

The Benefits

Compensation: Salary: $65k – 85k annually

Status: Full Time, Salaried (Exempt)

Schedule: Day, Nights, Weekends and Holidays during the normal season, based on club necessity and special events.

Typical Season: There are only 60 dinners in season, typically 3 night a week. From May – November, there are no dinners except for Holiday Barbeques.

Position provides the following perks:

• Medical, Dental & Vision insurance, the Club pays a large portion of Employee only coverage
• Paid Time Off
• Employee Provided meals
• Golf Privileges ( for the golf enthusiast )
• 401(k) with an employer match
• Paid Holidays
• Employee Assistant Program
• Holiday Bonus
• Eligible for an annual performance bonus

• Position Summary: The Senior Event Manager promotes, plans and executes member-related activities, social and business meetings, and private banquets. The manager coordinates and organizes events by choosing the appropriate Club facility based on the event's size and need; stays within budgetary constraints, directs the administrative and operational aspects of the events and oversees staff. The manager shall place equal emphasis on planning and conceptualizing member internal events and private events. Periodically, the manager may perform several roles or work with staff in several departments. This is a full time, salaried exempt position. Work schedule will include nights and weekends based on scheduled events or club necessity. There are only 60 dinners in season, typically 3 nights a week. From May to November, there are no dinners except Holiday Barbeques.

• Position Characteristics: A successful Senior Event Manger is a career professional who possesses the desire to contribute to the cultivation, development and success of the Club’s catering and events operation. He/she will be prompt and proficient responding to client inquiries via phone or email throughout the event planning process. Must be well versed in professional communication with the aptitude to exercise discretion. Proficient organizational skills are a necessity; the manager must be conscientious of the quantity of bookings each month. He/she provides excellent customer service with the utmost professional integrity. Be courteous, show initiative and enthusiasm with members, guests and staff. Ensures all events are successful through positive experiences for Club members, guests and staff.

• Essential Job Functions: *including but not limited to* - Professional verbal and written communication skills - Must be organized and detail oriented - Requires the ability to be flexible and adapt to change - Coordinate with members/clients regarding inquires for hosting events - Gives tours of the facilities and discusses booking logistics, room options and menus with potential clients - Meets weekly with the Food and Beverage department to review upcoming events and parties, (BEO-Banquet Event orders) meeting; informs all necessary departments of any updates or changes - Cultivate strong client relationships/partnerships, ensuring client satisfaction - Coordinate with the Executive Chef for revisions and updates of the catering menu regularly, reflecting culinary trends and member/client needs - Create and review annual budget; communicates directly with the AGM/Club’s Controller on budget issues and/or inconsistencies. Knowledge, skills and abilities to perform proper table service, event set-up, table sizes and capacities, proper table settings for daytime and evening events; experience in fine dining etiquette -

• Additional Responsibilities and Job Requirements: - Ensure that all events/dinners/meetings are correctly set each day - Create floor plans for weekly events and prepare event/banquet staff accordingly - Contact clients, update and confirm details to finalize BEOs (Banquet Event Orders) - Collaborate with members upon arrival regarding proper set-up, event execution, and resetting for day/evening - Attends weekly meeting with AGM/Director of Food and Beverage on morning staff meeting agenda; provides information for the House Committee agenda and attends monthly meetings - Collaborates with Accounts Payable to code department invoices - Basic knowledge of Point of Sale systems and online reservation systems - Other duties as assigned

• Preferred Education and/or Experience: This position generally requires a two or four-year degree in Hotel and Restaurant Management, and/or equivalent experience in catering or banquet/event management, hospitality services, sales coordination and knowledge of fine foods and wine.

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