Catering Manager

The La Jolla Beach & Tennis Club is currently seeking a Catering Manager join our team at our beautiful oceanfront property!

Be a part of the diverse team at La Jolla Beach & Tennis Club, Inc. Our landmark hotels and restaurants have become La Jolla institutions, which are founded on family values and community mindedness. La Jolla Beach & Tennis Club, Inc. offers excellent benefits and a great work environment for our employees.

What we offer:

• Free daily meal and salad bar
• Free parking
• Benefits including: Medical, Dental, Vision, 401K (based on employment status)
• Paid vacation, sick, and holiday time
• Dining discounts for employees (and up to 6 guests) at the Marine Room, The Shores Restaurant, and our Club Dining!
• Property retail shop and hotel discounts
• $500 referral bonus for referring new employees to The La Jolla Beach & Tennis Club

What we ask:

• Consistently provide professional, attentive, and genuinely friendly service
• Promote and follow LJBTC, Inc's Signature Service standards and requirements to ensure a lasting impression of exemplary service resulting in satisfied and loyal members and guests

Schedule: Full Time

Pay Rate: $70k-$75k

Schedule Varies Based on Events / Standard Office Schedule is Monday - Friday, 9:00am - 5:30pm

SUMMARY

Coordinates catering activities by ensuring that the following duties are accomplished personally and through subordinates. Promotes and follows LJBTC, Inc.'s Signature Service standards and requirements ensuring a lasting impression of exemplary service resulting in supremely satisfied and loyal members and guests. Responsible for achieving quarterly sales goals and services all aspects of catering events.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Determines specific needs and designs a program to fit the requirements outlined by the clients.
• Contracts details and handles all food, beverage, setup, audiovisual, resumes, welcome letters and BEOs.
• Promotes and sells banquet space at La Jolla Beach & Tennis Club, La Jolla Shores Hotel and the Marine Room.
• Prepares, implements and compiles data for strategic catering sales plan, annual goals, forecasts and other reports as directed and/or required.
• Maximizes catering revenues to include banquet food, beverage, off site events, and facility rental and other revenue sources.
• Oversees banquet staff to include policies, operating procedures, final bills, tips, captain's reports, setup, tear down, follow-up and new procedures.
• Orders operational supplies needed for events. Follow through of billing, delivery, serving and pickup of all items.
• Upsells all aspects of events to include all décor, specialty items for weddings, social and corporate events.
• Handles all AV needs to include PA systems, lighting, internet, LCD's, table mics, recorders etc. This position requires the manager to be proficient in AV equipment such as laptops, internet set up and additional AV needs. Meets clients and assists with getting equipment ready for event.
• Completes and follows through on all catering internal and external communication, including but not limited to Accounting concerns, property requests, resumes and engineering requests.
• Coordinates vendors for events as needed.
• Demonstrates extensive knowledge of meeting room capacities, banquet set up, audio-visual and any other pertinent details as they relate to function.
• Has extensive knowledge of food and beverage products, proper preparation and presentation of food and beverage items, including wine sales and service.
• Works with Executive Chef and Chef de Cuisine to design menus for catered events.
• Inspects food and food preparation to maintain quality standards and sanitation regulations.
• Investigates and resolves food quality and service complaints..
• Reviews financial transactions and monitors budget to ensure efficient operation, and to ensure expenditures stay within budget limitations.
• Maintains professional designations (NACE, PCMA, MPI and ISES) via ongoing education, training and networking.
• Other duties may be assigned.

OUTCOME:

Completion of the above duties will produce successful events for the clientele while maintaining customer and member satisfaction, resulting in a financially successful and profitable department.

SUPERVISORY RESPONSIBILITIES

• Manages subordinates in the catering department.
• Responsible for the overall direction, coordination, and evaluation of employee(s).
• Supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Duties include interviewing, hiring, training employees, planning, assigning, and directing work.
• Appraising performance, rewarding and disciplining employees, addressing complaints and resolving employee and/or employee related issues.

QUALIFICATION REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Bachelor's Degree and 3 Years of Experience in Catering/Conference Services

EDUCATION and/or EXPERIENCE

Four-year college degree or equivalent education/experience. A minimum of three years of employment in a related position.

LANGUAGE SKILLS

Ability to read, analyze, and interpret common financial reports, industry publications and legal documents. Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community. Ability to effectively present information to top management, public groups, and/or boards of directors. Must have the ability to communicate effectively in English.

MATHEMATICAL SKILLS

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Ability to define problems collects data, establish facts, and draw valid conclusions.

CERTIFICATES, LICENSES, REGISTRATIONS

Must be able to obtain and maintain a current Food Handlers Card. Must have a valid driver's license.

OTHER SKILLS and ABILITIES

Ability to use a networked PC effectively with a working knowledge of software used currently by department and company.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls; talk or hear; and taste or smell. The employee is occasionally required to sit; reach with hands and arms; and stoop, kneel, crouch, or crawl.

The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORKING CONDITIONS

ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee occasionally works near moving mechanical parts and is occasionally exposed to wet and/or humid conditions, fumes or airborne particles, toxic or caustic chemicals, and risk of electrical shock.

The noise level in the work environment is usually moderate.

Employees are required to perform all tasks as safely as possible and to adhere to the applicable safety procedures.

The La Jolla Beach & Tennis Club is committed to ensuring a safe work environment for all employees. In compliance with federal "Right to Know" requirements, the company freely discloses this information so that all employees are informed about potential hazards in the work place. We encourage all employees to immediately report any known or potentially dangerous hazards to management.

INTERACTION:

This position interacts frequently with customers, both internal and external, vendors, kitchen staff and banquet staff via phone, computer and in person.

SCHEDULING:

This company operates seven days a week, 24 hours a day. At times it may be necessary to move you from your accustomed shift if business or task assignments demand. In addition, it should be understood that business needs determine the number of hours that you work.

LJBTC INC. provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.