Catering Manager

Sailfish Point Property Owners and Country Club Association, Inc.; Town of Florida (NY); On-site; USD 70,000 - 110,000; Full time

Benefits offered by this job

Restaurant or club perks

Job summary

Sailfish Point Club is seeking a Catering Manager to lead banquet operations and coordinate weddings, private parties, and club events. You will supervise staff, plan menus with culinary leadership, and maintain high service standards in a fast-paced hospitality setting.

The role requires hands-on leadership, strong communication, and a proven ability to manage budgets and vendor relations for al fresco and on-site events.

Qualifications

• 5 years restaurant management experience preferred.
• Catering software and floor plan software experience (Delphi, ISAC, Event Temple, All Seated, CITY).
• Prior catering experience required.
• Country club experience preferred but not required.
• JONAS POS system experience preferred but not required (training provided).

Responsibilities

• Book and coordinate all Club events and private parties.
• Plan menus with Executive and Pastry Chefs.
• Supervise banquet operations and ensure on-time execution.
• Maintain hygiene and safety standards.
• Build yearly catering budget with DOFB.
• Collaborate with outside planners on weddings and fund-raisers.
• Negotiate and hire vendors and coordinate rentals.
• Prepare monthly calendar and distribute function sheets.

Skills

Leadership

Communication

Food knowledge

Pressure handling

Microsoft Office

Education

High School diploma or equivalent

Hotel/Restaurant training degree or equivalent

Tools

Delphi

ISAC

Event Temple

All Seated

CITY

JONAS POS

Job description

• Location 2201 Southeast Sailfish Point Boulevard,Stuart, FL, 34996,United States
• Job Category F&B Service Mgmt
• Employee Type Exempt/Salary

At Sailfish Point, we are committed to creating exceptional and memorable experiences for our members and guests. The Catering Manager plays a key leadership role in bringing these experiences to life by planning, coordinating, and executing a wide range of events, from intimate member gatherings to large-scale club functions, weddings, golf tournaments, and community celebrations. This position is ideal for a service-driven professional who thrives in a fast-paced, hospitality-focused environment and is passionate about delivering first-class experiences.

Position Summary:

Responsible for booking, coordinating, and supervising the execution of all banquet functions to ensure Client’s specifications are adhered to and that the function runs smoothly, on time, & efficiently. Possesses knowledge of food production and service and have the ability to perform all positions in banquet operations to train, supervise, and direct all banquet personnel on & off premises. Catering Manager is responsible for maintaining hygiene and safety standards. Reports to the Food and Beverage Director.

Major Responsibilities:

• Meets with the Entertainment Committee to create new events and ideas on a monthly basis or when called upon.
• Books and provide information about all Club events, Golf events, Yacht Club events, Member Private parties & Non-Member Parties at the Club House, Marina, Pool, or Member’s home.
• Plan menus for events by consulting with the Executive and Pastry Chefs.
• Manages timely execution of all events in Banquet Operations.
• Supervises and evaluates all banquet operations to assure “Sailfish First Class” service standards.
• Responsible for security of Club property and cost control.
• Serves as a liaison between the staff and Client for all banquet functions.
• Responsible for supervising the set up and break down for all events assuring proper “First Class” clean up with special attention to events at Members homes.
• Directs managers with pre-meal meetings with all staff in each location. Relays information and briefs personnel.
• Responsible for assuring that any Club property used off site is returned to the Club after each event.
• Receives and resolves complaints and or questions concerning food & beverages services & billing for all events.
• Attends scheduled F&B meetings and provides all information to the F&B Managers & Chef.
• Collaborate with outside event planners on weddings, charitable, and fund-raising events.
• Responsible for negotiating, hiring, and payment to all vendors for Club Events, i.e. entertainment, decorations, rental items, etc.
• Responsible for coordinating, ordering, and delivery of all rental items for Club & Member Events.
• Responsible for ordering the weekly flowers for the club.
• Responsible for creating a monthly calendar of events and distributing function sheets, with all needed information to all necessary departments.
• Keep all financial and administrative records regarding events on file.
• Builds yearly budget for catering with the DOFB based on historical data and upcoming plans for next year.
• Responsible for the club cater-out program which includes booking, executing and billing.
• While you will not be expected to regularly work in the dining rooms, this position requires a hands‑on leadership approach and the flexibility to support operations as needed.
• Leadership & Operational Support
  • Hands-on leadership and ability to support operations as needed.
  • The Catering Manager is expected to be highly visible, engaged, and readily available to the membership, while providing hands‑on leadership and support to the team and catering operations as needed.
• Financial Responsibility & Departmental Success
  • Financial accountability and budget management. The Catering Manager is responsible for adhering to established departmental budgets, monitoring revenues and expenses, and contributing to the overall financial success of the Catering Department.
  • This position works closely with the Culinary Team and Director of Food & Beverage to effectively manage costs, maximize revenue opportunities, maintain appropriate margins, and ensure the financial objectives of the department are achieved

Skills and Abilities:

• Excellent communication and interpersonal skills.
• Excellent leadership and organization skills.
• Excellent knowledge about food and food preparation.
• Must be able to deal with pressure situations.
• Experience in Microsoft programs (Word, Outlook, Excel, etc.) necessary.
• 5 years restaurant management experience preferred.
• Catering software and floor plan software experience (Delphi, ISAC, Event Temple, All Seated, CITY Etc.)
• Prior catering experience required.
• Country club experience preferred but not required
• JONAS POS system experience preferred but not required (A training course Will be provided by the club)

Education/Training/Certificates/Licenses:

• Valid Driver’s License
• High School diploma or equivalent
• Position best suited for candidate with a degree from a hotel or restaurant training school/college or 3-5 years equivalent experience in Catering Management within private clubs or hotels

Working Conditions:

This position is primarily an indoor office environment, but you must be able to work in an outdoor restaurant environment in a variety of weather conditions. Must have the mobility to move freely about the club and all POA property. Must have flexibility to bend, stoop, and reach overhead. Must be able to sit for several hours at a time. Must be able to lift 15-20 lbs. regularly. Must always maintain a cool and collected persona and work well with others – be a “team player”. Must maintain a professional/business appearance at all times.

Note:

The statements shown in each section of this job description are not intended to be all-inclusive. They represent typical elements and criteria necessary to successfully perform the job. Job duties and responsibilities of a similar nature may be added to or changed from time to time