Events and Outlet Manager

Birnam Wood Golf Club; California; On-site; USD 48,000 - 62,000; Full time

Job summary

Birnam Wood Golf Club in Santa Barbara, CA seeks an Events and Outlet Manager to lead day-of execution for club events, private functions, and member activities. You will work closely with the Directors to ensure flawless service that reflects the Club's standards.

When events are light, you will support à la carte dining with floor leadership, staff supervision, and member-focused service, maintaining high privacy and guest care standards.

Qualifications

• Three+ years in banquet/catering/restaurant/club or hotel operations.
• Supervision/management experience in banquet/restaurant operations preferred.
• Ability to coordinate events, read banquet orders, adapt to change.

Responsibilities

• Plan and translate approved event plans into actionable day-of operating plans.
• Lead day-of operations, supervise staff, and ensure service standards.
• Support à la carte dining with floor leadership and member service.
• Provide day-to-day direction, coaching, and staffing decisions.
• Ensure accurate event billing, reporting, and documentation.

Skills

Event planning

Staff supervision

Leadership

Communication

Organizational skills

Problem solving

Member relations

Food & beverage knowledge

Education

Food safety certification

Responsible alcohol service certification

Tools

POS systems

Scheduling platforms

Event management systems

Microsoft Office

Job description

Job Details: Level: Experienced, Job Location: BWGC - SANTA BARBARA, CA 93108, Salary Range: $35.00 - $45.00 Hourly, Classification: Full-time

Reports to: Director of Events / Food and Beverage Director

Position Overview

The Events and Outlet Manager leads the day-of execution of club events, private functions, and member activities. Working closely with the Director of Events, the Food and Beverage Director, Culinary, Facilities, and service staff, this position turns approved event plans into organized, professional experiences that reflect the Club's service standards.

When event activity is limited, the Events and Outlet Manager supports à la carte dining through floor leadership, staff supervision, member service, and opening and closing support.

Key Responsibilities

Event Planning and Preparation

• Coordinate with the Director of Events to confirm event details and translate the approved event plan into an actionable day-of operating plan.
• Review banquet event orders, floor plans, timelines, menus, beverage selections, special requests, dietary restrictions, and staffing needs before each event.
• Conduct pre-event walkthroughs and coordinate with Culinary and other departments to confirm room readiness, supplies, service expectations, meal timing, allergies, and other operating needs.

Day of Event Execution

• Serve as the primary Food and Beverage operations leader during assigned events and maintain a visible presence with members, hosts, guests, and staff.
• Conduct pre-shift meetings, assign service roles, and ensure employees understand the event plan, menu, service standards, safety considerations, and member preferences.
• Supervise servers, bartenders, server assistants, setup personnel, and other assigned employees while monitoring service quality, pacing, table maintenance, and event presentation.
• Adjust staffing or service plans as conditions change and resolve operational or member-service concerns promptly, discreetly, and professionally.
• Oversee event breakdown, space restoration, and the accurate submission of event checks, charges, consumption records, and supporting documentation.

À La Carte and Member Service Support

• Serve as outlet manager on duty when banquet activity is limited, including opening and closing support, floor coordination, staff supervision, and service recovery.
• Monitor outlet readiness, service timing, table maintenance, and member satisfaction.
• Deliver attentive, personalized service; become familiar with member preferences; protect member privacy; and communicate significant feedback to department leadership.

Team Leadership and Department Support

• Provide clear day-of direction and reinforce service standards, professional appearance, teamwork, accountability, and safe work practices.
• Observe employee performance and communicate recognition, coaching needs, conduct concerns, attendance issues, and staffing needs to the Director of Events or Food and Beverage Director.
• Assist with scheduling, labor planning, timekeeping, requisitions, inventory controls, post-event debriefs, and the development and execution of short- and long-term department goals. Complete other duties assigned by management.

Member and Guest Service

• Maintain a professional appearance and demeanor in member-facing areas.
• Respond courteously when approached by members or guests.
• Minimize noise and disruption when setting up or breaking down rooms near active dining areas.
• Protect walls, floors, doors, landscaping, and furnishings while moving equipment.
• Refer event changes and special requests to the banquet captain or manager rather than making unauthorized alterations.

Qualifications

• Three or more years of progressive banquet, catering, restaurant, hotel, resort, or private club experience. Food and Beverage experience is preferred, and private club or luxury hospitality experience is highly desirable.
• Previous supervisory or management experience in banquet or restaurant operations preferred.
• Demonstrated ability to coordinate events, lead service teams, read banquet event orders and floor plans, and adapt when operating conditions change.
• Working knowledge of banquet and dining room operations, beverage service, event setup, service styles and standards, table settings, course sequencing, and banquet presentation.
• Strong organizational, communication, problem-solving, service-recovery, and interpersonal skills.
• Ability to communicate effectively with members, guests, staff, vendors, and department leaders and to work collaboratively across Events, Culinary, Food and Beverage, and Facilities.
• Familiarity with point-of-sale systems, scheduling platforms, event management systems, and Microsoft Office preferred.
• Food safety and responsible alcohol service certifications required or obtained within the Club's established timeframe.
• Work a flexible full-time schedule based on the Club's event and dining calendar, including early mornings, evenings, weekends, holidays, and split shifts as needed.
• Maintain regular attendance and punctuality. Hours may vary based on event volume, seasonal activity, and operating needs.

Physical Requirements

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

• Stand and walk for extended periods of time and maintain an active leadership presence throughout events and meal periods.
• Lift, carry, push, or pull banquet equipment, supplies, tables, chairs, and service items weighing up to 50 pounds, with or without reasonable accommodation.
• Bend, reach, stoop, climb stairs, and move safely through kitchens, dining rooms, storage areas, and event spaces.
• Work in indoor and outdoor settings with varying temperatures and noise levels.

Equal Employment Opportunity

Birnam Wood Golf Club is an equal opportunity employer. The Club is committed to compliance with all applicable laws providing equal employment opportunities. This commitment applies to all persons involved in the operations of the Club and prohibits unlawful discrimination by any employee of the Club, including supervisors and co‑workers.

All employment decisions at the Club are based on business needs, job requirements, and individual qualifications, without regard to race, color, religion or religious creed, national origin or ancestry, sex, pregnancy, childbirth, and related medical conditions or breastfeeding, age (40 and over), physical or mental disability, medical condition (including cancer and genetic characteristics), genetic information, marital status, registered domestic partner status, military or veteran status, sexual orientation, gender, gender identity or expression, transgender status, citizenship, immigration status, or any other status protected under applicable federal, state, or local law. The Club will not tolerate discrimination or harassment based on any of these characteristics and provides reasonable accommodation for qualified individuals with disabilities and for religious beliefs and practices, consistent with applicable law.