Luxury Events & Catering Services Manager

Ponte-Vedra-Inn-; Sawgrass (FL); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Vacation Pay

Holiday Pay

Sick Pay

Medical Insurance

Dental Insurance

Vision Insurance

Life Insurance

401(k) with Company Match

Free Parking

Resort Privileges

Employee Discounts

Job summary

Ponte Vedra Inn & Club is seeking a Catering & Conference Services Manager to lead planning, coordination, and execution of high-end events. You will serve as the primary point of contact for clients, guiding them from initial inquiry through final delivery.

Responsibilities include developing BEOs, coordinating menus and logistics, and driving revenue opportunities while ensuring flawless on-site execution and guest satisfaction.

Qualifications

• Degree in hospitality management or related field preferred.
• At least 2 years in catering, conference services, or events.
• Strong organizational and written/verbal communication skills.
• Fluency in English required.

Responsibilities

• Sell, coordinate, and execute assigned catering events from planning to completion.
• Serve as the primary client contact with proactive, responsive communication.
• Conduct site tours and pursue new business opportunities.
• Develop BEOs and ensure accurate communication of event details.
• Coordinate menus, beverages, equipment, timelines, and vendor needs.
• UpsellMenu items and drive revenue through knowledge of offerings.
• Monitor guarantees, deposits, attendance, and staffing requirements.
• Provide on-site event management and ensure guest satisfaction.
• Attend planning and departmental meetings and communicate updates.

Skills

Excellent communication

English fluency

Food & beverage knowledge

Banquet operations

Event planning

Education

College degree in Hospitality Management, Business, Marketing

Job description

Ponte Vedra Inn & Club is seeking a Catering & Conference Services Manager to lead planning, coordination, and execution of high-end events. You will serve as the primary point of contact for clients, guiding them from initial inquiry through final delivery.

Responsibilities include developing BEOs, coordinating menus and logistics, and driving revenue opportunities while ensuring flawless on-site execution and guest satisfaction.