Director of Member Entertainment and Experience

If you are a creative, progressive, food and beverage professional that likes to throw a good party, this unique opportunity might be for you. Several months ago, Diablo Country Club embarked on a $22 million project that includes updates to the historic clubhouse, a new Fitness center, renovation of the Tennis Pavilion and childcare center, addition of new bocce courts, and several other enhancements to member areas and food and beverage service. The project is expected to be completed in early spring 2024. This is a unique opportunity for a creative and team-driven events professional to contribute to the success of one of the most highly sought-after private clubs in the East Bay.

The club's golf course, swimming pool and tennis courts are available to members and guests during project construction. Culinary services will continue through innovations including Red Horse Too, a portable kitchen on wheels, and expanded service at the existing Snack Shack. Temporary bocce ball courts have also been constructed to support a robust bocce ball league. The Club continues to boast a very active member event calendar, golf, and tennis tournaments. Continued member engagement is essential during project construction.

Salary is commensurate with experience.

Benefits include:

· Performance bonus

· Opportunities for continuing education

· Professional affiliation annual dues

· Clothing allowance

· Meals during work hours

· Tennis and Golf Shop Retail Discounts

· PTO/Vacation

· 401(k) and 401(k) Match

· Medical, Dental, Vision and employer paid Life Insurance

The Director of Member Entertainment and Experience (DMEE) will have an impact on the lives of our members and their families by planning and executing best in class private events as well as organizing Club sponsored events. This position is responsible for the successful development and growth of the events departments with tasks and responsibilities including the event planning process from inquiry through event execution. The DMEE will be responsible for actively marketing the Club and maintaining an excellent working relationship with the members. The DMEE will be highly focused on the development and growth of event execution standards, be extremely creative, and remain current on industry trends.

1. Promotes the club's facilities for member events and other member-related activities.

2. In coordinate with the Chief Operating Officer and other key staff members, develops the annual events/tournaments master calendar. Remains current on industry trends and proposes unique and creative programming.

3. Develops and maintains club's master calendar and club event reservation program.

4. Promotes, advertises, and markets the club's social event facilities and capabilities to all members. Provides the appropriate information and details for club events to the Director of Digital Communications for use on the website and for member communication.

5. Assist members and sponsored guests with arranging private events, luncheons, meetings, weddings, dinners, and other social events; obtains pertinent information needed for guest planning. Provides written confirmation of details associated with each event.

6. Works with the Executive Chef to determine selling prices, menus and other details for events; oversees the development of Event Orders, assures that pre-planned banquet menu offerings are current and reflect general member interests.

7. Regularly reviews and recommends revisions to policies associated with private events.

8. Develops and maintains a highly creative banquet packet to be used to communicate menus and services to members.

9. Facilitates all arrangements for Club events and tournaments in coordination with the appropriate members of the management team.

10. Provides written promotional materials for Club events and member private entertaining to be used in the monthly newsletter and other communications.

11. Facilitates details associated with private and Club functions including but not limited to printing of menus, procuring of decorations, entertainment and other special requests, etc.

12. Inspects final arrangement and may be present to oversee the actual greeting and serving of guests.

13. Checks Event Orders against actual room setup; works with clubhouse manager in determining personnel requirements for special functions and may help supervise service staff.

14. Responsible for hands-on service work when needed and orchestrating events when necessary.

15. Maintains past and potential event files; schedules calls or visits to assess ongoing needs of prospective events. It is imperative to maintain event portfolios within the Reserve program to allow current information to be referenced by others.

16. Completes and distributes in-house banquet event orders (EOs). Communicates ongoing changes and revisions to arrangements.

17. Helps develop catering budgets; reviews financial reports and takes corrective actions as appropriate to help assure that budget goals are met. Provides monthly banquet sales forecasts for the upcoming quarter.

18. Obtains necessary permits for special events and functions.

19. Critiques functions to determine future needs and to implement necessary changes for increased quality.

20. Attends staff and management meetings to review policies and procedures.

21. Assumes responsibility of manager-on-duty when necessary.

22. Diagrams room layout, banquet item placement and related function details.

23. Coordinates room arrangements and seating assignments of members for Club related events.

24. Oversees all event billing in coordination with the banquet manager and accounting office.

25. Maintains the appropriate file and ledger to track Unrelated Business Income.

26. Serves as liaison between kitchen, service and management staff for club and private events.

27. Performs special projects as assigned by the COO.

Reporting Manager: Chief Operating Officer

Minimum Requirements for Position:

· Formal education in hospitality and business management, preferably a BS Degree in hotel and restaurant administration.

· A minimum of six years' experience in the hospitality industry with three years as a manager or Events Director

· Excellent verbal and written communication skills.

· Creative with a keen eye for detail.

· Ability to produce work free of errors.

· Strong organization skills.

· Self-starter that works well in a team environment.

· Diverse knowledge in food, beverage, and wine.

· Proficient in computer programs including Microsoft applications and point of sale.

Physical Requirements

· Required to work irregular and extended hours including weekends and holidays.

Able to lift a minimum of 35 pounds, walk, bend and stoop.

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