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Director of construction • detroit mi
- Promoted
Director of Catering
Grosse Pointe Yacht ClubGrosse Pointe, MI, USDirector of Sales
Sunrise Senior LivingGrosse Pointe Woods, MI, United States- Promoted
Director of Construction
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Director of Aviation
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Director of Reconstruction
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Goodwin RecruitingDetroit, MI, United StatesThe average salary range is between $ 130,000 and $ 200,000 year , with the average salary hovering around $ 142,500 year .
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- Seattle, WA (from $ 145,000 to $ 215,000 year)
- Arlington, TX (from $ 158,750 to $ 214,000 year)
- Springfield, MO (from $ 148,750 to $ 214,000 year)
- Tampa, FL (from $ 102,500 to $ 212,500 year)
- Miami, FL (from $ 138,750 to $ 207,500 year)
- Santa Clarita, CA (from $ 125,000 to $ 205,000 year)
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The average salary range is between $ 105,681 and $ 175,000 year , with the average salary hovering around $ 129,030 year .
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Director of Catering
Grosse Pointe Yacht ClubGrosse Pointe, MI, US- Full-time
Job Description
Job Description
Salary : Based on Experience
Position Title : Director of Catering
Department : Food & Beverage
Division : Food and Beverage
Reports to : General Manager / Director of Food & Beverage
Supervises : Sales team and Banquet department
About- Grosse Pointe Yacht Club
Grosse Pointe Yacht Club is a prestigious, member-owned private club with a long-standing tradition of excellence in service, dining, and social experiences. Known for its outstanding amenities and personalized approach, the club offers a welcoming and elegant atmosphere for members and guests alike.
Position Summary
The Director of Catering is responsible for leading and executing the clubs sales strategy for private events, member functions, and banquet services. This individual will cultivate relationships with both current members and outside clients, manage all event logistics, and ensure a first-class experience that reflects the clubs standards.
Key Responsibilities
- Develop and implement annual sales goals and marketing strategies for events, weddings, and banquets.
- Build and maintain strong relationships with members, clients, vendors, and internal departments.
- Coordinate all aspects of events, including booking, planning, menu selection, detailing, and execution in collaboration with the culinary and service teams.
- Create detailed event proposals, contracts, and banquet event orders (BEOs).
- Monitor and manage event budgets to meet revenue and profit targets.
- Supervise and mentor catering and sales staff, ensuring consistency and quality of service.
- Represent the club at networking and promotional events to drive business.
- Analyze market trends and competitor activity to identify new business opportunities.
- Coordinate and elevate repeating core club events, Easter, Mother's Day etc.
Qualifications
What We Offer