Unique Club/Facility Details

Golf Facilities

Racquet Facilities

Swimming Facilities

Other Athletic Facilities

The St. Francis Yacht Club owns a private island. Tinsley Island is our private slice of paradise, steeped in rustic elegance. Located 60 miles up the Delta from the StFYC clubhouse, this 40-acre oasis offers a year-round getaway for our members. Whether participating in a club cruise, volunteering as a Tinsley Toiler, or escaping for a weekend of family fun, members have been making cherished memories here for many decades.

Dining Facilities

• Member's Grill
• Casual Dining Room
• Formal Dining Room

Job Summary

The Catering and Events Manager is responsible for the planning, organization, and execution of club functions and catering services in a manner that reflects the traditions, standards, and culture of the Club. This position works closely with members to ensure their expectations are understood and fulfilled with the highest level of professionalism, discretion, and attention to detail. The Catering and Events Manager collaborates with culinary, food and beverage, and supports teams, as well as approved vendors, to ensure the seamless execution of all events. This role supports the delivery of gracious hospitality while maintaining fiscal responsibility and ensuring full adherence to Club policies, standards of service, and all applicable health and safety regulations.

Essential Functions

Job Tasks (Additional Responsibilities)

• Assist in the planning, coordination, and execution of Club events and regattas, partnering with staff and serving as a key liaison to Club committees to ensure exceptional and memorable member experiences.
• Manage event reservations, seating arrangements, and billing processes, ensuring all event details and financial information are accurate, organized, and submitted to the Accounting Department in a timely manner.
• Collaborate with the Executive Chef and culinary team to develop menus that align with member preferences and elevate the Club’s dining experience.
• Partner with Club Management to develop thoughtful event pricing that balances member value, participation goals, and financial performance.
• Work closely with the Race Department to coordinate regatta-related social functions, ensuring a cohesive and elevated experience that complements racing activities and Club traditions.
• Collaborate with the Food & Beverage Director, Catering Team, and Front Desk to ensure accurate reservations, clear communication, and seamless execution of all event logistics.
• Ensure all upcoming events are communicated promptly to the Catering Department for inclusion in the weekly catering packet; actively participate in catering meetings to review event details, anticipate needs, and support operational success.
• Confirm that all event spaces are properly prepared, including room setups, timing, and service details, to ensure smooth, welcoming, and well-executed Club functions.
• Works on the floor and runs and executes events the day of.

Core Competencies

1. Member & Guest Experience Management

• Anticipating member expectations and preferences
• Delivering highly personalized, detail-driven service
• Managing event flow to ensure seamless execution
• Handling service recovery professionally
• Maintaining club culture, traditions, and brand standards

2. Event Planning & Organizational Execution

• Managing timelines, BEOs (Banquet Event Orders), and logistics
• Coordinating with Culinary, F&B, and Race departments
• Multitasking multiple events while maintaining accuracy
• Understanding event setup, room turns, and staffing needs

3. Communication & Relationship Building

• Building trust with members, committees, and internal teams
• Clear written and verbal communication across departments
• Active listening to translate member vision into executable plans
• Managing expectations diplomatically
• Strong follow-up before, during, and after events

4. Event Execution & Operations

• Ensures event details match Banquet Event Orders (BEOs)
• Coordinates room layout, décor placement, and service timing
• Monitors food and beverage quality, presentation, and service standards
• Troubleshoots operational challenges in real time

Educational Requirements

Bachelor's Degree (Preferred)

Salary Range