Unique Club/Facility Details

Golf Facilities

• 18 hole course, par 70, designed by Donald Ross

Racquet Facilities

• 2 outdoor Hard courts
• 2 outdoor Har-Tru courts
• Hard courts
• Hard courts
• 2 outdoor Hard courts
• 2 outdoor Har-Tru courts
• Hard courts
• Hard courts

Swimming Facilities

• 2 Outdoor
• 2 Outdoor

Other Athletic Facilities

The club also has two platform tennis courts with warming hut; a sporting clays program featuring trap, skeet, five-stand, brushwalk, and a traditional shooting lodge; ice skating is offered in winter near the Clubhouse, as well as cross country skiing and snowshoeing on the golf course.

Dining Facilities

• 1 Formal Dining Room that seats 90
• 1 Member's Grill that seats 90
• 1 Casual Dining Room that seats 50
• 1 Outdoor Dining that seats 90
• 1 Banquet Room that seats 275
• 2 Private Function Room that seats 28
• 1 Formal Dining Room that seats 90
• 1 Member's Grill that seats 90
• 1 Casual Dining Room that seats 50
• 1 Outdoor Dining that seats 90
• 1 Banquet Room that seats 275
• 2 Private Function Room that seats 28

Williamsville, NY
Salary Range: $90,000 - $100,000/year

Department: Food & Beverage
Reports To: Food & Beverage Director

Employment Status: Full- time (Exempt)

SUMMARY

The Catering Director is responsible for the overall management and execution of all banquet events and member functions at the Country Club of Buffalo. This position oversees each event from initial planning through completion, ensuring that CCB standards, member expectations, staffing needs, and financial goals are met.  The Director leads the banquet team and works closely with the Culinary Team, Food & Beverage Director, Club House Manager, and other CCB departments to ensure seamless execution of all functions.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Banquet & Member Function Management

• Oversee and run all banquet events and member functions.
• Serve as the operational leader for major events and functions.
• Review event details, timelines, room setups, menus, beverage needs, and special requests with the Banquet Manager and banquet team.
• Ensure each function is fully prepared before members and guests arrive.
• Remain visible and involved throughout the event.
• Make real-time decisions and adjustments as needed.
• Oversee event breakdown and room reset.

2. Event Planning

• Create and manage the banquet calendar and upcoming member event schedule.
• Coordinate event details with members, event hosts, and internal departments.
• Ensure final guest counts, menus, room diagrams, special requests, and banquet policies are accurate and followed.
• Identify potential issues in advance and establish solutions before the event.

3. Staff Leadership

• Coordinate weekly catering management meetings to make sure there is proper communication across all departments.
• Hand out updated BEOS weekly to all departments.
• Determine appropriate staffing levels for each function.
• Assign positions and responsibilities to banquet staff.
• Lead pre-event meetings and communicate expectations.
• Supervise Banquet Managers, banquet servers, bartenders, and support staff.
• Coach employees and hold the team accountable to CCB values and mission statement.
• Support training and development of banquet employees with the Banquet Manager.

4. Member Experience

• Serve as a primary point of contact for event hosts and members.
• Ensure members and their guests receive professional, attentive, and personalized service.
• Address concerns promptly and professionally.
• Maintain strong relationships with members.
• Gather and use member feedback to improve future functions.

5. Food & Beverage Coordination

• Collaborate with the Chef and Culinary Team on menus, timing, presentation, and special dietary needs.
• Oversee beverage requirements, bars, and beverage stations.
• Ensure food and beverage service is properly coordinated with the event timeline.
• Monitor quality and presentation throughout the function.
• Regularly update and maintain the Jonas system for banquets and member events, including menus, BEOs, event details, and billing information.

6. Labor & Financial Oversight

• Develop staffing plans that balance exceptional member service with responsible labor costs.
• Coordinate the development and management of the annual banquet and member event Food & Beverage revenue budget and expense budget.
• Monitor revenue, labor, and operating expenses against budget. Review event sales and overall billing
• Finalize event billing invoices with the accounting department.
• Oversee banquet labor and adjust staffing based on event needs, revenue, and service requirements.
• Review financial performance and identify opportunities to increase revenue, improve efficiency, and control costs.
• Forecast seasonal staffing and operational needs based on membership activity, events, and projected revenue.
• Work with leadership to ensure Food & Beverage operations remain financially responsible while maintaining CCB service standards.

7. Cross-Department Communication

• Coordinate with Food & Beverage Director, Culinary, Golf, Housekeeping, Maintenance, Accounting, Membership, and Club Administration as needed.
• Ensure all departments have the information necessary to successfully execute each function.
• Maintain clear communication before, during, and after major events.

Requirements

DIRECTOR-LEVEL EXPECTATIONS

The Director of Catering is expected to own the success of the banquet operation and provide leadership before, during, and after each member function.  The overall goal is to provide exceptional member experiences while maintaining a professional, efficient, and financially responsible banquet operation at the Country Club of Buffalo.

Please send resumes to Nick Markel at nmarkel@ccofbuffalo.org

Team culture is foundational to the service provided to our memberships, and we expect CCB employees to take great PRIDE in their role at the Club.

Country Club of Buffalo team members are;

• Polished professionals;
• Respectful of the coworkers, members, the Club and its traditions;
• Inspired to consistently pursue the betterment of the Club and themselves;
• Dedicated to their responsibilities and accountable to their peers; and
• Engaged in our community

The Country Club of Buffalo is the premier country club in Western New York.  The Club is rich in tradition and heritage, with many legacy families enjoying membership for generations.  The Membership has strong respect and admiration for our employees and considers them like family.  The Club enjoys a strong history of employment stability; many employees and managers have multiple decades of tenure at the Country Club.  The Country Club of Buffalo features a challenging Donald Ross designed golf course, which is consistently ranked and recognized nationally.  The Club’s amenities include golf, tennis, swimming, trap, skeet, five-stand, and brushwalk sport shooting, six overnight guest rooms, and paddle tennis.  The Duane Lyman designed Clubhouse encompasses 55,000 square feet featuring stately living rooms, three dining rooms, and various private party rooms. 

Equal Opportunity Employer Statement:
We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status.

Must be at least18 years of age

Educational Requirements

Salary Range