Unique Club/Facility Details

Golf Facilities

• 18 hole course, par 72, designed by Rick Robbins and Brian Lussier

Racquet Facilities

Swimming Facilities

• 1 Outdoor

Other Athletic Facilities

Indoor fitness center

Dining Facilities

• 1 Lounge/Bar that seats 30
• 1 Lounge/Bar that seats 70
• 1 Formal Dining Room that seats 90
• 1 Outdoor Dining that seats 150
• 1 Casual Dining Room that seats 50
• 1 Banquet Room that seats 200
• 1 Informal Dining Room that seats 70

This internship is designed for an individual pursuing a career in hospitality management who wants meaningful, hands-on experience in a high-end private club environment. Interns will receive exposure to member relations, inventory and POS systems, food, wine and beverage knowledge and leadership components of managing a high-end private golf course, with opportunities tailored to their experience and career goals.

The intern will work closely with Catering and Events Manager and collaborates closely with the Executive Chef, Banquet Chef, and an outsourced Wedding Event Planner. The intern is a dedicated professional committed to the growth and success of the Club’s catering and events operation. Strong professional communication skills and the ability to exercise discretion are essential. Exceptional organizational skills are a must, ensuring careful management of monthly bookings while consistently delivering outstanding customer service with professionalism and integrity, demonstrating courtesy, initiative, and enthusiasm when engaging with members, guests, and staff.  This intern is responsible for promoting, planning, and coordinating all aspects of social and private events, meetings, and co-coordinating wedding functions at the Club.

The ideal candidate demonstrates professionalism, initiative, strong communication skills, a desire to learn, and a commitment to delivering exceptional member experiences. Thie ideal candidate is responsive and efficient in handling client inquiries via phone and email throughout the event planning process. The ideal candidate will leave Horseshoe Bay Golf Club with increased operational knowledge, greater responsibility, and a stronger understanding of what it takes to plan and execute events of various styles and sizes.

KEY RESPONSIBILITIES

• Be organized, exercise sound judgment, perform detailed tasks; understand, follow, and give clear verbal and written direction.
• Be able to solve problems, create and maintain schedules, and be both a prepared and flexible person.
• Work efficiently, both independently and as a part of a team.
• Cultivate strong client relationships/partnerships, ensuring client satisfaction.
• Daily commitments to create a continuous teaching environment that focuses on team knowledge and education.
• Coordinate with members/clients regarding inquiries about hosting events.
• Develops and maintains F&B Events on Member Calendar.
• Gives tours of the facilities and discusses booking logistics, room options and menus with potential clients.
• Contact clients, update and confirm details to finalize BEOs (Banquet Event Orders)
• Create contracts for wedding guests and confirm with Controller that account is made within Jonas.
• Help manage the internal calendar.
• Meets with Head Golf Professional to plan food and beverage aspects of charity tournaments, leagues and member golf events.
• Presents at weekly Food and Beverage department meetings to coordinate and discuss upcoming events, parties, and operational needs.
• Responsible for BEOs and BEO Binder production.
• Collaborates with Door County Event Planners with wedding date holds, contracts, BEOs, and day of activities.
• Create floor plans for weekly events and prepare event staff accordingly.
• Coordinate with the Executive Chef and Banquet Chef on revisions and updates of the catering menu regularly, reflecting culinary trends and member/client needs.
• Collaborate with Controller to code department invoices.
• Creates weekly staff schedule for event staff, in collaboration with Food & Beverage Manager.
• Collaborate with clients and the Banquet Captain upon client arrival regarding proper set-up, event execution, and resetting for day/evening.
• Manages Jonas Event Management (JAM).
• Ensure that any entertainment, DJs, or bands are booked and informed of Club rules.
• Collaborates with Director of Culture and Engagement on event posters, social media posts, and communication to membership.
• Basic knowledge of Point of Sale (POS) systems and online reservation systems.  Manages all banquet sales items on POS.
• Catering & Events Intern will typically have a work week of 45-55 hours in season.
• All days off must be requested and approved two weeks in advance with the Catering and Events Manager.
• Will be a contributing manager to Ala Carte dining during the slower months or in lieu of events.
• Responsible for ringing in events into the POS and collecting payment from guests within 24 hours.
• May serve as the club’s opening or closing manager.
• Assure that the dining room, facility, and other club areas are secure at the end of the business day.
• Responsible for counting Banquet and Beach Club inventory at the end of every month (all located at Beach Club).

Educational Requirements

• Currently enrolled in or recently graduated from Hospitality Management, Tourism & Travel, Event Management, Culinary Arts, or related program preferred