Catering and Events Director

Jacksonville Golf & Country Club is pleased to announce an exceptional career opportunity for a Catering & Events Director.

Located just 10 minutes from the beaches in beautiful Jacksonville, Jacksonville Golf & Country Club is a private, member-owned club offering outstanding amenities and a vibrant club lifestyle. The Club features a championship golf course designed by Clyde Johnston and Fuzzy Zoeller, a heated Olympic-size pool, fitness center, and a welcoming, family-focused clubhouse with four distinct dining venues.

The Catering & Events Director will provide strategic leadership for the planning, promotion, and execution of the Club’s diverse calendar of private events, member functions, and social programming. This role is responsible for delivering exceptional member experiences while driving catering revenue, maintaining the Club’s high service standards, and ensuring seamless coordination across departments.

Salary: $60k annually plus commissions with bonus potential.

Benefits: Comprehensive health care benefits package including medical, dental, vision coverage, and paid time off.

Our Culture and Values provide Team Members with a rewarding lifestyle and work/life balance.

Job title

Catering & Events Director

Reports to

Clubhouse Manager/Director of Food & Beverage

Classification

Salary, Exempt

Working Hours

According to shift assignment

Position Overview

The Catering & Events Director is responsible for leading the planning, coordination, execution, and financial performance of all club-hosted events, private member functions, tournaments, social gatherings, weddings, corporate meetings, and member engagements. This leadership role ensures exceptional member experiences, operational excellence, and revenue growth while maintaining the club’s brand standards and culture of hospitality.

 

The Catering & Events Director works collaboratively with the General Manager, Clubhouse Manager, Food & Beverage Managers, Executive Chef, Golf Operations, and Club leadership to deliver seamless, high-quality events that exceed member expectations.

Job purpose

To strategically develop, market, and execute a diverse calendar of private and club-sponsored events that enhance member engagement, drive catering revenue, and uphold the club’s reputation for excellence. The Director ensures flawless event execution through strong leadership, detailed planning, fiscal oversight, and superior service standards.

Duties and responsibilities

Event Sales & Revenue Development

• Promote club event spaces and services to members and approved outside guests in accordance with club policies.
• Manage catering sales pipelines, proposals, contracts, and banquet event orders (BEOs).
• Develop creative event concepts that increase member participation and food & beverage revenue.
• Prepare accurate pricing structures aligned with food cost, labor targets, and profitability goals.
• Meet or exceed established annual revenue goals for catering and events.

Event Planning & Execution

• Oversee all aspects of event planning from inquiry through post-event follow-up.
• Conduct site tours, consultations, tastings, and planning meetings with members and clients.
• Develop detailed Banquet Event Orders (BEOs) and ensure accurate communication across departments.
• Coordinate room layouts, décor, entertainment, audiovisual needs, and specialty rentals.
• Ensure events are executed according to club standards, timelines, and service expectations.
• Maintain on-site presence during major events to ensure flawless delivery and member satisfaction.

Member Experience & Engagement

• Recruit, train, schedule, and supervise banquet captains, service staff, and event coordinators.
• Establish and enforce clear service standards and expectations for banquet operations.
• Conduct regular training on hospitality, event execution, and professionalism.
• Foster a positive, team-oriented culture focused on excellence, accountability, and member satisfaction.
• Collaborate closely with culinary leadership to ensure menu consistency, quality, and presentation.

Leadership & Team Management

• Recruit, train, schedule, and supervise banquet captains, service staff, and event coordinators.
• Establish clear service standards and expectations for banquet operations.
• Conduct regular training on hospitality, event execution, and professionalism.
• Foster a positive, team-oriented culture focused on excellence and accountability.
• Collaborate closely with culinary leadership to ensure menu consistency and quality.

Operational Coordination

• Serve as liaison between catering, culinary, golf operations, clubhouse operations, and external vendors.
• Develop standardized event workflows, timelines, and execution checklists.
• Maintain event calendars and coordinate space utilization to maximize efficiency.
• Develop and manager annual catering budgets in partnership with senior leadership.

Marketing & Promotion

• Partner with Communications/Marketing to promote events through newsletters, social media, website updates, and email campaigns.
• Assist in developing event branding, themes, and promotional strategies.
• Identify trends in hospitality and private club programming to keep offerings fresh and competitive.

Other Duties

• Perform additional tasks assigned to support the club’s mission and operational excellence.

Qualifications

• Bachelor’s degree in hospitality management, event management, Business Administration, or related field preferred
• Minimum 5 years of progressive experience in catering, event management, or private club operations
• Strong knowledge of banquet operations, food & beverage service standards, and event logistics
• Proven track record of revenue generation and budget management
• Excellent organizational, communication, and leadership skills
• Ability to work evenings, weekends, and holidays as required

Core Competencies

• Exceptional attention to detail
• Strong interpersonal and relationship building skills
• Financial acumen
• Strategic planning ability
• High-level professionalism and discretion
• Problem-solving and decision-making skills
• Ability to thrive in a fast-paced, member-focused environment

Working Conditions

Works indoors. Potential exposure to sharp and rapid equipment movement, sharp utensils, harmful chemicals, and or solvents if proper safety procedures are not followed.

 

This job description does not imply that the above are the only responsibilities assigned to this position. Employees holding this position will be required to perform any on the job-related duties as requested. All requirements are subject to possible modification to reasonably accommodate individuals with a disability.

Physical requirements.

Good organizational and verbal skills. Ability to use logical and rational thinking to resolve issues. Ability to perform basic mathematical skills, monitor and develop subordinates, visually monitor the operation areas and write and read member communication.

 

Must have the ability to perform moderate physical work and may be required to lift up to 50 lbs. and up to 30 lbs. frequently. Perform activities such as bending, kneeling, crouching, climbing, reaching, standing, pushing, lifting and grasping. Able to sit for a sustained amount of time.

 

Please be advised that all work that requires the use of a ladder more than 8 ft. long must be reviewed by Hampton Golf’s Club Maintenance person. Following an assessment of the situation, a determination will be made as to whether a maintenance team member or subcontractors will perform the necessary maintenance task. No other staff member is authorized to climb to heights exceeding 8 ft. and/or perform such maintenance. In addition, personnel are prohibited from entering facility attics, walking on the roof of buildings and/or from using scaffolding.

Direct reports

Food Prep team members