Metropolitan Club | San Francisco, CA
About the Metropolitan Club
Founded with a commitment to tradition and refined social connection, the Metropolitan Club stands as a beacon of elegance in the heart of San Francisco. As a premier private club, we provide our members with an unparalleled sanctuary for professional networking and social engagement. Joining our leadership team means becoming a steward of this legacy, fostering a culture where every member and guest is greeted with the highest standard of hospitality. www.metropolitanclubsf.org
Role Overview
The Director of Catering & Event Management is a multi-faceted leadership position responsible for the end-to-end lifecycle of private and Club events. Reporting directly to the General Manager, this individual develops strategic event plans and proposals while overseeing the physical execution and service standards of all functions. The ideal candidate balances meticulous administrative planning with a high-visibility presence, ensuring that every event reflects the Club’s heritage of exceptional service.
Key Responsibilities
Strategic Planning & Member Relations
Event Development: Arranges private social events for members by developing comprehensive proposals and suggesting tailored menus in collaboration with the Chef.
Club Programming: Plans and administers general membership events in conjunction with the Food & Beverage Director, including managing the annual calendar and contributing to the Club newsletter.
Committee Support: Provides administrative assistance to the Activities Committee, creating detailed event analysis and maintaining accurate reservation systems.
Sales & Business Development
Market Growth: Actively promotes new business by attending community functions and generating marketing materials such as digital brochures, pamphlets, and advertisements.
Pipeline Management: Performs daily follow-up with prospective leads via telephone and written correspondence to secure banquet and special function bookings.
Operational Excellence & Supervision
Service Leadership: Directly supervises, schedules, and trains the wait staff and banquet teams to ensure professional service delivery.
Event Oversight: Oversees the physical setup of dining rooms and service stations; greets event hosts and remains present during functions to assist staff and guests as needed.
Quality Control: Inspects all finished arrangements and monitors service areas during meal periods to ensure efficient operation and adherence to health and safety standards.
Internal Governance
Departmental Liaison: Communicates accurate and comprehensive information to operating departments to ensure seamless event execution.
Management Participation: Participates in staff and management meetings to facilitate the broader goals and objectives of the Club.
