Private Events Manager

About Bryn Mawr Country Club

Established in 1919, Bryn Mawr Country Club is a distinguished private club located in Lincolnwood, Illinois. Renowned for its warm and welcoming membership, the Club offers premier golf, exceptional dining, and a full range of social and recreational amenities. Bryn Mawr takes pride in its tradition of excellence and personalized service while embracing innovation and progress.

Our team is dedicated, collaborative, and passionate about shaping the future of what a distinguished private club can be. Bryn Mawr Country Club is not only a place where members feel at home, but also a rewarding and inspiring workplace for hospitality professionals who strive for excellence and growth.

Events Manager

Catering Manager; Catering Coordinator, Private Events Manager

In charge of the private events & club event functions at the club. Supervise all event personnel to assure member and guest satisfaction through proper food and beverage service and presentation. Maximize the club’s profitability from the catering function.

1. Works with the Food & Beverage Director, BOH and others to schedule/coordinate personnel requirements for private functions
2. Develops detailed plans for each catered event in conjunction with the club’s function committee (Food and Beverage Director, Executive Chef, Banquet Chef, Event Manager and Executive Housekeeper, as necessary)
3. Meets with members and/or point of contact for all planning and event details such as linen, floral, rentals, payment, etc.
4. Serves as liaison between banquet service personnel and other staff members on the club’s function committee
5. Designs all floor plans for club events and private events.
6. Holds pre-shift meetings with servers to ensure smooth, efficient service; assigns server stations and coordinates the timing of courses
7. Ensures that all banquet staff are well-groomed and in proper uniform (including name tags, aprons, wine key, pen, etc)
8. Assists in the preparation of the operational plan and annual budget to increase the profitability of the banquet operation; monitors performance against budgets; recommends corrective actions as necessary to help assure that budget goals are met
9. Assures proper inventory of all banquet service equipment and supplies to meet required needs
10. Acts as Head Waiter at special, private functions and may greet and seat guests as necessary
11. Handles member and guest complaints
12. Hires, trains, supervises and evaluates banquet service staff
13. Regularly inspects all front- and back-of-the-house service areas and equipment to assure that sanitation, safety, energy management, preventive maintenance and other standards for the department are met
14. Assures that all functions are properly staffed in accordance with the approved banquet staffing schedule
15. Assures the neatness, cleanliness and safety of all banquet areas
16. Participates in scheduled staff and management meetings
17. Assumes Closing Manager and/or Manager on Duty (MOD) responsibilities when assigned
18. Conducts after-event evaluations to improve quality and efficiency of banquet functions
19. Ensures that all appropriate charges are billed correctly to each event and forwarded to the accounting department for billing. Communicates all details with accounts receivable
20. Recommends internal marketing
21. Plans professional development and training activities for event staff
22. Performs other tasks as requested by the Food and Beverage Director

  V. Reports to

Food and Beverage Director