Job Description

Job Location: Headquarters - Newport Beach, CA 92660

Position Type: Full Time

Salary Range: $105,000.00 - $115,000.00 Salary/yearBig Canyon Country Club is a private, member-owned club dedicated to developing its team and creating exceptional hospitality experiences for members and their families. Since opening for play in 1971, Big Canyon has earned recognition as one of the nation’s most prestigious clubs. In 2026, the golf course was restored by Andrew Green, one of the industry’s most respected and sought-after restoration specialists. Today, the Club offers a welcoming retreat where generations of families gather to enjoy exceptional golf, dining, recreation, and companionship in a relaxed setting. Reconstructed in 2009, the 70,000-square-foot clubhouse features a variety of indoor and outdoor dining venues, elegantly appointed banquet facilities, and private locker areas. Beyond golf and dining, members enjoy wellness amenities designed to support healthy, active lifestyles.

Position Purpose

Owns and leads the Banquet and Club Event operations for the Club, driving staff training and development and delivering a remarkable member dining experience. Partners with the Clubhouse Manager and F&B leadership to set the department's strategic direction and is fully accountable for its execution, financial performance, and team development.

Member/Club Impact

Very high member impact and member expectations regarding Food and Beverage operations and special functions.

Core Competencies

• Member Service & Focus: Exceeds member and management expectations; builds trusted relationships; anticipates needs and uses first-hand member feedback to improve service.
• Values, Integrity & Trust: Acts in line with Club values; is truthful, keeps confidences, and does not misrepresent for personal gain.
• Teamwork & Communication: Works cooperatively across departments and all levels, from the Banquet Manager and Captains to line staff and club leadership.
• Decision Quality / Problem Solving: Makes sound, timely decisions under pressure and with incomplete data; sought out by others for advice.
• Approachability: Builds rapport with members and staff; diffuses issues early by staying visible and accessible.
• Professional Demeanor & Appearance: Consistently positive, impeccably groomed, and genuinely enthusiastic — a role model for the team.
• Self-Management: Reliably meets and exceeds goals; seeks and acts on feedback; drives own growth and development.

Job Specific Competencies

• Planning, Budgeting & Cost Control: Responsible for planning successful banquet execution and developing event budgets that align with established financial goals. Monitors labor, food, beverage, rental, and operating costs while identifying opportunities to improve efficiency, profitability, and overall value.
• Member Satisfaction: Directs banquet operations end-to-end — pre-planning, staff training, resourcing, and floor presence — to drive consistently positive member reviews.
• Leadership — Delegation & Direction: Distributes workload fairly across the Banquet Manager, Captains and staff with clear objectives, timelines and accountability.
• Leadership — Coaching & Development: Mentors the Banquet Manager and Captains; builds the ongoing training program; uses the Club's Performance Management Process for feedback and growth.
• Leadership — Accountability: Addresses performance issues promptly and fairly; makes difficult personnel decisions when necessary.
• Leadership — Recognition: Builds a culture of appreciation through regular recognition of individual and team contributions.

Duties and Responsibilities

• Leads the Banquet Manager, Captains and staff to deliver genuine hospitality and owns the overall success of Private and Club Events.
• Collaborates closely with the Catering team to monitor industry trends, emerging event concepts, and evolving member preferences. Contributes creative ideas and insights to brainstorm and develop new, innovative member events and experiences.
• Personally handles member/guest incidents and complaints; advises the Clubhouse Manager on corrective action
• Builds and owns the department's operating budget; monitors performance, takes corrective action, and ensures accurate event billing.
• Establishes and enforces SOPs for sales and cost controls; sets, trains, and monitors quality and service standards, retraining as needed.
• Directly supervises, coaches and counsels the Banquet Manager and Captains on service, uniform and grooming standards.
• Mentors the Banquet Manager to effectively lead Captains and hourly staff; builds and maintains new-hire orientation and ongoing training programs.
• Follows direction and event details provided by the Catering team to ensure the successful and seamless execution of banquet events according to member or client specifications, event contracts, and BEOs.
• Plans and executes special club events and banquet functions, and shapes a banquet department "persona" consistent with the Club's other outlets.
• Leads weekly F&B staff meetings and monitors daily line-ups to ensure consistent communication on training, operations and club news.
• Communicates BEOs and daily tasks efficiently, ensuring the Banquet Manager cascades information to the team.
• Ensures all staff maintain current California Food Handler and RBS certifications.

QualificationsKnowledge, Skills & Abilities

• Computer literate; proficient with POS systems and Microsoft Office.
• Strong verbal/written communication; extensive Food & Wine knowledge; working knowledge of state/county/city liquor laws.
• Proven ability to develop and deliver training programs, and to lead a multi-tiered team (Manager and Captain level).
• Coaches and counsels staff in a positive, results-driven manner; manages multiple priorities with high efficiency.
• Hands-on role: must assist with event set-up/service, meal period execution, seating, clearing and food running as needed.

Education & Experience

Bachelor's degree in Hospitality Management, Business or related field preferred, or equivalent experience of at least seven years. Requires a proven track record in food and beverage with at least seven years of progressive experience managing multiple dining venues and banquet facilities in a full-service, upscale setting — including two to three years in a department-head or director-level role overseeing a manager/supervisory tier. Fine Dining, Private Club, or 5-Star/5-Diamond hotel experience preferred; new-establishment opening experience is a plus.

Physical / Work Environment

Requires lifting up to 50 lbs. and the ability to stand, bend, stoop, twist and turn for prolonged periods; banquet set-up entails moving tables, chairs and equipment. Indoor, outdoor restaurant and kitchen environment.

E-verify

**Big Canyon Country Club is an equal employment opportunity employer. We require a pre-employment background investigation for all candidates. We E-verify all new hires for employment eligibility. We are an at-will employer.