Real People, Real Interviews

The Job Joose newsletter gives you a clear, honest look at what real jobs are actually like - as told by someone already doing it.

Each issue features an in-depth interview with someone doing a specific job - from the common to the completely unexpected- answering insightful questions about how they got there, what their day-to-day is like, what they earn, whether they’d choose the same path again, and more.

Whether you’re a student exploring options, someone thinking about a career change, or just curious about how people make a living, Job Joose delivers practical, unfiltered insight straight from the source.

Job title (what do you officially do)

I’m a Director of Catering (DOC). I sell and plan events at a country club to members and non members.

Age

60

Gender

Female

How long have you been in this role

27 years.

What path led you here (education, jobs, experiences)

I started in hospitality by chance. I went to school for marketing and thought I’d make my career in that field.

As it turned out, my first job out of college was as an Executive Assistant to the Director of Sales for a hotel company.

I was hooked.

What is the natural next step in this career

You can stay in this career forever or venture to a higher path of regional work or General Manager work on property.

How long do most people stay in your role before advancing (if they want to)

6-10 years. It depends what you want.

On a scale of 1-10, how boring is your job

1- Never boring. Every day is different. I could never be fulfilled in a monotonous job where I’m strapped to a desk all day.

What’s your highest level of education

Bachelor of Science / Business Marketing

What schools did you attend and what did you study

I attended Fairfield University in Connecticut. I studied Business with a concentration in Marketing

Was your education key to landing this job

Yes, in getting my foot in the door. Most companies look for at least an undergraduate degree in college.

How important was networking in getting this position

Very - networking is key internally and on the client side.

Many clients are pleased to endorse you as it benefits them as well.

For example, I was one of 40 candidates for the DOC position at a luxury property in NYC, and my client called the hiring director and told them to hire me.

They did.

Her endorsement had weight because she brought a lot of business to that property.

This benefited her because I had successfully managed her account at a different hotel. She was very comfortable working with me and was all too happy to help.

Starting salary range / Current salary / Future earning potential

I started at $100K, am currently at $175K and these jobs go up to $250K depending where you work.

There is also the possibility of earning cash appreciation gifts which is not expected but happens often.

Industry

Hospitality / Hotel / Country Club

Company name and location (city/state)

I work at a country club in lower Connecticut.

Brief description of the company

It’s a private membership golf and country club.

Is your job remote, hybrid or in-person

This is an in person job. There is a lot of face time with members and clients.

How many hours a week do you actually work

In addition to my regular hours, I generally kick off events and I work the weddings from beginning to end.

It is not unusual for me to work 60-75 hours a week during the high season.

Do you get paid overtime

No I do not. I’m considered management which does not get paid over time.

How much vacation time do you get - and can you actually take it

I get three weeks vacation and yes, I do take it.

Take your vacation time!

How is the work-life balance overall (1-10)

It’s pretty poor. It’s a big juggling act pretty much all the time.

I get emails at all hours and on days off but I try to set boundaries as much as possible.

I’ve give it a 4.

Is there pressure to not take personal or vacation time

No but it needs to be taken during slow periods of operations meaning when the club is seasonally closed or member activity is soft.

Is your industry prone to layoffs

Not in management. Seasonal employees for events (servers and bartenders) and golf related employees are laid off until the next season.

I would imagine this is different in climates that are warm year round.

Any perks at your job or at your company (Free meals, travel, discounts, etc.)

Yes, there are some great perks such as free meals.

At my level there is cell phone plan reimbursement (it’s used for business), clothing allowance and gas allowance.

Do you wear a uniform or follow a dress code

It’s professional attire.

Do you require a license, certification or permit to do your job

No.

What are the best networking resources in your field (associations, publications, events, etc.)

Word of mouth. Your reputation is everything!

Also, industry networking events - HSMA, CMAA, F&B Association.

Does your job offer a 401(k) or pension

No, but management is on a generous bonus plan.

Does your job offer Health insurance

Yes. That’s important for my family.

What do you love most about your job

I love selling and planning events. I love that every day is different.

I enjoy positively impacting people’s lives through special events - birthdays, anniversaries, weddings, fundraisers, etc.

What do you dislike most

This career greatly imposes on your personal life. I frequently work evenings, weekends and holidays.

If you had to start your career all over again, would you choose this path

Interesting question - yes, but I would manage my time differently.

What do you wish someone told you before you started this career

That my personal life would be so greatly impacted.

I missed a lot of family time and events. When you finally do get a day off, you need to get things done and you crave sleep.

Knowing what you know now, what would you do differently if you could go back

I would manage my time more efficiently for a better quality of life.

Clients and members are very important but they are not family and can be managed so you’re not sacrificing your own life.

Learn to say no.

Is this field growing, shrinking or staying the same

Growing. The events business, post Covid, is back and strong.

What personal traits help someone succeed in your role (e.g. extroversion, attention to detail, creativity)

People person, great listener, time management and great attention to detail.

You are planing a life event for someone - it’s important!

How do you think AI will affect your industry

It won’t - it’s a people business. AI may likely affect internal efficiencies but it will never replace face to face time with people.

If you lost your job tomorrow, how hard would it be to find something similar

Not hard, it may take a couple of months but I’d find something and be hired.

What advice would you give someone considering this career

It’s a great career. You will meet very interesting people and it can be financially rewarding and very social - no day is the same and that is a good thing.

The only draw back in my opinion is working the evening, weekends and holidays. You must be willing to do that.

Do you have a mentor at work and if so, do you find it valuable

I do not have a mentor per se, but the General Manager is very supportive and there for all of us anytime we need help or advice.

Looking back I wish I did have mentors and as a result, I mentor junior managers who aspire to more.

Walk us through a typical workday - don’t hold back

I start the day reviewing the previous day’s sales revenues and updating the sales forecast.

I check the weekly diary of up coming events and I’m constantly answering emails. (selling and planning)

I produce event orders (menus, room set ups, and all information pertinent to the event) and run of show which is the timing of the actual day of the event.

I attend meetings, give site tours to prospective clients, mentor the younger professionals and produce contracts and proposals.

One fun part of the day (usually) could be doing a tasting with clients. The chef will prepare a small version of the menu for an upcoming event and we sample wines and eat!

During tastings I learn about the clients on a more personal level as we discuss, for example, menu preferences, allergies, logistics of the event and more.

The day flies, there is always something to do!

Best piece of advice you’ve ever received

It somehow always gets done. Breathe and take one task at a time to completion. Tomorrow will come.

Favorite quote

You live once… enjoy your life and don’t take it all so seriously.

Lastly, on a scale of 1-10, how much do you like your job

10! I have a great job!