Director of Private Events in San Francisco, California at MXB Battery Operations LP

Position: Director of Private Events

Department: Private Events

Reports To: General Manager

FLSA: Salary – Exempt

COMPANY PROFILE

The Battery is San Francisco's premier modern-era private social club, recognized by the Michelin Guide with Two Keys — one of the highest distinctions awarded to a hospitality property worldwide. Set within a historic building on Battery Street, the Club features seven distinctive bars and lounges alongside acclaimed dining rooms serving breakfast, brunch, lunch, and dinner. The Battery also offers a boutique 14-suite hotel, including penthouse accommodations, elegant private event spaces, lush gardens, and sweeping views of the San Francisco skyline. Members enjoy a dynamic cultural calendar of world-class speakers, performing arts, curated experiences, publications, and excursions. Through Battery Powered, the Club's member-funded 501(c)(3) foundation, The Battery has directed more than $35 million in grants to organizations building a stronger society — reflecting a rare combination of world-class hospitality and purpose.

POSITION PROFILE

The Director of Private Events runs the operational backbone of The Battery — this is fundamentally an operations leadership role, not a sales position. While this individual supports the sales process for private events, the job also ensures that operational details across the club that don't have an obvious home are handled.

This role supervises the Private Events team, hourly floor staff, and Executive Banquet Chef, and reports to the General Manager. Beyond private events themselves, this position manages outsourced service staff for all-staff events like the annual holiday party, managing the houseperson team responsible for moving furniture and resetting spaces, and catching the logistical details that would otherwise fall through the cracks between departments.

It is vital that this individual develops a rapport with all Members, managers, and staff to ensure the best possible experience. This is a highly visible leadership role that sets the tone for one of the Club's most operationally demanding departments.

This is an on-site position located in San Francisco.

DUTIES AND RESPONSIBILITIES

The following reflects management's definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or for other reasons.

Operations

● Owns the private events calendar and ensures operational readiness across every event space — table set-ups, room capacity, hours, pricing, and dress code standards.

● Provides leadership, training, and mentorship to department managers and reporting staff, building a culture of teamwork, accountability, and high performance.

● Oversees floor operations in partnership with the Associate Director of Event Operations, ensuring service, cleanliness, and guest satisfaction standards are consistently met before, during, and after every event.

● Leads beverage operations, fiscal budgeting, and marketing strategy for the department to drive short- and long-term profitability.

● Partners with the General Manager on strategic planning for the department, consistent with The Battery's broader objectives.

● Communicates cross-functionally with the kitchen and other department managers to ensure seamless service delivery.

● Books and coordinates outsourced service staff for large-scale, all-staff, and non-member events (e.g., the annual holiday event).

● Manages the houseperson staff responsible for furniture moves and space resets across the Club.

● Serves as the operational point person for cross-departmental logistics that fall outside any single department's ownership.

Guest Service

● Sets and upholds the standard for guest and client experience across every touchpoint — phone, in-person, and written correspondence — ensuring consistency, warmth, and professionalism.

● Ensures a manager is present on the floor at all times and holds the team accountable to grooming and service-quality standards.

Profitability and Cost Control

● Owns full P&L accountability for the department, including revenue management, budgeted labor costs, and beverage and inventory cost controls.

● Establishes par levels and inventory requisitions for supplies, beverage, and equipment to support anticipated business, and ensures all events and shifts are properly closed out financially.

● Continuously identifies and implements strategies to improve departmental efficiency and profitability.

Employees

● Leads full-cycle talent management for the department — hiring, onboarding, training, and performance appraisals — in partnership with the Associate Director of Event Operations.

● Builds and maintains a strong, engaged team culture; addresses staff concerns, conducts counseling when needed, and resolves personnel issues directly.

● Ensures staff are well-prepared and organized before, during, and after every service.

ESSENTIAL SKILLS

Must have and be able to do all of the following:

● Strong sense of accountability, urgency, and dependability, even in difficult circumstances.

● Clear, professional written and verbal communication with Members, guests, and staff.

● Skilled at resolving workplace conflict while maintaining constructive relationships.

● Composed and professional under pressure, including during disciplinary situations.

● Positive, team-oriented leadership; leads by example and gives constructive feedback.

● Flexible and adaptable; able to shift focus quickly as demands change.

● Proactive — anticipates needs and acts without waiting for direction.

● High level of integrity and discretion in all guest and staff interactions.

● Strong planning and prioritization skills; able to multitask effectively.

MINIMUM REQUIREMENTS

Must have and be able to do all of the following:

● At least 18 years of age.

● High school education or equivalent.

● Minimum of 3 years of experience in an upscale casual or fine dining atmosphere required; some floor service experience preferred.

● Able to read, write, speak, and understand English comprehensively.

● Basic math skills required.

● Basic computer skills preferred.

● Able to deal with guests in a professional manner while maintaining a composed demeanor in high-stress situations.

● Must hold a valid food safety certification.

WORKING ENVIRONMENT/MINIMUM PHYSICAL REQUIREMENTS

You must possess the physical, visual, and auditory ability to perform the essential functions of the job, with or without reasonable accommodations, and be able to meet the following requirements:

● Able to tolerate varying noise levels, temperature, illumination, and air quality.

● Requires hand-eye coordination and manual dexterity.

● Requires normal sense of smell, taste, touch, and sound.

● Able to respond to visual or aural cues.

● Continuously or periodically bend, twist, lean, lift, push, pull, kneel, walk, stand, and/or sit up to 8+ hours per shift.

● Lift up to 30 pounds in order to perform the essential functions.

● Work in a stressful environment and stressful situations.

● Work in an environment where the climate constantly changes.

● Able to maneuver freely through all areas of the property.