Front of House Manager

The Front of House Manager is the day-to-day leader of the Club's member dining operations. Reporting to the Clubhouse Manager, this role works with the Food & Beverage Supervisors to translate the Member Dining Plan, service standards, and financial expectations into consistent daily execution. The position leads scheduling, service readiness, training, coaching, performance follow-through, and the growth of the front-of-house team;

maintains a visible management presence; and works closely with the Executive Chef, Events Manager and the broader F&B team. The role delivers welcoming, inclusive, community-oriented, premium-but-approachable hospitality with genuine service and a clear sense of value, while balancing member satisfaction, safe operations, responsible labour and inventory control, and continuous improvement.

·Provides visible, hands-on leadership for daily member dining and front-of-house operations, ensuring each shift is prepared, appropriately staffed, and delivered to the Club's established service and presentation standards.

· Leads the Food & Beverage Supervisors and assigned member dining team members; clarifies roles, shift priorities, decision-making authority, service expectations, and accountability for follow-through.

· Builds and manages practical schedules and leadership coverage based on reservations, business-volume forecasts, events, seasonality, member activity, operating hours, and approved labour expectations; communicates schedules and changes in a timely manner.

· Maintains accurate timekeeping, attendance, break, shift-change, and payroll-approval practices and addresses coverage gaps, attendance concerns, or emerging labour pressures promptly.

· Supports recruitment and selection and leads structured onboarding, orientation, training, coaching, performance feedback, recognition, corrective action, and development of front-of-house team members in accordance with Club policies.

· Develops and maintains practical training plans, materials, and records covering private-club hospitality, service sequence, menu and beverage knowledge, point-of-sale procedures, responsible liquor service, food safety, cleanliness, and emergency procedures.

· Conducts purposeful pre-shift meetings and provides supervisors with clear shift plans, reservations, specials, menu changes, event activity, service priorities, member considerations, staffing assignments, and anticipated operational risks.

· Coaches in the moment, completes timely follow-up after shifts, and identifies development opportunities that strengthen confidence, consistency, engagement, retention, and succession within the member dining team.

· Implements the Member Dining Plan established by the Clubhouse Manager in collaboration with the Executive Chef, including intended service levels, dining formats, menu and beverage changes, and casual, intimate, or elevated member experiences.

· Maintains an active presence with members, listens to feedback, recognizes preferences where practical, resolves concerns promptly, leads service recovery, and reports significant or recurring themes to the Clubhouse Manager.

· Establishes and reinforces practical daily service standards for greetings, order accuracy, service timing, table maintenance, product presentation, member recognition, billing, and shift close-out; checks execution and corrects gaps promptly.

· Works closely with the Executive Chef and culinary team to strengthen communication between the kitchen and service teams, coordinate pacing and product availability, and ensure menu information, allergens, features, and changes are communicated accurately.

· Supports the Events Manager in the successful execution of member events, tournaments, meetings, weddings,…