Front of House Team Leader at Blue Lakes Country Club Twin Falls, ID

Job Description

Job Description

Front of House Manager

Position Summary

Reporting directly to the Executive Chef, the Front of House (FOH) Manager is responsible for delivering exceptional member experiences across all dining venues at Blue Lakes Country Club. This role leads all front-of-house dining operations, bar service, banquets, and special events with a hands-on, service-driven approach. The FOH Manager partners closely with the Executive Chef, department heads, and club leadership to ensure seamless coordination between front-of-house and back-of-house teams.

This individual will foster a positive, professional, and hospitality-focused team culture aligned with the Club’s mission, vision, and service standards.

• Engage with members and guests to ensure warm, personalized, high-quality hospitality is consistently delivered.
• Maintain service standards across all dining outlets, ensuring consistency in speed, accuracy, and member satisfaction.
• Address member concerns promptly and professionally, ensuring follow-through and service recovery where needed.

• Oversee all front-of-house dining operations, including daily service, bar operations, banquets, special club events, and seasonal outposts.
• Partner closely with the Executive Chef to ensure smooth communication and coordination between front-of-house and back-of-house teams.
• Lead regularly scheduled meetings, ensuring staff are prepared, informed, and aligned with service expectations.
• Participate in budgeting, cost control, and labor management in coordination with club leadership.

• Recruit, hire, train, coach, and evaluate all front-of-house staff.
• Implement ongoing development programs to improve staff skills, performance, and engagement.
• Maintain a culture in line with Blue Lakes Core Values of being coachable, patient, accountable, professional, and driven.
• Manage staffing schedules, seasonal staffing adjustments, and holiday/event coverage.

• Plan, coordinate, and manage banquets, tournaments, and special events from setup to breakdown.
• Collaborate with the Culinary Team and Events Team to ensure exceptional execution and member satisfaction.
• Support event logistics including timelines, staffing, room layout, and service flow.

• Oversee beverage inventory, ordering, cost control, and vendor relationships.
• Ensure responsible alcohol service practices and full compliance with state and local regulations.
• Uphold sanitation, health, and safety standards in accordance with OSHA and club policies.

• Oversee daily opening procedures to ensure readiness of dining spaces, bars, and service areas.
• Execute or delegate accurate closing procedures, including securing facilities, reconciling sales, and ensuring end-of-day standards.

• Minimum 3-5 years of experience in hospitality management, preferably in private clubs, resorts, or upscale dining.
• Proven success leading FOH teams and managing dining operations.
• Strong knowledge of food and beverage service standards and best practices.
• Experience with event or banquet service.
• Ability to work evenings, weekends, holidays, and during peak club seasons.
• Proficiency with point-of-sale (POS) systems and scheduling platforms.
• Current alcohol service certification (e.g., TIPS, Serv Safe Alcohol) or ability to obtain upon hire.
• Champion technology initiatives and innovative dining concepts to enhance member experience and operational efficiency.

• Previous country club, hospitality, and/or event management experience.
• Hospitality, Restaurant Management, or related degree or certification.
• Demonstrated experience in staff development, conflict resolution, and coaching.
• Background in cost control and inventory management.
• Certification as Serve Safe Manager and TIPS required (or complete within first 60 days).

• Must be able to stand and walk for extended periods in a fast-paced environment.
• Requires bending, lifting up to 30 lbs, and navigating indoor/outdoor transitions…