General Purpose:
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.
Essential Duties:
· 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, and private functions by translating event orders into service staffing, assignments, training, beverage, equipment, and front-of-house execution requirements. Retains direct management of Food & Beverage Supervisors while supporting the Events Manager's indirect leadership of supervisors during events.
· Ensures dining rooms, lounges, patios, service stations, beverage areas, storage areas, and other assigned outlets are clean, organized, appropriately stocked, accessible, and ready for service; verifies opening, closing, side-work, and sanitation checklists.
· Maintains effective daily controls for point-of-sale activity, cash handling, member accounts, discounts, promotions, voids, transfers, gratuities, credit-card processing, cash-outs, and reconciliations; investigates and reports exceptions.
· Supports beverage and front-of-house inventory control through approved ordering or requisition processes, par levels, receiving, secure storage, transfers, counts, waste tracking, and investigation of material variances.
· Monitors daily sales, covers, labour, productivity, supplies, breakage, waste, and other controllable expenses; adjusts deployment within delegated authority and escalates forecast or actual pressures early with corrective recommendations.
· Completes concise and accurate operating reports on service activity, staffing, labour, sales, cash, inventory, member feedback, incidents, training, and follow-up actions as required by the Clubhouse Manager and Finance team.
· Supports the Clubhouse Manager with member-dining budgets and rolling forecasts; identifies material variances early, explains likely causes, and recommends practical options for cost adjustment, mitigation, service improvement, or revenue support.
· Documents, implements, and continually improves front-of-house procedures, checklists, training standards, and shift routines; pursues small, practical changes that materially improve the member experience or operating effectiveness.
· Ensures compliance with applicable food-safety, public-health, liquor-service, occupational-health-and-safety, employment, accessibility, privacy, and Club requirements, including FOODSAFE, Serving It Right, WorkSafeBC, and emergency procedures.
· Works collaboratively with the Clubhouse Manager, Executive Chef, Events Manager, Clubhouse Maintenance Lead, Golf Operations, Course & Grounds, Member Services, Finance, and Communications to deliver a coordinated and seamless Club experience.
· Provides manager-on-duty coverage and responds calmly to service, staffing, facility, safety, or member-experience concerns, including during evenings, weekends, holidays, tournaments, major events, and peak periods.
Education/Experience:
Post-secondary education in hospitality management, business administration, food and beverage management, or a related field is preferred. A minimum of three years of progressive front-of-house Food & Beverage or hospitality experience is preferred, including supervisory responsibility for scheduling, training, team leadership, and service delivery. Experience in a private club, resort, hotel, event venue, golf facility, or comparable member- or guest-focused operation is a strong asset. An equivalent combination of education and relevant experience will be considered.
Physical Demands:
Frequently stands, walks, talks, hears, and moves throughout dining, kitchen, event, clubhouse, and outdoor service areas. Must be able to assist with service and operational set-ups when required, regularly lift up to 25 pounds, and occasionally lift or move up to 50 pounds.
Environment/Noise:
Works in offices, dining rooms, kitchens, event spaces, storage and beverage areas, patios, on-course outlets, and occasionally outdoors. The role requires flexibility to move between administrative work and active service environments and to respond calmly to changing conditions.
Certificates/Licenses:
Serving It Right and FOODSAFE Level 1, or recognized equivalents, are required or must be obtained within an agreed timeframe. First Aid certification and WHMIS training are assets. All required certificates must be maintained in good standing.
Job Knowledge, Skill, and Ability Preferences:
· Demonstrated ability to lead daily front-of-house operations with a visible presence, clear standards, sound judgment, consistency, and reliable follow-through.
· Strong scheduling, labour-planning, shift-deployment, timekeeping, training, coaching, and performance-management skills.
· Knowledge of dining-room, lounge, beverage, banquet, tournament, on-course, cash-handling, inventory, sanitation, and responsible-liquor-service practices.
· Financial awareness, including interpretation of sales and cover data, labour and productivity results, inventory variances, controllable expenses, forecasts, and basic operating reports.
· Excellent communication, coaching, conflict-resolution, service-recovery, relationship-building, and organizational skills, with the ability to remain composed during peak periods.
· Collaborative approach and demonstrated ability to coordinate effectively with culinary, events, golf, facilities, finance, communications, and other member-facing teams.
· High standards for cleanliness, presentation, accuracy, confidentiality, professionalism, and attention to detail.
· Proficiency with Microsoft Office applications and the ability to work effectively with club-management, point-of-sale, scheduling, inventory, reservation, and financial systems; Jonas Club Software experience is an asset.
· Ability to communicate effectively with members, guests, and team members.
· Regular and reliable attendance, with availability to work a flexible schedule based on Club operations.
Reports to: Clubhouse Manager
Direct Reports: Food & Beverage Supervisors and assigned member dining team members
This job description is not an exclusive or exhaustive list of all job functions that a team member in this position may be asked to perform from time to time.
