Position Summary
The Front of House Manager/Assistant General Manager/Event Coordinator/Maître d’ leads all front-of-house operations, including dining, bar, banquets, member events, and service staff. This hands-on “player-coach” balances administrative duties with direct floor supervision while supporting the General Manager.
This position is responsible for exceptional member service, operational excellence, successful events, staff development, and financial accountability. In the General Manager’s absence, this individual oversees daily clubhouse operations.
Essential Responsibilities Leadership & Club Operations
- Direct daily dining room, bar, banquet, and member-service operations.
- Serve as Manager on Duty and act on behalf of the General Manager when needed.
- Conduct pre-shift meetings and communicate daily priorities.
- Promote a positive, professional, team-oriented workplace.
- Ensure compliance with club policies and standards for service, hospitality, cleanliness, and appearance.
Member Experience
- Provide prompt, courteous, and exceptional service to every member and guest.
- Build strong member relationships through daily interaction and table visits.
- Resolve concerns quickly and professionally.
- Promote club events and encourage member participation.
- Support membership recruitment and retention through outstanding hospitality.
Dining Room & Bar Operations
- Supervise servers, bartenders, hosts, banquet staff, and support personnel.
- Coordinate communication among the kitchen, dining room, and bar.
- Manage reservations, seating, wait lists, VIP needs, and special requests.
- Ensure compliance with alcohol-service laws and club policies.
- Monitor cleanliness, organization, ambiance, and readiness.
- Assist with service during peak periods and special events.
Event Planning & Coordination
- Plan weddings, banquets, tournaments, meetings, social events, and private parties.
- Prepare Banquet Event Orders, contracts, invoices, and event documentation.
- Coordinate menus, room setup, décor, linens, audiovisual needs, timelines, staffing, and billing.
- Partner with the Executive Chef and service teams to ensure successful execution.
- Maintain the master event calendar and conduct post-event follow-up.
- Develop events that increase member engagement and revenue.
- Track event revenue, expenses, and profitability.
Staff Leadership & Development
- Recruit, hire, onboard, schedule, train, and evaluate front-of-house employees.
- Monitor attendance, performance, and accountability.
- Provide ongoing coaching and leadership development.
- Maintain appropriate staffing while controlling labor costs.
Inventory & Financial Management
- Conduct weekly liquor inventory and assist with beverage ordering.
- Monitor front-of-house supplies, purchasing, and operating expenses.
- Ensure accurate opening and closing procedures.
- Support food, beverage, labor, budget, and profitability goals.
Administration & Reporting
- Maintain accurate event records and respond promptly to member inquiries.
- Assist the General Manager with operational planning and reporting.
- Prepare monthly Board of Directors reports covering event revenue, profitability, attendance, and upcoming events.
Qualifications
- Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.
- Three to five years of country club, restaurant, hotel, hospitality, or event-management experience.
- Proven leadership, supervisory, customer-service, and conflict-resolution skills.
- Knowledge of dining, bar, banquet, and event operations.
- Experience with budgeting, scheduling, inventory, and labor management.
- Proficiency in Microsoft Office and event-management software preferred.
- Professional appearance and demeanor.
- Availability for evenings, weekends, holidays, tournaments, and special events.
Key Competencies
- Leadership and team development
- Exceptional hospitality and member service
- Event planning and execution
- Fine-dining, banquet, and bar operations
- Communication and relationship building
- Organization, multitasking, and attention to detail
- Financial and inventory management
- Problem-solving, sound judgment, and conflict resolution
Physical Requirements
- Ability to stand and walk for extended periods.
- Ability to lift up to 40 pounds.
- Ability to work indoors and outdoors in a fast-paced environment.
- Flexibility to work evenings, weekends, and holidays.
Performance Expectations
The successful candidate will:
- Deliver hospitality that consistently exceeds member expectations.
- Develop an engaged, accountable, and service-focused team.
- Execute dining service, tournaments, banquets, and events professionally.
- Maintain strong communication among members, staff, kitchen, bar, and management.
- Strengthen member relationships, participation, retention, and growth.
- Control labor, beverage, event, and operating costs.
- Ensure accurate event planning, billing, financial tracking, and Board reporting.
- Support the General Manager in achieving the club’s operational, financial, and membership goals.
- Demonstrate integrity, professionalism, accountability, and exceptional hospitality.
Pay: $42,000.00 - $50,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
- Paid training
- Vision insurance
Work Location: In person
