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Position Summary

The Clubhouse Manageris responsible forthe overallleadership and executionof all front-of-house foodandbeverage operations, includingala carte dining,member events, weddings, banquets, andprivate functions. This position ensuresexceptional servicestandards,operationalexcellence, and memorablememberand guest experienceswhile maintaining theClub's highstandards of hospitality.

TheClubhouse Manager overseesthe daily operationof thedining venues, developsand leads front-of-house staff, collaborates closely withthe culinary andother Club departments, and assists withbudgeting, staffing, scheduling,training, and performancemanagement. This roleis expectedto foster aculture of hospitality, accountability,teamwork,and continuous improvement.

EssentialDuties & Responsibilities

Leadership& Operations

• Serve as theprimaryleader for allfront-of-housedining operations.
• Lead byexample by deliveringexceptionalhospitality and service.
• Welcome and engagemembersand guests throughouttheClub.
• Ensure seamless dailyoperations inall dining venuesand during specialevents.
• Conduct daily pre-shift lineupmeetings to communicateservice expectations,menu updates, andoperational information.
• Enforce Club policies, standards, and proceduresconsistently.
• Collaborate with otherdepartments toensure an exceptionalmember and guestexperience.

Service Excellence

• Maintain the higheststandards of foodandbeverage service.
• Assist with foodand beverage serviceduring peak periodsor special eventsas needed.
• Support table maintenanceand guest satisfactionthroughout service.
• Recommend menu items, daily specials, wines, cocktails, appetizers,entrees, and desserts.
• Continuously educate staffon service techniques, food knowledge, wine, spirits, and currenthospitality trends.
• Serve as theliaison betweenthe dining roomand culinary teamsto ensure efficientcommunication and serviceexecution.

Staff Leadership

• Recruit, hire, onboard, train, coach, andsupervise front-of-house team members.
• Developand execute ongoingservice training programs.
• Monitor employee performanceand provide regularcoaching and feedback.
• Ensure employees maintainprofessional appearance, proper uniforms, andgrooming standards.
• Prepare employee scheduleswhile managing laborcosts within budgetedgoals.
• Provide payroll-relatedreports including employeehours,job changes, payrates, scheduling, andservice charge distribution.

Facility & Quality Standards

• Ensure dining roomsare properly set, clean, organized, andpresentation ready.
• Inspect linens dailyfor cleanliness, quality, and proper storage.
• Monitor dining roomequipment and reportmaintenance needs throughthe MaintainX system.
• Look for improvements todining room procedures,layouts, and decor.
• Coordinate dining roomdecorations for holidays, themed events, andspecial occasions.
• Ensure opening andclosing side workis properly assignedand completed.

Safety & Administration

• Maintain compliance withall Club safety, sanitation, accident prevention, and emergency procedures.
• Manage theClub's guest reservationsystem.
• Assist with diningroom inventory proceduresand controls.
• Monitor operatingexpenses and laborcosts to achievedepartmental financialgoals.
• Support budget planningand departmental financialperformance.

Direct Reports

• Assistant Food & BeverageManagers (2)
• Events Manager
• Food & Beverage Captain
• Bar Captain
• Hosts/Hostesses
• Servers
• Bartenders
• Food Runners

Education

• Bachelor's degree inHospitality Managementor a relatedfield preferred.

Experience

• Minimum of seven(7) years ofprogressive food andbeverage management experience with at least (3) years of serving as the F&B department head at an exclusive private club.
• Previous experience managingbanquet, catering, event,and a lacarte dining operations.

Certifications

• FoodSafety Certification required.
• Alcohol Service Certificationrequired.
• Extensive wine knowledgerequired.
• Sommelier certification preferred.

Knowledge, Skills & Abilities

• Strong leadership andteam development skills.
• Excellent interpersonal,communication, and organizationalabilities.
• Demonstrated financial andbudget management experience.
• Strong understanding ofhospitality service standards.
• Professionalappearance and polishedpresentation.
• Ability to buildpositive working relationshipsacross all Clubdepartments.
• Ability to prioritize, multitask, and performeffectively in afast-paced environment.

Working Conditions

• Primarily works indoorswith occasional outdoorresponsibilities.
• Evening, weekend, andholiday workis required.
• Schedule will varybased on Clubevents and operationalneeds.

Physical Requirements

The employee isregularly required tostand, walk, andremain on theirfeet for extendedperiods. Frequentbending, stooping, reaching, pushing, pulling, andlifting are required. The employee mustbeable to liftand carry upto 50 poundson an occasionalbasis.

Event setup andbreakdown mayinclude moving tablesand chairs, transportingcoolers, and liftingcases of wine, beer, and othersupplies.

The employee mustpossess sufficient vision, hearing, and manualdexterity to operatecomputers,telephones, point-of-sale systems, andother office andrestaurant equipment.