Parkclubca

Front of House (FOH) Service Manager The Park Club Monet & Palm Bar Operations

Reports To: Club Manager Location: Costa Mesa, California Employment Type: Full-Time, Exempt

ABOUT THE PARK CLUB

The Park Club is Orange County's contemporary private members club where business, culture, dining, and social connection converge. Located in the heart of Costa Mesa, the Club delivers elevated hospitality experiences through refined dining, curated programming, private events, and exceptional personalized service.

The Front of House Service Manager plays a critical leadership role in ensuring operational excellence and a consistently elevated member experience across both Monet and Palm Bar. This position is responsible for leading service teams, maintaining luxury hospitality standards, driving staff development, and ensuring seamless daily operations throughout all meal periods, member events, and club programming.

POSITION SUMMARY

The FOH Service Manager is responsible for overseeing all front-of-house dining operations within Monet and Palm Bar, ensuring exceptional service standards, operational efficiency, and member satisfaction.

This role requires a strong hospitality leader who thrives in a fast-paced luxury environment and can balance hands-on floor leadership with administrative and operational responsibilities. The ideal candidate possesses a refined understanding of elevated fine dining service, team leadership, wine and beverage knowledge, and private club hospitality standards.

The FOH Service Manager is expected to lead by example, maintain an active presence on the floor, and foster a culture centered around professionalism, urgency, warmth, and attention to detail.

KEY RESPONSIBILITIES Service Leadership & Operations

• Oversee all front-of-house operations for Monet and Palm Bar during lunch, dinner, bar, and event service periods.
• Ensure exceptional member and guest experiences through attentive, polished, and anticipatory service.
• Maintain consistent luxury hospitality standards across all outlets and service styles.
• Lead daily pre-shift meetings covering service expectations, reservations, VIP members, menu updates, wine features, and operational priorities.
• Monitor dining room flow, pacing, table maintenance, and overall guest satisfaction.
• Ensure all service areas are fully prepared, stocked, and maintained to Club standards.
• Maintain visibility and active leadership presence throughout all operational periods.

Team Leadership & Development

• Recruit, train, coach, and develop front-of-house service staff including servers, bartenders, food runners, and support staff.
• Conduct ongoing service training focused on hospitality standards, wine knowledge, menu education, and member recognition.
• Foster a culture of accountability, professionalism, teamwork, and urgency.
• Address performance concerns promptly and professionally while supporting employee growth and development.
• Manage Mone & Palm scheduling, labor management, and shift coverage planning.
• Ensure compliance with Club policies, appearance standards, and California labor regulations.

Member Experience

• Build strong relationships with Club members through personalized and attentive service.
• Recognize member preferences, dining habits, allergies, and special requests.
• Professionally handle member feedback, concerns, and service recovery situations.
• Collaborate with Membership and Events teams to elevate member engagement and experiences.
• Support the execution of Club programming including wine dinners, tasting events, cultural programming, and member receptions.

Beverage & Wine Service

• Support elevated wine and cocktail service standards throughout the Club.
• Collaborate with the culinary and beverage teams on menu rollouts, wine pairings, specialty events, and cocktail programs.
• Ensure proper wine presentation, service etiquette, and beverage knowledge among service staff.
• Maintain cleanliness, organization, and operational readiness of bar and beverage stations.

Administrative & Financial Responsibilities

• Manage Efficient labor costs, service standards, and operational efficiencies.
• Support inventory accountability and operational controls.
• Participate in BEO meetings and operational planning sessions.
• Ensure accurate closing procedures, and POS compliance.
• Manage relevant reporting, payroll approvals, and operational follow-up items.

QUALIFICATIONS

• Minimum 3–5 years of progressive front-of-house leadership experience in luxury hospitality, fine dining, hotels, private clubs, or upscale restaurants.
• Strong knowledge of elevated dining service standards and wine service.
• Experience leading and developing hospitality teams in a high-touch service environment.
• Strong communication, organizational, and leadership skills.
• Ability to remain composed and solution-oriented in fast-paced operational settings.
• Professional appearance and demeanor with strong member-facing presence.
• Familiarity with POS systems and hospitality operations software.
• Flexible schedule including evenings, weekends, and holidays as required by Club operations.

PREFERRED QUALIFICATIONS

• Private club experience is strongly preferred.
• Sommelier certification or advanced wine knowledge is a plus.
• Experience with banquet or event service operations.
• Knowledge of California labor compliance and hospitality best practices.

PHYSICAL REQUIREMENTS

• Ability to stand and walk for extended periods throughout service.
• Ability to lift and carry up to 40 pounds.
• Ability to work in a fast-paced hospitality environment.

WHY JOIN THE PARK CLUB

The Park Club offers the opportunity to be part of a growing, hospitality-driven organization focused on redefining the modern private club experience. Team members are empowered to create meaningful experiences, build lasting relationships, and contribute to a culture centered around excellence, creativity, and connection.

The Club provides a dynamic environment with opportunities for professional growth, leadership development, and participation in premier culinary, wine, and cultural programming.