Unique Club/Facility Details

Golf Facilities

• 18 hole course, par 71, designed by Jeff Mingay

Racquet Facilities

• 2 outdoor Hard courts

Swimming Facilities

• 1 Outdoor

Other Athletic Facilities

Dining Facilities

• 1 Lounge/Bar that seats 50
• 1 Formal Dining Room that seats 170

Wing Point Golf & Country Club, a private golf club established in 1903 on Bainbridge Island, seeks a dynamic Front of House Manager to oversee food and beverage operations and event coordination. This role is pivotal in delivering exceptional dining experiences and memorable events for our members and guests, fostering a warm, family-friendly, and community-oriented atmosphere. The Front of House Manager will lead a team of dining and bar staff, manage daily operations, and coordinate member events, ensuring the highest standards of service and hospitality.

Key Responsibilities

Food and Beverage Operations:

• Oversee daily operations of the dining room, bar, and related facilities, ensuring seamless service and member satisfaction.

• Manage inventory, ordering, and cost controls for food and beverage, maintaining budgetary goals.

• Develop and update menus in collaboration with the culinary team, aligning with member preferences and seasonal offerings.

• Ensure compliance with Washington State health and safety regulations, including food handling and alcohol service standards.

Event Management:

• Plan, coordinate, and execute member events, including banquets, tournaments, weddings, and community gatherings, ensuring flawless execution.

• Work with members and event organizers to customize menus, layouts, and services, meeting specific needs and budgets.

• Manage event staffing, timelines, and logistics, coordinating with other departments (e.g., golf, facilities).

Staff Leadership:

• Recruit, train, and supervise front-of-house staff, including servers, bartenders, and hosts, fostering a culture of professionalism and teamwork.

• Schedule staff to meet operational needs, ensuring adequate coverage for regular service and events.

• Conduct performance evaluations, provide feedback, and implement training to maintain high service standards.

Member Relations:

• Build strong relationships with members, addressing inquiries, resolving complaints, and personalizing service to enhance their experience.

• Promote a welcoming, inclusive environment that aligns with the club’s family-friendly and community-focused values.

• Gather member feedback to improve dining and event offerings, sharing insights with management.

Administrative Duties:

• Utilize club management software (e.g., Jonas, Clubessential) and point-of-sale systems to track sales, inventory, and member accounts.

• Prepare reports on food and beverage performance, event outcomes, and staffing needs for the General Manager or Food and Beverage Director.

• Assist in developing annual budgets and marketing initiatives for dining and events.

Educational Requirements

Preferred: Bachelor’s degree in hospitality management, business administration, restaurant management, or a related field.

Alternative: Associate degree in a relevant field (e.g., hospitality, culinary arts) combined with significant relevant experience (e.g., 5+ years in hospitality or club management).

High School Diploma or Equivalent: Minimum requirement, acceptable only with extensive experience (e.g., 7+ years in progressively responsible hospitality roles, including supervisory positions).

Additional Training: Completion of hospitality or club management courses (e.g., through the Club Management Association of America) is a plus but not mandatory.

Salary Range