Unique Club/Facility Details

Golf Facilities

• 18 hole course, par 71, designed by John Bredemus, redesigned in 2025 by Tripp Davis

Racquet Facilities

• 6 outdoor Hard courts

Swimming Facilities

• 2 Outdoor
• Indoor

Other Athletic Facilities

Dining Facilities

• 1 Formal Dining Room that seats 95
• 1 Ballroom that seats 300
• 3 Meeting Room
• 1 Member's Grill that seats 55
• 1 Men's Grill that seats 65

Position Summary:

The Front of House Manager is responsible for overseeing and managing all aspects of the front of house food and beverage operations within the club, working closely with management and the executive chef to ensure the highest level of member satisfaction, operational efficiency, and profitability.

Core Responsibilities:

• Develop and implement strategic plans for the food and beverage department, aligned with the clubs’ overall objectives and goals.
• Conduct market research to identify trends, member preferences, and opportunities for growth.
• Collaborate on creating innovative menus, considering dietary requirements, current food trends, and cost-effectiveness ensuring and up to date digital menus in bars and other areas with current events and club information.
• Supervise and coordinate the day-to-day operations of the food and beverage department, including dining areas, bars, pool, and golf course facilities ensuring that all employees are in proper dress code and each dining area is clean and ready for service.
• Ensure and opening or closing checklists are properly trained and communicated and are fulfilled daily by managers or shift leads and proper record keeping.
• Ensure compliance with health and safety regulations, food handling guidelines, and licensing requirements including TABC certifications and annual renewal.
• Recruit, hire, train, and supervise front of house staff, including servers, bartenders, and on course personnel by developing a standardized onboarding and training program for all new employees.
• Set performance expectations, provide feedback, and conduct regular performance evaluations.
• Develop and implement training programs to enhance staff skills, product knowledge, and service standards.
• Assist in preparing and managing the food and beverage department budget, ensuring profitability and cost control.
• Monitor and analyze sales, expenses, and inventory to identify areas for improvement and cost-saving opportunities.
• Collaborate with the management team to negotiate vendor contracts, pricing, and terms.
• Foster a culture of “Members First” customer service by leading by example and setting high service standards.
• Address member concerns and resolve any issues promptly and effectively.
• Regularly interact with members and their guests to gather feedback, anticipate their needs, and exceed their expectations.
• Collaborate with the Executive Chef, General Manager, and other departments to ensure smooth coordination and seamless operations.
• Maintain open and effective communication channels with the team, addressing any issues or concerns promptly.
• Coordinate with the marketing team to develop promotional strategies and drive revenue growth.
• Conduct regular staff meetings to communicate goals, new offerings, and procedures, ensuring consistent execution of exceptional service.

Educational Requirements

Qualifications:

• Bachelor’s in hospitality management, Culinary Arts, or a related field preferred.
• Proven experience in a similar role within the food and beverage industry.
• Strong leadership and management skills, with the ability to inspire and motivate a team.
• In-depth knowledge of food and beverage operations, including menu planning, costing, and inventory management.
• Excellent communication and interpersonal skills.
• Ability to work under pressure and manage multiple tasks simultaneously.
• Proficient in using relevant software and technology for inventory management and financial analysis.

Salary Range