Front of House Manager

The Catering & Events Manager is responsible for the execution of all contracted catering events and member-facing events, while providing day-to-day leadership for Front-of-House (FOH) service operations. This role is a hands-on operational leader focused on execution, staffing, service standards, and consistency across events and daily bar operations. This position does not include sales, pricing, or contract negotiation responsibilities.

Essential Duties & Responsibilities

Catering & Event Execution

• Execute all currently contracted outside catering events to completion
• Serve as the primary operational point of contact for booked events post-contract
• Ensure event timelines, staffing plans, and service standards are met
• Coordinate with culinary, bar, golf, and facilities teams for seamless execution
• Oversee event-day setup, service flow, and breakdown

Member Event Leadership

• Plan and execute member-facing events , including:
• Golf tournaments
• Bingo and social programming
• Member-targeted activations and Club events
• Collaborate with Club leadership to ensure events align with:
• Club culture and brand
• Budget parameters
• Operational capacity
• Lead on-site execution and post-event follow-up

Front-of-House Operations

• Create and manage the FOH bar and event service schedule
• Ensure appropriate staffing levels based on volume and service standards
• Lead FOH associates during events and peak service periods
• Reinforce professionalism, hospitality standards, and accountability

Inventory & Cost Awareness

• Manage FOH beverage and service inventory
• Monitor usage, waste, and ordering cadence
• Support cost control efforts through organization and discipline

Team Leadership & Training

• Provide daily leadership to FOH service staff
• Train, coach, and reinforce service expectations
• Communicate performance feedback and staffing needs to management

Qualifications & Experience

• Event execution and FOH leadership experience in hospitality, club, or resort environments
• Strong organizational, scheduling, and communication skills
• Proven ability to lead from the floor and manage multiple priorities
• Service-oriented mindset with cost awareness
• Comfortable working nights, weekends, and event-driven schedules

Key Success Indicators

• Events executed cleanly, on time, and within scope
• Consistent FOH scheduling and service standards
• Positive member and guest feedback
• Clear ownership and accountability across events and bar operations
• Reduced operational friction between departments