Front of House Manager

Nestled in the scenic Pioneer Valley, Crumpin-Fox Club is an acclaimed 18-hole championship golf course renowned for its exceptional playing experience and welcoming hospitality. Zeke’s Bar & Grill serves as the vibrant culinary and social hub for golfers, club members, local diners, and private events. Featuring an indoor dining room, a full-service bar, and an expansive outdoor patio deck overlooking the course, Zeke’s is celebrated for fresh seasonal menus, casual elegance, and warm community service.

Position Summary

We are seeking an energetic, hospitality-driven, and creative Front of the House (FOH) Manager & Marketing Coordinator to lead our service team and drive community engagement on a year-round basis. In this role, you will balance dynamic floor leadership with modern digital marketing strategies. During the peak golf season (April–November), you will oversee daily restaurant operations, patio dining, tournament banquets, and high-volume hospitality. In the off-season, you will lead winter dining initiatives, manage digital promotions, and drive marketing campaigns to establish Zeke’s as a premier regional venue for private events, corporate parties, and weddings.

Key Responsibilities

• Floor Leadership & Guest Service: Supervise daily lunch and dinner service across the dining room, bar, and outdoor deck. Maintain an active floor presence, engage patrons, and uphold exemplary standards of guest care.
• Social Media Engagement: Create, schedule, and curate visually engaging content across Facebook and Instagram to promote daily dining specials, live entertainment, tap takeovers, and golf tournaments.
• Email Marketing (Constant Contact): Design and distribute regular seasonal newsletters and promotional emails to club members and public subscriber lists via Constant Contact.
• Private Event Lead Generation: Execute targeted outbound marketing campaigns to drive inquiries and bookings for private banquets, holiday parties, corporate outings, and weddings.
• Team Leadership & Development: Recruit, onboard, train, mentor, and evaluate front-of-house staff including servers, bartenders, hosts, and beverage cart attendants.
• Scheduling & Labor Optimization: Develop weekly staff schedules aligned with seasonal business volume, tournament schedules, and weather forecasts to control labor costs.
• Banquet & Tournament Execution: Collaborate with the Executive Chef and Director of Golf to plan and execute seamless food and beverage service for golf outings and private banquets.
• Beverage & Inventory Control: Assist with bar supply purchasing, par level maintenance, monthly inventory audits, and cost-control initiatives.
• POS & Operational Compliance: Manage daily Point-of-Sale (POS) reconciliation, cash drawer balancing, shift reporting, and strict adherence to Massachusetts liquor licensing and ServSafe sanitation laws.

Qualifications & Requirements

• Experience: 2–3 years of progressive restaurant, resort, or golf club management experience (casual- fine dining or high-volume venue preferred).
• Digital Marketing Savvy: Demonstrated hands-on experience managing professional Facebook and Instagram pages and designing email campaigns in Constant Contact. Graphic design (Canva) skills are a plus.
• Industry Certifications: Current ServSafe Manager and TIPS / ServSafe Alcohol certifications (or willingness to obtain within 30 days of hire).
• Technical Proficiency: Familiarity with modern restaurant POS platforms (Toast, Lightspeed,Clubessential), staff scheduling tools, and standard office software.
• Interpersonal & Leadership Skills: Strong verbal and written communication abilities; skilled in motivating teams and building relationships with guests and members.
• Schedule Flexibility: Willingness to work evenings, weekends, and holidays during peak golf season, with a balanced, predictable schedule during the winter off-season.
• Physical Requirements: Ability to remain on your feet for extended periods, navigate stairs, and lift/carry items up to 40 lbs.