Clubhouse Manager

Position Summary

The Clubhouse Manager is responsible for the overall leadership and execution of all front-of-house food and beverage operations, including à la carte dining, member events, weddings, banquets, and private functions. This position ensures exceptional service standards, operational excellence, and memorable member and guest experiences while maintaining the Club's high standards of hospitality.

The Clubhouse Manager oversees the daily operation of the dining venues, develops and leads front-of-house staff, collaborates closely with the culinary and other Club departments, and assists with budgeting, staffing, scheduling, training, and performance management. This role is expected to foster a culture of hospitality, accountability, teamwork, and continuous improvement.

Essential Duties & Responsibilities

Leadership & Operations

• Serve as the primary leader for all front-of-house dining operations.
• Lead by example by delivering exceptional hospitality and service.
• Welcome and engage members and guests throughout the Club.
• Ensure seamless daily operations in all dining venues and during special events.
• Conduct daily pre-shift lineup meetings to communicate service expectations, menu updates, and operational information.
• Enforce Club policies, standards, and procedures consistently.
• Collaborate with other departments to ensure an exceptional member and guest experience.

Service Excellence

• Maintain the highest standards of food and beverage service.
• Assist with food and beverage service during peak periods or special events as needed.
• Support table maintenance and guest satisfaction throughout service.
• Recommend menu items, daily specials, wines, cocktails, appetizers, entrées, and desserts.
• Continuously educate staff on service techniques, food knowledge, wine, spirits, and current hospitality trends.
• Serve as the liaison between the dining room and culinary teams to ensure efficient communication and service execution.

Staff Leadership

• Recruit, hire, onboard, train, coach, and supervise front-of-house team members.
• Develop and execute ongoing service training programs.
• Monitor employee performance and provide regular coaching and feedback.
• Ensure employees maintain professional appearance, proper uniforms, and grooming standards.
• Prepare employee schedules while managing labor costs within budgeted goals.
• Provide payroll-related reports including employee hours, job changes, pay rates, scheduling, and service charge distribution.

Facility & Quality Standards

• Ensure dining rooms are properly set, clean, organized, and presentation ready.
• Inspect linens daily for cleanliness, quality, and proper storage.
• Monitor dining room equipment and report maintenance needs through the MaintainX system.
• Look for improvements to dining room procedures, layouts, and décor.
• Coordinate dining room decorations for holidays, themed events, and special occasions.
• Ensure opening and closing side work is properly assigned and completed.

Safety & Administration

• Maintain compliance with all Club safety, sanitation, accident prevention, and emergency procedures.
• Manage the Club's guest reservation system.
• Assist with dining room inventory procedures and controls.
• Monitor operating expenses and labor costs to achieve departmental financial goals.
• Support budget planning and departmental financial performance.

Direct Reports

• Assistant Food & Beverage Managers (2)
• Events Manager
• Food & Beverage Captain
• Bar Captain
• Hosts/Hostesses
• Servers
• Bartenders
• Food Runners

Education

• Bachelor's degree in Hospitality Management or a related field preferred.

Experience

• Minimum of seven (7) years of progressive food and beverage management experience with at least (3) years of serving as the F&B department head at an exclusive private club.
• Previous experience managing banquet, catering, event, and à la carte dining operations.

Certifications

• Food Safety Certification required.
• Alcohol Service Certification required.
• Extensive wine knowledge required.
• Sommelier certification preferred.

Knowledge, Skills & Abilities

• Strong leadership and team development skills.
• Excellent interpersonal, communication, and organizational abilities.
• Demonstrated financial and budget management experience.
• Strong understanding of hospitality service standards.
• Professional appearance and polished presentation.
• Ability to build positive working relationships across all Club departments.
• Ability to prioritize, multitask, and perform effectively in a fast-paced environment.

Working Conditions

• Primarily works indoors with occasional outdoor responsibilities.
• Evening, weekend, and holiday work is required.
• Schedule will vary based on Club events and operational needs.

Physical Requirements

The employee is regularly required to stand, walk, and remain on their feet for extended periods. Frequent bending, stooping, reaching, pushing, pulling, and lifting are required. The employee must be able to lift and carry up to 50 pounds on an occasional basis.

Event setup and breakdown may include moving tables and chairs, transporting coolers, and lifting cases of wine, beer, and other supplies.

The employee must possess sufficient vision, hearing, and manual dexterity to operate computers, telephones, point-of-sale systems, and other office and restaurant equipment.