FRONT OF HOUSE OPERATIONS MANAGER

FRONT OF HOUSE OPERATIONS MANAGER

JOB SUMMARY

The Front of House Operations Manager is responsible for the day-to-day leadership and execution of Front of House Food & Beverage service throughout Traditions Club Bryan, LP. This hands-on management position oversees service employees, dining and beverage operations, staffing, training, scheduling, member and guest service, opening and closing procedures, and communication between Front of House, culinary, events, and Club leadership.

The Front of House Operations Manager is expected to maintain a visible management presence, lead employees by example, enforce Club service and conduct standards, respond effectively to member and operational concerns, and ensure assigned outlets are properly staffed, prepared, organized, and operated in a professional and efficient manner.

ESSENTIAL FUNCTIONS

• Direct, supervise, schedule, train, coach, and evaluate assigned Front of House Food & Beverage employees.
• Regularly direct the work of two or more employees or the equivalent and exercise meaningful input regarding hiring, performance, discipline, promotion, scheduling, and other employment decisions within assigned authority.
• Serve as the on-floor manager during assigned shifts and maintain a visible leadership presence in dining, bar, banquet, pool, golf-course beverage, and other assigned service operations.
• Ensure employees provide courteous, attentive, professional, and timely service consistent with private-club standards.
• Coordinate with culinary leadership to support accurate orders, timely service, food quality, dietary and allergy communication, and effective Front of House/Back of House operations.
• Manage reservations, table flow, staffing coverage, service pacing, employee assignments, member concerns, and real-time operational issues.
• Oversee opening, closing, cash/POS accountability, side work, setup, breakdown, cleanliness, sanitation, safety, and required shift documentation.
• Maintain reliable attendance and availability consistent with the management needs of Club operations, including evenings, weekends, holidays, tournaments, and special events.

TYPICAL KEY RESPONSIBILITIES

• Conduct pre-shift meetings covering reservations, events, menu changes, daily features, member preferences, dietary restrictions, service standards, staffing assignments, and operational priorities.
• Prepare and adjust employee schedules and daily assignments based on business volume, reservations, events, call-outs, labor needs, and member service requirements.
• Train and cross-train employees in Host, Food Runner, Server, Banquet Server, Pool Server, Bartender, Beverage Cart, and other applicable Front of House responsibilities.
• Monitor employee attendance, punctuality, appearance, performance, service technique, teamwork, product knowledge, and compliance with Club policies.
• Provide timely coaching, recognition, performance feedback, and corrective guidance; document or escalate significant employee concerns as required.
• Assist with recruiting, interviewing, onboarding, performance reviews, and employee development within assigned authority.
• Monitor dining rooms, bars, patios, lounges, pool service, beverage-cart service, banquets, tournaments, and other assigned Food & Beverage operations.
• Address member and guest comments, complaints, service failures, and special requests promptly and professionally and escalate significant matters when appropriate.
• Review POS activity, cash-handling documentation, closing reports, timekeeping information, and other assigned operating records for accuracy.
• Assist with beverage and operating-supply inventory, par levels, product controls, breakage, loss prevention, and investigation of unusual variances.
• Communicate shift notes, member feedback, maintenance concerns, staffing issues, safety matters, and operational needs to the Food & Beverage Director and appropriate departments.
• Support private events, tournaments, wine dinners, holiday functions, pool operations, member programming, and other Club activities as assigned.

MEMBER & GUEST SERVICE EXPECTATIONS

• Build professional relationships with members and develop appropriate knowledge of member preferences, dietary needs, and service expectations.
• Remain visible, approachable, and engaged with members and guests during service.
• Anticipate service needs and deploy or assist employees as necessary during peak periods.
• Maintain discretion and confidentiality regarding members, guests, Club activities, employee matters, and private information.
• Promote a service culture focused on personalized hospitality, consistency, professionalism, and timely service recovery.

SCHEDULE EXPECTATIONS

• This is a hospitality management position requiring a flexible schedule based on Club operations.
• Regular availability may include early mornings, evenings, weekends, holidays, tournaments, banquets, pool operations, member events, and other special functions.
• Hours and days may vary based on business volume, staffing, events, seasonal operations, and other legitimate operational needs of the Club.

PHYSICAL & ENVIRONMENTAL REQUIREMENTS

• Ability to stand and walk for extended periods while actively managing service operations.
• Ability to bend, reach, carry service items, and assist with routine setup, breakdown, and operational duties when needed.
• Ability to work indoors and outdoors, including pool, patio, golf-course, and event environments, in varying weather conditions.
• Ability to safely lift and carry items consistent with the actual requirements of restaurant and beverage operations.
• Reasonable accommodations will be considered in accordance with applicable law.

PROFESSIONAL STANDARDS

• Maintain professional appearance, communication, conduct, confidentiality, and sound judgment consistent with Club standards.
• Apply service, attendance, conduct, and performance expectations consistently and professionally across the assigned team.
• Maintain appropriate professional boundaries with members, guests, employees, vendors, and fellow managers.
• Protect Club property, member information, cash, inventory, POS access, employee information, and confidential business information.
• Follow and enforce applicable Traditions Club Bryan, LP policies, departmental procedures, safety requirements, responsible alcohol-service standards, and reasonable management direction.

QUALIFICATIONS & REQUIRED CERTIFICATIONS

• Three or more years of progressive restaurant, hospitality, Food & Beverage, or service leadership experience preferred; private-club, resort, hotel, or upscale dining experience is strongly preferred.
• Demonstrated ability to supervise, train, schedule, motivate, coach, and hold employees accountable while maintaining a respectful workplace.
• Strong knowledge of elevated dining-room service, beverage operations, food safety, sanitation, and responsible alcohol service.
• Working knowledge of food, wine, spirits, beer, POS systems, cash handling, inventory controls, employee scheduling, and timekeeping.
• Strong interpersonal, organizational, communication, problem-solving, and decision-making skills.
• Ability to remain calm, professional, member-focused, and solutions-oriented in a fast-paced hospitality environment.
• Valid TABC Certification and Food Manager or other required food-safety certification must be obtained and maintained as required by the Club.
• High school diploma or equivalent required; hospitality, restaurant management, business, or related education is preferred.

OPERATIONAL FLEXIBILITY

Due to the nature of private-club and hospitality operations, the Front of House Operations Manager may be assigned reasonable additional duties, work areas, schedules, outlets, or responsibilities consistent with the position, qualifications, safety requirements, and operational needs of Traditions Club Bryan, LP.

RELATIONSHIP TO CLUB POLICIES & EMPLOYEE HANDBOOK

Employees are expected to comply with all applicable Traditions Club Bryan, LP policies, procedures, standards of conduct, safety requirements, departmental procedures, and the Employee Handbook, as amended from time to time. This job description describes the general nature and essential functions of the position and does not replace or modify the Employee Handbook or other Club policies.