Front of House Manager

San Angelo, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $15.25 - $27.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

meal discounts

Job Description

San Angelo Country Club is a prestigious private member-owned country club located in the heart of San Angelo, Texas, along the picturesque Concho River. Established in 1921, the club boasts the historic first John Bredemus golf course design in Texas and has been a cornerstone of championship golf in West Texas for over a century. More than just a golf club, it serves as a vibrant social and recreational hub for its members, offering a rich variety of activities including golf, tennis, and numerous social events. Its clubhouse, set in an upscale environment overlooking the scenic river, provides elegant dining options and versatile spaces ideal for special events, catering to both members and their guests. The club prides itself on maintaining a traditional small-town atmosphere while delivering exceptional service and amenities to its community.

The Front of House Manager at San Angelo Country Club plays a critical leadership role in managing all front of house food and beverage operations. This position entails direct collaboration with club management and the executive chef to ensure seamless dining experiences, operational efficiency, and profitability. The Front of House Manager will be responsible for developing strategic plans aligned with the club’s objectives, maintaining high standards of service, and fostering a welcoming, member-first culture within the dining and social areas. This role requires a dynamic individual capable of overseeing dining rooms, bars, poolside, and golf course food and beverage services while managing staff performance, recruitment, and training. The Manager will also ensure compliance with health, safety, and licensing regulations and manage budgets and cost controls effectively. This comprehensive managerial position invites a skilled hospitality leader who thrives in a community-oriented atmosphere and seeks to enhance the member experience through innovative food and beverage services and meticulous operational practices.

Job Requirements

Bachelor's degree in hospitality management, Culinary Arts, or related field preferred
minimum of 3 years experience in food and beverage management
strong leadership and team management skills
knowledge of health and safety regulations and licensing requirements
excellent verbal and written communication skills
proficiency with inventory management and financial software
ability to work flexible hours including weekends and holidays
strong problem-solving and decision-making abilities

Job 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

Job Duties

Develop and implement strategic plans for the food and beverage department aligned with the club's 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
supervise and coordinate day-to-day operations of the food and beverage department including dining areas, bars, pool, and golf course facilities ensuring dress code compliance and cleanliness
ensure opening and closing checklists are properly trained, communicated and fulfilled daily with 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 through standardized onboarding and training programs
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 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 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 issues promptly and effectively
regularly interact with members and guests to gather feedback, anticipate needs, and exceed expectations
collaborate with Executive Chef, General Manager, and other departments to ensure smooth coordination and seamless operations
maintain open and effective communication channels with the team addressing issues or concerns promptly
coordinate with 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