Front of House Manager - Military Veterans

The Front of House Manager at Hidden Valley Country Club is responsible for the execution of all 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 includes sales, pricing, and 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