Front of House Manager

Pay is dependent on experience. Full Time - Evenings with the exception of Sunday brunch and events. Position Summary The Front of House Manager is responsible for overseeing the daily operations of Dalhousie Golf Club’s dining and beverage service, ensuring an exceptional experience for members and their guests. This position leads the front-of-house team, maintains high service standards, manages daily service operations, and works closely with the Executive Chef, Event Coordinator, and club leadership to deliver outstanding food, beverage, and hospitality experiences. Key Responsibilities Dining & Service Operations Oversee daily front-of-house operations for the Manor, dining areas, and club events. Ensure consistent, polished, and attentive service for members and guests. Manage opening, closing, and daily service procedures. Monitor and manage dining room flow, reservations, table assignments, and service standards. Address member and guest needs promptly and professionally. Ensure dining areas, service stations, and public spaces are clean, organized, and properly maintained. Team Leadership Hire, train, coach, and supervise front-of-house staff. Create staff schedules based on business levels, events, and club needs. Communicate daily priorities and club updates to staff. Establish clear expectations for hospitality, professionalism, appearance, and service. Provide ongoing feedback and support to develop a strong service team. Member Experience Build positive relationships with members and their guests. Maintain a high level of familiarity with member preferences and expectations. Resolve service concerns professionally and follow through to ensure satisfaction. Support a welcoming, upscale, and personable club environment. Events & Club Functions Work with the Event Coordinator with front-of-house service for wine dinners, member events, private dining, tournaments, holiday events, and other club functions. Assist the Event Coordinator to coordinate staffing, setup, service, and breakdown for special events. Work with the culinary team and club leadership to ensure smooth execution of events. Food & Beverage Operations Work closely with the Executive Chef and management team on menus, specials, service execution, and dining operations including menu formatting and printing Manage the beverage and alcohol inventory and ordering. Monitor inventory, supplies, and front-of-house equipment. Assist with beverage operations and ensure proper service and presentation. Follow established POS, reservation system, sanitation, and safety procedures. Help monitor labor and operating costs while maintaining service quality. Qualifications 3+ years of experience in restaurant, hospitality, country club, hotel, or fine-dining management. Strong leadership and communication skills. Excellent customer service and problem-solving abilities. Ability to manage multiple priorities in a fast-paced environment. Professional appearance and a hospitality-focused attitude. Strong attention to detail and organizational skills. Ability to work evenings, weekends, holidays, and during special events as needed. Experience with POS systems, beverage inventory, reservation/table management system, and restaurant scheduling software preferred. Fine dining experience preferred. Ideal Candidate The ideal candidate is a polished, personable, and hands-on hospitality professional who enjoys building relationships with members and leading a team. They should have a strong understanding of service, take pride in creating memorable dining experiences, and be comfortable working in a private club environment where attention to detail and personalized service are essential. Pay: From $50,000.00 per year Work Location: In person