The Front of House Supervisor plays a key leadership role in the daily operations of the club’s dining venues, ensuring an exceptional member and guest experience reflective of the club’s high standards. As the second-in-command for front-of-house operations, this individual will work closely with the Food and Beverage Manager to uphold service excellence, oversee staff performance, and maintain seamless dining operations across all outlets.

The ideal candidate is a hands-on leader with a passion for hospitality, attention to detail, and the ability to lead by example while fostering a culture of teamwork, professionalism, and outstanding service.

Primary Responsibilities Service and Operations Oversight: Oversee daily operations in all front-of-house outlets, including dining room, main bar, charlies pub, banquets, pool house, shacks, and barns. Ensure all service standards and club protocols are followed to maintain the highest level of member and guest satisfaction. Assist in coordinating and executing banquets, club functions, and special dining experiences. Collaborate with the culinary team to ensure seamless communication between front- and back-of-house. Staff Supervision and Development: Lead pre-shift meetings, communicate daily priorities, and ensure all staff are properly informed and prepared for service. Monitor staff performance, providing hands-on coaching, mentorship, and corrective feedback as needed. Assist with training programs to uphold service excellence and maintain consistency across all dining experiences. Support staffing adjustments, and shift coverage as needed. Member and Guest Relations: Serve as a visible presence on the floor, actively engaging with members and guests to ensure satisfaction and promptly address concerns. Anticipate member preferences and personalize service wherever possible. Handle member requests, complaints, and special accommodations with professionalism and discretion. Administrative and Operational Support: Assist the Food and Beverage Manager with inventory oversight, ordering supplies, and ensuring proper set-up and break-down of dining areas. Maintain accurate records of incidents, staff performance, and member feedback. Ensure compliance with health, safety, and sanitation standards at all times. Collaborate with the Food and Beverage Manager to develop and implement service policies, procedures, and improvement initiatives. Qualifications Previous supervisory experience in a fine dining, upscale hospitality, or private club Strong leadership skills with a collaborative, team-focused approach. Exceptional attention to detail and ability to uphold high standards of service and presentation. Excellent communication and interpersonal skills. Ability to remain calm and professional in a fast-paced, high-pressure environment. Flexibility to work evenings, weekends, holidays, and special events as needed. Proficiency with point-of-sale systems and basic Microsoft Office applications. Physical Requirements Ability to stand and walk for extended periods. Ability to lift up to 25 pounds. Comfortable working in both indoor and outdoor environments, as club operations require.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.