Job Description - Front of House Manager
The Front of House Manager is very much the “face of the club” and looking after the members and visiting guests is key.You will be responsible for ensuring that the standard and quality of service delivery for the food & beverage service is maintained to the highest level.
This role is hands-on, dealing with guests and co-ordinating the house team to deliver the daily service for the Clubhouse.Your team will include two permanent front of house staff, and a team of seasonal hospitality staff.
Working with the Head of Operations, the chef and the finance officer, your main role will be to maintain the smooth operation of the Clubhouse for members, their guests, visiting yachtsmen and for the events.
This is a full time role, twelve months of the year. Traditionally, the Club is busiest from May through September and the working week, for the Front of House Manager, is Wednesday through Sunday.The Club is open for lunch each of these days, with evening service Thursday, Friday and Saturday for both bar and restaurant.
This role benefits from a package including a salary of £32,000 per annum and a 6% employer paid contribution to your pension (employee contributes 4%).The holiday allowance is 20 days per year plus statutory, although you may well have to work Bank Holidays (recovered as either overtime or time off in lieu).The working week is 40 hours and all hours are logged. Peak season overtime (July & August) is payable on a pro-rata basis and outside of peak season, excess hours will be accrued and taken back in lieu. There is an annual pay review in October and the package benefits from a discretionary bonus also in October.
You will be joining a motivated and growing team at the Clubhouse which will be great fun and rewarding.The peak summertime is demanding and the shoulder seasons easier.
Responsible to: Head of Operations (HoO) Responsible for: Food & Beverage Team.
Main Tasks:
·Meet and greet guests and assist with check ins and departures, using catering and reservation systems provided
·Manage Club schedules in conjunction with the HoO
·Attend weekly functions meeting
·Manage rota’s in conjunction with the administrator
·Supervise recruitment and training of Club Team Members in FOH positions
·Ensure procurement of bar and restaurant consumables
·Deliver events and parties and ensure high level of standards and service delivery, through thorough team briefing and management
·Ensure all team members are aware of their duties and what is expected of them
·Train team member skills they may require performing their roles to the required standard
·Provide Team Members feedback on their performance to enable development.
·Ensure any staffing issues are resolved fairly and quickly
·Assist External Stock takers to produce quarterly results.
·Ensure Team Members are adhering to Health and Safety Regulations.
·Ensure Team Members are aware of and always follow safe work practice.
Skills and Abilities Required
§Previous experience as Food and Beverage - Front of House Manager or similar role
§Experience and success in equivalent job roles
§Punctual, organised, and trustworthy
§Professional appearance
§Ability to manage and motivate other people
§Excellent communication and IT skills
§Attention to detail
§Ability to resolve conflict and problems in a constructive manner
§Willingness to take initiative and make decisions
§Ability to delegate tasks effectively
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