Job Description

Position Overview:

As the Front of House Floor Manager, you are responsible for overseeing daily dining room operations within a private country club environment, ensuring exceptional service delivery and a premier member experience. This role leads front-of-house staff during service, maintains high hospitality standards, and ensures seamless coordination between service, culinary, and events teams.

Responsibilities:
• Lead and actively manage the dining room floor during service periods, ensuring a polished, attentive, and personalized member experience
• Build strong relationships with members and guests, anticipating needs and resolving concerns promptly and professionally
• Uphold and enforce service standards consistent with a high-end country club environment
• Monitor service flow, table timing, and overall guest satisfaction
• Supervise, coach, and support servers, bartenders, hosts, and support staff
• Provide real-time feedback and training to improve service performance and consistency
• Foster a positive, professional, and team-oriented work environment
• Oversee daily front-of-house operations including dining rooms, bar areas, and event spaces
• Ensure proper staffing levels and support scheduling needs based on business volume
• Coordinate closely with kitchen leadership to ensure smooth service execution
• Monitor and maintain cleanliness, organization, and presentation of all front-of-house areas
• Support execution of private events, banquets, and club functions
• Ensure service standards are maintained across a la carte dining and event service
• Assist with setup, execution, and breakdown of events as needed
• Assist with opening and closing procedures, cash handling, and daily reporting
• Ensure compliance with health, safety, and alcohol service regulations
• Maintain accurate records related to service, staffing, and operations
• Support inventory oversight for front-of-house supplies
• Perform other duties as assigned by leadership
Experience:
• Preferred: Three (3) years experience in restaurant, hospitality leadership role or relevant experience – country club or fine dining
• Preferred: ServeSafe Certification or TIPS Certification
Schedule:
• Days and start times TBD based on business needs
• 3-4 day work week - Part time
• Flexibility to work hours needed based on event schedules
Compensation:
• $25.00 per hour
Environment:
• Varying temperature controlled environments
• Outdoor temperatures/weather conditions based on events/business
Skills:
• Physical abilities: May be required to lift up to 35 – 45lbs.; standing, bending, lifting and twisting for up to 90% of your shift; frequently lifting product – such as food trays, glass racks, silverware containers etc.; Ability to stand or walk at least 10 hours daily; working in various temperature controlled environments;
• Strong communication Skills: Ability to communicate clearly and effectively with peers and leaders on a daily basis
• Organizational Skills: Ability to fulfill executive directions in a timely manner; ability to prioritize and meet deadlines
• Working in a team based environment: Working independently and as a team player
• Quality: Maintain integrity and high standards from all perspectives
• Safety Culture: Maintain and drive safety policies; driving for accountability of safe practices throughout shift