Bartending, Coaching, Communication Skills, Customer Experience, Establish Priorities, Food Services, Leadership, Lift/Move 35 Pounds, Maintain Compliance, Operations, Organizational Skills, Performance Management, Record Keeping, Regulations, Restaurant, Safety Compliance, Service Delivery, Team Player, Time Management
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:
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