Rotas & Staffing

• Take overall responsibility for front of house rotas, working collaboratively with the Assistant Manager.
• Match staffing levels to anticipated business while using labour efficiently.
• Plan staffing for the Clubhouse, Halfway House, competitions, golf societies, functions and events.
• Respond effectively to short-notice staffing issues.
• Ensure staff hours and attendance are accurately recorded.

Golf Societies, Events & Functions

• Take overall responsibility for front of house planning and delivery of golf societies, competitions, member events, corporate golf days and private functions.
• Responsibilities include:
  • Liaising with the General Manager, golf team, Managing Chef and event organisers.
  • Attending relevant coordination meetings and communicating requirements to the team.
  • Ensuring function areas are correctly prepared and appropriately staffed.
  • Briefing staff on responsibilities, timings and expected standards.
  • Coordinating food and beverage service with the kitchen team.
  • Being actively involved in event delivery.
  • Ensuring appropriate management presence at significant events.
  • Reviewing events and identifying opportunities for improvement.

Stock, Ordering & Suppliers

• Take overall responsibility for bar stock management.
• Work with the Assistant Manager on ordering, stock levels and deliveries.
• Maintain effective supplier relationships.
• Ensure suitable stock levels across the Clubhouse and Halfway House.
• Oversee stocktakes and investigate significant variances.
• Minimise wastage and ensure cellar and line-cleaning procedures are followed.
• Support the General Manager in monitoring margins, costs, sales and profitability.

Service Standards & 59club

• Take day-to-day ownership of front of house service standards.
• Work with the General Manager to implement agreed service standards and operating procedures.
• Translate standards into clear, practical training and behaviours.
• Support the Club’s partnership with 59club and embed agreed standards throughout the team.
• Use mystery shopper results, 59club feedback and member feedback to identify improvements and training needs.
• Work with managers and supervisors to coach the team and ensure improvements become established working practices.
• Personally demonstrate the standards expected during service.

Administration & Communication

• A limited but important amount of administration will support the operational role, including:
  • Preparing rotas.
  • Managing stock orders and related administration.
  • Maintaining induction and training records.
  • Attending operational and event meetings.
  • Participating in reviews with the General Manager.
  • Responding to relevant hospitality and event enquiries.
  • Maintaining effective communication with kitchen, golf and administration teams.

Compliance

• Ensure licensing, food hygiene, health & safety and other relevant procedures are followed.
• Ensure staff receive appropriate compliance training.
• Maintain required operational and compliance records.
• Ensure Club policies and responsible alcohol service procedures are followed.

Person Specification

Essential

• At least two years’ experience in a similar bar, front of house or hospitality supervisory/management role.
• Strong practical bar experience and confidence working behind a busy bar.
• Experience leading, training, coaching and motivating hospitality teams.
• Excellent customer service and interpersonal skills.
• A genuinely hands-on approach and willingness to spend most of the working week within the operation.
• Strong organisational skills and ability to coordinate busy services and events.
• Experience preparing rotas and managing staffing requirements.
• Experience of stock management and ordering.
• Confidence handling customer issues and team dynamics professionally.
• High attention to detail and strong personal standards.
• Commercial awareness, including stock control, wastage, labour costs and profitability.
• Good written and verbal communication skills and fluent English.
• Willingness and ability to work evenings, weekends and Bank Holidays as required.

Strongly Preferred

• Previous experience within a golf club, private members’ club or similar member-focused hospitality environment. An understanding of the expectations and rhythms of a members’ golf club would be a significant advantage.

Desirable

• Personal Licence.
• Food Hygiene qualification.
• Health & Safety qualification.
• Cellar management experience.
• Experience coordinating golf societies, functions or hospitality events.
• The Club is willing to support the right candidate in obtaining relevant qualifications where required.

The Person We Are Looking For

Above all, we are looking for someone who enjoys being at the heart of a busy bar and hospitality operation.

You may currently be a Bar Manager, Assistant Bar Manager, Clubhouse Manager, Front of House Manager, F&B Supervisor or Assistant F&B Manager looking for greater ownership and responsibility.

You should be someone who would rather be behind the bar with the team during a busy service than sitting in an office. You will take pride in developing people, setting standards and showing others how excellent service should be delivered.

You will be comfortable serving behind the bar, training new staff, coaching existing team members, welcoming golf societies, briefing teams before events and ensuring the Halfway House is ready for busy competition days.

There will be rotas to prepare, stock to order, events to coordinate and meetings to attend, but these activities exist to support the operation.

The heart of the role is working behind the bar, leading and developing the team and delivering excellent service.

If you are a proactive, hands-on hospitality professional who enjoys leading from the front and developing people, we would love to hear from you.