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Now viewing: Director of Front of House Operations
SA
San Angelo Country Club
Director of Front of House Operations
Job Description
Position SummarySan Angelo Country Club is seeking an energetic, hands-on hospitality leader to serve as Director of Front of House Operations.
Reporting to the Food & Beverage Director and working closely with the General Manager, this position leads all front-of-house food and beverage operations, including clubhouse dining, bars, pool service, special events, and on-course food and beverage operations.
The successful candidate will be a highly visible leader who enjoys being on the floor, developing employees, building genuine relationships with members, and taking ownership of the overall dining and service experience. This is a hands-on leadership position with a strong emphasis on staff development, consistent execution, and exceptional member service.
Key ResponsibilitiesLead all front-of-house food and beverage operations with a strong commitment to the Club's Members First service philosophy.
Establish and maintain high standards for hospitality, service, professionalism, appearance, and presentation.
Maintain a visible presence throughout Club dining and service areas, particularly during peak service periods and member events.
Recruit, hire, train, schedule, supervise, and develop front-of-house employees, including servers, bartenders, supervisors, and on-course food and beverage personnel.
Develop and maintain structured onboarding and ongoing training programs to create consistent service standards throughout the Club.
Coach employees and supervisors, establish clear expectations, provide regular feedback, and hold the team accountable for execution.
Build genuine relationships with members and guests, actively seek feedback, anticipate needs, and resolve concerns promptly and professionally.
Oversee the daily readiness, staffing, cleanliness, and execution of dining rooms, bars, pool service, events, and golf-related food and beverage outlets.
Work closely with the Executive Chef to coordinate menus, service, special events, member preferences, and food and beverage programming.
Manage labor and scheduling while monitoring sales, expenses, inventory, and other operating metrics to improve efficiency and profitability.
Assist the General Manager with departmental budgeting, financial analysis, and opportunities to increase member participation and food and beverage revenue.
Ensure compliance with applicable health, safety, food-handling, alcohol-service, and TABC requirements.
Collaborate with the General Manager, Executive Chef, Membership and Events teams, Golf Operations, and other department leaders to provide a seamless member experience.
QualificationsDemonstrated leadership experience in food and beverage, hospitality, private clubs, resorts, hotels, fine dining, or a comparable service environment.
Private club experience is preferred but not required.
Strong leadership skills with the ability to train, coach, motivate, and hold employees accountable.
Solid understanding of front-of-house operations, staffing, scheduling, service standards, labor management, and cost control.
Exceptional interpersonal and communication skills with the ability to build relationships with members, guests, employees, and fellow managers.
Comfortable working in a highly visible, member-facing leadership position.
Strong organizational skills, attention to detail, and the ability to manage multiple priorities in a fast-paced environment.
Proficiency with hospitality technology, POS systems, scheduling software, and basic financial reporting.
Bachelor's degree in hospitality management, business, or a related field is preferred but not required. Equivalent hospitality and management experience will be strongly considered.
The Ideal CandidateWe are looking for someone who is visible, approachable, accountable, and genuinely passionate about hospitality. The successful candidate will enjoy developing employees and creating a strong service culture while building personal relationships with members.
This individual should be a collaborative leader who works effectively with the Executive Chef and other department heads, takes ownership when problems arise, pays attention to the details, and continually looks for ways to improve the member experience.
The OpportunityThis is an excellent opportunity for an established hospitality leader or an accomplished emerging manager ready for the next step to lead a significant Club operation and make a meaningful impact on the future of San Angelo Country Club.
The successful candidate will have the opportunity to shape service standards, develop a strong front-of-house team, build lasting relationships with members, and play an important role in the continued evolution of one of West Texas' longstanding private clubs.
Reporting to the Food & Beverage Director and working closely with the General Manager, this position leads all front-of-house food and beverage operations, including clubhouse dining, bars, pool service, special events, and on-course food and beverage operations.
The successful candidate will be a highly visible leader who enjoys being on the floor, developing employees, building genuine relationships with members, and taking ownership of the overall dining and service experience. This is a hands-on leadership position with a strong emphasis on staff development, consistent execution, and exceptional member service.
Key ResponsibilitiesLead all front-of-house food and beverage operations with a strong commitment to the Club's Members First service philosophy.
Establish and maintain high standards for hospitality, service, professionalism, appearance, and presentation.
Maintain a visible presence throughout Club dining and service areas, particularly during peak service periods and member events.
Recruit, hire, train, schedule, supervise, and develop front-of-house employees, including servers, bartenders, supervisors, and on-course food and beverage personnel.
Develop and maintain structured onboarding and ongoing training programs to create consistent service standards throughout the Club.
Coach employees and supervisors, establish clear expectations, provide regular feedback, and hold the team accountable for execution.
Build genuine relationships with members and guests, actively seek feedback, anticipate needs, and resolve concerns promptly and professionally.
Oversee the daily readiness, staffing, cleanliness, and execution of dining rooms, bars, pool service, events, and golf-related food and beverage outlets.
Work closely with the Executive Chef to coordinate menus, service, special events, member preferences, and food and beverage programming.
Manage labor and scheduling while monitoring sales, expenses, inventory, and other operating metrics to improve efficiency and profitability.
Assist the General Manager with departmental budgeting, financial analysis, and opportunities to increase member participation and food and beverage revenue.
Ensure compliance with applicable health, safety, food-handling, alcohol-service, and TABC requirements.
Collaborate with the General Manager, Executive Chef, Membership and Events teams, Golf Operations, and other department leaders to provide a seamless member experience.
QualificationsDemonstrated leadership experience in food and beverage, hospitality, private clubs, resorts, hotels, fine dining, or a comparable service environment.
Private club experience is preferred but not required.
Strong leadership skills with the ability to train, coach, motivate, and hold employees accountable.
Solid understanding of front-of-house operations, staffing, scheduling, service standards, labor management, and cost control.
Exceptional interpersonal and communication skills with the ability to build relationships with members, guests, employees, and fellow managers.
Comfortable working in a highly visible, member-facing leadership position.
Strong organizational skills, attention to detail, and the ability to manage multiple priorities in a fast-paced environment.
Proficiency with hospitality technology, POS systems, scheduling software, and basic financial reporting.
Bachelor's degree in hospitality management, business, or a related field is preferred but not required. Equivalent hospitality and management experience will be strongly considered.
The Ideal CandidateWe are looking for someone who is visible, approachable, accountable, and genuinely passionate about hospitality. The successful candidate will enjoy developing employees and creating a strong service culture while building personal relationships with members.
This individual should be a collaborative leader who works effectively with the Executive Chef and other department heads, takes ownership when problems arise, pays attention to the details, and continually looks for ways to improve the member experience.
The OpportunityThis is an excellent opportunity for an established hospitality leader or an accomplished emerging manager ready for the next step to lead a significant Club operation and make a meaningful impact on the future of San Angelo Country Club.
The successful candidate will have the opportunity to shape service standards, develop a strong front-of-house team, build lasting relationships with members, and play an important role in the continued evolution of one of West Texas' longstanding private clubs.