Works closely with the Food & Beverage Director and General Manager, this role oversees front-of-house service, bar service, member dining, and event execution while upholding service standards, operational efficiency, and fiscal responsibility. In addition to floor leadership, supports administrative and communication functions including daily dinner reservation management, Jonas POS administrative support, coordination of dining and event information. Leads by example, provides real-time coaching, and ensures consistent execution of front-of-house standards and procedures. Supports daily front-of-house operations for à la carte dining, bar service, member events, and private functions. Serves as a visible floor leader, modeling service standards appropriate to a private club environment. Assist with training initiatives and reinforce service standards and Standard Operating Procedures (SOPs). Oversee clubhouse opening and closing procedures and ensure completion of operational checklists. Assist with scheduling and daily staffing decisions; manage floor pacing and staffing levels during service. Provide real-time coaching and operational support to FOH staff, including POS assistance as needed. Manage daily dinner reservations, including seating charts, reservation pacing, and floor plans. Coordinate seating and service logistics for events and maintain website dining and event details. Support revenue goals through suggestive selling and promotion of Club offerings. Maintain dining room cleanliness, organization, and presentation standards. Ensure compliance with all applicable health, safety, and sanitation regulations. Lead training initiatives and reinforce service expectations. Perform other duties as assigned by management to support Food & Beverage operations. Consistently demonstrate professional leadership presence on the floor during assigned shifts. Support high levels of member satisfaction through attentive service, responsiveness, and effective issue resolution. Maintain accurate and timely dinner reservation management and seating plans. Support efficient labor utilization through effective floor management and communication with leadership. Reinforce service standards and SOPs through ongoing coaching and training support. Demonstrate reliability, punctuality, and preparedness for all scheduled shifts. Communicate clearly and professionally with members, staff, and management. Adapt to changing operational needs and contribute positively to a collaborative team environment. Performance will be evaluated based on overall contribution to service quality, operational effectiveness, teamwork, and adherence to Association's standards. 3-5 years of front-of-house leadership experience in a high-end restaurant, private club, or hospitality environment. Strong understanding of service standards, dining room operations, and event execution. Demonstrated ability to lead, coach, and motivate team members. Excellent communication, organizational, and interpersonal skills. Ability to multitask and remain professional in a fast-paced environment. Availability to work evenings, weekends, and holidays as required. Ability to stand and walk for extended periods. Ability to lift up to 25 pounds as needed. Schedule flexibility based on business needs. Healthcare Benefits

• Medical, Dental, and Vision coverage Retirement Benefits
• 401(k) with employer match (19 years of age and older) Time Off
• Paid time off (PTO) and leaves of absence, in accordance with applicable law and eligibility criteria Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws.

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