Front of House Manager

**Position: Front of House Manager Full Time (Term: Until June 30, 2026)**
**Reports to: General Manager and/or Delegate**
**Start Date: Open**

**About us**

Designed by Arthur Vernon Macan in 1913, Royal Colwood Golf Club is a private golf club located in Victoria, British Columbia, Canada. Royal Colwood is a traditional style parklands championship course set amongst 450 year old Douglas firs and majestic Garry oaks. One of a select few in the world, Royal Colwood received its Royal designation from King George V in 1931. The membership of Royal Colwood comes from all walks of life, united by their common love for the grand game of golf.

**Job Summary**
As part of the Senior Management Team, the F&B Manager is responsible for all hospitality functions including Food and Beverage, Front of House Functions and assists with Housekeeping/Maintenance. They will operate these areas of responsibility to meet the established financial objectives. In conjunction with the General Manager, responsibilities also include the development of the Food and Beverage marketing plan, its implementation and on an ongoing basis, to ensure that the Food and Beverage department is operated to the highest standard with a focus on creating memorable experiences for our members and their guests.

The Front of House Manager will support and play a vital role in Member experience, financial performance, and human resources of the department.

**Duties**
- Develop an operating and capital budget for all areas of responsibility on an annual basis in conjunction with the Controller and General Manager and be a key part of the strategic planning process for the F&B Department.
- Ensure that effective hiring, orientation, and training plans are in place for areas of responsibility and conduct regular performance reviews for personnel in areas of responsibility.
- Conduct daily inspections of facilities to ensure that the highest standards of repair, housekeeping, and general maintenance are practiced and ensure that all safety, sanitation, and energy management standards are achieved.
- Assist in planning and approving external and internal marketing and sales promotion activities for the Food and Beverage operation in conjunction with the Executive Chef and General Manager.
- Plan staffing requirements, schedules, and work routines for department staff to meet service standards and sales cost ratios.

Ensure that all legal obligations in connection with the Liquor License are maintained.
- In conjunction with the General Manager, develop operating policies for areas of responsibility and manage their implementation.
- Monitor the ordering, receiving, storage, and issuing of all beverages. Review price changes monthly and adjust retail prices as required to achieve established cost of sales/gross profit requirements once approved by the General Manager.
- Greet Members/guests and oversee actual service routines on a regular basis.

Monitor member satisfaction and track feedback results. Personally handle Member feedback resulting from areas of responsibility and advise the General Manager of corrective actions taken.
- Develop and implement mini weekly/monthly programs to increase sales within areas of responsibility.
- On duty for all major Club hospitality-related events to ensure member satisfaction with Food and Beverage and hospitality operations.
- Act as Clubhouse Manager when required.
- Serve on committees as prescribed by the General Manager

**Leadership**
- Strong leadership and ambassadorial skills are required.
- Innovative approach to service, events, and staff relations.
- A team player that can manage, organize, motivate, and train staff effectively.
- Value respect and integrity and instill the same within the team.

**Training**
- Establish, communicate, and uphold standards of service.
- Ensure new employees receive effective onboarding and training.
- Promote ongoing technical and service training.
- Regularly review the effectiveness of training programs.
- Provide formal coaching for supervisory-level employees.
- Provide hands-on training for all service staff.
- Facilitate POS Training for all service staff.

**Qualifications**
- A proven record with at least 3 years of F&B/FOH senior leadership experience.
- Service and wine knowledge.
- Expertise in staff training and leadership.
- Strong financial skills.
- Proven experience in leading restaurant, catering, and banquet services.
- Previous golf course or private club experience is an asset.
- Excellent communication, writing, and public speaking skills.
- Experience in the administration of innovative and enjoyable activities that create memorable experiences.
- Proven ability to enhance performance, through effective delegation, goal setting, coaching, empowerment, and recognition.
- Ability to influence progress through cooperation, conflict resolution, and facilitation.
- Innovative approach through critical thinking, collaboration, and intelligent risk-ta