OVERVIEW
The Hospitality Front of House Manager is responsible for delivering exceptional guest experiences by leading all customer-facing hospitality operations. This position oversees service staff, catering service execution, restaurant operations, and daily front-of-house activities to ensure every guest receives outstanding service.

Reporting to the Hospitality Operations Manager, the Hospitality Front of House Manager supervises front-of-house employees and banquet service staff while working closely with the Events Logistics Coordinator to ensure successful event execution.

KEY FUNCTIONS

Guest Experience:

Lead all guest-facing operations for the venue.
Establish and maintain exceptional hospitality standards.
Greet VIP clients and provide or ensure visible leadership during events.
Resolve guest concerns promptly and professionally.
Ensure a welcoming, clean, and organized environment.

Team Leadership:

Hire, train, coach, and supervise front-of-house staff.
Prepare employee schedules based on business needs.
Conduct performance evaluations and ongoing coaching.
Assess and ensure staff maintain professional appearance and service standards.
Set standards for pre-event service meetings and post-event debriefs.

Event Service Operations:

Manage banquet and catering service teams during events.
Coordinate service timing with culinary staff and event logistics.
Ensure tables, buffets, bars, beverage stations, and guest areas are properly maintained throughout events.
Monitor food quality, presentation, and service flow.
Ensure guest requests are handled efficiently.

Restaurant Management:

Oversee daily restaurant front of house operations.
Supervise restaurant employees.
Maintain product quality and presentation.
Monitor inventory and collaborate with culinary team on ordering requests
Ensure food safety, cleanliness, and cash handling procedures are followed.

Operational Standards:

Maintain cleanliness and appearance of all public spaces.
Monitor compliance with food safety and alcohol service regulations.
Ensure opening and closing procedures are completed.
Assist with inventory counts and operational supplies.

Administrative Responsibilities:

Review staffing needs with the Hospitality Operations Manager.
Assist with payroll verification and timekeeping.
Maintain training records and operational checklists.
Complete daily operational reports.

THE LSC WAY
Our Culture is a top priority. As part of our commitment to culture, we have written several “Fundamentals” called The LSC way that are traits we value in our daily activities. The fundamentals that are critically important to this position are:

• Treasure, Protect, and Promote our Reputation

• Walk in your Customers Shoes

• Be Positive

• Be Process Driven

• Deliver Legendary Service

MINIMUM QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Minimum 3 years of hospitality or food & beverage supervisory experience.
Strong leadership and customer service skills.
Experience managing banquet or catering service.
Knowledge of food safety standards.
Excellent communication and conflict resolution skills.
Ability to lead multiple service teams simultaneously.
ServSafe Food Handler Certification; We will provide training for certifications.
ServSafe Alcohol Certification; We will provide training for certifications.
ServSafe Manager Certification; We will provide training for certifications.
Current CPR, First Aid, AED certifications; We will provide training for certifications.
Valid Driver’s License with a safe driving history

REPORTING TO THIS POSITION
Lead Servers, Bartenders, Serving Staff

PHYSICAL REQUIREMENTS
Must be physically able to operate a variety of kitchen appliances, equipment, and utensils, etc. Must be able to exert up to 25-75 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Physical demands are more than those for sedentary work; must be able to remain on feet for extended periods of time, stoop, kneel, push, pull, and lift/carry weights of up to 75 pounds. Ability to work evenings, weekends, holidays, and extended hours during events.

ABOUT US

Come work with us! At Leroy Springs & Company, we are more than a nonprofit organization. We are a family of brands rooted in nonprofit recreation, with a legacy lasting more than 80 years and a long-held belief that all people should benefit from affordable outdoor recreation, education and wellness opportunities. Today, our portfolio includes the Anne Springs Close Greenway, a 2,100-acre nature preserve; four historic golf courses; Springmaid Mountain Retreat in Spruce Pine, NC; and the FLYERS Afterschool program, which serves all Fort Mill elementary schools.With a team of over 500 dedicated employees across four counties and two states, we are united by values of excellence, integrity and community. Our culture is built on trust, collaboration and a shared vision for a vibrant future.Whether you are interested in outdoor seasonal jobs, non-traditional education positions, or a segue into the nonprofit, golf or parks and recreation industries, Leroy Springs & Company offers a place to grow, connect and make a lasting impact.

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