Clubhouse Manager

Being based at the Clubhouse, supports and oversees all aspects of the Food and Beverage, Reception and Melbourne Lodge operation with a strong focus and hands-on approach in kitchen and service of the Clubhouse and Lodge accommodation.  This role is responsible for the day-to-day smooth operation of the Clubhouse and Melbourne Lodge. Development of designated apprentices and trainees.

Job Tasks

  • Hands-on supervision of all events in the Clubhouse. Co-ordinates and supervises the preparation, presentation and service of food products to ensure the highest quality at all times;
  • Ensure shifts are run efficiently, providing outstanding customer service, supervising staff and assisting departmental managers and supervisors whilst maintaining a calm and professional environment at all times;
  • Supervises the functioning of all Food and Beverage employees, facilities, sales and costs, to ensure maximum departmental profit is achieved;
  • Oversees the Main Estate Reception operation with the support of the Reception team;
  • Be proactive in the generation of business for the Clubhouse and Lodge;
  • Controls and analysis, on an on-going basis, in order to optimise the following:
    • Quality levels of product and service
    • Guest satisfaction
    • Merchandising and marketing
    • Operating costs
    • Sanitation and cleanliness (hygiene);
    • Lodge room revenue
    • Clubhouse revenues
  • Working closely on the training and development of all personnel – including ascertaining individual needs, formulating training plans, probationary reviews and annual performance appraisals;
  • Establishes and maintains effective employee relations;.
  • Monitor the planning and use of annual leave throughout the Clubhouse to ensure adequate staffing at all times;
  • To play a key role in the recruitment of new staff and their induction into the company thereafter;
  • Paying close attention to all Clubhouse rosters ensuring all areas are adequately staffed in line with business levels and payroll budgets.
  • Implement and develop standards and policies for all Clubhouse operations – ensuring staff are kept up to date with changes of policies and procedure;
  • Maintain effective communication throughout the Clubhouse operation with regular meetings and proper shift handovers;
  • Ensure a management presence in the Clubhouse at all times;
  • Prepares and submits weekly/monthly reports as required;
  • To be fully aware and to adhere to Health and Safety, Food Hygiene, fire and emergency procedures.  Follow up on any reports of accidents or incidents in any area of the department;
  • Support the Clubhouse team in their various roles within the Clubhouse structure acting as a point of contact for any problems they may be experiencing;
  • Undertake a stock take procedure for the Clubhouse beverage and operating equipment including minimum and maximum par stocks;
  • Participate in the preparation and execution of the Clubhouse Social Calendar;
  • Attend Club events and competitions to offer and show support to the Club Members from the Clubhouse Management team;
  • Deal effectively with complaints and comments from all Members and guests and communicate these issues as necessary;
  • Liaise as required with other departments on the Estate with regards to Clubhouse activities and staffing flexibility across all areas of the estate;
  • Monitor housekeeping and maintenance issues throughout the Clubhouse and communicate any problems areas to the relevant departments;
  • Ensure that food and beverage cost levels are monitored and controlled in line with budgeted targets;
  • Ensure that monthly budgeted and forecasted revenues and expenses are achieved;
  • Operating the department in line with payroll budgets, paying close attention to seasonal requirements.  Record and monitor hours worked and supply reports/timesheets as necessary;
  • Oversee the Banqueting Department to ensure Best Practice, efficient staffing and adherence to Company Policies & Procedures;
  • Acting as the main liaison between service and kitchen staff establishing a close working relationship with the Head Chef;
  • Ensure reservations for the restaurant are organised and controlled in line with operating procedures.  Keep records of these to identify trends and business patterns;
  • Assists in the direction of pre-service meetings with the service personnel and relays information and policy changes.

Candidate Profile

  • CIEH Level 3 Award in Supervising Food Safety in Catering or equivalent;
  • Good standard of education.
Work-Related Experience
  • Minimum of 5 years in a F&B management role – in five star establishments;
  • Knowledge of wine essential;
  • Previous training experience essential;
  • Silver Service / Fine Dining knowledge desirable;
  • Reception and rooms management knowledge
  • Personal Licence holder.
Personal Qualities
  • Excellent spoken English;
  • Ability to communicate effectively is imperative;
  • Must have a desire to generate customer satisfaction;
  • Immaculate personal appearance is required;
  • Ability to work in a pressurised environment;
  • A confident and professional approach is essential.

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Brocket Hall,
Hertfordshire AL8 7XG

Brocket Hall

Brocket Hall, an exclusive and unique venue for corporate events, weddings and parties, is fully staffed with professional butlers discreetly anticipating your every whim and a team of chefs delivering the highest culinary standards.

quintessentially English country house