Hospitality & Events Manager

The Hospitality & Events Manager is ultimately responsible for overseeing the daily operations of the dining room and to provide leadership to the front of the house staff. This includes a la carte dining, member, private and Catered events. A hands-on approach and an understanding that full “on-the-floor” member and staff engagement is critical to success in this position. This position works closely with, and reports to, the Clubhouse Manager. The relationship with the Executive Chef, culinary staff, and club management team is very important to this position, ensuring collaborative and harmonious relationships between all team members.

CLUB OVERVIEW:

Flagstaff Ranch Golf Club is an 18-hole private, member-owned Club located in Flagstaff, Arizona and is ranked by Golfweek as a Top 20 golf course in Arizona. The Club sits at over 7,000 feet in the middle of North America’s largest Ponderosa pine forest while enjoying summertime temperatures 30-40 degrees cooler than Phoenix. Opening in 2003, Flagstaff Ranch has established itself as a premier golf club and community. Our Club was created for those who love dramatic views, mountain wildlife, and a welcome respite from the hustle, bustle and heat of urban life.

Flagstaff Ranch Golf Club was designed by US Open Champion Jerry Pate; the golf course boasts dramatic mountain views while playing to a par of 71 and measures 7,160 yards. The Club membership consists of 400 full family memberships that play 14,000 rounds during our six-month golfing season. The membership enjoys a world class golf shop and practice facility, a 26,000 square foot clubhouse, locker room facilities, club storage, fitness center, swimming pool, tennis/pickleball courts, youth activity center and kids’ playground, and full-service food and beverage operation.

Responsibilities:

• Support the Clubhouse Manager in coordinating food and beverage operations, including budgeting, hiring, training, menu development and creation, and inventory control, while ensuring compliance with approved Club policies and governmental regulations. This position focuses heavily on member engagement and satisfaction.
• Hands-On Support: Step in and assist staff in their job duties during high-volume periods or when additional support is required to maintain service excellence.
• Actively participate in recruiting, developing, and building the dining room team to achieve positive membership satisfaction outcomes.
• Plan, organize, and execute a wide range of events, including conferences, golf outings, weddings, meetings, and social gatherings.
• Create and maintain detailed event timelines (banquet event orders), ensuring all tasks are completed on schedule, including taking payments in a timely fashion.
• Act as a point of contact for clients and attendees, addressing inquiries and resolving issues promptly.
• Demonstrate a passion for teaching and training by developing and enhancing training programs for all food service personnel, in collaboration with relevant managers. Embrace personal education and ask for assistance where needed.
• Establish and maintain standard operating procedures, inventory process and accuracy. Ensure proper procurement processes, and protocols for the execution of food and beverage services throughout the club property.
• Assist in overseeing dining areas to ensure consistent, high-quality service standards, member and guest satisfaction, and exemplary food and beverage offerings, including updating the menu every 6 weeks and keeping the look fresh and on-brand.
• Organize and oversee training programs on service techniques, menu knowledge, sanitation, team building, and conflict resolution for food service personnel.
• Hold regular staff meetings with direct reports to keep them informed of relevant activities and expectations at the Club. Assist in planning and executing special club events.
• Help supervise all banquets and social functions, including member and member-sponsored events.
• Respond promptly and creatively to members' requests for menu selections, event planning, and other reasonable service-related queries.
• Understand and review the metrics for successful attainment of financial goals in F&B
• Demonstrate a strong sense of urgency and responsiveness while maintaining the quality and integrity of the division's business plan.
• Oversee the management of all alcoholic beverage inventories and purchases.
• Establish and consistently enhance operating standards for personnel, evaluating knowledge, understanding, and execution to maintain high standards.
• Foster a strong relationship between kitchen and heart of the house staff by working closely with the Executive Chef and Sous Chef.
• Clearly communicate performance expectations to associates, provide necessary resources for effective job performance, and create an exceptional ambience for members and guests.
  
  

Job Skills and Knowledge:

• Must obtain an Arizona approved Title 4 Managers License
• Must obtain a Managers Food Handlers Certificate
• Required be able to stand for long periods of time
• Able to lift 25-50 lbs
• Ability to read and create schematics for events
• Able to configure POS layout and troubleshoot issues
• Professionalism and confidence to deliver speeches/teach classes
• Proficiency in adobe illustrator or Canva or similar software to create schematics and flyers