Head Steward, Tandridge Golf Club

Tandridge Golf Club is one of the top 100 golf clubs in the country, with real ambition to deliver world‑class standards across the club, and this role sits right at the heart of that ambition.

While the job title is Head Steward, in practice this is the leadership role for the entire front‑of‑house operation, covering the bar, lounge, dining and function spaces, and the person who sets the tone for every touchpoint a member, guest or visitor has with the club outside of the golf course itself.

This is a genuinely exciting opportunity: the chance to bring world‑class hospitality to a world‑class golf course.

We want Tandridge’s front‑of‑house experience to match the standards of the very best facilities in the world, in golf and in hospitality alike; warm, detailed, effortless and memorable.

We are looking for someone who shares that ambition and has the service instinct to help us get there, the kind of operator who would feel completely at home at the very best golf and leisure facilities in the world, or in a leading luxury hotel.

Nothing is too much trouble, every detail is dotted and crossed, and the team knows exactly what brilliant looks like before a member or guest even has to ask.

Get this role right and the effect cascades through the whole team: standards lift, junior team members are given something to aspire to, and the club’s reputation for hospitality grows year on year.

This is a role for someone who wants to build a team and a Culture of Hospitality that matches the ambition of the golf course itself.

• Job Title
• Head Steward (Front of House Operations)
• Location
• Tandridge Golf Club
• Reports To
• Head of Food & Beverage Operations
• Responsible For
• Bar and Front of House Team
• Working Pattern

Full‑time, including evenings, weekends and bank holidays as required by a seven‑day golf club operation

• Salary
• Competitive, commensurate with experience
• 3. Key Objectives (First 12 Months)

Elite standards of service

establish and maintain a visibly higher standard of front‑of‑house service across bar, lounge and dining spaces, in line with the very best golf and leisure facilities in the world, so members, guests and visitors experience consistent, detail‑led hospitality at every touchpoint.

Stock and cellar discipline

bring bar and dry store stockholding in line with industry‑standard levels, and manage beverage yield to industry‑standard benchmarks, working closely with the club’s appointed stock auditor on weekly reporting and corrective action, communicating this directly with the Head of F&B.

Full financial accountability

ensure every transaction, bar sales, off‑sales, event drink packages, is recorded accurately and transparently through the till/EPOS system, giving full visibility over what is poured, sold and accounted for.

Team standards and development

build a front‑of‑house team that understands and owns the commercial and service standards of the operation, with particular focus on developing existing team members into future supervisors.

Set‑up and shift discipline

make sure every service point, glassware, condiments and drinks station is set up and ready well ahead of time, every day, so the team starts every shift in the best possible position to deliver brilliant, detail‑led service.

Recruitment and structure support

support the Head of F&B Operations in shaping the wider front‑of‑house team structure as the club’s F&B model evolves.

• 4. Main Responsibilities
• Lead, motivate and manage the Bar and Front of House Team to consistently professional, warm and efficient standards.
• Recruit, induct, train and develop team members on an ongoing basis, setting clear standards of appearance, conduct and performance.
• Build rotas and deployment plans that match staffing to demand, using the golf diary, competition days, functions and seasonal peaks, while controlling labour cost working closely with the Head of Food & Beverage Operations.
• Promote teamwork, clear communication and a positive working environment across every shift.
• Act as the senior point of contact on shift, empowered to make real‑time decisions on service, standards and member care.
• Coach and hold the team accountable to the same elite standard expected of the role itself; the standard the Head Steward sets is the standard the team will deliver.
• The successful candidate will be responsible for the day‑to‑day management of the Club’s licensed bar and must have a good understanding of the Licensing Act 2003 and the responsibilities associated with operating under a Club Premises Certificate.

Previous experience in managing a licensed bar is essential.

A Personal Licence would be advantageous but is not essential b) Service Standards & Member, Guest and Event Experience

• Be a visible, approachable presence across the bar, lounge, dining and function spaces, particularly at busy service times, competition days and events.
• Ensure every area is fully set up, stocked, presented and ready well ahead of service, setting the team up to deliver brilliant standards from the first customer of the day.
• Deliver prompt, warm and detail‑led service personally, and hold the team to the same standard: eyes open for what a member or guest needs before they have to ask.
• Own the resolution of feedback and complaints professionally and promptly, closing the loop with the member or guest and feeding learnings back to the team.
• Liaise closely with the kitchen and wider F&B team to ensure smooth, joined‑up service, particularly around pre‑ and post‑round trade, competition days and functions.
• Champion the social culture of the club, using front‑of‑house standards and presence to make Tandridge feel like a place members want to spend time in, not just pass through.
• Take full ownership of bar and cellar stock management: ordering, deliveries, rotation, stock counts and variance analysis.
• Drive stockholding down to industry‑standard levels through disciplined ordering and closer alignment between purchasing and actual demand.
• Own line cleaning and cellar technical standards, ensuring beverage yield is managed to industry‑standard benchmarks.
• Ensure every off‑sale, staff consumption item and event drinks package is logged through the till system at the correct value, with full traceability.
• Work closely with the club’s appointed stock auditor (currently My Stocktake) on regular stock reporting, investigating and closing out any discrepancies quickly and transparently.
• Minimise wastage and cost through tight portion control, correct storage and stock rotation, and proactive management of slow‑moving or discontinued lines.
• d) Health, Safety & Compliance
• Ensure full compliance with licensing law, health and safety legislation, and food and drink allergen requirements across all front‑of‑house areas.
• Maintain accurate records for cleaning schedules, temperature checks, line cleaning and other statutory compliance requirements.
• Manage opening and closing procedures, including cash handling, till reconciliation, alarm setting and securing the premises.
• Ensure the responsible, inclusive service of alcohol in line with club policy and legal requirements at all times.
• e) Communication & Coordination
• Provide regular, clear updates to the Head of F&B Operations on staffing, service, stock and any operational issues.
• Keep communication flowing between front‑of‑house, kitchen and management so the whole F&B operation runs as one team, not separate silos.
• Attend management and team meetings as required, and contribute front‑of‑house insight to wider club planning (menu changes, events, seasonal trade patterns).
• Undertake any other duties reasonably requested in support of the wider F&B operation.
• 5. Skills, Experience and Profile
• A genuine, deep‑rooted passion for hospitality, with a clear personal standard for what excellent service looks and feels like.
• Experience delivering elite‑level service, ideally gained in a luxury or boutique hotel, top‑tier private members’ club, or similarly high‑standard hospitality environment.

Golf club experience alone is not a substitute for this: candidates whose background is golf clubs should have operated as number two (or above) at a genuinely top‑tier club.

• Strong leadership skills, with the ability to set standards, hold a team accountable to them, and build a culture of pride and ownership.
• Sound working knowledge of cellar management, line cleaning and drinks quality/yield control.
• Excellent interpersonal and organisational skills, with meticulous attention to detail; someone who notices the small things before anyone has to point them out.
• Sound knowledge of licensing law, health & safety and food/drink compliance requirements.
• Ability to stay calm, controlled and solutions‑focused under pressure, particularly during high‑volume service and events.
• Personal Licence holder.
• Experience managing or contributing to a stock control and stocktaking process, ideally with exposure to systems‑based reporting (EPOS, stock management software).
• Experience in a private members’ club environment, with an understanding of member culture, golf‑flow trading patterns (pre‑round, post‑round, competition and society days) and committee/governance structures.
• Experience supporting the recruitment, onboarding and development of a front‑of‑house team.
• 6. Reporting and Governance

The Head Steward reports to the Head of Food & Beverage Operations and is the senior on‑shift leader for the entire front‑of‑house operation at Tandridge Golf Club.

While the job title reflects a traditional golf club structure, the substance of the role is that of a Front of

House

Manager: full ownership of service standards, team leadership, stock and cellar discipline, and the day‑to‑day member and guest experience across the bar, lounge, dining and function spaces.

The role holder will provide regular updates on service standards, stock performance and team matters to the Head of F&B Operations, and will work closely with the kitchen team, the appointed stock auditor and wider club management to ensure Tandridge’s front‑of‑house offer reflects the highest standards of service, detail and touchpoint the club aspires to.

• 7. About You
• Proven experience in a supervisory or management role within hospitality, private members’ clubs or premium food & beverage environments.
• Excellent leadership and people management skills.
• Strong organisational ability with experience in stock control and cellar management.
• Outstanding customer service and communication skills.
• A calm, professional approach with the ability to perform under pressure.
• High standards, attention to detail and pride in delivering exceptional hospitality.
• A genuine passion for creating memorable member experiences.
• 8. What We Offer
• Competitive salary based on experience and industry benchmarks.
• Annual Staff fund.
• On‑site accommodation available in a charming club cottage (if required).
• Exceptional working environment at one of the UK’s and the world’s most highly regarded golf courses.
• Professional development, including support for industry training, qualifications and networking opportunities.
• Golfing privileges and exclusive staff benefits.
• A supportive and ambitious management team committed to investing in its people.
• The opportunity to play a key role in shaping the future of one of the UK’s most prestigious private members’ golf clubs, as we continue to invest, innovate, and strive for excellence in every aspect of the member experience.

If you are an ambitious hospitality professional looking to take the next step in your career at an internationally recognised golf club, we’d love to hear from you.

This is far more than a bar management role, it’s an opportunity to become a key part of a club with a proud heritage, outstanding reputation and exciting future.

To apply, please submit your CV and covering letter outlining your experience and suitability for the role to:

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