Golf Club Bar & Events Manager

Bar & Events Manager

Department

Food & Beverage

Reports to

General Manager

Works closely with

Managing Chef

Direct reports

Assistant Bar & Events Manager and Bar Supervisors

Wider team

F&B Assistants

Salary

£30,000–£34,000 per annum, depending on experience

Hours

Full-time, 40 hours per week

Contract

Permanent

The role includes evenings, weekends and Bank Holidays in line with the operational requirements of the Club.

About Welwyn Garden City Golf Club Welwyn Garden City Golf Club is a leading private members’ golf club in Hertfordshire, known for its excellent course and welcoming clubhouse.

We are investing in our hospitality offering and, in partnership with 59club, are focused on raising service standards and enhancing the experience for members, guests and visitors.

We are seeking an experienced and enthusiastic Bar & Events Manager to lead our front of house F&B operation and play an important role in the Club’s continued development.

The Role The Bar & Events Manager will take overall responsibility for the day-to-day operation of the Club’s bar, front of house service, Clubhouse and Halfway House, together with the successful delivery of golf societies, Club events and private functions.

This is predominantly a hands-on bar role, not an office-based management position.

Most of the working week will be spent within the live operation, primarily behind the bar alongside the team, serving members and visitors, leading service, training staff and ensuring consistently high standards.

A smaller proportion of the week will involve essential management administration such as rotas, stock ordering and control, event coordination, training records and operational meetings.

The Manager will work closely with the Assistant Bar & Events Manager, sharing day-to-day responsibilities while retaining overall accountability for the front of house F&B operation, team performance, training and service standards.

The Assistant Manager will deputise when the Manager is not on duty.

The role will also work closely with the General Manager and Managing Chef to ensure a coordinated food and beverage operation and implement improvements arising from the Club’s work with 59club.

Key Responsibilities Bar, Clubhouse & Halfway House Operations

• Take overall responsibility for the day-to-day bar, front of house and Halfway House operation.
• Spend the majority of working time actively participating in service, predominantly behind the bar.
• Be a visible, approachable management presence for members, guests and staff.
• Lead busy services and undertake normal bar and front of house duties alongside the team.
• Ensure all areas are appropriately staffed, stocked, clean, organised and prepared.
• Oversee opening and closing procedures.
• Prepare the operation for daily service, competitions, societies and events.
• Identify and resolve operational issues promptly.
• Team Leadership, Training & Development
• Lead and develop the Assistant Bar & Events Manager and Bar Supervisors and provide direction to the wider F&B team.
• Take overall responsibility for induction, training and ongoing development of front of house staff.
• Provide practical, on-the-job coaching and ensure employees are confident before working independently.
• Train staff in customer service, bar procedures, till operation, opening and closing, cellar practices, hygiene, health & safety and relevant Club procedures.
• Maintain appropriate induction and training records.
• Ensure supervisors are capable of leading F&B Assistants effectively.
• Lead by example in service, professionalism, presentation and behaviour.
• Monitor performance, provide constructive feedback and address performance, conduct, attendance or team issues appropriately.
• Create a positive culture based on teamwork, accountability and continuous improvement.
• Rotas & Staffing
• Take overall responsibility for front of house rotas, working collaboratively with the Assistant Manager.
• Match staffing levels to anticipated business while using labour efficiently.
• Plan staffing for the Clubhouse, Halfway House, competitions, golf societies, functions and events.
• Respond effectively to short-notice staffing issues.
• Ensure staff hours and attendance are accurately recorded.

Golf Societies, Events & Functions Take overall responsibility for front of house planning and delivery of golf societies, competitions, member events, corporate golf days and private functions.

Responsibilities include

• Liaising with the General Manager, golf team, Managing Chef and event organisers.
• Attending relevant coordination meetings and communicating requirements to the team.
• Ensuring function areas are correctly prepared and appropriately staffed.
• Briefing staff on responsibilities, timings and expected standards.
• Coordinating food and beverage service with the kitchen team.
• Being actively involved in event delivery.
• Ensuring appropriate management presence at significant events.
• Reviewing events and identifying opportunities for improvement.
• Stock, Ordering & Suppliers
• Take overall responsibility for bar stock management.
• Work with the Assistant Manager on ordering, stock levels and deliveries.
• Maintain effective supplier relationships.
• Ensure suitable stock levels across the Clubhouse and Halfway House.
• Oversee stocktakes and investigate significant variances.
• Minimise wastage and ensure cellar and line-cleaning procedures are followed.
• Support the General Manager in monitoring margins, costs, sales and profitability.
• Service Standards & 59club
• Take day-to-day ownership of front of house service standards.
• Work with the General Manager to implement agreed service standards and operating procedures.
• Translate standards into clear, practical training and behaviours.
• Support the Club’s partnership with 59club and embed agreed standards throughout the team.
• Use mystery shopper results, 59club feedback and member feedback to identify improvements and training needs.
• Work with managers and supervisors to coach the team and ensure improvements become established working practices.
• Personally demonstrate the standards expected during service.

Administration & Communication A limited but important amount of administration will support the operational role, including:

• Preparing rotas.
• Managing stock orders and related administration.
• Maintaining induction and training records.
• Attending operational and event meetings.
• Participating in reviews with the General Manager.
• Responding to relevant hospitality and event enquiries.
• Maintaining effective communication with kitchen, golf and administration teams.
• Compliance
• Ensure licensing, food hygiene, health & safety and other relevant procedures are followed.
• Ensure staff receive appropriate compliance training.
• Maintain required operational and compliance records.
• Ensure Club policies and responsible alcohol service procedures are followed.

Person Specification Essential

• At least two years’ experience in a similar bar, front of house or hospitality supervisory/management role.
• Strong practical bar experience and confidence working behind a busy bar.
• Experience leading, training, coaching and motivating hospitality teams.
• Excellent customer service and interpersonal skills.
• A genuinely hands-on approach and willingness to spend most of the working week within the operation.
• Strong organisational skills and ability to coordinate busy services and events.
• Experience preparing rotas and managing staffing requirements.
• Experience of stock management and ordering.
• Confidence handling customer issues and team dynamics professionally.
• High attention to detail and strong personal standards.
• Commercial awareness, including stock control, wastage, labour costs and profitability.
• Good written and verbal communication skills and fluent English.
• Willingness and ability to work evenings, weekends and Bank Holidays as required.

Strongly Preferred Previous experience within a golf club, private members’ club or similar member-focused hospitality environment.

An understanding of the expectations and rhythms of a members’ golf club would be a significant advantage.

Desirable

• Personal Licence.
• Food Hygiene qualification.
• Health & Safety qualification.
• Cellar management experience.
• Experience coordinating golf societies, functions or hospitality events.

The Club is willing to support the right candidate in obtaining relevant qualifications where required.

The Person We Are Looking For Above all, we are looking for someone who enjoys being at the heart of a busy bar and hospitality operation.

You may currently be a Bar Manager, Assistant Bar Manager, Clubhouse Manager, Front of House Manager, F&B Supervisor or Assistant F&B Manager looking for greater ownership and responsibility.

You should be someone who would rather be behind the bar with the team during a busy service than sitting in an office.

You will take pride in developing people, setting standards and showing others how excellent service should be delivered.

You will be comfortable serving behind the bar, training new staff, coaching existing team members, welcoming golf societies, briefing teams before events and ensuring the Halfway House is ready for busy competition days.

There will be rotas to prepare, stock to order, events to coordinate and meetings to attend, but these activities exist to support the operation.

The heart of the role is working behind the bar, leading and developing the team and delivering excellent service.

• If you are a proactive, hands-on hospitality professional who enjoys leading from the front and developing people, we would love to hear from you.