The document summarizes the duties of a Front of House Manager at Houghton Golf Club from December 2013 to April 2014. The duties included staff management, stock management and orders, capturing invoices, operation system setup, menu design, event management, staff training, opening and closing the clubhouse, stock control, and ensuring client satisfaction. The manager was responsible for all front of house operations and ensuring a five-star customer experience.

1. Houghton Golf Club: (December 2013 – April 2014)
Front of House Manager
Duties included:
- Staff management
o Ensuring staff was on time and completed all their duties
o Worked out time schedules
o Ensured working hours were submitted correctly staffing agency
o Gave training whenever needed
o Did regular testing on their menu and client services skills to ensure best
service is given at all times
o Handled staff complaints
- Stock management and orders
o Made sure all stock levels were at the levels they needed to be
o Ordered stock on a weekly, daily or monthly basis depending on what it was
that was being ordered
o Ensured all stock being ordered was done at the best price and quality
- Capturing invoices
o Captured all invoices into the accounting system for the accountants to
process
- Operation system setup
o Ensuring the design and manageability of the ordering system was up to date
with the latest specials for the waiters to order.
o Made sure all the correct prices and quantities were on the system
- Menu design
o We had a newspaper like menu design and ensured the information changed
on a weekly basis and got printed. We had interesting facts on golf, a few
comics and club news that we updated weekly.
- Event management
o Setting up and breaking down décor for events
o Ensuring tables, were set properly and that there were enough spaces
according to event specifications
o Support to kitchen and bar staff for the duration of the event
o Cash up at the end of the event for billing
- Staff training
o Training for new staff on the menu and operating procedures
o Training for current staff to ensure service levels are met
- Opening and closing of clubhouse
o Opened and closed the club house
o Did cash ups at night
o Did sales re-cons in the mornings
- Stock control
o Did daily, weekly or monthly stock takes depending on the items
o Ordered the correct inventory according to stock levels
o Made sure stock was locked and kept out of reach of non-essential personal
- Client satisfaction
o Made sure clients were happy with their service at all times
o Handled complaints when they were made
o Ensured the best service was given to the clients at all times
- Ensuring staff provide a five-star Golf Experience.

2. References
Jessica Clack
Executive Chef & Acting Food and Beverage Manager Houghton Golf Club
Tel (072) 245 4969