Front of House Operations Manager

About the Role

The Front of House Operations Manager leads both the Guest Services and Food & Beverage teams in delivering best-in-class service and hospitality across the entire front of house. This merged leadership role is responsible for hiring, scheduling, coaching, and developing team members across both functions, and for managing all operations related to game and bay experiences, food and beverage service, guest safety, retail, and leagues. The role also carries general venue operational responsibilities while ensuring none of it ever comes at the expense of the guest experience.

As a leader of a high-energy, guest-facing venue, this role requires a flexible schedule including evenings, weekends, and holidays, with availability to work extended hours during peak periods, special events, and high-volume seasons.

Responsibilities

• Lead the Full Front of House
  • Supervise both Guest Services and Food & Beverage teams in delivering best-in-class experiences
  • Ensure all guest areas, bays, tee line, dining, and common areas are fully staffed and running efficiently
  • Uphold operating standards and drive guest safety and satisfaction across every touchpoint
  • Stay visible on the floor and engage with guests to continuously assess and elevate their experience
• Build and Develop the Team
  • Lead hiring, scheduling, onboarding, and ongoing development for both departments
  • Coach and develop team members daily and drive engagement across teams
  • Delegate clearly and follow up to ensure consistent execution
  • Build a unified team culture across Guest Services and Food & Beverage
• Manage Operations Across Both Departments
  • Manage the game system, bay operations, guest safety, and golf and game supply inventory
  • Oversee food and beverage preparation and service standards, including product quality and cost management
  • Control department budgets and spending across both functions
  • Manage leagues, clinics, retail sales, and venue-wide operational activities
• Drive Performance
  • Leverage business metrics and trends to maximize profit and revenue across both departments
  • Identify and act on opportunities to improve guest satisfaction scores and operational efficiency
  • Support opening, closing, and shift management responsibilities as needed
  • Demonstrate Topgolf's core values: Fun, One Team, Excellence, Courage, and Caring

Core Competencies

• Customer Focus
  • Holds both teams accountable for delivering outstanding guest experiences across all touchpoints
  • Gathers and acts on guest satisfaction feedback on behalf of the team
  • Addresses gaps in service capabilities before they affect the guest experience
  • Creates a guest-first culture that spans both Guest Services and Food & Beverage
• Drives Results
  • Pushes both teams to achieve results and meet performance standards consistently
  • Fosters a sense of urgency in the team for reaching goals and meeting deadlines
  • Leverages metrics and business trends to drive profitability across both departments
  • Leads others to persist despite setbacks, high volume, or operational challenges
• Builds Effective Teams
  • Builds a unified, high-performing team across Guest Services and Food & Beverage
  • Communicates clear goals and roles to team members in both departments
  • Ensures each department has the right skills and that individual strengths are leveraged
  • Rewards team efforts and cultivates pride and accountability across both functions
• Ensures Accountability
  • Monitors departmental metrics and holds team members accountable for standards and results
  • Accepts responsibility for the performance of both teams and takes action to drive improvement
  • Ensures budgets, safety standards, and operational procedures are consistently followed
  • Designs feedback loops into daily operations across both departments

Requirements

• 5+ years of restaurant, hotel, or entertainment venue management experience, with at least 2 recent years as an Assistant General Manager or General Manager in a multi-department operation
• Experience leading both food and beverage and guest-facing operations strongly preferred
• High school diploma or equivalent
• Excellent communication, time management, and organizational skills
• Availability to work varied shifts, including evenings, weekends, and holidays
• Ability to obtain required licenses and certifications for your location
• Must be 21 years of age or older as required by state or local law

Physical Requirements

• Ability to lift, carry, and move items up to 50 pounds on an occasional basis, including bending, stooping, and carrying
• Ability to remain on your feet and in motion for extended periods throughout the shift, including standing, walking, and navigating stairs
• Ability to perform a variety of physical tasks consistently throughout the workday in a fast-paced, high-energy venue environment
• Ability to work in varying outdoor weather conditions for extended periods of time, including heat, cold, and inclement weather
• Ability to communicate clearly and effectively in a venue environment that may include moderate to high levels of background noise
• Ability to remain in a stationary position for periods of time while performing desk-based tasks, including working at a computer and reviewing documents

Benefits

• Free Play & ½ price food
• Health, dental, and vision insurance
• 401(k) team member match
• Free mental well-being platform

View team member benefits here.