Director of Hospitality

POSITION OVERVIEW
The Director of Hospitality is responsible for the operational excellence, cleanliness, service standards, and overall presentation of the clubhouse environment. This role ensures that every physical touchpoint within the clubhouse ? from arrival through dining, locker rooms, and event spaces ? consistently reflects the Club?s hospitality standards and delivers a seamless, high-quality experience for members and guests.
Beyond operational management, the Director of Hospitality is the owner of the clubhouse atmosphere ? ensuring that the environment, the service interactions, and the overall tone of the clubhouse consistently reflect the character and standards of Thai Country Club. This includes attention to ambiance, presentation details, staff demeanor, and the small moments that define a premium club experience.
This role does not extend to member programming, activity planning, or Pro Shop retail operations. The Director of Hospitality sets and monitors service standards for all member-facing staff within the clubhouse environment, and collaborates with other departments to ensure service alignment where touchpoints intersect.

KEY RESPONSIBILITIES
1. Clubhouse Presentation & Standards
a) Own the overall cleanliness, presentation, and physical environment of all clubhouse areas including dining outlets, event spaces, locker rooms, restrooms, arrival areas, and all member-facing spaces.
b) Establish and maintain clear service and presentation standards across all clubhouse touchpoints.
c) Conduct regular walk-throughs and audits to ensure standards are consistently upheld.
d) Work closely with the Engineering Director to ensure facilities are well-maintained, defects are addressed promptly, and the clubhouse environment always reflects a premium standard.

2. Service Culture & Staff Development
a) Set and champion the Club?s hospitality culture and service standards across all clubhouse teams.
b) Lead, mentor, and develop teams across F&B, locker rooms, and housekeeping.
c) Work with HR and the Training & Development Manager to design and implement onboarding, service training, and ongoing development programs.
d) Provide coaching, conduct performance evaluations, and hold teams accountable to service standards.
e) Recruit and retain high-quality service staff.

3. Housekeeping Operations
a) Oversee housekeeping teams and schedules across all clubhouse areas.
b) Ensure consistent cleanliness and presentation standards throughout the entire clubhouse.
c) Manage quality control processes and conduct regular inspections.

4. Food & Beverage Operations
a) Oversee all F&B outlets including restaurants, kiosks, and event catering, ensuring high-quality service and operational consistency.
b) Lead and direct the F&B Manager and service teams on service standards, operational efficiency, and team performance.
c) Work closely with the Executive Chef on food quality, consistency, hygiene, and kitchen efficiency.
d) Manage F&B costs, inventory, and waste. Ensure compliance with health, safety, and sanitation regulations.
e) Drive F&B revenue through menu development, promotions, and member engagement initiatives. Review financial performance regularly and identify areas for improvement.

5. Locker Room Operations
a) Oversee the daily operations and presentation of the Club?s locker rooms.
b) Manage locker room attendants, ensuring professional conduct, attentiveness, and adherence to service standards.
c) Maintain locker room facilities to the highest standards of cleanliness, organization, and comfort.
d) Address member feedback on locker room services and implement improvements as needed.

6. Functions & Events
a) Ensure the clubhouse is operationally prepared for all scheduled functions, including member tournament dinners, prize presentations, private events, and social functions.
b) Oversee F&B service delivery for all clubhouse functions, ensuring appropriate staffing, setup, food quality, and service standards.
c) Liaise with Member Relations and Golf Operations ahead of scheduled functions to confirm operational requirements, timing, and member expectations.
d) Own the post-function review process to identify service improvements.

7. Financial & Operational Management
a) Manage budgets and financial performance for all hospitality operations.
b) Monitor costs, operational expenses, and revenue across F&B and clubhouse operations.
c) Set operational goals and performance targets in alignment with club management.