Front of House Operations Manager at Topgolf Payroll Services — Jacksonville, FL

ABOUT TOPGOLF

WHAT WE’RE SEEKING

Do you see operations as the foundation that makes every great guest experience possible? Are you the person who spots the process that's slowing the team down and fixes it before it becomes a pattern?

We're looking for a Front of House Operations Manager who combines operational precision with genuine hospitality instinct. Someone who can manage systems, workflows, and staffing while never losing sight of the fact that it all exists to serve the guest. Efficiency and experience aren't in conflict. In your hands, they reinforce each other.

If you believe great operations are what make great hospitality repeatable, this is the role for you.

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 is a merged leadership role responsible for two of the most guest-facing parts of the Topgolf experience.

This role is accountable 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 Front of House Operations Manager also carries general venue operational responsibilities and ensures none of that ever comes at the expense of the guest experience.

WHAT YOU WILL DO

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 FOR SUCCESS

• 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

• 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 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

• 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

QUALIFICATIONS

• 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