Director of Hospitality

Responsibilities:

Clubhouse Presentation & Standards

• 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. 
• Establish and maintain clear service and presentation standards across all clubhouse touchpoints.
• Conduct regular walk-throughs and audits to ensure standards are consistently upheld.
• 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.

Service Culture & Staff Development

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

Housekeeping Operations

• Oversee housekeeping teams and schedules across all clubhouse areas.
• Ensure consistent cleanliness and presentation standards throughout the entire clubhouse.
• Manage quality control processes and conduct regular inspections.
  

Food & Beverage Operations

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

Locker Room Operations

• Oversee the daily operations and presentation of the Club's locker rooms.
• Manage locker room attendants, ensuring professional conduct, attentiveness, and adherence to service standards.
• Maintain locker room facilities to the highest standards of cleanliness, organization, and comfort.
• Address member feedback on locker room services and implement improvements as needed.
  

Functions & Events

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

Financial & Operational Management

• Manage budgets and financial performance for all hospitality operations.
• Monitor costs, operational expenses, and revenue across F&B and clubhouse operations.
• Set operational goals and performance targets in alignment with club management.

Qualifications:

• Minimum 7–10 years of hospitality management experience, preferably in private clubs, resorts, hotels, or upscale dining operations.
• Bachelor's degree in Hospitality Management, Business Administration, or a related field.
• Background in private clubs, golf resorts, or premium leisure in Thailand or Southeast Asia.
• Familiarity with Bangkok's expatriate and member community in a club or luxury service context
• Proven leadership experience managing multiple teams and departments.
• Strong experience in hotel operations / rooms
• Strong understanding of food and beverage operations.
• Excellent interpersonal and communication skills in Thai and English
• Strong organizational and problem-solving abilities.
• Experience managing budgets and operational performance.