Front of House (FOH) Catering Manager

Come work with us! At Leroy Springs & Company, we are more than a nonprofit organization. We are a family of brands rooted in nonprofit recreation, with a legacy lasting more than 80 years and a long-held belief that all people should benefit from affordable outdoor recreation, education and wellness opportunities. Today, our portfolio includes the Anne Springs Close Greenway, a 2,100-acre nature preserve; four historic golf courses; Springmaid Mountain Retreat in Spruce Pine, NC; and the FLYERS Afterschool program, which serves all Fort Mill elementary schools.

With a team of over 500 dedicated employees across four counties and two states, we are united by values of excellence, integrity and community. Our culture is built on trust, collaboration and a shared vision for a vibrant future.

Whether you are interested in outdoor seasonal jobs, non-traditional education positions, or a segue into the nonprofit, golf or parks and recreation industries, Leroy Springs & Company offers a place to grow, connect and make a lasting impact.

OVERVIEW

The Catering Front of House (FOH) Manager is responsible for the leadership and execution of all front-of-house operations for catered events hosted by the Anne Springs Close Greenway, both on-site and off-site. This role encompasses staff coordination, inventory management, event setup and breakdown, and delivering an exceptional guest experience by delivering legendary service. The ideal candidate leads by example, upholds the highest standards of hospitality, and cultivates a professional and positive team culture.

• Ensure adherence to SC DHEC policies and procedures across all bar and service operations
• Support compliance with health and safety standards, including proper sanitation and hygiene practices
• Train and supervise staff in service etiquette, presentation standards, and efficient service flow
• Manage event timelines and logistics, including clear communication during pre- and post-shift meetings
• Oversee ordering and inventory of alcohol, catering supplies, and paper goods
• Create and manage staff schedules to ensure appropriate coverage for each event
• Promote a collaborative, respectful, and positive team environment
• Assist with recruiting, onboarding, and training new front-of-house team members on policies and procedures
• Demonstrate and model professionalism throughout all shifts, in alignment with LSC Way fundamentals
• Identify staff training needs and collaborate with the General Manager to provide ongoing development opportunities
• Other duties as assigned

KNOWLEDGE, SKILLS, and ABILITIES

• Must be able to work independently and with all levels of leadership, as well as in a fast-paced, high energy and physically demanding environment
• Ability to lead, mentor guide, and direct a team and hold accountable for specific goals set through management
• Able to collaborate well with others to achieve goals
• Excellent written and verbal communication skills; attention to detail
• Work schedule varies and will include working days, nights, holidays, and weekends and requires standing and/ or walking for extended periods
• Must be able to work indoor and outdoor service/event

THE LSC WAY

Our Culture is a top priority. As part of our commitment to culture, we have written several “Fundamentals” called The LSC Way that are traits we value in our daily activities. The fundamentals that are critically important to this position are:

• Take Ownership
• Delivery Legendary Guest Service
• Look Ahead and Anticipate
• Contribute to Profit
• Do the Right Thing Always
• Treasure, Protect and Promote our Reputation

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• 2+ years’ customer service experience in the hospitality industry
• ServSafe Food Handler Certification; will train
• ServSafe Alcohol Certification; will train
• CPR and First Aid Training; will train

Catering Servers and Bartenders

Must be physically able to operate a variety of kitchen appliances, equipment, and utensils, etc. Must be able to exert up to 25-75 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Physical demands are more than those for sedentary work; must be able to remain on feet for extended periods of time, stoop, kneel, push, pull, and lift/carry weights of up to 75 pounds.