Front of House & Events Manager - Royal Ocean Racing Club

Job Posted: 1 October 2025

• Contract Term: Permanent
• Location: Cowes, Isle of Wight
• Contract Type: Full time
• Salary: Competitive salary commensurate with experience and skills, plus holiday and pension
• Industries: Management & Executive Catering, Hospitality & Bar Event Management Marine

The Royal Ocean Racing Club (RORC) is a private members club and a leading authority in international and domestic offshore yacht racing with Clubhouses in central London and Cowes. 

Steeped in history, the RORC Cowes Clubhouse is a magnificent building set on Castle Hill, which has recently undergone a £2million refurbishment. The Cowes Clubhouse enjoys a prime elevated site with outstanding views of the Solent.

The Cowes Clubhouse provides accommodation with 14 rooms, many with Solent views, and excellent dining options all year round for breakfast, lunch and dinner.

The Clubhouse has all the facilities to host yacht racing events, such as the world’s largest offshore race the Rolex Fastnet Race, as well as a busy programme of member and private events. It is available for business meetings and social occasions.

Job Purpose and Scope:

This important management role is responsible for leading the permanent Front of House team and for managing a cohort of casual event staff.  The role combines the management and coordination of Club and third-party events, with hands-on leadership of the daily food and beverage service. 

The postholder will act as the primary point of contact for event enquiries, to ensure a consistently high standard of service and delivery.

RORC Cowes is busiest from May through September, when much of your time will be spent on event service.  Typically, there are 3 or 4 event shifts per week (evenings and/or weekends) and 2 or 3 office-based shifts.  Outside of peak season, less time is spent on service delivery and more time on planning.

The job holder will work closely with the Cowes Finance Officer and the Clubhouse Administrator.

Key Responsibilities:

Front of House Service

• Lead the permanent FOH team of three staff, to ensure adequate resourcing and consistently high service standards.
• Manage the cohort of up to 30 casuals for event delivery• Welcome and engage members and guests, managing reservations, check-ins, and departures.
• Oversee staff scheduling and rotas in collaboration with the administrator and Head of Operations.
• Train, develop, and motivate permanent and seasonal FOH staff, fostering a professional, team-focused culture.
• Monitor stock and ensure orders are placed as required, ensuring correct handling of bar and restaurant supplies.
• Contribute actively to weekly planning and operational meetings.

Event Management & Delivery

• Respond to event enquiries and liaise with clients to confirm requirements.
• Prepare and issue quotations, contracts, and invoices.
• Plan, coordinate, and deliver events, maintaining documentation such as timelines and checklists.
• Work closely with the kitchen team on menus, dietary needs, and service timings.
• Coordinate FOH teams for room setup, service delivery, and guest management.
• Liaise with external suppliers (equipment hire, entertainment, florists, etc.).
• Act as lead contact during events, ensuring smooth execution and client satisfaction.
• Supervise event setup, running, and breakdown.
• Maintain accurate booking records and support billing by the finance officer.
• Report on event activity and support development of best practices.

Person Specification

• Professional presentation and conduct, with strong problem-solving ability.
• Confident in balancing operational, hands-on service delivery with planning and administration.
• Strong organisational, communication, and client liaison skills.
• Experience of working in hospitality, hotels and/or private member’s clubs.
• Experience managing and motivating teams.
• Strong financial skills for quotations and reporting.
• Proficiency with IT systems and reservation/event management software.
• Proven experience in FOH management and/or events coordination within hospitality.
• Knowledge and experience of dining etiquette and service styles from casual to fine dining and silver service.
• Ability to work collaboratively and flexibly in line with seasonal business needs.
• Initiative, attention to detail, and effective decision-making and delegation skills.