ABOUT US:

Founded in 1876, The Machrihanish Golf Club is one of Scotland’s most historic and iconic golfing venues. Our championship links course, set on the scenic Kintyre Peninsula, is consistently ranked in the Top 100 Golf Courses in the UK and Ireland. We welcome a thriving membership and a strong volume of seasonal visitors from around the world.
In 2021, we opened our brand-new clubhouse, featuring state-of-the-art facilities and a stunning elevated restaurant and bar overlooking the course and the Atlantic Ocean. We are now seeking a talented and driven Hospitality Manager to lead our food and beverage operation and help take our member and visitor experience to the next level.

JOB SUMMARY:

This is a hands-on leadership role with full responsibility for the day-to-day operations of our restaurant, bar, and event hospitality. The ideal candidate will be a confident leader with strong organisational and people skills, able to manage a team, drive financial performance, and consistently deliver exceptional service. The restaurant currently has a turnover of approximately £500,000 and a staff complement of 10 in the low season, increasing to 15 during the high season.

REQUIREMENTS

• Proven experience in a hospitality management role (golf club, hotel, or restaurant)
• Strong leadership and people management skills with a hands-on approach
• Commercially minded, with a track record in budgeting, stock control, and cost management
• In-depth understanding of health & safety, food hygiene, and licensing laws
• Excellent organisational and time management skills
• Outstanding communication and interpersonal abilities
• A passion for delivering exceptional service and building strong customer relationships
• Personal Licence Holder (or willing to obtain)
• Must hold (or be willing to obtain) valid First Aid and Food Hygiene certifications
• Willing to work evenings, weekends, public holidays, and events as needed
• Full driving licence required

KEY RESPONSIBILITIES

Operational Management

• Oversee all daily operations across the bar, restaurant, and function spaces
• Manage staff rotas and resource planning to reflect peak/off-peak demand
• Monitor and control budgets, sales, and expenses to meet financial targets
• Source and evaluate suppliers to ensure competitive pricing and service quality
• Oversee stock ordering, stock rotation, and supplier relationships
• Ensure all health, safety, food hygiene, and licensing requirements are fully met
• Lead from the front, supporting the floor during peak times and special events
• Uphold high cleanliness and presentation standards throughout all areas
• Coordinate equipment maintenance and organise necessary repairs
• Collaborate with club management to plan and deliver social events and function

FINANCIAL ACCOUNTABILITY

• Monitor and report on sales, margins, and stock wastage
• Work with management to establish and meet revenue targets
• Maintain cost control through efficient staffing and inventory management.