Job Description

Our client is a private destination golf club built on a unique sand dune formation, known as the Chop Hills, in the high plains of Eastern Colorado.

The club is well known for its’ minimalist style of play that harkens to the traditions of the game. They promote a relaxed, unpretentious atmosphere for those that truly love the game of golf.

We are currently looking to hire a motivated, talented, and experienced Food and Beverage Manager. We are seeking an energetic leader to focus on the overall food and beverage experience and member interactions with this highly visible position.

As the manager, you will be responsible for ensuring the delivery of exceptional member and guest experiences, while effectively forecasting, planning, and managing F & B orders, staff, and finances.

The Club offers:

• Salary commensurate with experience.
• Health, dental, and vision insurance per company policy.
• Professional development opportunities
• Flexible off-season paid time off
• Bonus Potential (Performance-based and Holiday Fund)
• Employee Meals
• Golfing Privileges

Responsibilities include, but are not limited to:

• Manage all F & B and day-to-day operations with budgeted guidelines and to the highest standards.
• Work in concert with the Executive Chef to design exceptional menus.
• Lead F & B team by attracting, recruiting, and training talented staff.
• Work closely with the Executive Chef to facilitate a strong relationship between the kitchen and the front of the house staff.
• Manage personnel issues including onboarding new employees as well as managing payroll.
• Develop a team of Servers and Bartenders while elevating the level of service at the club. Must be a skilled leader with passion for training and demonstrated success leading diverse teams with varying levels of experience.
• Coordinates effectively with Concierge and Golf Departments to ensure seamless F&B operations throughout Club.

Qualifications

• 3+ years of experience in food and beverage management, preferably in a high-volume or club/hospitality environment.
• Proven ability to lead, train, and develop a team of front-of-house staff, including servers and bartenders.
• Strong knowledge of food and beverage operations, including budgeting, scheduling, and service standards.
• Demonstrated success in collaborative leadership, particularly working closely with executive chefs or kitchen teams to execute high-quality service.
• Experience in handling personnel management responsibilities such as hiring, onboarding, training, and payroll administration.
• Excellent organizational and communication skills, with the ability to coordinate across departments (e.g., Concierge, Golf, Kitchen).
• A passion for hospitality and commitment to delivering an exceptional guest experience.
• Ability to work flexible hours, including evenings, weekends, and holidays as needed.
• Proficiency in POS systems, scheduling software, and Microsoft Office Suite.
• ServSafe Certification (or equivalent) strongly preferred.
• Bachelor’s degree in Hospitality Management or related field preferred, but not required.

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