20th Hole F&B Manager

Black Desert Resort•Ivins, UT

38d•$55,000 - $60,000•Onsite

About The Position

Black Desert Resort is an ultra-premium destination resort in Southern Utah offering championship golf, elevated dining, and curated hospitality experiences. 20th Hole serves as the signature golf lounge and dining venue, delivering a dynamic atmosphere for members and resort guests. This high-visibility outlet blends premium service with energy and social engagement and is a key driver of guest satisfaction and revenue performance. The 20th Hole F&B Manager serves as the primary operational leader of the outlet and the direct second-in-command to the General Manager – 20th Hole. This role oversees daily front-of-house execution, team leadership, service standards, financial performance, and guest experience. This position is highly visible and floor-focused, responsible for ensuring flawless execution during peak golf times, tournaments, member events, and high-occupancy periods. The 20th Hole F&B Manager drives accountability, labor efficiency, revenue growth, and ultra-premium service consistency.

Requirements

Minimum of 5 years of progressive restaurant leadership experience.
Prior experience in resort, golf club, or high-volume upscale environments preferred.
Strong financial acumen including labor control and revenue management.
Deep knowledge of beverage operations and service flow.
Proven ability to lead high-performing teams.
Experience with POS systems, scheduling platforms, and inventory systems.
Strong conflict resolution and guest recovery skills.
Ability to work flexible hours including evenings, weekends, and holidays.
Responsible alcohol service certification required or ability to obtain.

Nice To Haves

Prior experience in resort, golf club, or high-volume upscale environments preferred.

Responsibilities

Lead daily front-of-house operations including dining room, bar, patio, and event service.
Act as Manager on Duty in absence of the General Manager.
Drive service standards and ensure consistent execution aligned with ultra-premium expectations.
Hire, train, coach, and develop FOH team members including servers, bartenders, hosts, and support staff.
Create labor schedules aligned with golf tee times, tournament flow, and occupancy levels.
Monitor check averages, upselling initiatives, and beverage program performance.
Oversee POS accuracy, cash handling procedures, and member charge posting.
Partner with Culinary leadership to ensure seamless service timing and menu execution.
Support beverage programming including wine, craft cocktails, and specialty offerings.
Lead pre-shift meetings and communicate daily service priorities.
Monitor guest feedback and execute service recovery when necessary.
Maintain outlet presentation, cleanliness, and ambiance.
Support tournament activations, member events, and golf-related programming.
Assist in budgeting, forecasting, and financial performance tracking.
Reinforce accountability and performance standards within the team.
Perform other duties as assigned.