Food and Beverage Manager @ Rodeo Dunes

Dream Golf•Roggen, CO

12d•$65,000 - $75,000

About The Position

Rodeo Dunes is seeking a Food & Beverage Manager to lead the planning, launch, and execution of the clubâs food and beverage operation during its opening years. The 2026 season will operate out of temporary food and beverage facilities, with a transition to a permanent clubhouse and restaurant operation in 2027/2028. This is a startup leadership role requiring a hands-on, adaptable, and solutions-oriented F&B professional. The ideal candidate is comfortable building systems from the ground up, operating with limited infrastructure, and maintaining high hospitality standards while doing so. This individual will play a critical role in shaping the long-term F&B operation and will have the opportunity to build and grow their team as the resort develops.

Requirements

Minimum of 5 years of progressive food and beverage experience.
Extensive front-of-house leadership experience with a demonstrated hospitality-first mindset.
Proven success operating in startup, pre-opening, or highly dynamic environments.
Demonstrated proficiency with food and beverage POS systems, including menu setup, pricing, reporting, and operational workflows.
Strong working knowledge of inventory management systems, including par levels, variance tracking, waste monitoring, and cost controls.
Experience using online procurement and vendor ordering platforms for food, beverage, and operational supplies.
Experience establishing operational systems from the ground up, including SOPs, inventory controls, and vendor management.
TIPS certification (or ability to obtain prior to start date).
Certified Food Protection Manager Certification (or ability to obtain prior to start date).
Working knowledge of Colorado Department of Public Health and Environment (CDPHE) regulations, including food safety, alcohol service, and health department compliance.
Strong organizational, communication, and problem-solving skills.
Ability to work flexible hours, including most weekends, holidays, and peak golf season periods.

Nice To Haves

Golf, resort, or destination hospitality experience.
Experience working in temporary, seasonal, or non-traditional food and beverage facilities.
Experience scaling an operation from startup or preview phase into a permanent restaurant or clubhouse environment.
Prior involvement in pre-opening or new concept launches.

Responsibilities

Oversee all daily food and beverage operations during the 2026 preview season.
Lead service execution within temporary facilities while maintaining professional standards of hospitality.
Serve as a visible front-of-house leader, setting expectations for service, guest interaction, and presentation.
Ensure compliance with all health, safety, and regulatory requirements.
Establish and document standard operating procedures (SOPs) for:
Service standards
Inventory management and controls
Waste tracking and cost accountability
Ordering, receiving, and storage
Opening and closing procedures
Select, configure, and implement the food and beverage POS system, including menu setup, pricing, reporting, and workflows.
Build scalable systems that can transition into a permanent clubhouse operation.
Manage relationships with mainline and specialty vendors for food, beverage, and operational supplies.
Oversee all ordering, receiving, invoice processing, delivery schedules, and product quality control.
Maintain accurate inventory counts, par levels, and receiving procedures.
Monitor food and beverage costs, waste, and inventory variance.
Assist with budgeting, forecasting, and financial reporting as required.
Implement practical cost-control measures appropriate for a startup operation.
Manage labor within budgeted guidelines.
Recruit, train, schedule, and supervise food and beverage staff.
Establish a service culture rooted in hospitality, accountability, and teamwork.
Develop team members with a long-term view toward staffing a permanent restaurant and clubhouse.
Work collaboratively with all departments, Culinary Consulting Team, and Ownership.
Contribute to planning efforts for the transition from temporary facilities to a permanent food and beverage operation.
Support special events, peak play days, and evolving operational needs.