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.

Job Summary

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.

Job Specifications

Onsite: Black Desert Resort – 20th Hole
Shift & Schedule Availability: Year-Round / Full-Time
Pay Range: $55,000 – $60,000/year. This is the range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors.

Why Join Us

• Leadership Growth: Serve as the operational partner to the General Manager in a flagship outlet.
• Guest Service Impact: Directly influence outlet performance and member engagement.
• Comprehensive Benefits: Health insurance, 401(k) with company match, paid time off, employee dining room, and resort perks.

Key Responsibilities including but not limited to

• 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.

• 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.