Food and Beverage Manager @ Rodeo Dunes

Where soul-stirring golf meets the spirit of the American West.

Rodeo Dunes is a public golf resort developed by Michael Keiser, owner of Sand Valley Resort. Set on over 4,000 acres of towering sand dunes reminiscent of the southwest coast of Ireland, Rodeo Dunes is set to become a world‑class golf destination. Two course routings are complete – one by the acclaimed duo of Bill Coore and Ben Crenshaw, and the other marking the solo debut of longtime C&C associate, Jimmy Craig.

Construction began in the summer of 2024. With a rollicking, sandy dune escape, welcoming Western hospitality, and inspiring long views of the Rocky Mountains, Rodeo Dunes will introduce guests to a historic—yet new—region of Colorado. Rodeo Dunes is located less than an hour from Denver and Denver International Airport, and just a short drive from the Fort Collins and Colorado Springs areas.

Rodeo Dunes is seeking a Food & Beverage Manager to lead the planning, launch, and execution of the club’s 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.

• 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.

• 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…