Job Description


An exclusive, members only oasis in the Sonoran Desert, Scottsdale National Golf Club presents golf the way it’s meant to it should be played. No tee times required. Wide open fairways across forty-five holes with no homes lining the courses. Supported by two distinctive clubhouses with stunning views and unexpected amenities. Fifteen luxurious member Villas with sixty tastefully appointed rooms, surrounded by three million acres of government protected desert land in the center of magnificent vistas. And just one rule, established by club owners Bob and Renee Parsons — and insisted upon by the membership — “No member shall ever impinge upon another member's enjoyment of the club.”


This position is responsible for managing front of house staff and dining room operations for several food and beverage outlets.  This position will be accustomed to delivering 5-star service, and accountable for driving strong team performance to exceed the member’s expectations.  The ideal candidate will be comfortable working in a highly collaborative and communicative team environment and foster an environment of continued professional development for the staff.  


  • Exhibit strong service standards and set/maintain an appropriate service approach to exceed member satisfaction with each and every interaction
  • Display a polished, professional and high-touch dining room presence; routinely conduct table visits and build strong rapport with members
  • Manage member feedback and provide timely updates to the Executive Chef and General Manager  
  • Successfully on-board new hires to ensure alignment with service approach and philosophy, and provide proactive leadership in times of change
  • Provide professional development opportunities for the staff and foster an environment of continued coaching and mentoring to maintain a high-performance work team
  • Manage all F&B operations including purchasing, pricing, inventory, storage, cost control, and POS systems, and work closely with the Executive Chef on menu development and planning
  • Assist with the annual budget development, monitor and track variances, and maintain scheduling in accordance with budgeted labor cost guidelines
  • Ensure that all safety, sanitation, and other operations standards are consistently met.                           
  • Complete ad-hoc and reoccurring duties as requested 

Experience & Education:

  • Bachelor’s Degree with a concentration in culinary and/or hospitality
  • Previous management experience in a private club setting or fine dining establishment
  • Obtain required local and state licenses or certifications

Skills Needed:

  • A polished, professional, and positive approach in any situation
  • Strong relationship, communication and collaboration skills to effectively partner with co-workers, the Culinary team and Front of House staff
  • Demonstrated leadership skills that understand staff motivations, and provide effective coaching techniques that yield high performance 
  • Strong verbal and written communication skills
  • Strong desire, and familiarity with, working in an environment with changing and competing priorities
  • Flexible approach, based on business demand, and able to work varying working hours, nights, weekends and holidays as needed
  • Possess a high level of self-motivation, accountability, use of sound judgement and willingness to do what it takes to get the job done
  • Neat and polished appearance
  • Demonstrated confidentiality, honesty, and integrity in all situations
  • Intermediate-to-advanced Excel skills and ability to perform essential math calculations used for budgeting and cost analysis projects
  • Knowledge of fine wine and spirits highly desirable



Application Instructions

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