Food & Beverage Director Tradition Golf Club

Food & Beverage Director Position Profile An exceptional opportunity exists for a rising hospitality leader to join Tradition Golf Club as its next Food & Beverage Director, helping shape and elevate the member dining experience at one of the Coachella Valley’s most respected private clubs. The ideal candidate will be an engaging, charismatic, and relationship‑driven hospitality professional with a genuine passion for creating exceptional member experiences. This individual will possess a warm and approachable leadership style, a highly visible presence, and the emotional intelligence to connect naturally with members, guests, and staff alike. Tradition seeks an emerging leader who is ambitious, eager to learn, and motivated to continually grow both personally and professionally within a premier private club environment. A strong appreciation for refined yet understated service, coupled with a commitment to consistency and hospitality excellence, is essential to success in this role. About Tradition Golf Club Tradition Golf Club is a highly regarded, member‑owned private club and residential community located in the heart of La Quinta, California. Set against the dramatic backdrop of the Santa Rosa Mountains, the club is recognized for its understated luxury, exceptional golf experience, and intimate, relationship‑driven culture. Originally envisioned as Arnold Palmer’s West Coast home club, Tradition has long been regarded as one of the Coachella Valley’s most distinctive and respected private club communities, blending timeless elegance with a warm and welcoming atmosphere. The culture is intentionally low‑profile, refined, and unpretentious. Members value authenticity, personal relationships, and exceptional service delivered in a thoughtful and understated manner. While the club offers a premier private club experience, it does so with a comfortable, family‑oriented environment that emphasizes camaraderie, hospitality, and genuine connection among members and staff alike. The club features an 18‑hole championship golf course and a 9‑hole Par 3 course, both designed by Arnold Palmer, along with an expansive practice facility that supports players of all skill levels. Surrounded by lush landscaping, mature palms, citrus and olive trees, and protected from much of the desert wind, Tradition offers a unique setting that feels markedly different from many traditional desert golf communities. At the center of the community is the intimate 27 000‑square‑foot Spanish Colonial‑style clubhouse, thoughtfully designed to complement the adjacent historic Hacienda property dating back to the early 1900s. The clubhouse features warm California ranch‑style interiors with wood‑beam ceilings, fireplaces, and inviting indoor and outdoor gathering spaces. Recent enhancements to the clubhouse include expansive open‑air terraces and a covered courtyard that maximize views of the golf course and surrounding mountains, further elevating the member dining and social experience. Members also enjoy the Tavern at Tradition, fitness and spa amenities, bocce courts, and an active social calendar throughout the season. Tradition operates as a highly seasonal club, with the clubhouse traditionally closed from June through October each year. During this period, the club utilizes the summer months to complete maintenance projects, operational planning, and preparations for the upcoming season, with full operations resuming in the fall. By the Numbers 275 members in all categories 17 400 rounds of golf annually

• 250 000 Initiation fee
• 62 500 Annual dues
• 23 M Gross Volume
• 8.1 M Annual dues volume
• 2.4 M F&B Volume (68% à la carte; 32% catering)

62 Full‑time employees – 111 Seasonal employees 7 Board members with 3‑year rotating terms Average age of members: 64 POS system: Jonas Food & Beverage Director – Position Overview The Food & Beverage Director reports to the Chief Executive Officer (CEO) and is responsible for the strategic leadership, operational excellence, and financial performance of all food and beverage operations at Tradition Golf Club. This role ensures an exceptional member and guest experience while maintaining the highest standards of service, quality, and fiscal responsibility. Key responsibilities include: Directly supervising the front‑of‑house team and the Executive Chef Fostering a culture of hospitality, accountability, and continuous improvement Aligning all F&B operations with the club’s mission, vision, and member expectations Initial Priorities of the New Food & Beverage Director Observe, listen, and ask thoughtful questions to learn the culture, history, traditions, and member expectations of Tradition Golf Club. Build trust with leadership, staff, and members while developing a clear understanding of the operation. Maintain a highly visible and engaged presence throughout the club, participating in activities and fostering a caring, trusted rapport with members. Create clarity of expectations across all areas of the food and beverage operation to support consistency, alignment, accountability, and sustained performance. Actively monitor member services to ensure standards consistently meet or exceed established expectations and respond thoughtfully to feedback. Emphasize the consistent delivery of an exceptional à la carte dining experience by refining service standards, elevating execution, and creating memorable member experiences. Focus on developing, mentoring, and aligning the team while fine‑tuning operational systems, communication, and daily execution to ensure consistency, efficiency, and hospitality excellence. Candidate Qualifications Demonstrated expertise in food and beverage operations within multi‑outlet clubs or high‑end luxury hospitality environments. Professional, self‑motivated, and high‑energy leader who embodies the Tradition Golf Club culture. High emotional intelligence with positive self‑awareness and social adeptness. Ability to work with leadership to deliver a cohesive and inviting club culture. Exceptional advanced planning, attention to detail, time management, communication, and organizational skills. Passion for high‑quality member service and commitment to exceeding expectations. Proactive team‑leadership with a transparent, uplifting, inspirational style while creating a culture of accountability. Excellent listening, verbal, and written communication skills to interact professionally with a diverse group of executives, managers, and team members. Motivated by learning and a desire to lead at a high level. Educational And Certification Qualifications 10 years of F&B management experience in high‑volume clubs, hotels, or resorts, and proficiency in managing fine dining, casual dining, and/or banquet events. Bachelor’s degree preferred, preferably in Hospitality Management. Substantial private club or hospitality experience considered in lieu of a degree. Employment Eligibility Verification In compliance with federal law, all hired employees must verify their identity and eligibility to work in the United States and complete the required employment eligibility verification form upon hire. Salary And Benefits Salary is open and commensurate with qualifications and experience. The club offers an excellent bonus and benefits package, including association membership. Salary Range: $140,000 – $160,000. #J-18808-Ljbffr BoardRoom magazine