Mark Young
About Mark Young
Mark Young serves as the Director of Food and Beverage Operations at Landscapes Unlimited, LLC, where he has worked since 2005. He oversees food and beverage operations for over 40 golf clubs in the U.S. and Canada and has extensive experience in management and consulting within the industry.
Work at Landscapes Unlimited
Mark Young has served as the Director of Food and Beverage Operations at Landscapes Unlimited, LLC since 2005. In this role, he oversees food and beverage operations for more than 40 golf clubs across the United States and Canada. His responsibilities include negotiating purchasing agreements related to all aspects of food and beverage, ensuring efficient operations and quality service across the clubs.
Previous Experience in Food and Beverage Management
Before joining Landscapes Unlimited, Mark Young worked as the Regional Food and Beverage Director at EAGL from 1998 to 2002. During his four years in this position, he gained valuable experience in managing food and beverage operations, which contributed to his expertise in the industry.
Operational Oversight and Management
In his current role, Mark Young actively recruits, trains, and develops key managers within food and beverage operations. He provides oversight for golf and non-golf event sales and execution, managing over 60,000 tournament rounds annually. His leadership ensures that events are executed smoothly and meet operational standards.
Budgeting and Business Planning
Mark Young assists in the annual budgeting and business planning process for regional managers, general managers, and food and beverage managers. His involvement in financial planning helps align operational goals with budgetary constraints, facilitating effective management of resources.
Consulting Services for Clubhouse Design
Mark Young provides consulting services for new clubhouse design, renovations, and equipment procurement. His expertise in food and beverage operations informs his recommendations, ensuring that facilities meet operational needs and enhance the overall guest experience.