Gamble Sands Golf Club announced the appointment to of Robert Wells as food and beverage manager overseeing all aspects of the renowned club and resort’s growing hospitality operation, including highly acclaimed Danny Boy Bar & Grill.
“We are thrilled to have someone with Rob’s knowledge and expertise leading our food and beverage operation into the 2019 season and beyond,” said Brady Hatfield, general manager of Gamble Sands Golf Club. “His professionalism and experience in both hospitality and the beverage industry makes him the perfect candidate to elevate our food services across the entire resort."
Wells assumes his role at Gamble Sands after logging decades of experience in the hospitality industry. Most recently, he worked in Seattle for Patron Spirits Company as a state manager, overseeing Washington, Oregon and Alaska (2014-2016). Over a 10-year period (2003-2013), Wells moved up the corporate latter at Bacardi, first as a market manager and field manager in Seattle and finally a regional manager based in Phoenix. Wells spent a spell in Kauai, Hawaii (2002-2003) as the general manager of Keoki Brewing, after bounding the Pacific from Seattle where he worked as the spirits representative for Alaska Distributors, 2001-2002. Other stops in the Seattle included a stretch (1999 to 2000) as owner of Bartamaleo’s Restaurant; he was the assistant general manager of FX McRory’s Restaurant, 1999; he was the bar and dining room manager of Benjamin’s on Lake Union (1997-1999); and from 1992 to 1997, he was the general manager of Palmer’s Bar & Grill.
“I’m very excited to join the golf industry at such a prestigious golf course,” said Wells. “I truly appreciate the opportunity to work alongside and learn from one of the most experienced and successful management teams as we elevate the F&B experience for our guests to compliment the golf experience.”
From 1989 to 1992, Wells served the nation as an infantry soldier of the 82nd Airborne, based in Fort Bragg, North Carolina. Robert attended Washington State University en route to earning a degree in Criminology from Seattle University in 1994 and in addition, he received a degree in culinary arts from Seattle Central Community College in 1997.