Xanterra Travel Collection

Job Category:

Food Service


United States

Postal Code:


Approximate Salary:

Not Specified

Director Food and Beverage, South Rim

Xanterra Travel Collection - Grand Canyon, Arizona

Posted: 11/15/2018


The Food & Beverage Director has overall responsibility for seven food outlets including fine dining, fast casual and the employee dining room; three bar operations, catered events and a peak staff of 400+ employees with over $20M dollars in annual sales. 

  • Lead the F&B management staff to foster a collaborative and results driven team who seek excellence in all product and service provided.
  • Ensure the highest levels of guest satisfaction by running a smooth and effective operation and helping to coordinate the overall teamwork between all culinary and front-of-the-house operations. Review customer service scores and comments on a weekly basis and work to drive results and improve the guest experience. 
  • Monitor the quality of all food & beverage offerings and regularly meet with the Chef to discuss how to improve the consistency of items and enhance the menus overall. Review POS reports monthly to monitor what is selling and what isn’t and to ensure all items are being properly rung up and tracked to food or beverage costs.
  • Partner with the Executive Chef to achieve progressive farm-to-table menu development, effective pricing and standardization of portion control and presentation.
  • Partner with Purchasing and the Executive Chef to work with local vendors, farmers, small local businesses to product source and supply seasonal products for the needs of the culinary and beverage operations to support the corporate Fresh Forward initiatives.
  • Maintain awareness of food & beverage trends and cultivate creativity among food and beverage team members.
  • Demonstrate confidence, independent action, initiative, a sense of urgency, and the ability to make decisions and take responsibility for them.
  • Prioritize and complete projects assigned to proactively improve the department within expected timelines.
  • Responsible for developing revenue enhancement programs for all food & beverage outlets.
  • Works with the Executive Director and the National Park Service to develop and propose pricing strategies / core menu for all F&B outlets on an annual basis.
  • Participate as a collaborative, creative and effective member of the Director team to the benefit of the entire operation.
  • Prepare and administer complete and thorough operating budgets for each F&B unit on an annual basis.
  • Review monthly P/L reports, investigate and report on variances and reforecast as necessary.
  • Responsible for development and execution of the three year plan for all capital expenditures for the F&B division. Collaborate with the Executive Chef, Sustainability Director and Engineering division on kitchen equipment procurement. 
  • Work closely with F&B Trainer to develop continual training (customer service and trade specific) for all food & beverage employees.
  • Work with purchasing department and Executive Chef to ensure inventory control, COS, product availability, product quality and contract compliance with national vendors.
  • Maintain close communication with other departments in relation to their needs as relates to F&B outlets and their policies.
  • Oversees compliance of all laws, codes and regulations relating to liquor, food, health regulations, OSHA, ADAA and EEOC. Lead F&B team to ensure a safe work environment and to reduce workers compensation claims.  
  • Meets all National Park Service contractual obligations through adherence to the Operating Plan; compliance with US Public Health Sanitation Standards / US Food Code and maintain satisfactory scores or higher on all NPS Periodic Evaluations and Health Inspections.
  • Performs any additional tasks or projects as assigned.
  • Minimum five years high volume, multi-unit Food & Beverage Senior Management experience preferably in a Parks/Resort setting.
  • Demonstrated ability to cultivate service excellence through influential leadership, and day-to-day guidance, ensuring that guest expectations are met and exceeded.
  • Demonstrated knowledge of the budget planning and control processes, including ultimate responsibility for profit and loss.
  • Successful completion of ServSafe and TIPS certifications.
  • Excellent written, verbal, problem solving and analytical skills.
  • Competency with MS Office, Kronos and POS systems.
  • Ability to motivate, mentor, inspire and supervise personnel from senior management level to entry-level employees.
  • Bachelor’s Degree in Hotel Restaurant Management.
  • Possess or obtain a valid Arizona driver’s license, and comply with the company Driver Safety Program.

Free in-park housing provided.  Complimentary meals for self and family.  Medical/Dental/Vision health plans available. 401K.Drug-freeworkplace. Employment history verified. Pre-employment Background checks/Drug test required. Xanterra is an Equal Opportunity and Affirmative Action Employer. Minorities/Women/Disabled/Veterans are encouraged to apply.

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