Job Information
Arizona Employer Director, Food & Beverage in Grand Canyon, Arizona
This job was posted by https://www.azjobconnection.gov : For more information, please see: https://www.azjobconnection.gov/jobs/7396618
Live. Work. Explore. as a part of our Food & Beverage team in Grand Canyon National Park!
Grand Canyon National Park Lodges operates 6 hotels, 7 retail shops, and various restaurants and dining facilities in the historic Grand Canyon Village. No matter what your job is, you will be a proud steward of the park and play an essential role in providing warm and friendly hospitality to our guests! As one of the Seven Natural Wonders of the World, Grand Canyon National Park is a place of remarkable beauty, peace, scenic grandeur and top-notch hospitality.
Live. Work. Explore. at the South Rim of the Grand Canyon!
Job Summary:\ We are seeking a Director of Food & Beverage to lead a high-volume, multi-unit operation featuring seven dining outlets, two lounges, and a food truck. This role is responsible for culinary innovation, operational excellence, and exceptional guest experiences while managing a team of approximately 350 employees in a resort environment.
Why Grand Canyon South Rim?\ We are a welcoming community who work hard, share a real passion for the environment, and enjoy crafting memorable experiences for our guests. As part of the Xanterra Travel Collection, we are the primary authorized concessionaire at the Grand Canyon South Rim, and proud stewards of the park.
Responsibilities
Leadership & Team Development\ Inspire and lead Food & Beverage management teams to foster collaboration, accountability, and service excellence.\ Coordinate with the Director of Culinary Services to determine and monitor standards and establish the strategic direction of the department.\ Cultivate a learning environment that develops future leaders and promotes continuous improvement.\ Partner with corporate leadership to implement company-wide strategies and initiatives.\ Guest Experience & Service Quality\ Ensure seamless front-of-house and culinary operations to deliver superior guest satisfaction.\ Monitor guest feedback and service scores weekly; implement action plans to improve results.\ Maintain awareness of industry trends and encourage creativity in menu development and presentation.\ Monitor the employee dining room menu and environment to ensure that employees have nutritious and health-conscious meals served consistently and in a timely manner.\ Operational & Financial Management\ Develop and execute annual operating budgets for all outlets.\ Review monthly P&L statements, analyze variances, and adjust forecasts as needed.\ Drive margin improvement programs and utilize KPIs for data-driven decision-making.\ Compliance & Standards\ Oversee adherence to all applicable laws, codes, and regulations (liquor, health, OSHA, ADA, EEOC).\ Ensure compliance with National Park Service contractual obligations, US Food Code, and sanitation standards.\ Conduct a physical audit of each outlet weekly and share feedback, suggestions, and direction with the Unit Manager, Director of Culinary Service, and the Executive Director of Operations.\ Maintain satisfactory scores on all inspections and evaluations.\ Training & Development\ Collaborate with the Food & Beverage Trainer to deliver ongoing training in customer service and technical skills.\ Ensure all staff meet required certifications and training schedules.\ Additional Duties\ Participate in the rotating Director-on-Duty program for after-hours/weekend coverage.\ Demonstrated success in leading large, multi-level teams and collaborating effectively with managers of diverse experience levels to consistently deliver exceptional guest experiences\ Perform other tasks or projects as assigned.