Food & Beverage Director
Grand Canyon National Park Lodges
Grand Canyon Village, AZ
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JOB DETAILS
SKILLS
Americans with Disabilities Act (ADA), Analysis Skills, Auditing, Budgeting, Business Strategy, Communication Skills, Continuous Improvement, Contract Requirements, Corporate Compliance, Culinary Operations, Customer Support/Service, Driver's License, Financial Management, Food and Beverage Industry, Forecasting, Industry/Trade Analysis, Kronos Products, Leadership, Maintain Compliance, Mentoring, Menu Development, Microsoft Office, OSHA, Operations Management, Performance Metrics, Point of Sale (POS) Systems, Problem Solving Skills, Process Improvement, Profit & Loss, Profit & Loss Analysis, Profit & Loss Statements, Regulations, Regulatory Compliance, Restaurant, Retail, Safety Compliance, Safety/Work Safety, Sanitation, ServSafe Certification, Staff Motivation, Strategic Planning, Team Building, Team Lead/Manager, Training/Teaching, Variance Analysis
LOCATION
Grand Canyon Village, AZ
POSTED
1 day ago
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.
Grand Canyon National Park Lodges operates 6 hotels, 7 retail shops, and various restaurants and dining facilities in the historic Grand Canyon Village. Regardless of your job, you will be a proud steward of the park and play a vital 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!
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 promptly.
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.
- Minimum 5 years of senior-level, multi-unit Food & Beverage management experience in a high-volume resort or park setting.
- Proven ability to lead large teams and deliver exceptional guest experiences.
- Strong financial acumen with experience in budgeting and P&L accountability.
- ServSafe and TIPS certifications required.
- Excellent communication, problem-solving, and analytical skills.
- Proficiency in MS Office, Kronos, and POS systems.
- Ability to motivate and mentor employees at all levels.
- Valid Arizona driver's license (or ability to obtain) and compliance with company Driver Safety Program.
About the Company
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