Food & Beverage Director

 

Ready to take your hospitality career somewhere unforgettable? We’re looking for a Food & Beverage Director with the passion, leadership, and fresh ideas to take the guest experience at Grand Canyon Railway & Hotel to the next level.

 

 

The Director of Food and Beverage provides strategic and operational leadership for all Grand Canyon Railway and Hotel food and beverage operations, including Fred Harvey Restaurant, Spenser’s Pub, the Commissary Kitchen, banquets, catering, employee events, and special events. The Director is accountable for financial performance, revenue growth, guest satisfaction, food quality, service standards, talent development, regulatory compliance, and the consistent execution of company and property priorities.

 

The Details: Position Type : Salaried, Exempt Wage : Salary based on experience. Schedule : Standard 40-hour workweek, with additional hours as required based on business needs.

 

• →Fully understand and support Xanterra's Mission Statement, Core Values, Community Commitment, and Live Life Culture Pillars.
• →Lead the development and execution of the annual food and beverage operating plan, budget, forecasts, capital priorities, and measurable performance objectives.
• →Own departmental financial performance, including revenue, labor, food and beverage cost, controllable expenses, and EBITDA results.
• →Analyze daily, weekly, and monthly performance and take timely corrective action when results are not meeting plan.
• →Identify and implement revenue-growth opportunities across restaurant, pub, banquet, catering, group, employee, and special-event operations.
• →Use menu engineering, pricing, product mix, promotions, and operational efficiencies to improve revenue and profitability while preserving value and quality.
• →Provide clear business updates, forecasts, risks, and recommended actions to the General Manager and Director of Resort Operations.
• →Establish and maintain standards for food quality, beverage quality, presentation, service, cleanliness, speed, and hospitality across all venues.
• →Review guest feedback, operating observations, and service trends; develop action plans that improve satisfaction and resolve recurring issues.
• →Maintain a visible leadership presence during peak operating periods, special events, and high-volume service.
• →Develop food and alcoholic beverage menus that support the property concept, guest expectations, operational capabilities, and planned financial results.
• →Ensure consistent execution of Xanterra brand standards, policies, cultural pillars, community commitment, and core values.
• →Recruit, onboard, coach, develop, and retain a strong team of managers, supervisors, culinary leaders, and hourly employees.
• →Set clear expectations and hold leaders accountable for financial performance, guest service, food quality, safety, staffing, and employee engagement.
• →Lead regular management and supervisory meetings focused on results, priorities, communication, and follow-through.
• →Create development and succession plans for key leadership positions and strengthen the department’s internal bench.
• →Partner with Human Resources on performance management, employee relations, recognition, training, and consistent application of company policies.
• →Build a positive, inclusive, and accountable work environment that supports teamwork and professional growth.
• →Oversee the day-to-day performance of Fred Harvey Restaurant, Spenser’s Pub, Commissary operations, banquets, catering, employee events, and special functions.
• →Ensure staffing and scheduling align with business levels, guest demand, service standards, and labor budgets.
• →Monitor and respond to labor, overtime, food cost, beverage cost, purchasing, inventory, waste, and other operating expenses.
• →Use Dayforce and approved financial systems to review timekeeping, payroll, scheduling, labor performance, and pay-period accuracy.
• →Maintain effective inventory controls, appropriate par levels, purchasing practices, and quarterly non-food inventories for smallwares, china, glassware, and silverware.
• →Ensure proper accounting and cash-control procedures for checkouts, voids, discounts, complimentary items, and other transactions.
• →Partner with culinary leadership to ensure effective production planning, recipe and portion controls, quality standards, and inventory management.
• →Partner with Sales and Marketing to maximize group, banquet, catering, tour, and special-event revenue.
• →Review banquet event orders (BEO’s) and ensure appropriate planning, staffing, production, setup, service, and billing execution.
• →Collaborate with Hotel, Railway, Engineering, Finance, Human Resources, Purchasing, and other property leaders to support the overall guest experience and business plan.
• →Organize and oversee special events, seasonal programs, employee functions, and other property initiatives as assigned.
• →Ensure compliance with all applicable food safety, sanitation, liquor, workplace safety, environmental, and company requirements.
• →Ensure required TIPS, ServSafe, and other role-specific certifications and training are completed and documented within established timeframes.
• →Maintain accurate cleaning, sanitation, side-work, preventive-maintenance, and inspection processes across all food and beverage areas.
• →Protect company assets and ensure equipment, facilities, supplies, and operating areas are properly maintained and secured.
• →Partner with Engineering and property leadership to identify maintenance needs, capital requirements, and operational risks.
• →Perform other duties as assigned.

• Five years of progressive management experience in large-scale, high-volume restaurant, resort, hotel, or multi-outlet food and beverage operations.
• Demonstrated experience leading managers and supervisors in both front-of-house and back-of-house operations.
• Experience analyzing profit-and-loss statements, labor reports, food and beverage costs, forecasts, and annual operating plans.
• Demonstrated ability to improve financial performance, guest satisfaction, service execution, and team capability.
• Proficiency with Microsoft Office, including Excel, and the ability to learn company point-of-sale, scheduling, timekeeping, purchasing, and reporting systems.
• Valid, clear Arizona driver’s license and ability to comply with the Xanterra/GCR vehicle policy.

• Previous experience as a Director of Food and Beverage or comparable multi-outlet hospitality leader.
• Bachelor’s degree in hospitality management, business, culinary arts, or a related field.
• Experience with banquets, catering, group business, menu engineering, revenue development, and seasonal or destination hospitality operations.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Not applicable

Activity does not apply to this position

Occasionally

Position requires this activity up to 33% of the time (0-2.5 hrs per day)

Frequently

Position requires this activity from 33%-66% of the time (2.5-5.5 hrs)

Constantly

Position requires this activity more than 66% of the time (5.5 hrs +)