Food And Beverage Director

Food and Beverage Director Job Description

Reports To: Ownership

FLSA Status: Salary, exempt

Prepared By: HR Director

Prepared Date: 3/5/24

Compensation: $95,000 – $120,000 annual

Summary: The F&B Director will be an experienced, effective, organized leader in a fast-paced hospitality environment with a focus on providing excellence in staff leadership, superior guest service, memorable, delicious Food and Beverage experiences, and streamlined protocols that effectively manage our growing operation.

Essential Functions

· Actively manage all facets of restaurant operations, COGS, Food and Beverage budgets, labor and all other cost and quality controls for the Royal Gorge Route Railroad and its sister cafe

· Drive culinary excellence across all menus and departures.

· Lead, motivate, manage, and mentor a staff of more than 100 team members.

· Front and back of house management in a full-service, onboard restaurant environment.

· Instill a culture of fine dining etiquette and total focus on exemplary guest service.

· Strong daily onboard presence focused on mentoring and training front and back of house restaurant staff, overseeing guest service, overseeing kitchen quality control, daily course correction, systems development and implementation, and daily staff accountability and recognition of a job well done.

· Oversee four on board kitchens, four on board bars and a commissary kitchen.

· Strategic relationship building with key vendors.

· Bar experience a plus – including wine, beer, spirits purchasing and management.

· Work closely with and report to Royal Gorge Route Railroad ownership.

· Other duties as assigned by ownership.

Overview of Day-to-day Responsibilities

· Daily onboard leadership and active management of the Royal Gorge Route Railroad’s Food & Beverage operation.

· Manage, support, train, and mentor front and back of house team members, including on-board managers, bar managers, kitchen staff, servers, runners, bartenders, and guest liaisons.

· Organized daily management of staff, service, operational opportunities, and challenges -- and assignment of priorities to key staff as needed.

· Detail-oriented daily planning and key metric monitoring, analysis, and active management focused on food costs, labor management, guest service and satisfaction, sales trends, PMIX, and more. Readily able to report to ownership daily.

· Interview, hire, train, plan, assign; direct work, evaluate performance, reward, and correct staff; address complaints and resolve problems.

· Oversee all Food and Beverage purchasing, ensuring par values, inventory control and high-quality delivery of goods in a timely manner.

· Effective collaboration with key management across the operation, including reservations and ticketing, retail, finance, marketing, human resources, and train operations.

· Implement and manage effective orientation and training for each new associate. Collaborate with HR in developing ongoing training programs.

· Prepare, monitor and analyze quarterly revenue goals and expenses and generate various (weekly, monthly, quarterly, and annual) business volume reports and forecasts. Face challenges, actively problem solve, and meet goals.

· Set expectations and hold the team accountable for demonstrating desired behaviors and performing key tasks to established, ambitious standards.

· Make recommendations for funding of Food and Beverage equipment and renovations in accordance with brand business strategy.

· Work with owners and company leadership team to determine areas of opportunity, growth, and concern, and develop strategies to effectively tackle each.

· Lead, influence, and encourage others; demonstrate honesty/integrity; lead by example.

· Achieve and exceed goals including performance goals, budget goals, team goals, guest service goals and more.

· Conduct regular staff meetings with colleagues, staff, and related parties. Drive regular, on-going communication in all areas of Food and Beverage (e.g., pre-meal briefings, staff meetings), and establish respectful, collaborative relationships.

· Consistently provide the sort of guest service that delivers top-rated customer satisfaction.

· Help staff better understand guest needs via constant improvement of guest service through effective communication and training, individual coaching, guidance, and feedback.

· Review findings from comment cards and guest satisfaction results, plan and implement corrective action and recognition.

· Empower employees to provide excellent guest service.

· Support of and alignment with company and brand goals while maintaining a healthy balance between profit and guest service satisfaction.

Required Education & Knowledge

· Four-year degree from an accredited college or university is preferred but not required.

· 5-10+ years' total experience in the travel/tourism industry successfully managing and growing front and back of house restaurant operations, including at least 2 years direct kitchen/culinary experience, 2 years managing more than 75 staff members and budgets exceeding $2M annually with a focus on quality and cost control in a full-service environment.

· Ability to demonstrate an organized, high-energy, goal-driven management style and develop systems that support and grow a thriving Food and Beverage operation.

· Knowledge and proficiency in hospitality POS system: Aloha, Excel, Word, and other common software systems.

· Proven restaurant training and mentoring systems

· Best practices in food safety and health codes

· Effective leadership skills and delegation

Working Conditions/Essential Job Functions

· High energy workplace, requiring a high energy work pace.

· Ability to successfully use all-electric kitchen facilities and equipment in a compact galley aboard a moving train.

· Variable work environment: work is conducted both indoors and out under varying environmental conditions.

· Appearance must always reflect a positive image of the company. Company uniform may be required.

· Fast-paced environment: subject to numerous schedule and priority changes including long days, weekends, and holidays.

· This position will spend 90% of the time standing/walking and 10% sitting.

· Position requires the ability to bend, twist, make repetitive motions, use hands to hold and carry items/trays, kneel, reach, push and pull.

· Must be able to lift and carry up to 50 lbs.

Job Type: Full-time

Pay: $95,000.00 - $120,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Life insurance
• Paid time off
• Vision insurance

Restaurant type:

• Fast casual restaurant
• Fine dining restaurant

Schedule:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Every weekend
• Morning shift

Ability to Relocate:

• Cañon City, CO 81212: Relocate before starting work (Required)

Work Location: In person