Xanterra Leisure Holding, LLC

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Food & Beverage Director - Year Round

Food & Beverage Director - Year Round

Requisition ID 
2017-13529
Job Locations 
US-CA-DEATH VALLEY
Posted Date 
9/14/2017
Category 
Food and Beverage

More information about this job

Overview

Xanterra Parks & Resorts is seeking a dynamic, results oriented individual for the position of Food & Beverage Director for the Oasis at Death Valley Resort. The Resort includes; the Historic 4-Diamond Oasis at Death Valley Inn (66 guest rooms) and the 3-Diamond Oasis at Death Valley Ranch (224 Guest Rooms). Services include a Fine Dining Restaurant and Bar, Steak House, Buffet, Saloon, Casual Diner, Golf Course Grill and Employee Dining Room, grossing over 8 million in annual sales.

 

The Resort is under new Leadership and looking to revitalize its culinary program for both guests and employees. Hotel occupancy runs 78% annually and restaurants are high volume and fast paced. The successful candidate must be energetic, balancing exceptional guest service with financial results. Be a part of transforming this iconic and world renowned resort.

 

The Resort is located in Death Valley National Park which receives over 2 million visitors each year. It is a live/work community located 120 miles Northwest of Las Vegas and 275 miles North East of Las Angeles.

Responsibilities

  • Ability to direct and ensure exceptional guest experiences for both internal and external guests.
  • Financial management skills to include; daily revenue, labor and expense management, cost of sales performance, P&L review and budget preparation.
  • Responsible for preparing the department’s annual capital plan to include item sourcing, specification, costing and presentation.
  • Provide team leadership and development for both front and back of house employees focused on setting standards and expectations while measuring results.
  • Ability to assess existing systems and implement improved efficiencies directed towards a plan for continuous improvement.
  • Culinary experience with innovative and current dining trends focused on fresh and sustainable offerings. Work directly and cooperatively with the Executive Chef to ensure quality and memorable dining experiences for all guests.
  • Menu planning to include; costing and design, creating thematic dining venues featuring sustainable selections with comprehensive interpretation.
  • Monitor all purchasing functions ensuring that specifications are met and quality and costs are in budget.
  • Develop and implement a comprehensive and documented training program for all positions.
  • Operate under the Environmental Management System (EMS) and ensure full compliance to the policy.

Qualifications

  • Minimum five years in high volume, multi-unit Food & Beverage Management experience preferably in a Resort setting.
  • Knowledge of the planning, budgeting and control financial planning process, including profit and loss.
  • Successfully completed Serv-Safe food service sanitation course, and Tips Certification.
  • Excellent writing, verbal, problem solving and analytical skills.
  • Knowledge and use of Word and Excel software.
  • Ability to supervise personnel from management level to entry-level employees.
  • Bachelor Degree in Hotel Restaurant Management desirable.
  • Valid California Driver's License.

Physical Demands:

  • Ability to lift and carry 50 lbs.
  • Ability to reach, stoop, bend, wipe, push and pull
  • Ability to work on feet for long periods of time.

 

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