At Glacier National Park Lodges, we depend on our team members to be highly motivated, committed, and competent people who share our vision and work together to attain it, while our work environment encourages responsibility for personal growth and promotes pride in each employee. No matter what your job is, you will be a proud steward of the park. You will play an essential role in providing warm and friendly hospitality to all our guests.

The Food & Beverage Director has overall responsibility for eleven outlets including casual fine dining to fast casual, two lounges, and employee dining rooms; with a staff of 200 employees.

The Details:

• Location: Columbia Falls, MT
• Employment Type: Full-Time, Year-Round
• Perks include:
  • Medical, Dental, Vision, 401k
  • Vacation, Sick, Holiday Pay
  • Free seasonal Glacier National Park pass
  • Free Red Bus and Boat Tours (as available)
  • Exclusive Retail and Dining discounts in Glacier
  • $350 Referral Bonus Program

About Columbia Falls:

Just West of Glacier National Park lies a collection of small communities who proudly welcome millions of visitors each year to the Glacier Gateway area. One of the largest towns is Columbia Falls. This lively Montana town is home to many locally owned shops, restaurants, a brewery, and a summer farmers markets! Columbia Falls is the ideal home base for recreating in Glacier National Park, and the 2.4 million acre Flathead National Forest.

About Glacier National Park:

• Lead the F&B management staff to foster a collaborative and results driven team who seek excellence in all product and service provided.
• Approach the challenge of recruiting and training this management team in challenging times with creativity, resolve, and mentorship to develop future leaders and foster retention.
• Ensure the highest levels of guest satisfaction by running a smooth and effective operation and helping to coordinate the overall teamwork between all culinary and front of house operations. Review customer service scores and comments on a weekly basis and work to drive results and improve the guest experience.
• Monitor the quality of all food & beverage offerings and regularly meet with the Executive Chef to discuss how to improve the consistency of items and enhance the menus overall, to include the employee dining rooms.
• Partner with the Executive Chef to achieve menu development that has a sense of place, effective pricing and standardization of portion control and presentation.
• Review POS and financial reports monthly to actively monitor menu performance as well as audit proper and thorough use of the POS as per policies.
• Partner with Supply Chain Management and the Executive Chef to work with approved vendors to product source and supply seasonal products for the needs of the culinary and beverage operations.
• Maintain awareness of food & beverage trends and cultivate creativity among food and beverage team members.
• Demonstrate confidence, independent action, initiative, a sense of urgency, and the ability to make decisions and take responsibility for them.
• Prioritize and complete projects assigned to pro-actively improve the department within expected timelines.
• Responsible for developing revenue enhancement programs for all food & beverage outlets.
• Works with the Executive Chef and the National Park Service to develop and propose pricing strategies / core menu for all F&B outlets on an annual basis.
• Participate as a collaborative, creative and effective member of the Director team to the benefit of the entire operation.
• Prepare and administer complete and thorough operating budgets for each F&B unit on an annual basis.
• Review monthly P/L reports, investigate and report on variances and re-forecast as necessary.
• Responsible for development and execution of the three year plan for all capital expenditures for the F&B division. Collaborate with the Executive Chef, Sustainability Director and Engineering division on kitchen equipment procurement.
• Work closely with the F&B parkwide team to develop continual training content (customer service and trade specific) for all food & beverage employees.
• Work with warehouse department, field teams, and Executive Chef to ensure inventory control, COS, product availability, product quality and contract compliance with supply chain vendors.
• Maintain close communication with other departments in relation to their needs as relates to F&B outlets and their policies.
• Oversees compliance of all laws, codes and regulations relating to liquor, food, health regulations, OSHA, ADA and EEOC. Lead F&B team to ensure a safe work environment and to reduce workers compensation and general liability claims.
• Meets all National Park Service contractual obligations through adherence to the Operating Plan; compliance with US Public Health Sanitation Standards / US Food Code and maintain satisfactory scores or higher on all NPS Periodic Evaluations and Health Inspections.
• Performs any additional tasks or projects as assigned.

• Minimum five years high volume, multi-unit Food & Beverage Senior Management experience preferably in a park or resort setting.
• Demonstrated ability to cultivate service excellence through influential leadership, and day-to-day guidance, ensuring that guest expectations are met and exceeded.
• Demonstrated knowledge of the budget planning and control processes, including ultimate responsibility for financial performance.
• Successful completion of ServSafe and TIPS certifications.
• Excellent written, verbal, problem solving and analytical skills.
• Competency with MS Office, Kronos and POS systems.
• Ability to motivate, mentor, inspire and supervise personnel from senior management level to entry-level employees.
• Bachelor’s Degree in Hotel Restaurant Management.
• Required to drive a company vehicle; a driving record check will be completed as part of the standard pre-employment background check.

• Must be able to stand, sit, walk for extended periods of time, approximately 8 hours.
• Must be able to lift and carry a minimum of 35 pounds.
• Must be able to reach, bend, stretch, and reach for extended periods of time.
• Must be able to work a varied schedule including nights, weekends and holidays.