Food & Beverage Director - Mount Rushmore National Memorial

Xanterra Travel Collection•Keystone, SD

8d•$70,800•Onsite

About The Position

Live. Work. Explore. as a part of our Food & Beverage team at Mount Rushmore National Memorial! Located in the beautiful Black Hills region of South Dakota, Mount Rushmore National Memorial is open year-round and operates retail shops and a variety dining outlets serving convenient grab-and-go meals and coffee. No matter what your job is, you will be a proud steward of the park and play an essential role in providing warm and friendly hospitality to all our guests. We’re hiring a Food & Beverage Director to Live. Work. Explore. in Mount Rushmore! Job Summary: The Food & Beverage Director leads a year-round operation, featuring seven food outlets during peak season, an employee dining room, and banquets during the off-season. This role is responsible for culinary innovation, operational excellence, and exceptional guest experiences while managing a team of approximately 80 employees. The Details: Position Type: Full-Time, Year-Round Start Date: Early April Pay: starting at $70,800/year Schedule: Typical schedule is 40 hours, 5 days per week (may include weekends, evenings, and holidays) Why Mount Rushmore National Memorial? We are a welcoming community who work hard, share a real passion for the environment, and enjoy crafting memorable experiences for our guests. As part of the Xanterra Travel Collection®, we are the primary authorized concessionaire in Mount Rushmore, and proud stewards of the park. Life in Mount Rushmore: Employee housing (dormitory-style or RV site) and on-site employee meals (cafeteria-style) On-site laundry facility, Wi-Fi (limited bandwidth), employee shuttle service available during peak season Fast-paced, exciting work environment with plenty of upward mobility and growth opportunities Meet people of all ages from all over the country and world The adventure of a lifetime!

Requirements

Minimum 5 years of Food & Beverage management experience in a high-volume resort or park setting.
Proven ability to lead teams and deliver exceptional guest experiences.
Strong financial acumen with experience in budgeting and P&L accountability.
ServSafe Managers and TIPS certifications required.
Excellent communication, problem-solving, and analytical skills.
Proficiency in MS Office, Dayforce, and POS systems.
Ability to motivate and mentor employees at all levels.
Valid driver’s license (or ability to obtain) and compliance with company Driver Safety Program
Willing to “pitch-in” and help the team with tasks.
Must be a positive team player with flexible schedules who like to have fun and have the passion to work.
Constantly handling.
Frequently standing, walking, sitting, reaching outward, and lifting/carrying upo to 10 pounds.
Occasionally reaching above shoulder, climbing, crawling, squatting/kneeling, bending, lifting/carrying over 11 pounds and pushing/pulling.

Responsibilities

Inspire and lead Food & Beverage team to foster collaboration, accountability, and service excellence.
Coordinate with the Kitchen Supervisor 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.
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.
Develop and execute annual operating budget.
Review monthly P&L statements, analyze variances, and adjust forecasts as needed.
Drive margin improvement programs and utilize KPIs for data-driven decision-making.
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 weekly and share feedback, suggestions, and direction with the General Manager.
Maintain satisfactory scores on all inspections and evaluations.
Collaborate with internal resources to deliver ongoing training in customer service and technical skills.
Ensure all staff meet required certifications and training schedules.
During off peak at Mt. Rushmore, the F&B Director will be willing & capable of deploying and assisting in the management of F&B operations at the Oasis, located in Death Valley, California for up to one-month per year, during Q1 (peak season at the Oasis), as assigned.
Understand and actively support Company’s Mission Statement, Core Values, and Sustainability efforts.
Other duties as assigned.