Manager Training & Standards Food and Beverage - Grand Canyon South Rim

Xanterra Travel Collection•GRAND CANYON, AZ

16d•Onsite

About The Position

This position is an embedded training leader within the Food & Beverage department at Grand Canyon National Park Lodges. The Food and Beverage Trainer works directly with F&B team members to ensure they can confidently perform their roles. This role is responsible for the hands-on delivery and tracking of all training, from corporate programs to site-specific knowledge and service standards. The position monitors training completion, addresses skill gaps, and ensures all required training is documented, current, and compliant. The Grand Canyon National Park Lodges operate 6 hotels, 7 retail shops, and various restaurants and dining facilities in the historic Grand Canyon Village.

Requirements

Five or more years of F&B management experience.
Demonstrated experience in food and beverage operations; front-of-house experience in a high-volume setting strongly preferred.
Must hold or have the ability to obtain ServSafe Food Handler, ServSafe Manager, and TIPS Alcohol Awareness trainer certifications.
Proficiency in Microsoft Office suite (Word, Excel, Outlook, PowerPoint).
Experience with Learning Management Systems; ability to accurately enter, track, and report training data.
Strong written and verbal communication skills and organizational ability.
Ability to work independently, manage competing priorities, follow through, initiate projects, and meet deadlines.
Valid driver’s license (or ability to obtain Arizona driver’s license); compliance with company Driver Safety Program.
Willingness to work holidays, weekends, and flexible shifts to meet training demand.
Frequently: Stand, walk, sit, handle, reach outward, lift/carry up to 10 lbs.
Occasionally: Reach above shoulders, climb, squat/kneel, bend, lift/carry up to 50 lbs., push/pull up to 40 lbs.

Nice To Haves

Familiarity with F&B POS systems (e.g., Simphony) and inventory/ordering platforms.
Experience with Absorb LMS or similar systems.
Prior experience developing training materials, job aids, or position guides.
Knowledge of Xanterra or similar large-scale hospitality operator standards.

Responsibilities

Provide active, side-by-side training support to new hires and transfer employees across F&B outlets during onboarding and throughout the season.
Provide strong facilitation and coaching skills; comfortable working in live operational environments while training.
Deliver training across multiple formats (in-person, side-by-side, group sessions) and adapt to a wide range of learning styles.
Facilitate orientation and deliver position-specific training for all F&B roles (front-of-house servers, bussers, hosts, bartenders, cashiers, and support roles) until employees can perform independently to standard.
Facilitate required compliance training (e.g., ServSafe Food Safety, ServSafe Manager, TIPS Alcohol Awareness, Cash Handling) and corporate programs such as Workplace Essentials and Legendary Hospitality.
Provide continuous and ongoing training to all staff within Food & Beverage.
Co-facilitate property-wide New Employee Orientation and deliver refresher or corrective training, or other training as needed.
Track all training completions in the Learning Management System (LMS), ensuring records are accurate, timely, and audit-ready.
Monitor compliance training expiration dates and proactively schedule renewals to prevent lapses in required certifications.
Conduct regular audits of training records across F&B outlets, ensuring corporate-mandated timelines and completion requirements are met for every employee.
Follow up with new hires and supervisors to confirm successful onboarding and skills transfer.
Work closely with the L&D Manager, F&B Director, Culinary Director, and outlet managers to align training with company-wide programs, priorities, and schedules.
Participate in pre-season planning to prepare training materials and onboarding logistics for major arrival periods and follow all Company and departmental safety and operational policies.
Ensure all GCSR-specific F&B standards – including menu knowledge, outlet procedures, POS system operation, allergen protocols, and service sequences – are embedded into training and can be demonstrated by new team members.
Partner with F&B leadership and subject matter experts to keep training content current, accurate, and reflective of how work is actually done at each outlet, developing job aids and reference materials in partnership with L&D.
Identify gaps between how work is trained and how it is executed at GCSR outlets, surfacing those gaps to F&B leadership with recommended solutions.