Director, Food & Beverage, Glacier Park Collection

About the role

The role is responsible for leading F&B operations across all locations in Pursuit’s Glacier Park Collection. The responsibilities include developing short- and long-term plans, collaborating with General Managers to drive financial success, overseeing F&B facility start-up and season-close processes, maintaining health & safety standards, and providing ongoing management and coaching to executive chefs and managers.

Responsibilities

• Develop short- and long-term plans for all front- and back-of-house F&B operations with keen focus on quality, growth, and innovation
• In collaboration with GM’s, develop strategic annual business plans and operating budgets
• Actively participate in development of growth models and capital budget planning
• Oversee F&B facility start-up and season-close processes
• Maintain health & safety standards in all F&B areas, ensuring all facilities are compliant with local, State and Federal requirements
• Collaborate with the Health & Safety Manager to create safety training programs for all F&B outlets
• Develop all menus with location GM’s and Chefs and collaborate with revenue & finance teams to recommend pricing, margin, and revenue strategies
• Provide ongoing management and coaching to executive chefs and managers across F&B units
• Collaborate with the People Team on hiring, selecting and training top F&B team members
• Cook up F&B programming with hotel and attraction General Managers and Sales & Event Managers to ensure value is added
• Oversee consolidated purchasing program, work with vendors to maintain supply chain availability
• Team with F&B Financial Analyst for proper data collection and analysis to provide accurate reporting and recommendations to the operational teams

Requirements

• Minimum twelve years of progressive Culinary Management, Restaurant, Catering, Banquet & Special Event experience in the hospitality industry; Management experience required; Hotel F&B experience desired.
• Experience as an Executive Chef in a Multi-Unit High Volume operation that features Fine Dining, Casual Dining, Quick Serve and Catering/Banquets.
• Experience using POS Systems, inventory platforms & tools to track F&B performance and ensure accurate record-keeping
• Experience using MS Office Suite desired.
• Solid written and verbal communication skills
• Strong “can-do,” attitude with willingness to be flexible and adaptable
• Able to make decisions, solve problems and exercise good judgment
• Solid financial acumen with a focus on data-driven decision making
• Strong commitment to building positive working relationships
• Willingness to work with a geographically dispersed team in a seasonal environment
• Resourceful, with a curiosity to solve problems and create new solutions
• Ability to organize and prioritize multiple tasks in a fast-paced environment
• Sense of urgency to complete job duties accurately and in a timely manner
• Hospitality and service-focused mindset including the need to work successfully with both internal and external partners
• Strong sense of prioritization and focus to complete tasks
• Exercise Servant Leadership: Demonstrates humility, authenticity, and a hands-on approach; able to attract, develop, and inspire top talent while fostering diversity and inclusion.
• Leverage Analytical & Problem-Solving Expertise: Brings strong business acumen, critical thinking, and creativity to navigate complex challenges and deliver innovative solutions.
• Leverage Collaborative & Transparency: Builds trust through open communication, intellectual honesty, and partnership; thrives in fast-paced environments and under pressure.
• Focus on Hospitality Passion & Cultural Connection: Deep appreciation for authentic guest experiences, outdoor orientation, and creating a positive, high-performing team culture.

Qualifications & Experince

• Minimum twelve years of progressive Culinary Management, Restaurant, Catering, Banquet & Special Event experience in the hospitality industry; Management experience required; Hotel F&B experience desired.
• Experience as an Executive Chef in a Multi-Unit High Volume operation that features Fine Dining, Casual Dining, Quick Serve and Catering/Banquets.
• Experience using POS Systems, inventory platforms & tools to track F&B performance and ensure accurate record-keeping
• Experience using MS Office Suite desired.
• Solid written and verbal communication skills
• Strong “can-do,” attitude with willingness to be flexible and adaptable
• Able to make decisions, solve problems and exercise good judgment
• Solid financial acumen with a focus on data-driven decision making
• Strong commitment to building positive working relationships
• Willingness to work with a geographically dispersed team in a seasonal environment
• Resourceful, with a curiosity to solve problems and create new solutions
• Ability to organize and prioritize multiple tasks in a fast-paced environment
• Sense of urgency to complete job duties accurately and in a timely manner
• Hospitality and service-focused mindset including the need to work successfully with both internal and external partners
• Strong sense of prioritization and focus to complete tasks
• Exercise Servant Leadership: Demonstrates humility, authenticity, and a hands-on approach; able to attract, develop, and inspire top talent while fostering diversity and inclusion.
• Leverage Analytical & Problem-Solving Expertise: Brings strong business acumen, critical thinking, and creativity to navigate complex challenges and deliver innovative solutions.
• Leverage Collaborative & Transparency: Builds trust through open communication, intellectual honesty, and partnership; thrives in fast-paced environments and under pressure.
• Focus on Hospitality Passion & Cultural Connection: Deep appreciation for authentic guest experiences, outdoor orientation, and creating a positive, high-performing team culture.