Position:

Food & Beverage Manager Reports To:

Food & Beverage Director FLSA Status:

Full Time, Exempt Prepared By:

HR Director Prepared Date:

9/23/2026

Compensation:

$52,000/year Experience the Colorado lifestyle you actually moved here for. At the Royal Gorge Route Railroad, adventure is right outside your door. Nestled in the stunning Royal Gorge Region along the Arkansas River, Cañon City is Colorado's hidden gem—with mountain access at your fingertips, world-class rafting and fishing, endless trails, rock climbing, hot springs, and skiing/snowboarding—all without battling I-70 traffic. The best part? You'll prosper with highly competitive wages and benefits, all at an affordable cost of living.

About Us:

The Royal Gorge Route Railroad carries over 250,000 guests from around the world through Colorado's Royal Gorge. With stunning views, exceptional service, and delicious dining, the Royal Gorge Route experience is unlike anything else in the world. We're looking for a Food & Beverage Manager who embodies a genuine spirit of service, has a serious appetite for adventure, and is seeking meaningful career growth. Always curious and caring, our team puts their heart into everything they do, striving to do their best no matter the task at hand. We are team players, problem solvers, innovators, and lovers of people, travel, and the Colorado life. If this sounds like the kind of place you want to be, we invite you to apply now! Join us and contribute your skills and talents while flourishing professionally at the Royal Gorge Route! Summary The Food & Beverage Manager is responsible for supporting the overall operation of the Royal Gorge Route Railroad's food and beverage outlets, including guest service, food and beverage quality, staffing, training, operational execution, and financial performance. This is a hands-on leadership position requiring a strong presence in daily operations. The Food & Beverage Manager will lead by example, maintain high service standards, support multiple F&B locations and service periods, and work closely with the Food & Beverage Director and other departments to ensure an exceptional guest experience. This position requires flexibility and may include evenings, weekends, holidays, extended shifts, and schedule adjustments based on business volume and operational needs. The Food & Beverage Manager should expect to work up to 50-60 hours per week during peak operating periods , with actual hours varying based on business demands.

Essential Functions Daily Operations:

Oversee daily food and beverage operations to ensure efficient, consistent, and professional service.

Guest Experience:

Maintain exceptional guest service standards and respond promptly and professionally to guest concerns and service recovery needs.

Team Leadership:

Direct, motivate, coach, and hold F&B employees accountable to company standards, policies, and performance expectations.

Scheduling & Coverage:

Assist with staffing plans and schedules based on business volume, reservations, train ridership, and operational needs. Ensure all shifts are appropriately staffed.

Business Volume Planning:

Review projected train ridership, reservations, events, and other business indicators to appropriately plan staffing, inventory, and operational needs.

Training & Cross-Training:

Ensure employees are properly trained and cross-trained in applicable F&B positions, including service, bar, barista, food preparation, opening, and closing procedures.

Food & Beverage Standards:

Maintain quality, presentation, portion control, cleanliness, sanitation, and consistency across all assigned F&B operations.

Financial Performance:

Monitor labor, food and beverage costs, waste, inventory, and other controllable expenses. Identify opportunities to improve efficiency and profitability.

Inventory & Ordering:

Support accurate inventory management, ordering, receiving, storage, and product rotation while minimizing waste and shortages.

Compliance & Safety:

Ensure compliance with health, sanitation, alcohol service, safety, cash-handling, and company policies and procedures.

Communication:

Maintain accurate daily operational logs and communicate staffing, guest feedback, maintenance needs, business concerns, and other important information to the Food & Beverage Director.

Problem Solving:

Take ownership of operational issues, identify practical solutions, and follow through to resolution.

Interdepartmental Support:

Work collaboratively with Operations, Guest Experience, Sales, Maintenance, and other departments to support overall company operations.

Leadership Support:

Support and execute company policies, procedures, operational plans, and management decisions consistently and professionally.

Hands-On Management:

Remain actively engaged in service and be willing to step into operational roles when needed to maintain service standards and business continuity.

Performance Management:

Provide timely coaching and feedback, recognize strong performance, address performance concerns, and escalate employee issues appropriately.

Opening & Closing:

Ensure proper completion of opening, closing, cash-handling, cleaning, security, and end-of-day procedures.

Other Duties:

Perform other duties and responsibilities as assigned by the Food & Beverage Director or senior leadership. Education/Minimum Requirements 2-3 years of food and beverage, restaurant, hospitality, or related leadership experience preferred. Previous supervisory or management experience required. Experience in high-volume food and beverage operations preferred. Barista, bartending, serving, or culinary experience preferred. Must be at least 21 years of age if required to perform alcohol service or supervision duties. Must be available to work weekends, holidays, evenings, and extended hours as business needs require. Must be willing and able to work approximately 50-60 hours per week during peak operating periods. Skills/Aptitudes Strong English language and professional communication skills required. Strong leadership, organization, and time-management skills. Ability to lead a diverse team in a fast-paced hospitality environment. Ability to work quickly, calmly, and effectively under pressure. Strong problem-solving and decision-making skills. Ability to prioritize competing operational demands. Strong attention to detail and commitment to consistency. Ability to coach employees and hold team members accountable. Ability to analyze staffing, sales, labor, inventory, and operational information. Strong guest service mindset with the ability to handle difficult or sensitive situations professionally. Ability to work independently while maintaining strong communication with leadership. Commitment to food quality, cleanliness, safety, and exceptional guest service. Proficiency with POS systems, scheduling systems, Microsoft Office, or similar business software preferred. Working Conditions/Essential Job Functions This position is primarily an active, on-your-feet management position and requires frequent movement throughout F&B operations. Must be able to work extended shifts and approximately 50-60 hours per week during peak operating periods. Must be available for weekends, holidays, early mornings, evenings, and schedule changes based on business needs. Fast-paced environment requiring frequent interaction with guests and employees. Occasional exposure to cold, heat, water, outdoor conditions, and other environmental elements. Must regularly stand, walk, reach, stoop, bend, climb stairs, use fine motor skills, read, speak, and write. Must be able to lift and carry up to 50 pounds regularly. Must be able to safely perform the physical requirements of F&B operations, including moving supplies, equipment, and product. Must maintain a clean, professional, and well-groomed appearance consistent with company standards. Jewelry should be limited and should not detract from a professional appearance or interfere with job performance.

The following guidelines apply:

Rings may be worn on no more than two (2) fingers per hand. Employees may wear a maximum of two (2) pairs of earrings on the ear lobe only, of a style not exceeding 1/2" in diameter or 1" in length. Hair should be clean, combed, and neatly trimmed. Shaggy, uncombed hair is not permissible. Unnatural colors or extreme hairstyles are not tolerated. For safety and health reasons, employees with long hair must keep it pulled back or restrained, with the exception of those who work in an office setting. Smoke-Free Workplace We love Colorado and we care about our team members and our guests. That's why the Royal Gorge Route Railroad is 100% smoke-free, inside and out. No smoking of any kind is allowed on any Royal Gorge Route Railroad properties or sister properties, including all Railroad property, on the train, at Happy Endings Caboose Cafe, the Royal Gorge Mansion, or the Royal Gorge Route Inns. We do not provide additional "smoke breaks" for any staff member beyond what is legally required. In addition, any staff member who smokes during a designated break must ensure there are no noticeable smoke odors on clothing, hair, or breath. Smoking or vaping on company-owned property or on the train may result in disciplinary action, up to and including termination. Being a smoke-free environment for guests and a smoke-free workplace for staff ensures we uphold our customer promise—to provide a world-class experience. It also means we uphold our employee promise—to provide a healthy, professional, clean atmosphere where everyone has the opportunity to grow and thrive. The Royal Gorge Route Railroad is an Equal Opportunity Employer. Education/Minimum Requirements 2-3 years of food and beverage, restaurant, hospitality, or related leadership experience preferred. Previous supervisory or management experience required. Experience in high-volume food and beverage operations preferred. Barista, bartending, serving, or culinary experience preferred. Must be at least 21 years of age if required to perform alcohol service or supervision duties. Must be available to work weekends, holidays, evenings, and extended hours as business needs require. Must be willing and able to work approximately 50-60 hours per week during peak operating periods. Skills/Aptitudes Strong English language and professional communication skills required. Strong leadership, organization, and time-management skills. Ability to lead a diverse team in a fast-paced hospitality environment. Ability to work quickly, calmly, and effectively under pressure. Strong problem-solving and decision-making skills. Ability to prioritize competing operational demands. Strong attention to detail and commitment to consistency. Ability to coach employees and hold team members accountable. Ability to analyze staffing, sales, labor, inventory, and operational information. Strong guest service mindset with the ability to handle difficult or sensitive situations professionally. Ability to work independently while maintaining strong communication with leadership. Commitment to food quality, cleanliness, safety, and exceptional guest service. Proficiency with POS systems, scheduling systems, Microsoft Office, or similar business software preferred.