Xanterra Leisure Holding, LLC

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Food and Beverage

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To direct and develop back of the house (BOH) managers and employees to support the goal of maximizing guest service through the production of healthy, tasty and attractive menu items.  In the absence of the Chef or Manager,assume all managerial duties.


  • Perform all duties toward the goal of providing excellent guest service in an efficient manner.
  • Establish and maintain the overall tone of the BOH operation by communicating expectations to your area supervisors and line employees.
  • Establish and maintain open lines of communication with the other members of the Food & Beverage team and with each supervisor within the BOH operation and the hourly employees.
  • Follow and enforce all policy, procedures and service standards.
  • Maximizing sales.
  • Control labor cost by immediately reacting to business levels; don’t wait to the end of the week.
  • Control food cost by minimizing waste, controlling and utilizing over production, and controlling portion sizes to set specifications.
  • Maintain an adequate par of expendable goods to ensure that your employees have the proper tools to do their jobs.
  • Perform a physical count of all food and beverage items at the end of each fiscal period and mid period if directed.
  • Ensure that all food handlers know and follow the food specifications for plating any menu items as well as the standardized recipes for producing the same.
  • Ensure that adequate pars of inventory items are maintained, adjusted and reacted to as business levels change.
  • Be on the floor during a meal service period to observe, monitor and follow-up in all areas of the BOH operation on a daily basis.
  • Ensure that all stations are adequately supplied with production needs to serve for any meal period. Ensure the quality as well as the quantity.
  • Be in complete readiness to open punctually for every meal period and serve every menu item for the length of that period.
  • Make sure that no employee goes into a job untrained. Generate HIGs in a timely manner.
  • Make sure that every employee checks out with a manager before they depart a shift.
  • Maintain and project a professional attitude regarding your operation.
  • Lead by example.
  • React immediately to guest complaints and inform management of your actions.


  • Working knowledge of all BOH positions supervised.
  • Working knowledge of all equipment used within the BOH operation.
  • Working knowledge of administrative duties, production records, inventories, scheduling, purchasing and receiving.
  • Ability to organize and prioritize daily "action lists" that are delegated out to responsible managers with specific time lines.
  • Ability to communicate in a positive and efficient manner, the expectations of your managers and hold these individuals accountable for their areas of responsibility.
  • Ability to motivate, teach and direct employees to accomplish the desired goals.
  • Culinary Degree or ACF Chef de Cuisine Certification desired
  • Must be able to stand for long periods of time, approximately 8 hours.
  • Must be able to walk for long periods of time.
  • Must be able to lift and carry a minimum of 50 pounds.
  • Must be able to bend, stretch, and reach for extended periods of time.


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