Come live and work at Crater Lake!
We are actively seeking candidates for our Summer 2018 Team who are looking to take a break from the daily grind and step into the peaceful environment of one of the world's oldest national parks.
Our operation features 2 separate areas within the Park - Rim Village and Mazama Village. We have 3 dining facilities, 3 retail outlets, a campground, cabins, and lodge. We also offer daily boat tours for our guests.
Southern Oregon offers diverse recreational opportunities for your days off - we have deserts, rainforests, mountains, marshes, and the Pacific Ocean is only a few hours away. Of course, the gem of the entire region is Crater Lake!
Summary: Ensures the highest quality standards of food and beverage service are met for guests, the Company, and the National Park Service (NPS). The Dining Room Manager (DRM) maintains operational oversight the Crater Lake Lodge Dining Room and the operating parameters within established company guidelines. Daily guest service in a teamwork-oriented environment with attention to detail is expected along with frequent lifting, bending, kneeling, and a high volume of movement.
Essential Duties and Responsibilities:
-Performs all duties with the ultimate goal of providing exemplary guest service.
-Maintain cleanliness and organization in the Dining Room and Great Hall according to established sanitation standards.
-Provides ongoing training, mentoring, and development of all FOH Dining Room and Great Hall staff to meet defined Company standards throughout the entire season.
-Develops effective schedules for the Front of House (FOH) Dining Room staff based on levels of business and budgetary guidelines. Submits schedules to Food and Beverage (F&B) Manager for approval in a timely manner in order to comply with Oregon state law.
-Schedules and coordinates all side work for all dining room personnel to ensure it is complete at the end of every shift.
-Follows and upholds all Company policies, procedures, and standards of service, including consistently following all food specs.
-Adheres to and enforces Company uniform and appearance standards, including uniform and appearance inspections of all staff during pre-meal service briefings.
-Works on the floor alongside staff 100% of the time during a meal service period to observe, monitor, and follow up on all areas of the Dining Room operation on a daily basis.
-Works with the Chef or Sous Chef on duty in maintaining high standards of food presentation and sanitation.
-Maintains daily communications with the Food & Beverage Manager concerning all aspects of the Dining Room operation.
-Develops and presents written evaluations for all Dining Room staff, at regular and effective intervals, using the How’s It Going (HIG) form.
-Maintains a training tracking system for each individual FOH Dining Room staff member, recording all necessary training signoffs and workshops. Ensures all training records are on file.
-Maintains consistent communications with other members of management staff to control food and labor costs. Provides appropriate courses of action to correct any issues.
-Motivates all staff members to maximize sales by utilizing menu knowledge and suggestive selling techniques.
-Regularly interacts with guests to ensure that service and food quality expectations are being met or exceeded.
-Handles all guest service issues immediately and in a professional manner.
-Maintains constant follow-up on Company and departmental standards for F&B service to ensure standards are met or exceeded.
-Ensures that the Dining Room is ready to open 5 minutes prior to the posted opening time and delivers a creative and applicable service briefing for each meal period.
-Follows all cash handling procedures per Accounting Department policies. Responsible for the secure handling and balancing of an assigned cash bank.
-Performs all duties with consideration of the Company’s environmental commitment, including: recycling, monitoring food waste and paper goods waste, and monitoring other resource usage.
-Maintains pars according to business levels to ensure that no menu items are unavailable to guests at any point during the meal period.
-Actively cross-trains and re-trains all staff members throughout the season to ensure consistency in all areas of the Dining Room and Great Hall.
-Ensures all staff members check out before punching out at the end of their shift, including signing off on cash drops, tip-outs, and side work. Does not leave until all FOH staff has punched out.
-Cooperates with Warehouse staff in keeping the Waste Management area clean.
-Uses and monitors the Kronos timekeeping system to ensure accurate time records.
-Delegates tasks while leading by a positive and professional example.
-Adheres to and enforces all food safety requirements, especially handwashing and avoiding bare hand contact on ready-to-eat foods.
-Performs all duties in a safety conscious manner. Maintains a safe workplace. Reports all safety issues or potentially hazardous situations to the appropriate manager in a timely manner.
-Performs other duties as assigned with positivity and professionalism.
Supervisory Responsibilities: The DRM supervises all FOH staff, including Hosts, Server Assistants, Dining Room Servers, Great Hall Servers, Bartenders, Baristas, and Assistant Dining Room Managers. Communicates to the BOH Manager on Duty or F&B Manager any issues with the BOH in a professional manner.
Qualifications, Experience, Physical Demands:
-Prior experience in seasonal hospitality, especially National Park(s), highly preferred.
-Working knowledge and experience relevant to all FOH positions, equipment, and administrative duties preferred; this includes knowledge of any point of sale system, Microsoft Office, espresso machine, bar equipment etc. preferred.
-Ability to teach and motivate employees in seasonal hospitality setting while remaining organized and upbeat.
-Current Oregon Food Handlers card required; Company will provide opportunity for certification for employees not in possession of up-to-date card. (ServSafe is not recognized in the state of Oregon.)
-Current Oregon Alcohol Server Certification required; Company will provide opportunity for certification for employees not in possession of up-to-date certification.
-Prior experience in FOH management/supervisory role highly preferred.
-Physically able to: repeatedly lift up to 50 pounds, repeatedly twist/bend/reach throughout shift, stand/walk steadily throughout shift, work a full shift getting only those breaks as required by Oregon state law, work under normal Food and Beverage conditions including heat, steam, grease, noise, coolers, freezers, wet floors, inclement weather, etc.