Xanterra Leisure Holding, LLC

  • 2018 Food & Beverage Manager

    Job Locations US-MT-Glacier National Park
    Posted Date 1 week ago(4/17/2018 1:04 PM)
    Requisition ID
    Food and Beverage
  • Overview

    Ensures the highest quality standards of food and beverage service are met for guests, the company, and the National Park Service. A Food and Beverage Manager is tasked with the financial oversight of their given location and that the operating parameters of their outlets fall within budgeted guidelines. The overall operations of their outlet, the standards defined for them, and their oversight is to be headed by this position.  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. Food and Beverage Managers must also assist in other departments or with other job duties as requested or necessary in line with the overall success of the outlet, location, and company. Position begins in April and will end in September or October, depending on location closing dates.


    1. Be able to supervise all duties outlined in the Dining Room Manager Job Description.
    2. Be able to fulfill all duties outlined in the Dining Room Manager Job Description.
    3. Perform all duties toward the goal of providing excellent guest service in an efficient manner.
    1. Establish and maintain the overall tone of the operation by communicating specific expectations to all line employees.
    2. Establish and maintain communication with each member of management within each area of the operation.
    3. Establish and maintain on-going communication corporate management, local management, co-workers, and employees.
    4. Exceed budgetary goals by maximizing sales and controlling loss.
    5. Exceed budgetary goals by monitoring and reacting to payroll/labor issues on a daily basis.
    6. Exceed budgetary goals by monitoring and reacting to food cost issues on a daily basis.
    7. Exceed budgetary goals by maintaining appropriate levels of "other expense" items.
    8. Oversee and maintain established standards of sanitation throughout the assigned operation outlets.
    9. Work with Location Chef and other members of local management to maintain appropriate par levels of all inventory items.
    10. Perform a physical count of all inventory items at the end of each season.
    11. Perform an accurate inventory on all food and beverage items at the end of the last week of every fiscal period. (Mid-period inventories may also be required.)
    12. Observe, monitor, provide corrective action, and follow-up in all areas of the operation on a daily basis.
    13. Develop and direct members of management team toward becoming more effective in their current position and toward their next professional step.
    14. Ensure that all employees receive appropriate training for their position and that training is documented appropriately.
    15. Ensure that every employee is checked out before they depart at the end of their shift.
    16. Ensure that all employee interactions are handled according to company policies and procedures.
    17. Maintain uniform and appearance standards.
    18. Ensure that all schedules for the next week are checked and posted two days prior to the start of the new schedule. (Posted schedules must be a finalized copy.)
    19. Ensure appropriate management coverage for shifts. Cover floor management shifts as needed. 
    20. Open and close the guest service facilities on time every day.
    21. Ensure accurate and timely approval of payroll hours is completed by the designated time on a daily basis.
    22. Hold weekly staff meetings with the management staff.
    23. Ensure all employees receive informal feedback from the management team on a regular basis and written evaluations, periodically, in the How’s It Going (HIG) format.
    24. Maintain and project a professional demeanor and appearance at all times: interactions with employees and guests, reacting to pressure situations, off-duty interactions.
    25. Responsible for the secure handling, use, and balancing of an assigned cash bank.
    26. Follow Company and departmental environmental practices to minimize wasted energy and resources.
    27. Follow Company and departmental safety practices to minimize risk to self and others.
    28. Follow Company and departmental policies and procedures.
    29. Participate in Manager on Duty Program as necessary. 


    1. Working knowledge of all positions supervised.
    2. Working knowledge of all equipment used within the food and beverage operation.
    3. Knowledgeable of all procedures and policies used within the food and beverage operation and Company.
    4. Ability to creatively problem solve and select appropriate courses of action.
    5. Ability to teach and motivate employees and management team members to accomplish goals.
    6. Ability to organize and prioritize workload and follow-up with specific timelines.
    7. Ability to communicate in a positive, efficient manner and hold individuals accountable for their responsibilities.
    8. Working knowledge of computers including Windows operating systems and Microsoft Office Suite.
    9. Knowledgeable of all menus and item specifications.
    10. Basic knowledge of sanitation procedure for front and back of house employees.
    11. Knowledgeable of Micros Simphony point-of-sale system and server banking.
    12. Ability to effectively communicate with employees, co-workers, and corporate management.
    13. Ability to motivate and foster a positive work environment.
    14. Ability to communicate in a positive, efficient manner and hold individuals accountable for their responsibilities.
    15. Certification in the TIPS alcohol awareness program is required. Workshops will be provided if not currently certified.




    1. Must be able to walk and stand for long periods of time.
    2. Must be able to lift and carry up to 40 pounds. Frequent lifting and carrying of supplies, materials, and equipment throughout the day.
    3. Must be able to bend, stretch, and reach for extended periods of time.
    4. Working safely with required chemicals.
    5. Must be able to perform various administrative tasks on a computer for extended periods of time.



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