Xanterra Leisure Holding, LLC

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Summer 2018 Food & Beverage Management

Summer 2018 Food & Beverage Management

Requisition ID 
2017-15164
Job Locations 
US-WY-YELLOWSTONE
Posted Date 
10/26/2017
Category 
Food and Beverage

More information about this job

Overview

Yellowstone National Park employees not only work hard, they play hard, too. With over 2 million acres of land to explore, beautiful animals and half of the world’s thermal features you’ll never run out of exciting sights to discover! Our summer season positions typically run from mid-April through late October.

 

Yellowstone National Park Lodges operates 31 restaurants within the park that range from fast casual to fine dining. Each of these operations functions at high volume levels in order to accommodate the millions of visitors the park sees annually. Our parent company, Xanterra, strives to use local and/or organic ingredients whenever possible, for both guest and employee meals. Food and Beverage managers are responsible for the oversight of all operations within their designated restaurant to ensure that staffing levels, budget and guest and employee satisfaction are all meeting or exceeding expectations.  

 

Candidates interested in Food & Beverage management positions in Yellowstone are drawn to the unique opportunity to work in the world’s first national park and should be enthusiastic about Xanterra’s sustainability initiatives and mission to provide ‘legendary hospitality with a softer footprint’. Our employees are not only highly knowledgeable of the menu and operations at their own location, but also possess a general knowledge of the park and its surrounding areas.

 

Applicants applying for Food & Beverage Management will be considered for the following positions.

 

Food and Beverage Manager/Assistant

 

 

Fast Food or Snack Shop/Deli Supervisor

 

Fast Food orSnack Shop/Deli Supevisors  are responsible for great guest service that includes good food served hot and fast, staff schedules and generating revenue and budget reports.  Supervisors may also find themselves flipping burgers, restocking beverages and busing tables.

 
Chef and Sous Chef

Restaurant Chef and Sous Chef manage and oversee the food production in one of many Yellowstone kitchens. These high-pressure positions require knowledge of all back-of-the-house operations and conduct daily service based on preplanned recipes and pars.

Dining Room Manager

Dining Room Managers oversee the daily operations in one of our five Dining Rooms around Yellowstone. Managers produce schedules, oversee training for their seasonal staff and compile revenue and budget reports. At times, they may also assist with busing tables, delivering food to a table,  restocking bread stations or helping at the host stand during service hours

Pantry Supervisor

Pantry Supervisor heads up the team that prepares most cold food items offered to guests in our dining facilities. This position requires previous experience working with food preparation and supervising food and beverage teams.

Cafeteria Manager

The Cafeteria Manager oversees daily operations in one of our guest cafeterias.

 
Employee Dining Room Manager
 
Employee Dining Room Managers keep the employees well fed by managing the EDR Crew, ensuring a clean and friendly atmosphere for our "internal guests".

 

Warehouse Manager

Warehouse Managers have a staff and are in responsible for food and beverage inventory control and budgets, attention to detail in safe storage processes and driving and unloading.

 

 

 

Responsibilities

  • Perform all duties toward the goal of providing excellent guest service in an efficient manner.
  • Establish and maintain the overall tone of the operation by communicating specific expectations to the Food and Beverage supervisory team, and all line employees. 
  • Establish and maintain on-going communication with each supervisor and within each area of the operation as well as all property management.
  • Maximizing sales.
  • Monitor and react to payroll and food cost issues on a daily basis.
  • Maintain established standards of sanitation throughout the operation.
  • Work with Chef and Storekeeper/Warehouse to maintain appropriate par levels of all inventory items.
  • Perform an accurate inventory on all food and beverage items at the end of the last week of every fiscal period.
  • Observe, monitor, and follow-up in all areas of the operation on a daily basis.
  • Develop and direct supervisors toward becoming more effective in their current position.
  • Ensure that all employees receive appropriate training for their position and that training is documented appropriately.
  • Ensure that every employee is checked out before they depart at the end of their shift.
  • Handle all employee interactions according to company policies and procedures.
  • Maintain uniform and appearance standards.
  • Ensure that all schedules for the next week are checked and posted by two days prior to the start of the new schedule. Posted schedules must be a finalized copy.
  • Ensure appropriate management coverage for shifts.  Cover floor management shifts as needed. 
  • Open and close the guest service facilities on time every day.
  • Ensure accuracy and timeliness of all timekeeping, reports and duties.
  • Ensure all employees receive informal feedback from their supervisor on a regular basis and written evaluations, periodically, in the How’s It Going (HIG) format.
  • Maintain and project a professional demeanor and appearance at all times:  interactions with employees and guests, reacting to pressure situations, off-duty interactions.
  • Responsible for the secure handling and balancing of an assigned cash bank.
  • Follow and enforce all policy, procedures and service standards.

Qualifications

  • Working knowledge of all positions supervised.
  • Working knowledge of all equipment used within the food and beverage operation.
  • Knowledgeable of all procedures and policies used within the food and beverage operation and Company.
  • Ability to analyze and react to budgetary situations.
  • Ability to creatively problem solve and select a course of action.
  • Ability to teach and motivate employees and supervisors to accomplish goals.
  • Ability to organize and prioritize workload and follow-up with specific time lines.
  • Ability to communicate in a positive, efficient manner, and hold individuals accountable for their responsibilities.
  • Certification in the appropriate alcohol awareness program is required.  Workshops will be provided if not currently certified.
  • 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 30 pounds.
  • Must be able to bend, stretch, and reach for extended periods of time.

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