Xanterra Leisure Holding, LLC

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Food & Beverage Manager

Food & Beverage Manager

Requisition ID 
2017-15259
Job Locations 
US-CO-ESTES PARK
Posted Date 
11/10/2017
Category 
Food and Beverage

More information about this job

Overview

Trail Ridge Store, located in beautiful Rocky Mountain National Park, is hiring a Food & Beverage Manager. Primary responsibilities include running the day-to-day operation of the F&B department, management of employees (including training & scheduling), accuracy with cash handling and daily deposits, having knowledge of all menu items and specifications, knowing correct food preparation procedures, maintaining a strict adherence to the USDA Food Code, and ensuring the cleanliness of the dining and service areas. Previous restaurant supervisory and/or management experience required. The Cafe operation is typical of a "grab & go"/quick service casual dining environment with a full service expresso bar. Candidate must be capable to work at an altitude of 12,000 feet.

 

All positions at Rocky Mountain are full-time seasonal positions, there are NO full-time year round positions. 

Responsibilities

  • Perform all duties with respect to the Company’s Core Values, Mission Statement, and guest services standards.
  • 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 Prep/EDR Supervisor/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.
  • Works alongside staff, leading with a positive and professional example.
  • Delegates tasks while leading by example.
  • Ensure that every employee is checked out before they depart at the end of their shift.
  • Motivates all staff members to maximize sales by utilizing menu items and suggestive selling techniques.
  • 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.
  • Actively cross-train and retain staff members throughout the season to ensure consistency in all areas.
  • 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.
  • Handle guest services issues immediately and in a professional manner.
  • Responsible for the secure handling and balancing of all assigned cash banks.
  • Follow and enforce all policy, procedures and service standards.
  • Adheres to and enforces all food safety requirements and trains all employees in ServSafe protocol.

Qualifications

  • Must be ServSafe Certified.
  • 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.
  • Must be able to stand for long periods of time, approximately 8 to 10 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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