Dining Room Manager - The Grand Hotel

Xanterra Travel Collection•Tusayan, AZ

12h•$55,120•Onsite

About The Position

Live. Work. Explore. as a part of our Food & Beverage team at The Grand Hotel! Are you enthusiastic about caring for the comfort of guests while creating memories that last a lifetime? The Grand Hotel at the Grand Canyon - the only 3-diamond hotel in Tusayan, Arizona - has 121 standard and deluxe rooms, a retail store and the Canyon Star Steakhouse and Saloon. No matter what your job is, you play an essential role in providing warm and friendly hospitality to our guests! We’re hiring Dining Room Manager to Live. Work. Explore. just one mile from the entrance to the iconic south rim of Grand Canyon National Park! Under the direction of the Operations Manager this position is responsible for assisting with floor supervision and overseeing the daily front of the house dining and beverage outlet operations. This includes all aspects of guest service, cleanliness of the restaurant facilities and building employee relationships. In addition, this position will perform advanced administrative responsibilities including but not limited to using i.e. Dayforce, Cloud Suite, Micros etc., accurately logging invoices, tracking uniform usage, and overseeing all food outlet supplies.

Requirements

Previous food service management experience with a thorough knowledge of food and beverage industry.
Employment is contingent upon successful certification by Serv-Safe & Coconino Health Department and TIPS Certification.
Must have a good working knowledge of Microsoft Office software programs (Word and Excel) to communicate effectively; to approve Dayforce and enter comps and voids when necessary.
Must have good organizational skills with the ability to maintain flexibility in carrying out daily job duties, organize and manage multiple priorities and tasks while providing leadership to a diversified staff.
Must possess good leadership and communication skills to effectively motivate staff to the expected Xanterra Tusayan, LLC standard of excellence in guest service.

Responsibilities

Fully understand and support Xanterra Mission Statement and Core Values.
Focus on always providing exceptional quality of service to guests while maximizing profitability, both in how work is conducted and when interacting with guests.
Ensure adherence for self, and all assigned staff, to all prescribed Company, statutory/regulatory policies, and procedures such as Guest service, Cash handling, Hygiene, Food Sanitation and Environment, Health & Safety (EHS) etc.
Responsible for assisting in overseeing the daily operation of all dining outlets to maximize profitability, minimize legal liability and conform to the regulations of Coconino Health Department and Arizona Liquor Laws.
Responsible for compliance with all health and safety regulations and enforcing sanitary practices for food handling, general cleanliness, and maintenance of dining and food service areas. Responsible for reporting all maintenance repair requests in a timely manner.
Support F&B Corporate Xanterra University, TIPS & Serv-Safe classes by scheduling staff and assist in conducting assigned classes. Perform and review tracking of front of house (FOH) staff to be in compliance with TIPS and Arizona Liquor Law and other departmental training requirements.
Under the direction of the General Manager and working with the Operations Manager, reviews and monitors expenditures to ensure that business unit(s) conforms to budget limitations. Records daily sales and labor costs on the “Actuals” spreadsheet to monitor labor costs.
Co-responsible with back of house (BOH) Manager for the efficient buffet set-up, maintenance, and breakdown in accordance with current timetable. Following staffing guides for FOH and sets up sections for the meal period. Working with the Operations Manager, make necessary adjustments based on staffing absences and last-minute changes such as an increase in bus counts.
Under direction of the Operations Manager, responsible for conducting daily “Service Briefings” and training staff: proper evacuation procedures and how to execute plan timely, wine and beer selections, etc.
Ensure all guest complaints (food quality and service) and employees’ concerns/issues are investigated, resolved, and managed in a professional manner; follow up with Operations Manager.
Perform periodic walk-through in the dining room and business unit(s); working closely with all BOH Managers to look at all areas of food service to ensure food quality, consistency, presentation, cleanliness and safety is maintained. Participate in quarterly F&B audits to determine areas and/or processes which may have opportunities for improvement.
Other duties as assigned.