Food and Beverage Manager

POWDR•Death Valley, CA

4d•$71,000 - $80,000•Onsite

About The Position

Stovepipe Wells, located in Death Valley National Park, is seeking a Food and Beverage Manager to lead its F&B program. This role involves menu preparation, managing kitchen staff, ensuring food quality, and overseeing labor, payroll, and food costs to meet budgetary goals. The manager will also be responsible for hiring and training staff, expediting orders, and leading teams of servers, bartenders, and kitchen staff to prioritize guest satisfaction. Responsibilities include responding to guest feedback, organizing F&B storerooms according to safety standards, overseeing food safety checks, and setting an example for the team in professionalism and station cleanliness. The role also involves developing and implementing training programs, creating and enforcing checklists, conducting monthly inventories, and overseeing POS payments and cash handling. This is an on-site position with provided housing, requiring flexibility in schedule, including weekends and holidays.

Requirements

Able to work and thrive in Death Valley National Park.
Ability to lead F&B requirements and compliance with our concessions contract.
Communication skills to lead, train, and oversee the functions of food and beverage teams.
Experience overseeing kitchen, restaurant, and bar environments.
Establish successful working relationships with co-workers, Forest Service and the public and use good professional judgment, honesty, and integrity in decision making.
F&B Manager must be able to interact with the public and stakeholders in a professional manner and possess excellent verbal and written communication skills.
Minimum 10 years working in food & beverage management position, and hospitality preferred.
Current certification for CA Food Handlers Certification, ServSafe and TIPs are required.
High school diploma required.

Responsibilities

Prepare menus, lead the F&B program, and manage labor.
Oversee kitchen staff and ensure the quality of food items.
Manage labor, payroll, and food costs to meet annual budgetary goals.
Hire and train staff to cook their dishes, expediting orders to maintain flow.
Lead, instruct, coach, incentivize, and evaluate teams of servers, bartenders, and kitchen staff to prioritize guest satisfaction.
Respond to improvements and trends from guest satisfaction comment cards.
Set the system to organize F&B storerooms, supplies, refrigerated and frozen items, as per CA ServSafe and CA Food Handlers Safety certifications standards.
Oversee the completion of all food safety checks, handwashing, cleaning, sanitization, donning gloves, with consistency in accordance with health and safety laws.
Set an example, dressed in a clean, complete uniform with a nametag. Always wear clean and proper footwear.
Monitor, motivate, and encourage the team to be helpful and professional with coworkers; to respectfully start and end shifts on time; and to leave the stations clean, organized, sanitized, and prepared for the following shift.
Develop, implement, and maintain structured training programs for all Food & Beverage staff to ensure consistency in service, food quality, and operational standards.
Continuously evaluate training effectiveness and update materials based on performance, feedback, and evolving business needs.
Create, implement, and enforce detailed shift-specific checklists for kitchen, service, and bar teams.
Ensure all team members complete assigned checklists accurately and consistently to maintain operational efficiency, cleanliness, and preparedness across all shifts.
Conduct and oversee monthly inventory of all food, beverage, and operational supplies; reconcile discrepancies and maintain accurate inventory records.
Oversee diligence and accountability with the team POS payments, order accuracy and accountability by charging the clients diligently, providing receipts, and cash handling, if necessary.