Morino Grill Supervisor - Denali National Park / Doyon Joint Venture - Denali - National Park Other

Aramark

12d•Onsite

About The Position

The Morino Grill Supervisor oversees daily operations at the park’s dining outlet, ensuring efficient food service, excellent guest experiences, and smooth teamwork within a fast-paced, high-volume environment. This position supports and leads a diverse team of Food Service Workers and works closely with the Food & Beverage Manager, culinary leadership, and other lodge departments. The ideal candidate is hands-on, customer-focused, and capable of balancing operational duties with team leadership. All employees are responsible for understanding the environmental aspects and impacts associated with their roles as part of the Environmental Management System (EMS). Job-specific EMS information will be provided during departmental training. About Denali National Park & Preserve and Doyon/Aramark Joint Venture: Summer days in Alaska stretch nearly endlessly, with up to 20 hours of daylight on the Summer Solstice. Spanning 6.2 million acres, Denali National Park & Preserve is home to Denali, the highest peak in North America, and attracts over half a million visitors annually. Conveniently accessible by road—4.5 hours from Anchorage and 2 hours from Fairbanks. Doyon Limited and Aramark have teamed up in a Joint Venture as the Denali National Park & Preserve's Concessionaire. Open May to September, our operation manages the transportation, retail, guest service and food and beverage concessions with our client; The National Park Service. By road, our 100 Blue Bird Bus Fleet takes guests past the 15-mile public access point daily during summer months, allowing people to hike, view wildlife, climb, and camp where few people have set foot. This is a seasonal role with ideal dates of May 7 - September 23, 2026. We offer competitive wages, paid Holidays, Sick Pay and Benefits Stipend. On-site housing and meal plan ($16/day all inclusive!) & local discounts! Employees are responsible for knowing the environmental aspects and associated impacts of their job position. Job specific Environmental Aspects and Impacts will be communicated by Dept. Managers during EMS training.

Requirements

Prior experience in food service, preferably in a fast-casual, cafeteria, or high-volume environment.
Excellent communication skills and the ability to lead a diverse seasonal workforce.
Strong customer service skills and the ability to remain calm and effective in a busy environment.
Knowledge of food safety standards, POS systems, and basic cash handling procedures.
Ability to stand for extended periods and lift items up to 25 lbs.

Nice To Haves

Previous supervisory or shift-lead experience strongly preferred.

Responsibilities

Supervise, support, and motivate the Morino Grill team to deliver consistent, high-quality service.
Train new employees on food preparation, beverage service, cash handling, safety procedures, and customer service standards.
Provide ongoing coaching, feedback, and on-the-job guidance to ensure performance expectations are met.
Assist with scheduling, shift coverage, and staffing needs throughout the season.
Oversee opening and closing procedures, ensuring the grill is clean, stocked, and operational.
Coordinate food prep, beverage service, and register operations to maintain smooth guest flow.
Ensure compliance with portioning, menu standards, and speed-of-service expectations in a fast-casual setting.
Monitor inventory levels and communicate supply needs to management and culinary staff.
Maintain a welcoming, efficient, and service-oriented environment for visitors from around the world.
Address guest concerns or service issues promptly and professionally.
Support a positive public-facing experience that aligns with park and lodge standards.
Enforce food safety, sanitation, and hygiene standards in accordance with federal, state, and company requirements.
Ensure employees follow proper cash-handling procedures, register policies, and loss-prevention practices.
Monitor equipment functionality and coordinate with maintenance for repairs or safety concerns.
Identify operational issues (e.g., long lines, product shortages, equipment failures) and implement quick solutions.
Work closely with kitchen leadership, HR, and other departments during peak periods, emergencies, and special situations.
Assist with EMS-related tasks, recycling initiatives, and environmentally responsible operational practices.
Maintain a clean and organized workspace, dining area, kitchen and service counter.
Restock utensils, condiments, beverages, packaged goods, and supplies throughout the day.
Assist with dishwashing, trash removal, and end-of-day cleaning duties.
Complete daily paperwork, inventory logs, temperature logs, and cash-out documentation as required.
Assist with menu updates, training materials, and workflow improvements.
Track employee performance and provide recommendations for recognition or corrective action.