Restaurant Manager - Oasis at Death Valley

Xanterra Travel Collection•Furnace Creek, CA

12d•Onsite

About The Position

The Restaurant Manager supervises the floor and oversees restaurant and bar operations at the Oasis at Death Valley, potentially across outlets at The Ranch and the Inn. The role is responsible for guest service, supplies, cleanliness and maintenance, coaching and training, staff supervision, timekeeping, and employee relationships. It also provides support to back-of-house operations in coordination with kitchen management and works closely with the Director of Food and Beverage, Assistant Food and Beverage Manager, and kitchen management. The manager oversees daily dining outlet operations, ensuring profitability, compliance with health and liquor laws, and adherence to hospitality standards. Responsibilities include monitoring budgets and labor costs, scheduling and evaluating staff, addressing guest and employee concerns, maintaining service quality and safety, coordinating training and group functions, and supporting the company environmental program. The position is full-time and year-round, with a typical schedule of 40 hours across five days per week; shifts may include weekends, evenings, and holidays. Employee housing and meals are available at low cost. Pay is $27.30 per hour.

Requirements

At least 3 years of food service management experience, preferably as a Restaurant Manager or Assistant Restaurant Manager.
Valid driver's license.
Experience with guest and employee relations.
Strong analytical and organizational skills demonstrated in a casual dining, customer-oriented environment.
Strong computer skills and ability to learn software such as Micros Symphony, Kronos, and Microsoft Office.
Ability to work a flexible schedule that may include mornings, evenings, weekends, and holidays.
Strong knowledge of food and beverage products, food safety, liquor laws, and bartending.
Experience working in a fast-paced environment.
Successfully complete a Serv-Safe food sanitation course and TIPS Certification.
Ability to stand, walk, twist, use eye-hand coordination and manual dexterity, handle items, move wrists, and bend or stoop frequently.
Ability to carry, bend, stoop, lift, push, and pull items weighing up to 10 pounds frequently and up to 50 pounds occasionally.
Ability to stand and walk for long periods on cement floors and occasionally walk on uneven surfaces.
Ability to work in extreme temperatures.

Responsibilities

Understand and support the Xanterra Mission Statement and Core Values.
Oversee daily operations of all dining outlets to maximize profitability, minimize legal liability, and comply with Health Department regulations and liquor laws.
Enforce Oasis at Death Valley food and beverage standards, procedures, and policies, including local, county, and state health and safety requirements.
Report maintenance repair requests promptly.
Support food and beverage compliance training by scheduling staff and helping conduct assigned classes; track front-of-house staff compliance with TIPS and California Liquor Law.
Monitor expenditures and record daily sales and labor costs to ensure business units remain within budget.
Coordinate with the back-of-house Manager on buffet setup, maintenance, and breakdown; follow staffing guides and assign front-of-house sections.
Investigate and resolve guest complaints and employee concerns professionally, following up with food and beverage leadership.
Conduct dining room and business-unit walkthroughs with back-of-house managers to ensure food quality, consistency, presentation, cleanliness, and safety; participate in quarterly audits.
Complete accident reports and promptly communicate with the Risk Manager, with follow-up to the General Manager and/or Operations Manager.
Ensure staff comply with grooming, uniform, and appearance standards.
Ensure proper accounting procedures for checkouts, voids, comps, spec sheets, special-event billing, and tours; handle front-of-house general invoices, coding, and tracking for non-food and beverage items.
Prepare weekly schedules based on business needs and review them with food and beverage leadership to meet labor budgets and guest demand.
Complete and issue annual evaluations for hourly staff and periodic informal evaluations for front-of-house employees.
Administer disciplinary actions fairly and consistently, with approval from food and beverage leadership and/or Human Resources.
Monitor and approve Kronos daily for the department, ensure breaks comply with California law, and adjust staffing according to labor budgets.
Follow up daily on the company environmental program, including recycling adherence and staff education.
Work with and support the Sales team in coordinating and managing banquets and group functions.
Perform other duties as assigned.