Restaurant Senior Assistant Manager - Grand Canyon South Rim

Xanterra Travel Collection

8h•Onsite

About The Position

Live. Work. Explore. as a part of our Food & Beverage team in Grand Canyon National Park! Grand Canyon National Park Lodges operates 6 hotels, 7 retail shops, and various restaurants and dining facilities in the historic Grand Canyon Village. No matter what your job is, you will be a proud steward of the park and play an essential role in providing warm and friendly hospitality to our guests! As one of the Seven Natural Wonders of the World, Grand Canyon National Park is a place of remarkable beauty, peace, scenic grandeur and top-notch hospitality. We’re hiring a Senior Assistant Restaurant Manager to Live. Work. Explore. at the south rim of the Grand Canyon! The Senior Assistant Restaurant Manager provides high level leadership in overseeing a high-volume food & beverage operation in the Maswik complex while working side by side with the Assistant Managers to develop their skill sets. The operation includes the Cafeteria, Pizza Pub, Pizza Delivery, Buffet/Banquets, and Mobile Food Service Operations.

Requirements

Must be available to work nights, weekends and holidays
At least three years of high-volume, full service restaurant management experience.
Experience with and knowledge of all front of the house positions with the ability to quickly assess service situation(s) during the meal period(s).
Beer, Liquor and Wine knowledge is a must.
Experience managing the financial aspects of a restaurant
Ability to train and evaluate staff performance in a full-service restaurant.
Demonstrated positive leadership skills with the ability to drive employee engagement.
Strong interpersonal and conflict resolution skills.
Knowledge of wines, wine service, wine selling techniques and ability to pass knowledge on to staff.
Ability to pass ServSafe Manager course and TIPS training within 90 days of employment.
Competency using Outlook, Word and Excel.
Experience with computerized POS systems, draft system and advanced reservations systems.
Constantly: Stand, walk, handle items, reach outward, reach above the shoulder, bend, lift/carry up to 50 lbs, as well as push/pull up to 25 lbs.
Frequently: Climb, lift/carry up to 50 lbs and push/pull up to 40 lbs.
Occasionally: Sit, crawl, squat/kneel, lift/carry up to 100 lbs and push/pull up to100 lbs.

Responsibilities

Work closely with the Unit Manager, Assistant Café Managers, and Kitchen Manager to maintain the operations and ensure product quality, while fostering a positive and educational work environment.
Coordinate all tour groups, banquets, and special events as necessary based on the specifications noted within the booking.
Effectively interact with a broad cross-section of guests, employees, government officials, international visitors, and more, to ensure professional operation and consistent quality of service.
Control labor and operating expenses through effective scheduling, floor presence, purchasing decisions and inventory controls.
Coach team members and Assistant Managers daily to improve performance, drive premium guest service, job satisfaction and maintaining team member morale, while reinforcing positive behaviors.
Coach and mentor Assistant Managers in handling performance issues and developing soft skills, participating as warranted. Partner with Unit Manager, Assistant Director of F&B, and Human Resources to ensure compliance with company, state and federal policies and laws.
Ensure proper stock levels of operating supplies including, but not limited to china, glass, silver, menus, and equipment.
Develop, institute, and follow up on all necessary training programs, operating procedures, opening / closing checklists / side work and cost control measurements for all line level positions within the department.
Work with the Food and Beverage Trainer and Unit Manager to administer a comprehensive training and cross-training program for the staff.
Participate, supervise, and remain accountable for beverage inventories and monthly beverage cost; run a seasonal beer program through training and recipe cards.
Author and administer with the Unit Manager annual performance reviews for hourly employees.
Responsible for all sanitation standards for front of house work areas and food truck operations in accordance with company, National Park Service and Serve Safe standards.
Work with Unit Management and F&B Management team to meet all contract requirements, maintain high evaluation scores, and correct discrepancies within abatement period.
Attend bi-weekly Food and Beverage P&L meetings, and all other departmental team meeting and trainings as required.
Conduct daily shift meetings, communicating all relevant information to the team.
Adhere to all safety, risk management and environmental policies.
Ensure staff is adhering to risk management procedures including, but not limited to, wearing personal protective equipment, SDS location and comprehension, ergonomics and slip and fall.
Project a commitment to our sustainability policies and educate team members on initiatives.
Other duties as assigned.

Benefits

Medical, Dental, Vision
Paid Time Off and Holidays
Disability Insurance
401k with match
Life and AD&D Insurance
Employee Assistance Program
Wellness Programs
Learning and Development Programs
Free Grand Canyon National Park pass
Rec Center – Fitness Equipment, Computers, and Free WiFi
Paid Day off on your birthday
Discounted mule rides
Free Grand Canyon Railway Train Rides
Retail, Lodging and Travel Discounts
Planned employee trips and activities
$350 Referral Bonus Program
The adventure of a lifetime!
Free on-site employee meals (cafeteria-style)
Free on-site laundry facility, free shuttle service, and Wi-Fi (limited bandwidth)
Eligible for a private 1-bedroom apartment for $352 per month, and $352 housing deposit