Assistant Food and Beverage Manager - Yellowstone National Park

Overview

 

Live. Work. Explore. as a part of our Food & Beverage team in Yellowstone National Park!

 

We operate 47 dining venues, including dining rooms, fast-casual, cafeterias, bars, employee facilities, delis and snack shops. It's high volume, fast-paced and fun! Almost half of the Yellowstone summer staff work for the Food and Beverage Operation! If you are interested in starting or enhancing your food and beverage career, the kitchen is a great place to start.

 

Job Summary:

As an Assistant Food and Beverage Manager, you would be responsible for ensuring excellent guest service for guests and employees alike, oversight of payroll, food costs, and inventory management as well as establishing and maintaining the overall tone of the operation with strong communication skills, mentorship and follow up with team members. All Food & Beverage leadership positions will be responsible for floor coverage throughout shifts. This position reports directly to the Food & Beverage Manager.

 

The Details:Position Type: SeasonalSeason Dates: Early April - Early November

Pay: $948.00 - $1,194.00 weekly

Schedule: Typical schedule is 45 +/- hours, 5 days per week (may include weekends, evenings, and holidays)

 

Life in Yellowstone: 

• Employee housing (dormitory-style) and on-site employee meals (cafeteria-style) provided at low cost
• Free on-site laundry facility, Wi-Fi (limited bandwidth), and utilities included
• Free Yellowstone & Grand Teton National Park pass
• Employee Recreation Program (recreation centers, athletics, gear rentals, seminars, van trips, hiking, and more)
• Access to discounted services at Yellowstone Medical Clinics operated by STGi.
• Retail, Lodging and Travel Discounts
• $350 Referral Bonus Program 

Benefits: 

• Xanterra offers competitive benefit programs and services for eligible employees. For more information, click here. 

Responsibilities

• Perform all duties toward the goal of providing excellent guest service in an efficient manner.
• Establish and maintain strong communication with staff and location leadership
• Exceed budgetary goals:
• Maximizing sales.
• Monitor and react to payroll on a daily basis.
• Maintain appropriate levels of "other expense" items.
• Maintain established standards of sanitation throughout the operation.
• Observe, monitor, and follow-up in all areas of the operation on a daily basis: Employee Dining Room, Pantry, Dish/Pot areas, Cook’s line, Dining Room / Cafeteria / Snack Shop, Bar and/or Pub (Warehouse where appropriate).
• Develop and direct supervisors toward becoming more effective in their current position and toward their next professional step.
• Ensure that all employees receive appropriate training for their position and that training is documented appropriately.
• Ensure that every employee is checked out before they depart at the end of their shift.
• Ensure that all employee interactions are handled according to company policies and procedures.
• Maintain uniform and appearance standards.
• Ensure that all schedules for the next week are reviewed and posted by two days prior to the start of the new schedule. Posted schedules must be a finalized copy that has been approved by Location Management based on levels of business and budgetary guidelines.
• Ensure appropriate management coverage for shifts. Cover floor management shifts as needed.
• Open and close the guest service facilities on time every day.
• Work to ensure accuracy and timeliness of all timekeeping, reports and duties including working with the Food and Beverage office assistant.
• Ensure all employees receive informal feedback from their supervisor on a regular basis and written evaluations, periodically, in the How’s It Going (HIG) format.
• Ensure that all Managers receive informal feedback on a regular basis and a midseason and final performance evaluation.
• Maintain and project a professional demeanor and appearance at all times: interactions with employees and guests, reacting to pressure situations, off-duty interactions.
• Responsible for the secure handling and balancing of an assigned cash bank.

Qualifications

• 2 years experience in a management capacity required
• Ability to creatively problem solve and select a course of action.
• Ability to teach and motivate employees and supervisors to accomplish goals.
• Ability to organize and prioritize workload and follow-up with specific time lines.
• Ability to communicate in a positive, efficient manner, and hold individuals accountable for their responsibilities.
• Certification in the TIPS alcohol awareness program is required. Workshops will be provided if not currently certified.
• Must be ServeSafe Manager Certified. Workshops will be provided if not currently certified.

Physical Requirements include:

• Must be able to stand for long periods of time, approximately 8 hours.
• Must be able to walk for long periods of time.
• Must be able to lift and carry a minimum of 50 pounds.
• Must be able to bend, stretch, and reach for extended periods of time

We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.