Employee Dining Room 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:

 

The Employee Dining Room Manager is responsible for overseeing all aspects of employee dining services, ensuring that meals are served in a timely, efficient, and high-quality manner. This role manages daily operations, supervises EDR staff, monitors food quality and safety, and creates a welcoming dining environment for all team members. The EDR Manager also works closely with the restaurant Chef and culinary team to develop and maintain menu variety, nutritional balance, and cost efficiency while ensuring the dining experience for all is exceeded daily

 

The Details:Position Type: SeasonalSeason Dates: Early April - Early NovemberPay: $1,018.00 - $1,144.00 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

• Oversee daily EDR operations, including meal service, sanitation, and facility readiness.
• Ensure consistent food quality, presentation, portioning, and service standards.
• Create a positive, inclusive dining experience that supports employee morale and well-being.
• Establish and enforce SOPs for service flow, opening/closing, and cleanliness.
• Work with the chefs to plan a balanced, seasonal, and cost-effective menus that meet diverse dietary needs.
• Collaborate with culinary teams on recipes, production schedules, and batch cooking.
• Monitor food waste and implement waste-reduction strategies.
• Ensure accurate menu labeling (allergens, nutrition when required).
• Maintain strict adherence to all food safety, sanitation, and health regulations.
• Ensure compliance with HACCP plans, temperature logs, and cleaning schedules.
• Lead food safety training and corrective actions as needed.
• Prepare for and support health inspections and internal audits.
• Train, and schedule EDR staff including servers, attendants, and support staff.
• Provide ongoing coaching to ensure consistent service quality.
• Foster a team-oriented, respectful, and professional workplace.
• Train, schedule, and supervise EDR staff.
• Set clear performance expectations and conduct regular coaching and evaluations.
• Foster a culture of teamwork, accountability, and professional development.
• Ensure adequate staffing levels to meet service needs.
• Manage EDR inventory, controlling labor, food, and supply levels.
• Maintain inventory of serving supplies, cleaning products, and small equipment.
• Ensure the EDR meets all health and safety regulations.
• Oversee cleaning schedules for dining areas, serving stations, and equipment.
• Train staff in safe food handling and sanitation practices.
• Work closely with the Park Wide Food Safety Manager on all food and safety aspects.
• Create a welcoming environment that reflects company culture and values.
• Have a monthly calendar of Themed dining events along with a Monthly Birthday event.
• Gather feedback from employees to improve dining offerings and service.
• Coordinate with HR for employee appreciation events and special meals.

Qualifications

 

• 3–5 years of experience in foodservice or hospitality management, preferably in cafeteria or high-volume dining operations.
• Strong leadership, communication, and organizational skills.
• Knowledge of food safety standards and sanitation regulations.
• Experience in budgeting, scheduling, and inventory management.
• Ability to work in a fast-paced environment and manage multiple priorities.

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.