Mammoth Hot Springs Food & Beverage Manager

Overview:

Share your passion for providing 'Legendary Hospitality'. Join the Food & Beverage team in Yellowstone National Park!

Yellowstone National Park Lodges operates 31 restaurants within the park that range from fast-casual to fine dining. Our parent company, Xanterra Travel Collection, strives to use local and/or organic ingredients whenever possible, for both guest and employee meals. Approximately 2 million meals are served in Yellowstone every summer! Learn more about the Food & Beverage department.

The Mammoth Hot Springs Food and Beverage Manager reports directly to the Hotel Manager in season and the Regional Manager of Operations in the off-season. This is a Year-round position based out of the Mammoth Hot Springs area of Yellowstone National Park. The Food and Beverage Manager has the authority to supervise and direct employees within the Food and Beverage operation towards maximizing guest service and corporate profit, as well as to work with the Hotel Management team to respond immediately to any guest service issue.

The Details

• Position Type: Year Round

• Schedule: 40+ hours per week

• Location: Mammoth Hot Springs

• Start Date: March 2020 ( 3/12/2020)

Responsibilities:

Responsibilities:

• Perform all duties toward the goal of providing excellent guest service in an efficient manner.

• Establish and maintain the overall tone of the operation by communicating specific expectations to the Food and Beverage supervisory team, and all line employees.

• Establish and maintain open communication with each supervisor and within each area of the operation.

• Establish and maintain on-going open communication with Hotel Management, the Food and Beverage Resource Staff, and other location Department Managers.

• Exceed budgetary goals while maximizing sales.

• Monitor and react to payroll on a daily basis.

• Maintain established Food and Beverage Program standards, provided by the Food and Beverage Resource staff, throughout the operation.

• Work with Chef and Storekeeper to maintain appropriate par levels of all inventory items.

• Perform an accurate inventory on all food and beverage items at the end of every fiscal period. Mid-period inventories may also be required.

• 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, Bar, Employee Pub and F&B Warehouse.

• Develop and direct supervisors toward becoming more effective in their current position and toward their next professional step.

• Oversee the execution of assigned banquet events.

• Assist in the supervision, storage and maintenance of assigned Banquet & Catering equipment.

• 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.

• 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 the MOD 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.

• Responsible for the accuracy and timeliness of all timekeeping, reports and duties.

• Hold weekly staff meetings with the supervisory staff.

• 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.

• Follow and enforce Company and departmental policies and procedures.

• Other duties as assigned.

Qualifications:

Skills and Knowledge:

• Bachelor’s degree in Hospitality Management preferred.

• Three years of Restaurant Management experience required.

• Commitment to offering excellent guest service.

• Excellent oral, written and interpersonal skills.

• Organizational/time-management skills. Ability to multi-task and adjust quickly to change.

• Working knowledge of all positions supervised.

• Working knowledge of food service equipment.

• Knowledge of policies and procedures used within the department and company helpful.

• Ability to analyze and react immediately to budgetary situations.

• 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.

• Knowledge of computer systems including Kronos, FoodTrak, LMS, Simphony and Microsoft programs helpful.

• Certification in the TIPS alcohol awareness program is required. Workshops will be provided if not currently certified.

• Certification in the Manager ServSafe program required. Workshops will be provided if not currently certified.

Physical Requirements:

• 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 30 pounds.

• Must be able to bend, stretch, and reach for extended periods of time.

• Must be able to work a varied schedule including nights, weekends and holidays.

Why Yellowstone National Park Lodges

We are a welcoming community who work hard, share a real passion for the environment, and enjoy crafting memorable experiences for our guests. As part of the Xanterra Travel Collection, we the primary authorized concessioner in Yellowstone, and as such, we are proud stewards of the park.

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.

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