Manage a high volume operation with multiple outlets, a staff of 110 and a management team of 6. Oversee all unit Food & Beverage operations to include 4 station Food Court, Pizza Pub, Travel Tour Group Banquet Operations, and Mobile Food Service Operations.
The Details:
Position Type:
Full-Time, Year-Round Pay:
$58,032 per year
Schedule:
Typical schedule is 40 hours, 5 days per week (may include weekends, evenings, and holidays) Why Grand Canyon South Rim? 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 are the primary authorized concessionaire at the Grand Canyon South Rim, and proud stewards of the park. Life at the
South Rim:
On-site employee meals (cafeteria-style) Free on-site laundry facility, free shuttle service, and Wi-Fi (limited bandwidth) A fast-paced, exciting work environment with plenty of upward mobility and growth opportunities Meet people of all ages from all over the country and world!
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 Perks:
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! Responsibilities Supervise the day-to-day work of multiple management and non-management associates in providing an exceptional dining experience for guests. Effectively interact with a broad cross-section of guests, employees, government officials and company business clients. Maintain labor costs in accordance with financial plan, seasonal business levels, and special events. Oversee the regular dining room service to ensure professional operation and consistent quality of service in addition to all sanitary requirements. Ensure all standards of service are met within all aspects of the operation. Work with the Food & Beverage Trainer to administer a comprehensive training program as well as an extensive cross-training program for the entire staff. Provide coaching and development opportunities for Assistant Managers on a continual basis. Author and administer annual reviews for hourly employees. Collaborate with the Director on the annual performance reviews for Assistant Managers. Manage employee performance through coaching, discipline and recognition on a daily basis. Approve all personnel forms affecting all staff. Supervise all inventory par levels on a daily / weekly basis and conduct monthly inventories for all operations associated with the Unit. Maintain sanitation standards in accordance with Xanterra, National Park Service and Serve Safe. Responsible for establishing and overseeing side work duties, special opening and closing duties for all staff. Work closely with Kitchen Managers to ensure back of house quality of product, production control, cost control, features and menu changes. Facilitate shift meetings, communicating features and other pertinent information to staff. Work closely with Food & Beverage executive management on setting and achieving goals and objectives. Work with National Park Service Concessions personnel to meet all contract requirements, maintain high evaluation scores, and correct discrepancies within abatement period. Ensure that assigned staff is adhering to risk management procedures and company sustainability policies. Other duties as assigned. Qualifications At least two years of Management Experience in Quick Service Operations or a la carte food & beverage dining experience. Demonstrated positive leadership skills with the ability to drive employee engagement. Demonstrated problem solving skills, managing multiple priorities, adapting to changing business volumes, personnel development, daily guest engagement / problem resolution, revenue driving initiatives and creative thinking. Strong interpersonal and conflict resolution skills required while managing a diverse work group. Experience with Microsoft Office Suite and Point of Sale systems, preferably Simphony. Ability to pass ServSafe Manager food sanitation course and TIPS training within 90 days of employment. Basic accounting skills with ability to follow and plan labor budget, factor product costs, and analyze P&L statements.
Physical Requirements include:
Constantly:
Stand, walk, handle, reach outward/above shoulders, bend, lift/carry up to 20 lbs., push/pull up to 25 lbs.
Frequently:
Climb, lift/carry up to 50 lbs., push/pull up to 40 lbs.
Occasionally:
Sit, crawl, squat/kneel, lift/carry up to 100 lbs., push/pull up to 100 lbs.
