Restaurant Manager - Full Time

Overview

Join our Food and Beverage team at the Grand Canyon Railway and Hotel!

Why Food and Beverage?

Ready to take the lead and make every guest experience unforgettable? Join our vibrant Food & Beverage team as our Restaurant Manager for the Grand Canyon Railway & Hotel! Lead a friendly, dynamic team, create memorable moments for guests, and be the face of our incredible dining experience. If you're a natural leader with a passion for hospitality and a knack for making people smile, we want YOU!

Job Summary:

The Restaurant Manager is responsible for supervising the floor and overseeing the daily operation of The Fred Harvey Restaurant and Spenser's Pub.

The Details:Position Type: Full time

Wage: Depending on experience.

Life at the Grand Canyon Railway:

• No employee housing available
• 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 and Perks:

• Free gym and pool access
• Free train tickets
• Free entry to Bearizona
• Exclusive retail and dining discounts at GCR and other Xanterra properties
• The adventure of a lifetime

Responsibilities

• Fully understand and support Xanterra's Mission Statement, Cultural Pillars, Community Commitment and Core Values.
• Accommodates our guests in the most professional manner possible, assists floor employees with guest related problems.
• Ensure all guest complaints (food quality, quantity and service) and employee concerns/issues are investigated, resolved and handled in a professional manner, follow-up with the Food and Beverage Director (F&B) and General Manager of Resort Operations.
• Enforces all Xanterra and Grand Canyon Railway F&B hospitality standards, procedures, policies and environmental program.
• Oversee overall compliance with all health and safety regulations and enforcing sanitary practices for food handling, wearing personal protective equipment, general cleanliness, and maintenance of dining and food service areas.
• Supports company Learning and Development requirements (alcohol service & food safety) by actively assisting Human Resources in coordinating and actively tracking staff attendance.
• Ensures that staff is adhering to all safety and Environmental Management Systems (EMS) policies and corporate commitments to maintain ISO 14001 goals and guidelines; follow-up daily on recycle program and education of staff.
• Completes accident reports thoroughly and communicate with the Risk Manager as soon as possible, following up with the F&B Director.
• Reviews and monitors expenditures to ensure that business unit(s) conforms to budget limitations. Records daily sales and labor costs on the "Accruals" spreadsheet to monitor labor costs.
• Co-responsible with back-of-house (BOH) Managers for efficient buffet set-up, maintenance and breakdown in accordance with the current timetable.
• Follows staffing guides for front of house (FOH) and sets up sections for the meal period. Working with the F&B Director to make necessary adjustments based on staffing absences and last-minute changes such as an increase/decrease in bus counts.
• Oversees annually updating the banquet menu and amenities offered to guests.
• Conducts daily "Service Briefings" and training staff on the following: proper evacuation procedures and how to execute plan timely, Safety Data Sheets (SDS) location, Environmental Health & Safety (EHS) procedures, liquor wine and beer selections, etc. Ensure staff is aware of any personnel issues, special events or equipment issues.
• Ensures buffet and outside signage for business unit(s) are correct and clean.
• Performs periodic walk-through in the dining room and business unit(s); working closely with all back of house (BOH) managers to inspect all areas of food service to ensure food quality, consistency, presentation, cleanliness and safety is maintained. Participate in quarterly F&B audits to determine areas and/or processes which may have opportunities for improvement.
• Participates in end of month inventory.
• Ensure staff members adhere to all grooming and uniform standards, meeting the appearance standards as outlined in the Xanterra/Grand Canyon Railway Employee Handbook and departmental guidelines.
• Ensure proper accounting procedures are in place and are enforced for check-outs, voids, comps, spec sheets, special event billing and tours.
• Oversees for front of house (FOH) general invoices, coding; and tracking for non-F&B.
• Ensure all side work duties are assigned, enforced and completed. Update the list of duties as necessary and ensure communication with all staff employees.
• Performs duties related to opening/closing as needed.
• Maintains open lines of communication with other F&B managers and the F&B Director regarding guest concerns or complaints, employee issues and/or concerns; maintenance repair needs; and suggestions for improvement on the efficiency and operation of the restaurant and business unit(s).
• Fully understands company policies to objectively observe and evaluate the work performance of all employees on staff, while providing a safe and healthy work environment.
• Responsible for coaching and mentoring staff to a level of acceptable work performance. When necessary, confer with the F&B Director to provide the necessary written documentation for an employee's evaluation, corrective action reports and/or accident/injury reports.
• Completes weekly manager schedules and scheduling employees as required to meet business needs; review with F&B Director to ensure schedules meet labor budget and guest demands.
• Completes hourly staff annual evaluations in a timely fashion; review with Director F&B. Complete periodic informal evaluations How's it Going (HIGS) for front of house staff members on a bi-annual basis.
• Administers disciplinary actions fairly and consistently with the approval of Director F&B and General Manager, Resort Operations.
• Responsible for administrative duties which include daily review and approval of all front of house (FOH) employees' time using Kronos.
• Responsible for placing liquor, wine & beer orders in a timely manner.
• Other duties as assigned.

Qualifications

• Must be at least 18 years of age or older.
• Three years' previous food service management experience with a thorough knowledge of food and beverage industry and providing excellent guest service.
• Thorough knowledge of Microsoft Office software programs (Word and Excel).
• Knowledge of local food sanitation programs.
• Some knowledge of Word & Excel software

Physical Requirements:

• While performing the duties of this job, the employee is:
• Constantly standing, walking, twisting, using eye/hand coordination, manual dexterity, handling, wrist motion, bending/ stooping.
• Frequently carrying, bending, stooping, lifting, pushing, and pulling items weighing up to 10lbs.
• Occasionally carrying, bending, stooping, lifting, pushing, and pulling items weighing up to 50lbs.
• Constantly listening, hearing, seeing, and speaking.
• Will be required to stand and walk for long periods of time on cement floors and to occasionally walk on uneven surfaces.

Xanterra Parks & Resorts Grand Canyon Railway (GCR) "We are an Equal Opportunity Employer, Female/Minority/Veterans/Disabled/Sexual Orientation/Gender Identity."