Restaurant Manager: Lead High-Volume F&B & Guest Experience

Xanterra; Arizona; Hybrid; USD 49,000 - 67,000; Full time

Benefits offered by this job

Free Grand Canyon National Park pass

Discounted employee travel discounts

Birthday paid day off

Wellness programs

Job summary

The Grand Canyon South Rim is seeking a Restaurant Manager to oversee a high-volume Food & Beverage operation with multiple outlets and a staff of 110. You will manage four station Food Court, Pizza Pub, Travel Tour Group Banquet Operations, and Mobile Food Service to ensure exceptional dining experiences.

This full-time, year-round role offers a salary of $58,032 per year, a 40-hour workweek schedule, and benefits including health, PTO, 401k with match, and opportunities for growth within the

Qualifications

• Two years of management experience in quick-service operations or a la carte food & beverage dining.
• Strong leadership and guest engagement skills.
• Proficient in Microsoft Office and POS systems; ServSafe certification a plus.
• Ability to manage labor costs and food cost controls.

Responsibilities

• Supervise day-to-day work of management and non-management staff to deliver an exceptional dining experience.
• Interact with guests, staff, and clients to maintain high service standards.
• Manage labor costs according to financial plan and seasonal demand.
• Oversee dining room service and sanitation to meet standards.
• Coordinate training programs and provide coaching for managers and staff.

Job description

Overview

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

Grand Canyon National Park Lodges operates 6 hotels, 7 retail shops, and various restaurants and dining facilities in the historic Grand Canyon Village. No matter what your job is, you will be a proud steward of the park and play an essential role in providing warm and friendly hospitality to our guests! As one of the Seven Natural Wonders of the World, Grand Canyon National Park is a place of remarkable beauty, peace, scenic grandeur and top-notch hospitality.

We’re hiring a Restaurant Managerto Live. Work. Explore. at the south rim of the Grand Canyon!

Job Summary:
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.

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 status as a protected veteran.