Food and Beverage Manager - Yellowstone National Park at Xanterra Travel Collection

Mammoth, Wyoming, United States -

Full Time

Start Date

Immediate

Expiry Date

16 May, 26

Salary

0.0

Posted On

15 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Guest Service, Payroll Oversight, Food Cost Management, Inventory Management, Communication Skills, Mentorship, Team Leadership, Floor Coverage, Budgeting, Sanitation Standards, Staff Scheduling, Cash Handling, Problem Solving, Employee Training, Performance Evaluation

Industry

Hospitality

Description

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: As a Food and Beverage Manager, you would be responsible for ensuring excellent guest service for guests and employees alike, oversight of payroll, food costs, and inventory management as well as establishing and maintaining the overall tone of the operation with strong communication skills, mentorship and follow up with team members. All Food & Beverage leadership positions will be responsible for floor coverage throughout shifts. The Details: Position Type: Seasonal Season Dates: Mid March - Early November Wage: $2,388-$2,488 Bi-weekly Schedule: Typical schedule is 45+/- hours, 5 days/per week (may include weekends, evenings, and holidays) Why Yellowstone National Park? 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 in Yellowstone, and proud stewards of the park. Life in Yellowstone: Employee housing (dormitory-style) and on-site employee meals (cafeteria-style) provided Free on-site laundry facility, Wi-Fi (limited bandwidth), and utilities included No Wyoming state taxes deducted from your paycheck 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: Employee Assistance Program Wellness Program Learning and Development Program Perks: 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. Employee discounts at local gateway communities Retail, Lodging and Travel Discounts $350 Referral Bonus Program The adventure of a lifetime! 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 Location management, Food and Beverage Support Staff, and other location Department Managers. Exceed budgetary goals: Maximizing sales. Monitor and react to payroll on a daily basis. Monitor and react to food cost issues on a daily basis. Maintain appropriate levels of "other expense" items. Maintain established standards of sanitation 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 the last week 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 / Cafeteria / Snack Shop, Bar and/or Pub (Warehouse where appropriate). Develop and direct supervisors toward becoming more effective in their current position and toward their next professional step. 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. Ensure that all employee interactions are handled according to company policies and procedures. 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 Location Management 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. Work to ensure accuracy and timeliness of all timekeeping, reports and duties including working with the Food and Beverage office assistant. 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. Follows Company and departmental environmental practices to minimize wasted energy and resources. Follows Company and departmental safety practices to minimize risk to self and others. Follows Company and departmental policies and procedures. While all essential functions and duties cannot be possibly listed on a job description, each employee is expected to be flexible and accept additional and/or different duties as assigned at any time as directed by management. Duties listed above are not restricted to the only duties expected to be performed. Qualifications 2 years experience in a management capacity over a multi unit F&B operations required Ability to analyze and react 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. Certification in the TIPS alcohol awareness program is required. Workshops will be provided if not currently certified. Must be ServeSafe Manager Certified. Workshops will be provided if not currently certified. 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.

Responsibilities

The manager is responsible for ensuring excellent guest and employee service, overseeing payroll, food costs, and inventory management while establishing the operational tone through strong communication and mentorship. This role requires performing all duties efficiently toward excellent guest service and maintaining operational standards across all venues.