Restaurant Senior Assistant Manager Bright Angel - Grand Canyon South Rim at Xanterra Collection - Grand Canyon South Rim

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 Senior Assistant Restaurant Manager to Live. Work. Explore. at the South Rim of the Grand Canyon!

Job Summary:

Provide high level leadership in overseeing all food & beverage operations in the Bright Angel complex while working side by side with the Assistant Managers to develop their skill sets. This includes two restaurants, an ice cream fountain, and the employee dining room totaling a staff of 120 employees.

The Details:

Housing: Eligible for a private 1-bedroom apartment

Why Grand Canyon South Rim?

Life at the South Rim:

• Low-cost employee housing and free meals at the Employee Cafeteria
  
• 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 and Perks:

• Rec Center Fitness Equipment, Computers, and Free WiFi
  
• Paid Day off on your birthday with restaurant & retail discounts
  
• Discounted mule rides
  
• Free Grand Canyon Railway Train Rides
  
• Exclusive retail, lodging, and dining discounts at other Xanterra properties
  
• Generous benefit program for eligible employees
  
• 15% Verizon service/products discount
  
• $350 Referral Bonus Program
  
• The adventure of a lifetime!
  

• Work closely with the Unit Manager, Assistant Restaurant Managers, and Sous Chefs to maintain the operations, ensure product quality, consistent plate presentations while fostering a positive and educational work environment.
  
• Coordinate all tour groups, banquets, and special events as necessary based on the specifications noted within the booking.
  
• Control labor and operating expenses through effective scheduling, floor presence, purchasing decisions and inventory controls.
  
• Coach team members and Assistant Managers daily to drive premium guest service, job satisfaction and maintaining team member morale.
  
• Reinforce positive behaviors or coach to improve performance of Assistant Managers and Team Members as needed.
  
• Coach Assistant Managers in handling performance issues, participating as warranted. Partner with Human Resources to ensure compliance with company, state and federal policies and laws.
  
• Ensure proper stock levels of operating supplies including, but not limited to china, glass, silver, menus, and equipment.
  
• Develop, institute, and follow up on all necessary training programs, operating procedures, opening / closing checklists / side work and cost control measurements for all line level positions within the department.
  
• Participate, supervise, and remain accountable for beverage inventories and monthly beverage cost; run a seasonal cocktail program through training and recipe cards.
  
• Author and administer annual performance reviews for hourly employees.
  
• Responsible for all sanitation standards for front of house work areas in accordance with company, National Park Service and Serve Safe standards.
  
• Review all VIP reservations for the dining rooms.
  
• Conduct daily shift meetings, communicating all relevant information to the team.
  
• Communicate with Assistant Food & Beverage Director on live entertainment bookings for the lounge.
  
• Adhere to all safety, risk management and environmental policies.
  
• Ensure staff is adhering to risk management procedures including, but not limited to, wearing personal protective equipment, SDS location and comprehension, ergonomics and slip and fall.
  
• Project a commitment to our sustainability policies and educate team members on initiatives.
  
• Other duties as assigned.
  

• Must be available to work nights, weekends and holidays
  
• At least three years of high-volume, full service restaurant management experience.
  
• Experience with and knowledge of all front of the house positions with the ability to quickly assess service situation(s) during the meal period(s).
  
• Beer, Liquor and Wine knowledge is a must.
  
• Experience managing the financial aspects of a restaurant
  
• Ability to train and evaluate staff performance in a full-service restaurant.
  
• Demonstrated positive leadership skills with the ability to drive employee engagement.
  
• Strong interpersonal and conflict resolution skills.
  
• Knowledge of wines, wine service, wine selling techniques and ability to pass knowledge on to staff.
  
• Ability to pass ServSafe Manager course and TIPS training within 90 days of employment.
  
• Competency using Outlook, Word and Excel.
  
• Experience with computerized POS systems, draft system and advanced reservations systems.
  

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.