Employee Dining Room Manager

About the Job:

Employee Dining Room Managers keep the employees well fed by managing the EDR Crew, ensuring a clean and friendly atmosphere for our "internal guests".

Employees wear uniforms provided by the company.

Employees must provide their own leather, closed-toe, non-skid shoes.

REPORTING RELATIONSHIPS:   

Reports directly to the Chef and/or Food & Beverage Manager on duty and indirectly to the Parkwide Manager of Employee Dining Rooms.

RESPONSIBILITIES:

• Provide excellent guest service in an efficient manner.
• Ensure that the Employee Dining Room opens punctually and provides quality food and service throughout every meal period.
• Responsible for prep, set-up, service, clean up, and restocking of employee food service areas.
• Adhere to all sanitation requirements including product rotation, maintaining temperature logs, storage procedures, cooking requirements, and handling techniques.
• Knowledge of and compliance to all area cycles, presentations, specifications and guidelines.
• Maintain cleanliness of all Employee dining and service areas.  Ensure work area is orderly and properly stocked.
• Ability to work from prep and par lists and follow standardized recipes. 
• Complete assigned duties within each shift.
• Develop and maintain positive communication and teamwork with all co-workers, crew and supervisors.
• Maintain appearance and uniform standards.
• Conducts themselves in a professional manner with the awareness that all actions and communications are within guest and staff view.  Ensure a congenial atmosphere for all.
• Maintain an on-going program of staff training.
• Working knowledge of basic cooking practices.
• Ability to maintain food cost and manage fluctuating production levels.  Forecast and maintain production records and par sheets.
• Utilize forecast and labor standards and ensure effective and efficient schedules are prepared on a timely basis, using the appropriate standard.
• Ensure all employees present their ID prior to eating in the EDR.
• Follow Company and departmental environmental practices to minimize wasted energy and resources.
• Follow Company and departmental safety practices to minimize risk to self and others.
• Follow Company and departmental policies and procedures and holds crew members accountable for the same.

SKILLS AND KNOWLEDGE:

• Ability to organize and prioritize under pressure while maintaining a calm and pleasant demeanor.
• Ability to communicate effectively with guests, co-workers, and supervisors.
• Ability to absorb large amounts of information quickly:  Service procedures, menus and set-up requirements.
• Knowledge of basic sanitation and kitchen equipment skills.

PHYSICAL REQUIREMENTS:

• 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.

AUTHORITIES:

Respond immediately and professionally to guest service issues and report the situation to the Chef  or Food and Beverage Manager on duty.
Responsible for the development and training of 2-16 employees.

Application

Xanterra Parks & Resorts (Authorized Concessioner of the National Park Service) is an equal opportunity employer and does not discriminate against any individual in any phase of employment on the basis of race, color, creed, religion, sexual orientation, national origin, ancestry, veteran status, age, disability or any other legally protected status under applicable law. AA/EOE M/F/D/V