Dining Room Manager

Overview

Join our Food & Beverage team at the Grand Canyon Railway and Hotel! Why the Food & Beverage? Step into a leadership role where great service starts with you. Apply today to become our Dining Room Manager and help set the standard for an outstanding dining experience.

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

Position Type:
Full-Time, Year-Round

• Free gym and pool access
• Free train tickets
• Exclusive retail and dining discounts at GCR and other Xanterra properties
• Generous benefit program including medical, dental, and vision coverage, paid time off, and more!
• The adventure of a lifetime!

• 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 Food and Beverage Director and General Manager of Resort Operations.
• Enforces all Xanterra and Grand Canyon Railway food and beverage hospitality standards, procedures, policies and environmental program.
• Responsible for 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 the Human Resources in coordinating and actively tracking staff attendance.
• Ensure 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.
• Responsible for completing accident reports thoroughly and communicating with the Risk Manager as soon as possible, following-up with the Food and Beverage 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 break down in accordance with current timetable.
• Follow staffing guides for front of house (FOH) and sets up sections for the meal period. Working with Food and Beverage Director to make necessary adjustments based on staffing absences and last minute changes such as increase/decrease in bus counts.
• Responsible for 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.
• Responsible for making sure the buffet and outside signage for business unit(s) are correct and clean.
• Perform 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 Food and Beverage 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.
• Responsible for front of house (FOH) general invoices, coding; and tracking for non-foods and beverage.
• Ensure all side work duties are assigned,…