Employee Dining Room Manager - Oasis at Death Valley -

Overview: Live. Work. Explore. as a part of our Food \& Beverage team at the Oasis at Death Valley!

The Oasis at Death Valley is situated in a lush, spring\-fed desert oasis, surrounded by the vast and arid desert of Death Valley National Park. The Oasis operates the historic AAA Four Diamond Inn and Ranch, restaurants, gift shops, and the world's lowest elevation golf course. Both hotels are open year\-round and feature swimming pools fed by naturally warm local springs.

We’re hiring an Employee Dining Room Manager to Live. Work. Explore. in Death Valley National Park! Job Summary:

Employee Dining Room Manager is responsible for floor supervision and oversight of the Employee Dining Room, (front and back of house) and Employee Pub operations. This includes all aspects of guest service, supplies, cleanliness and maintenance of the restaurant facilities, coaching, training, supervising, guest service, timekeeping, supplies, and building employee relationships. Provide support and assistance for back\-of\-house operations working directly with kitchen management and chefs. Works closely and professionally with Director of Food and Beverage, Assistant Food and Beverage Manager, and kitchen management. The Details:

Position Type: Full\-Time, Year\-Round

Season Dates: As soon as possible on next available check in date (approximately three weeks)

Pay: $27\.30/hr

Schedule: Typical schedule is 40 hours, 5 days per week (may include weekends, evenings, and holidays) Why the Oasis at Death Valley?

Death Valley National Park is in the northern Mojave Desert in California and is the largest National Park outside of Alaska. With incredibly diverse ecosystems, sand dunes, mountains, and America's lowest elevations, Death Valley is an incredible place to call home. We are a welcoming community who work hard, share a real passion for the environment, and enjoy crafting memorable experiences for our guests. Life at the Oasis:

• Employee housing (dormitory\-style) and on\-site employee meals (cafeteria\-style) provided at low cost
• Free on\-site laundry facility, 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 Death Valley National Park pass
• Free access to pool, golf course, rec center, gym and sports court
• Retail, Lodging and Travel Discounts
• Planned employee trips and activities
• $350 Referral Bonus Program
• The adventure of a lifetime!

Responsibilities:

• Fully understand and support Xanterra Mission Statement and Core Values.
• Responsible for overseeing the daily operation of employee dining outlets to maximize profitability, minimize legal liability and conform to the regulations of Health Department and Liquor Laws.
• Responsible for effective enforcement of all Oasis at Death Valley food and beverage hospitality standards, procedures, and policies, such as, compliance with all local, county and state health and safety regulations regarding food safety, and liquor laws.
• Responsible for reporting all maintenance repair requests in a timely manner.
• Support F\&B compliance training programs by scheduling staff and assist in conducting assigned classes. Review tracking of front of house (FOH) staff to be in compliance with TIPS and California Liquor Law.
• Under the direction of the Director / Asst. Director of Food and Beverage, reviews, and monitors expenditures to ensure that business unit(s) conform to budget limitations. Records daily sales and labor costs on the “Actuals” spreadsheet to monitor labor costs.
• Follows staffing guides for FOH and BOH, and sets up sections for the meal period.
• Ensure all guest complaints (food quality and service) and employees’ concerns/issues are investigated, resolved, and handled in a professional manner; follow up with Director / Asst. Director of Food and Beverage.
• Perform periodic walk\-through in the dining room and business unit(s); working closely with all BOH Managers to look at all areas of food service to ensure food quality, consistency, presentation, cleanliness, and safety is maintained. Participate in quarterly F\&B audits to determine areas and/or processes which may have opportunities for improvement.
• Responsible for completing accident reports thoroughly and communicating with the Risk Manager as soon as possible, following\-up with the General Manager and/or Operations Manager.
• Ensure staff members adhere to all grooming and uniform standards; meeting the appearance standards as outlined in the Xanterra Oasis Employees 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 FOH general invoices, coding; and tracking for non\-foods and beverage.
• Responsible for completing the weekly schedules to meet business needs; review with Director / Asst. Director of Food and Beverage to ensure schedules meet labor budget and guest demands.
• Completes and issues hourly staff annual evaluations in a timely fashion; review with Director / Asst. Director of Food and Beverage. Issues periodic informal evaluations (HIGS) on FOH staff members on a annual basis.
• Responsible for administering disciplinary actions fairly and consistently with the approval of Director / Asst. Director of Food and Beverage and/or Human Resources.
• Ensure that Dayforce is monitored and approved daily for the work unit, ensure staff breaks are taken in accordance with California state laws and that staffing is adjusted according to labor budgets.
• Follow up daily on the Company environmental program ensuring adherence to the recycle program and education of staff employees.
• Other duties as assigned.

Qualifications:

• Previous 3 years’ experience in food service management.
• Prior experience as a Restaurant Manager, Asst. Restaurant Manager, or similar.
• Superior guest and employee relations experience.
• Strong analytical and organizational skills demonstrated in a casual dining customer\-oriented environment.
• Strong computer skills, ability to learn various software programs, i.e. Micros Symphony, Kronos, and Microsoft Office.
• Must be able to work within flexible work schedule, as schedule may include mornings, evenings, weekends and/or holidays.
• Strong knowledge in food and beverage products, food safety, liquor laws and bartending.
• Experience working in a fast\-paced environment.
• Must be team\-oriented with the ability to accomplish goals and projects.
• Must be detail oriented and can manage multiple priorities.
• Successfully complete Serv\-Safe food sanitation course and TIPS Certification.
• Valid driver’s license.

Physical Requirements include:

• Constantly standing, walking, twisting, using eye/hand coordination, manual dexterity, handling, wrist motion, bending/ stooping.
• Frequently carrying, bending, stooping, lifting, pushing, and pulling items weighing up to 10lbs.
• Occasionally carrying, bending, stooping, lifting, pushing, and pulling items weighing up to 50lbs.
• Constantly listening, hearing, seeing, and speaking.
• Will be required to stand and walk for long periods of time on cement floors and to occasionally walk on uneven surfaces.
• Ability to work in extreme temperatures.

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.