VIAD

  • DINING ROOM ASSISTANT MANAGER

    Location : Location
    US-MT-Glacier National Park
    Job ID
    2018-11430
  • Overview

    Assists the Dining Room Manager in all facets of front of house food & beverage operations, including; dining, lounge, barista and events.  Models the way to maintain the highest standards of guest food and beverage services, safety, and sanitation. Strives to increase revenues and decrease costs and gives personal best in service. Must assist in other departments or with other job duties as requested or necessary.

    Responsibilities

    • Assists with managing (plans, directs, schedules, supervises, evaluates, rewards and disciplines) all work done by a staff of 20-25 dining room employees.
    • Maintains effective lines of communication between dining room, kitchen, and other departments.
    • Ensures standards of appearance, safety and sanitation are maintained on a daily basis.
    • Holds daily pre-shift meetings to prepare staff for service.
    • Provides on-going training and coaching for employees.
    • Provides direction during service to maintain efficient flow of dining room.
    • Handles guest concerns in a professional manner and takes fast and appropriate action to solve problems.
    • May attend weekly management meetings.
    • Completes nightly reports and reviews daily food and beverage sales.
    • Assists in maintaining accurate time records, tracking overtime and adjusting schedules according to labor & sales figures.
    • Responsible for implementing and/or designing sales goals and incentive programs that increase revenue.
    • Responsible for following federal, state and Company policies and regulations for serving alcoholic beverages in a responsible manner.
    • May assist with the ordering, receipt and storage of all Dining Room equipment including china, glass, silver and paper to ensure a minimum loss from waste or theft.
    • May assist with ordering, receipt and storage of all alcohol inventories and bar equipment.
    • Ensures dining room controls are met by maintaining effective cost and portion control.
    • Collects currency and keeps an accurate account for control. Gives receipt with every transaction.
    • Ensures that required reports are sent to corporate F&B office, i.e., labor, sanitation, voids & comp reports.
    • Is able to assist or take the place of any staff member, if necessary.
    • Assists with other responsibilities as requested.

    Qualifications

    Ideal Experience

    • Hospitality management degree, or related field preferred.
    • 2-4 years’ experience in supervisory experience in Dining/Restaurant setting required.
    • Prior Serving/Bar/Restaurant experience required.
    • Must have experience in guest service standards.
    • Hospitality (POS) systems experience desirable.
    • Must have some knowledge of cooking and time preparation in kitchen.
    • Must have knowledge of food and labor cost controls.
    • Strong interpersonal skills required. Must be team-oriented.
    • Must be pleasant, helpful, friendly, outgoing, enthusiastic and courteous in dealing with guests and co-workers.
    • Able to handle guest concerns in a tactful and caring manner.
    • Exhibits good leadership skills and communication.
    • Effective written and verbal communication skills required.
    • Ability to motivate others and maintain a positive team atmosphere required.
    • Must be 18 years of age or older.
    • Must be able to work varied shifts.
    • Must possess neat and pleasant grooming habits. 

    Critical Competencies

    • Must communicate clearly, both verbally and in writing, with a solid attention to detail.
    • Must bring a keen eye for detail, organization, safety and cleanliness to improve GPC front-of-house culinary operations
    • Must bring a positive, helpful, team-oriented, “we can do this together” attitude to all aspects of the job that inspires others
    • Must exhibit a real curiosity about the business for not only F&B, but also GPC and for Pursuit overall
    • Must ask good questions and drill down into details to improve the business
    • Must process information quickly and take initiative to recommend solutions to F&B challenges
    • Must stay cool under pressure by being resilient, adaptable and flexible

    To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential functions. The successful candidate must be willing to relocate to Montana and must be eligible to work in the United States. 

    Work Environment

    • High volume seasonal Hotel Restaurant/Dining/Bar setting in a National Park environment.
    • Job requires walking, bending, handling, reaching, grasping, lifting 25+ lbs., and repetitive motions.
    • Climate control may not be present.
    • Job requires working long hours and varied shifts, including; split shifts, weekends, holidays, etc.
    • Non-smoking environment.

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