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

    Ensures accurate and efficient transactions. Ensures productivity, safety & sanitation and guest service standards are maintained. Assists with other duties as necessary.   


    • Manages (plans, directs, schedules, supervises, evaluates, rewards and disciplines) all work done by staff. 
    • Maintains effective lines of communication between kitchen, counter operations and Location management.
    • Schedules staff to ensure proper coverage of business needs.
    • Maintains accurate time records, tracks overtime and adjusts scheduling according to labor & sales figures.
    • Responsible for the daily set up and service of the walk up sandwich counter, ice cream counter and kitchen.
    • Responsible for ordering and inventory. 
    • Responsible for creating & implementing sales goals and incentive programs that increase revenue.
    • Holds daily pre-shift meetings to prepare staff for service. Provides on-going training and coaching for employees. 
    • Ensures standards of appearance, safety and sanitation are maintained on a daily basis.
    • Handles guest concerns in a professional manner and takes fast and appropriate action to solve problems. 
    • Completes nightly reports and reviews daily food and beverage sales.
    • Ensures controls are met by maintaining effective cost and portion controls. Is responsible for monthly profit and loss statements. 
    • Responsible for the ordering, receipt and storage of all equipment and product, and ensures minimum loss from waste or theft.
    • 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.
    • Attends weekly location manager meetings.
    • Assists with other responsibilities as requested.


    • Must be 18 years of age or older.
    • 2-3 years Food and Beverage experience in a high volume café/restaurant setting preferred.
    • 2-3 years’ experience in supervisory position required.
    • Previous cash handling experience preferred
    • Hospitality POS experience desirable.
    • Efficient knowledge in kitchen operations, cooking and timing expected.
    • Effective knowledge of food cost and labor controls required.
    • Must demonstrate solid leadership skills.
    • Is able to successfully motivate others.
    • Effective communication and interpersonal skills required.
    • Must be pleasant, helpful, friendly, outgoing, enthusiastic and courteous in dealing with guests and co-workers.
    • Must be team-oriented, positive and upbeat.
    • Able to handle guest concerns effectively and in a tactful, caring manner.
    • Writes clearly and precisely.
    • Must possess neat and pleasant grooming habits.

    Work Environment

    • Restaurant/dining room in a National Park, Hotel setting.
    • Job requires walking, bending, handling, reaching, grasping, lifting 25+ lbs., and repetitive motions.
    • Fast paced, high volume dining setting. 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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