Location : Location
    US-MT-Columbia Falls
    Job ID
  • Overview

    Maintains high quality standards in food & beverage services, safety and sanitation.  Responsibilities that entail all aspects of front of house restaurant operations; the set up & programming of POS Systems, training of Staff on our systems, methods, products & service standards for customer satisfaction and the continued supervision & support of staff throughout our operating season. Staff includes; Dining Room Managers, Assistant Dining Room Managers, Bar Manager, Bartenders, Wait staff, Attendants and Cashiers. Strives to increase revenues and decrease costs. Gives personal best in service while demonstrating commitment to guest satisfaction and positive employee and company relations. 


    Essential Duties and Responsibilities:


    1. Provides direction and flow of dining room service, bar service and all banquet functions
    2. Manages (plans, directs, schedules, supervises, evaluates, rewards and disciplines) all work done by a staff of 15-30 throughout the dining room, bar and banquet department
    3. Provides ongoing training for employees, including operations, computer system and responsible beverage service
    4. Takes fast and appropriate action to solve problems and handles all guest and employee concerns in a professional courteous and tactful manner.
    5. Is able to assist or take the place of any staff member when necessary
    6. Provides solid examples of appearance, guest service and integrity
    7. Ensures standards of appearance and sanitation are maintained on a daily basis
    8. Ensures that all service & banquet areas are clean and well maintained
    9. Holds daily pre-shift meeting and weekly department manager meetings
    10. Enforces all company policies and regulations to ensure good safety practices of employees and guests throughout department
    11. Responsible for following federal and state policies and regulation for serving alcoholic beverages in a responsible manner
    12. Ensures dining room, bar and banquet goals are being met by maintaining effective cost and portion control
    13. Responsible for the ordering, receipt and storage of all Dining Room equipment including (but not limited to) china, sliver, paper, banquet items, uniforms, menus, etc. to ensure a minimum loss from waste or theft
    14. Responsible for ordering, receipt and storage of all alcohol inventories and bar equipment.
    15. Maintains time cards daily, records overtime, and is responsible for monthly profit and loss statements.  Completes nightly reports.  Reviews food and beverage sales daily. Adjusts scheduling according to labor and sales figures.
    16. Maintains line of communication between dining room, kitchen and other departments. 
    17. Responsible for designing and implementing sales goals and incentive programs
    18. Collects currency and keeps accurate account for control.  Give receipt with every transaction.
    19. Ensures that all daily reports are sent to Corporate Food and Beverage offices, i.e. labor, sanitation, void reports.
    20. Participates in monthly inventory for all Dining Room and Bar items
    21. Handles all employee issues in a professional, courteous and tactful manner
    22. Complies with all policies and procedures set forth by Glacier Park Collection


    Ideal Experience

    • Restaurant/Hospitality Management degree or equivalent in work experience required.
    • 2-4 years’ experience in Restaurant supervisory position required, preferably in a high volume, seasonal dining/restaurant setting.
    • Experience with a diverse seasonal staff and seasonal hotel/restaurant operations helpful.
    • Serving/Bar experience required.
    • Must possess in-depth, working knowledge of service standards.
    • Hospitality POS experience desirable.
    • Efficient knowledge in kitchen operations, cooking and timing expected.
    • Effective knowledge of food, liquor and labor cost controls required.
    • Must demonstrate solid leadership skills. Is able to 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.

    Critical Competencies

    • Let’s Control It – Alcohol handling certification
    • Current ServSafe food handlers certification
    • 2-4 years of college, hospitality management or related experience required
    • 2-4 years management experience preferably in a hotel, restaurant, banquet setting required
    • Must have in depth, functional experience of service and standards
    • Restaurant serving, bartending/cocktail experience required 
    • Hospitality/POS system experience required
    • Must have working knowledge of kitchen functions and time management
    • Must have knowledge of food, liquor and labor cost controls
    • Must be pleasant, helpful, friendly, outgoing, enthusiastic and courteous in dealing with guests and co-workers
    • Must exhibit strong interpersonal, leadership, verbal and written communication skills. 
    • Must be able to work varied shifts including holidays
    • Must be 18 years of age or older
    • Must be able to enter Canada

    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. 



    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.
    • National Park environment.


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