Posted Date 3 weeks ago(05/03/2018 6:54 PM)
    Job ID
    # Positions
  • 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.


    1. Assists with managing (plans, directs, schedules, supervises, evaluates, rewards and disciplines) all work done by a staff of 20-25 dining room employees.
    2. Maintains effective lines of communication between dining room, kitchen, and other departments.
    3. Ensures standards of appearance, safety and sanitation are maintained on a daily basis.
    4. Holds daily pre-shift meetings to prepare staff for service.
    5. Provides on-going training and coaching for employees.
    6. Provides direction during service to maintain efficient flow of dining room.
    7. Handles guest concerns in a professional manner and takes fast and appropriate action to solve problems.
    8. May attend weekly management meetings.
    9. Completes nightly reports and reviews daily food and beverage sales.
    10. Assists in maintaining accurate time records, tracking overtime and adjusting schedules according to labor & sales figures.
    11. Responsible for implementing and/or designing sales goals and incentive programs that increase revenue.
    12. Responsible for following federal, state and Company policies and regulations for serving alcoholic beverages in a responsible manner.
    13. 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.
    14. May assist with ordering, receipt and storage of all alcohol inventories and bar equipment.
    15. Ensures dining room controls are met by maintaining effective cost and portion control.
    16. Collects currency and keeps an accurate account for control. Gives receipt with every transaction.
    17. Ensures that required reports are sent to corporate F&B office, i.e., labor, sanitation, voids & comp reports.
    18. Is able to assist or take the place of any staff member, if necessary.
    19. Assists with other responsibilities as requested.


    • Must be 18 years of age or older.
    • Experience in restaurant/hospitality management program or equivalent in work experience preferred.
    • Previous supervisory experience preferred, preferably in a high volume dining/restaurant setting.
    • Serving/Bar experience required.
    • Experience with a diverse seasonal staff and seasonal hotel restaurant operations helpful.
    • Must possess working knowledge of service standards.
    • Hospitality POS (Aloha) experience desirable.
    • Working knowledge of kitchen operations, cooking and timing expected.
    • Understanding of food, liquor and labor cost controls required.
    • Must demonstrate solid leadership skills and ability to lead and 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

    • 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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