Xanterra
Overview
Join our Food & Beverage team at the Grand Canyon Railway and Hotel!
Why the Food & Beverage?
Step into a leadership role where great service starts with you. Apply today to become our Dining Room Manager and help set the standard for an outstanding dining experience.
Job Summary The Restaurant Manager is responsible for supervising the floor and overseeing the daily operation of The Fred Harvey Restaurant and Spenser’s Pub.
The Details Position Type: Full‑Time, Year‑Round
Benefits and Perks
Free gym and pool access
Free train tickets
Exclusive retail and dining discounts at GCR and other Xanterra properties
Generous benefit program including medical, dental, and vision coverage, paid time off, and more!
The adventure of a lifetime!
Responsibilities
Fully understand and support Xanterra’s Mission Statement, Cultural Pillars, Community Commitment and Core Values.
Accommodate our guests in the most professional manner possible, assist floor employees with guest related problems.
Ensure all guest complaints (food quality, quantity and service) and employee concerns/issues are investigated, resolved and handled in a professional manner; follow‑up with Food and Beverage Director and General Manager of Resort Operations.
Enforce all Xanterra and Grand Canyon Railway food and beverage hospitality standards, procedures, policies and environmental program.
Responsible for overall compliance with all health and safety regulations and enforce sanitary practices for food handling, wearing personal protective equipment, general cleanliness, and maintenance of dining and food service areas.
Support company Learning and Development requirements (alcohol service & food safety) by actively assisting Human Resources in coordinating and actively tracking staff attendance.
Ensure staff adheres to all safety and Environmental Management Systems (EMS) policies and corporate commitments to maintain ISO 14001 goals and guidelines; follow‑up daily on recycle program and staff education.
Complete accident reports thoroughly and communicate with the Risk Manager as soon as possible, following‑up with the Food and Beverage Director.
Review and monitor expenditures to ensure the business unit(s) conforms to budget limitations. Record daily sales and labor costs on the “Accruals” spreadsheet to monitor labor costs.
Co‑responsible with back of house (BOH) managers for efficient buffet set‑up, maintenance and break down in accordance with current timetable.
Follow staffing guides for front of house (FOH) and set up sections for the meal period. Work with Food and Beverage Director to adjust staffing as needed for absences and last‑minute changes.
Responsible for annually updating the banquet menu and amenities offered to guests.
Conduct daily “Service Briefings” and train staff on evacuation procedures, Safety Data Sheets (SDS) location, Environmental Health & Safety (EHS) procedures, liquor wine and beer selections, etc. Ensure staff is aware of any personnel issues, special events or equipment issues.
Ensure buffet and outside signage for business unit(s) are correct and clean.
Perform periodic walk‑throughs in the dining room and business unit(s); work closely with all back of house (BOH) managers to inspect all areas of food service to ensure food quality, consistency, presentation, cleanliness and safety are maintained. Participate in quarterly Food and Beverage audits to identify opportunities for improvement.
Participate in end‑of‑month inventory.
Ensure staff members adhere to all grooming and uniform standards; meet appearance standards as outlined in the Xanterra/Grand Canyon Railway Employee Handbook and departmental guidelines.
Ensure proper accounting procedures are in place and enforced for check‑outs, voids, comps, spec sheets, special event billing and tours.
Responsible for front of house (FOH) general invoices, coding, and tracking for non‑food and beverage.
Ensure all side‑work duties are assigned, enforced and completed. Update list of duties as necessary and communicate with all staff employees.
Perform duties related to opening/closing The Fred Harvey Restaurant and Spenser’s Pub as needed.
Maintain open lines of communication with other food and beverage managers and the Food and Beverage Director regarding guest concerns or complaints, employee issues, maintenance repair needs, and suggestions for improvement.
Fully understand company policies to objectively observe and evaluate work performance of all employees while providing a safe and healthy work environment.
Responsible for coaching and mentoring staff to an acceptable work performance. When necessary, confer with Food and Beverage Director to provide necessary written documentation for an employee’s evaluation, corrective action reports and/or accident/injury reports.
Complete weekly manager schedules and schedule employees as required to meet business needs; review with Food and Beverage Director to ensure schedules meet labor budget and guest demands.
Complete hourly staff annual evaluations in a timely fashion; review with Director F&B. Complete periodic informal evaluations (“How’s it Going”) for front of house staff members on a bi‑annual basis.
Administer disciplinary actions fairly and consistently with the approval of Director F&B and General Manager, Resort Operations.
Responsible for administrative duties including daily review and approval of all front of house (FOH) employees’ time using Kronos.
Responsible for placing liquor, wine & beer orders in a timely manner.
Other duties as assigned.
Qualifications
Three years previous food service management experience with a thorough knowledge of the food and beverage industry and providing excellent guest service.
Thorough knowledge of Microsoft Office software programs (Word and Excel).
Preferred Qualifications
Bachelor of Science degree in hotel/restaurant management is desirable. Will consider a combination of practical experience and education as an alternate.
Bi‑lingual (English/Spanish) language skills are a plus.
Physical Requirements
While performing the duties of this job, the employee is 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 10 lbs.
Occasionally carrying, bending, stooping, lifting, pushing, and pulling items weighing up to 50 lbs.
Constantly listening, hearing, seeing, and speaking.
Will be required to stand and walk for long periods of time on cement floors and occasionally walk on uneven surfaces.
Equal Opportunity Employer 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 status as a protected veteran.
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Why the Food & Beverage?
Step into a leadership role where great service starts with you. Apply today to become our Dining Room Manager and help set the standard for an outstanding dining experience.
Job Summary The Restaurant Manager is responsible for supervising the floor and overseeing the daily operation of The Fred Harvey Restaurant and Spenser’s Pub.
The Details Position Type: Full‑Time, Year‑Round
Benefits and Perks
Free gym and pool access
Free train tickets
Exclusive retail and dining discounts at GCR and other Xanterra properties
Generous benefit program including medical, dental, and vision coverage, paid time off, and more!
The adventure of a lifetime!
Responsibilities
Fully understand and support Xanterra’s Mission Statement, Cultural Pillars, Community Commitment and Core Values.
Accommodate our guests in the most professional manner possible, assist floor employees with guest related problems.
Ensure all guest complaints (food quality, quantity and service) and employee concerns/issues are investigated, resolved and handled in a professional manner; follow‑up with Food and Beverage Director and General Manager of Resort Operations.
Enforce all Xanterra and Grand Canyon Railway food and beverage hospitality standards, procedures, policies and environmental program.
Responsible for overall compliance with all health and safety regulations and enforce sanitary practices for food handling, wearing personal protective equipment, general cleanliness, and maintenance of dining and food service areas.
Support company Learning and Development requirements (alcohol service & food safety) by actively assisting Human Resources in coordinating and actively tracking staff attendance.
Ensure staff adheres to all safety and Environmental Management Systems (EMS) policies and corporate commitments to maintain ISO 14001 goals and guidelines; follow‑up daily on recycle program and staff education.
Complete accident reports thoroughly and communicate with the Risk Manager as soon as possible, following‑up with the Food and Beverage Director.
Review and monitor expenditures to ensure the business unit(s) conforms to budget limitations. Record daily sales and labor costs on the “Accruals” spreadsheet to monitor labor costs.
Co‑responsible with back of house (BOH) managers for efficient buffet set‑up, maintenance and break down in accordance with current timetable.
Follow staffing guides for front of house (FOH) and set up sections for the meal period. Work with Food and Beverage Director to adjust staffing as needed for absences and last‑minute changes.
Responsible for annually updating the banquet menu and amenities offered to guests.
Conduct daily “Service Briefings” and train staff on evacuation procedures, Safety Data Sheets (SDS) location, Environmental Health & Safety (EHS) procedures, liquor wine and beer selections, etc. Ensure staff is aware of any personnel issues, special events or equipment issues.
Ensure buffet and outside signage for business unit(s) are correct and clean.
Perform periodic walk‑throughs in the dining room and business unit(s); work closely with all back of house (BOH) managers to inspect all areas of food service to ensure food quality, consistency, presentation, cleanliness and safety are maintained. Participate in quarterly Food and Beverage audits to identify opportunities for improvement.
Participate in end‑of‑month inventory.
Ensure staff members adhere to all grooming and uniform standards; meet appearance standards as outlined in the Xanterra/Grand Canyon Railway Employee Handbook and departmental guidelines.
Ensure proper accounting procedures are in place and enforced for check‑outs, voids, comps, spec sheets, special event billing and tours.
Responsible for front of house (FOH) general invoices, coding, and tracking for non‑food and beverage.
Ensure all side‑work duties are assigned, enforced and completed. Update list of duties as necessary and communicate with all staff employees.
Perform duties related to opening/closing The Fred Harvey Restaurant and Spenser’s Pub as needed.
Maintain open lines of communication with other food and beverage managers and the Food and Beverage Director regarding guest concerns or complaints, employee issues, maintenance repair needs, and suggestions for improvement.
Fully understand company policies to objectively observe and evaluate work performance of all employees while providing a safe and healthy work environment.
Responsible for coaching and mentoring staff to an acceptable work performance. When necessary, confer with Food and Beverage Director to provide necessary written documentation for an employee’s evaluation, corrective action reports and/or accident/injury reports.
Complete weekly manager schedules and schedule employees as required to meet business needs; review with Food and Beverage Director to ensure schedules meet labor budget and guest demands.
Complete hourly staff annual evaluations in a timely fashion; review with Director F&B. Complete periodic informal evaluations (“How’s it Going”) for front of house staff members on a bi‑annual basis.
Administer disciplinary actions fairly and consistently with the approval of Director F&B and General Manager, Resort Operations.
Responsible for administrative duties including daily review and approval of all front of house (FOH) employees’ time using Kronos.
Responsible for placing liquor, wine & beer orders in a timely manner.
Other duties as assigned.
Qualifications
Three years previous food service management experience with a thorough knowledge of the food and beverage industry and providing excellent guest service.
Thorough knowledge of Microsoft Office software programs (Word and Excel).
Preferred Qualifications
Bachelor of Science degree in hotel/restaurant management is desirable. Will consider a combination of practical experience and education as an alternate.
Bi‑lingual (English/Spanish) language skills are a plus.
Physical Requirements
While performing the duties of this job, the employee is 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 10 lbs.
Occasionally carrying, bending, stooping, lifting, pushing, and pulling items weighing up to 50 lbs.
Constantly listening, hearing, seeing, and speaking.
Will be required to stand and walk for long periods of time on cement floors and occasionally walk on uneven surfaces.
Equal Opportunity Employer 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 status as a protected veteran.
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