Xanterra
Overview
Live. Work. Explore. as a part of our Food & Beverage team in Yellowstone National Park! We operate 47 dining venues, including dining rooms, fast-casual, cafeterias, bars, employee facilities, delis and snack shops. It's high volume, fast-paced and fun! Almost half of the Yellowstone summer staff work for the Food and Beverage Operation! If you are interested in starting or enhancing your food and beverage career, the kitchen is a great place to start. Job Summary
The Dining Room Operations Trainer is a seasonal position based in the Mammoth Hot Springs area of Yellowstone National Park, Wyoming. This position is responsible for assisting in developing and implementing park wide training to Food and Beverage front-of-house staff in dining room operations around the park. In addition, the Dining Room Operations Trainer supports and mentors the Food and Beverage Restaurant Managers. This position reports directly to the Manager of Dining Room Operations. The Details
Position Type: Seasonal Season Dates: Early January - Mid October Wage: $1,940.00 Bi-weekly Schedule: Typical schedule is 45+/- hours, 5 days per week (may include weekends, evenings, and holidays) Why Yellowstone National Park?
We are a welcoming community who work hard, share a real passion for the environment, and enjoy crafting memorable experiences for our guests. As part of the Xanterra Travel Collection®, we are the primary authorized concessionaire in Yellowstone, and proud stewards of the park. Life in Yellowstone
Employee housing (dormitory-style) and on-site employee meals (cafeteria-style) provided Free on-site laundry facility, Wi-Fi (limited bandwidth), and utilities included No Wyoming state taxes deducted from your paycheck A fast-paced, exciting work environment with plenty of upward mobility and growth opportunities Meet people of all ages from all over the country and world! Benefits
Employee Assistance Program Wellness Program Learning and Development Program Perks
Free Yellowstone & Grand Teton National Park pass Employee Recreation Program (recreation centers, athletics, gear rentals, seminars, van trips, hiking, and more) Access to discounted services at Yellowstone Medical Clinics operated by STGi. Employee discounts at local gateway communities Retail, Lodging and Travel Discounts $350 Referral Bonus Program The adventure of a lifetime! Responsibilities
Perform all duties toward the goal of providing excellent guest service in an efficient manner. Assist in training and supporting Food and Beverage Managers, Dining Room Managers, Assistant F&B Managers, and Assistant Dining Room Managers on all aspects of the dining room operations. Assist in the development and implementation of the training programs for all front-of-the-house dining room positions in conjunction with the Manager of Food and Beverage Training, the Manager of Dining Room Operations, and the Assistant Director of Food and Beverage. Primary focus: training and providing onsite management coverage throughout the season as needed. Participates as a trainer during the seasonal opening process. Once properties open, the primary focus is providing onsite coverage as needed, while continuing to provide ongoing training as time allows. Support the teams in the field and provide onsite coverage in the absence of a Food & Beverage manager, Assistant Food & Beverage Manager or Dining Room Manager. Establish, communicate and follow-up on standards and expectations within each facility. React to fluctuations in food cost and payroll, emphasizing follow up on weekly schedules. Channel feedback and suggestions from dining room operations and your observations to the support office: menu selections, standards and training issues, staffing, and management suggestions. Work with IT, the Manager of Dining Room Operations, and the Assistant Director of Food and Beverage to ensure all items are correct and updated in the Point-of-Sale system. Maintain and project a professional demeanor and appearance at all times: interactions with employees and guests, reacting to pressure situations, and off-duty interactions. Responsible for maintaining a manager’s bank and cash handling procedures as outlined by the company while working management shifts in the field. Assist the teams in the field with inventory counting and inputting when needed. Work collaboratively with other members of the Food & Beverage support office. Follow Company and departmental environmental practices to minimize wasted energy and resources. Follow Company and departmental safety practices to minimize risk to self and others. Follow Company and departmental policies and procedures. While all essential functions and duties cannot be possibly listed on a job description, each employee is expected to be flexible and accept additional and/or different duties as assigned at any time as directed by management. Duties listed above are not restricted to the only duties expected to be performed. Qualifications
A minimum of two years of restaurant/dining room management required. Working knowledge of dining room service procedures and systems. Ability to teach, motivate and develop. Ability to communicate in a positive, effective manner. Ability to organize and prioritize. Ability to problem solve, select a course of action and follow-up. Knowledge of training methods. Knowledge of food safety and sanitation practices. Ability and training to provide corrective action required. Willingness to work holidays, weekends and flexible shifts. In-park and overnight travel (extended periods of time) required. Must have a valid driver’s license. Certification in the TIPS alcohol awareness program is required. Workshops will be provided if not currently certified. If candidate fails to pass this course and exam, a second opportunity will be provided; if still not successful, candidate will be placed in a position. Must be ServSafe Manager Certified; workshops will be provided to attain this certification. If candidate fails to pass this course and exam, a second opportunity will be provided; if still not successful, candidate will be placed in a non-management position. Knowledge of Microsoft programs including Word, Excel and Outlook. Knowledge of dinner reservation systems. Knowledge of Simphony Point-of-Sales and CloudSuite systems. Knowledge of Yellowstone Park food operations. Knowledge of policies and procedures used within the department and Company. PHYSICAL REQUIREMENTS: Must be able to stand for long periods of time, approximately 8 hours. Must be able to walk for long periods of time. Must be able to sit for extended periods of time, approximately 8 hours. Must be able to lift and carry a minimum of 30 pounds. Must be able to bend, stretch, and reach for extended periods of time. Must be able to speak and project voice for extended periods of time. 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. PHYSICAL REQUIREMENTS:
Must be able to stand for long periods of time, approximately 8 hours. Must be able to walk for long periods of time. Must be able to sit for extended periods of time, approximately 8 hours. Must be able to lift and carry a minimum of 30 pounds. Must be able to bend, stretch, and reach for extended periods of time. Must be able to speak and project voice for extended periods of time. 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. Perform all duties toward the goal of providing excellent guest service in an efficient manner. Assist in training and supporting Food and Beverage Managers, Dining Room Managers, Assistant F&B Managers, and Assistant Dining Room Managers on all aspects of the dining room operations. Assist in the development and implementation of the training programs for all front-of-the-house dining room positions in conjunction with the Manager of Food and Beverage Training, the Manager of Dining Room Operations, and the Assistant Director of Food and Beverage. Primary focus: training and providing onsite management coverage throughout the season as needed. Participates as a trainer during the seasonal opening process. Once properties open, the primary focus is providing onsite coverage as needed, while continuing to provide ongoing training as time allows. Support the teams in the field and provide onsite coverage in the absence of a Food & Beverage manager, Assistant Food & Beverage Manager or Dining Room Manager. Establish, communicate and follow-up on standards and expectations within each facility. React to fluctuations in food cost and payroll, emphasizing follow up on weekly schedules. Channel feedback and suggestions from dining room operations and your observations to the support office: menu selections, standards and training issues, staffing, and management suggestions. Work with IT, the Manager of Dining Room Operations, and the Assistant Director of Food and Beverage to ensure all items are correct and updated in the Point-of-Sale system. Maintain and project a professional demeanor and appearance at all times: interactions with employees and guests, reacting to pressure situations, and off-duty interactions. Responsible for maintaining a manager’s bank and cash handling procedures as outlined by the company while working management shifts in the field. Assist the teams in the field with inventory counting and inputting when needed. Work collaboratively with other members of the Food & Beverage support office. Follow Company and departmental environmental practices to minimize wasted energy and resources. Follow Company and departmental safety practices to minimize risk to self and others. Follow Company and departmental policies and procedures. While all essential functions and duties cannot be possibly listed on a job description, each employee is expected to be flexible and accept additional and/or different duties as assigned at any time as directed by management. Duties listed above are not restricted to the only duties expected to be performed.
#J-18808-Ljbffr
Live. Work. Explore. as a part of our Food & Beverage team in Yellowstone National Park! We operate 47 dining venues, including dining rooms, fast-casual, cafeterias, bars, employee facilities, delis and snack shops. It's high volume, fast-paced and fun! Almost half of the Yellowstone summer staff work for the Food and Beverage Operation! If you are interested in starting or enhancing your food and beverage career, the kitchen is a great place to start. Job Summary
The Dining Room Operations Trainer is a seasonal position based in the Mammoth Hot Springs area of Yellowstone National Park, Wyoming. This position is responsible for assisting in developing and implementing park wide training to Food and Beverage front-of-house staff in dining room operations around the park. In addition, the Dining Room Operations Trainer supports and mentors the Food and Beverage Restaurant Managers. This position reports directly to the Manager of Dining Room Operations. The Details
Position Type: Seasonal Season Dates: Early January - Mid October Wage: $1,940.00 Bi-weekly Schedule: Typical schedule is 45+/- hours, 5 days per week (may include weekends, evenings, and holidays) Why Yellowstone National Park?
We are a welcoming community who work hard, share a real passion for the environment, and enjoy crafting memorable experiences for our guests. As part of the Xanterra Travel Collection®, we are the primary authorized concessionaire in Yellowstone, and proud stewards of the park. Life in Yellowstone
Employee housing (dormitory-style) and on-site employee meals (cafeteria-style) provided Free on-site laundry facility, Wi-Fi (limited bandwidth), and utilities included No Wyoming state taxes deducted from your paycheck A fast-paced, exciting work environment with plenty of upward mobility and growth opportunities Meet people of all ages from all over the country and world! Benefits
Employee Assistance Program Wellness Program Learning and Development Program Perks
Free Yellowstone & Grand Teton National Park pass Employee Recreation Program (recreation centers, athletics, gear rentals, seminars, van trips, hiking, and more) Access to discounted services at Yellowstone Medical Clinics operated by STGi. Employee discounts at local gateway communities Retail, Lodging and Travel Discounts $350 Referral Bonus Program The adventure of a lifetime! Responsibilities
Perform all duties toward the goal of providing excellent guest service in an efficient manner. Assist in training and supporting Food and Beverage Managers, Dining Room Managers, Assistant F&B Managers, and Assistant Dining Room Managers on all aspects of the dining room operations. Assist in the development and implementation of the training programs for all front-of-the-house dining room positions in conjunction with the Manager of Food and Beverage Training, the Manager of Dining Room Operations, and the Assistant Director of Food and Beverage. Primary focus: training and providing onsite management coverage throughout the season as needed. Participates as a trainer during the seasonal opening process. Once properties open, the primary focus is providing onsite coverage as needed, while continuing to provide ongoing training as time allows. Support the teams in the field and provide onsite coverage in the absence of a Food & Beverage manager, Assistant Food & Beverage Manager or Dining Room Manager. Establish, communicate and follow-up on standards and expectations within each facility. React to fluctuations in food cost and payroll, emphasizing follow up on weekly schedules. Channel feedback and suggestions from dining room operations and your observations to the support office: menu selections, standards and training issues, staffing, and management suggestions. Work with IT, the Manager of Dining Room Operations, and the Assistant Director of Food and Beverage to ensure all items are correct and updated in the Point-of-Sale system. Maintain and project a professional demeanor and appearance at all times: interactions with employees and guests, reacting to pressure situations, and off-duty interactions. Responsible for maintaining a manager’s bank and cash handling procedures as outlined by the company while working management shifts in the field. Assist the teams in the field with inventory counting and inputting when needed. Work collaboratively with other members of the Food & Beverage support office. Follow Company and departmental environmental practices to minimize wasted energy and resources. Follow Company and departmental safety practices to minimize risk to self and others. Follow Company and departmental policies and procedures. While all essential functions and duties cannot be possibly listed on a job description, each employee is expected to be flexible and accept additional and/or different duties as assigned at any time as directed by management. Duties listed above are not restricted to the only duties expected to be performed. Qualifications
A minimum of two years of restaurant/dining room management required. Working knowledge of dining room service procedures and systems. Ability to teach, motivate and develop. Ability to communicate in a positive, effective manner. Ability to organize and prioritize. Ability to problem solve, select a course of action and follow-up. Knowledge of training methods. Knowledge of food safety and sanitation practices. Ability and training to provide corrective action required. Willingness to work holidays, weekends and flexible shifts. In-park and overnight travel (extended periods of time) required. Must have a valid driver’s license. Certification in the TIPS alcohol awareness program is required. Workshops will be provided if not currently certified. If candidate fails to pass this course and exam, a second opportunity will be provided; if still not successful, candidate will be placed in a position. Must be ServSafe Manager Certified; workshops will be provided to attain this certification. If candidate fails to pass this course and exam, a second opportunity will be provided; if still not successful, candidate will be placed in a non-management position. Knowledge of Microsoft programs including Word, Excel and Outlook. Knowledge of dinner reservation systems. Knowledge of Simphony Point-of-Sales and CloudSuite systems. Knowledge of Yellowstone Park food operations. Knowledge of policies and procedures used within the department and Company. PHYSICAL REQUIREMENTS: Must be able to stand for long periods of time, approximately 8 hours. Must be able to walk for long periods of time. Must be able to sit for extended periods of time, approximately 8 hours. Must be able to lift and carry a minimum of 30 pounds. Must be able to bend, stretch, and reach for extended periods of time. Must be able to speak and project voice for extended periods of time. 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. PHYSICAL REQUIREMENTS:
Must be able to stand for long periods of time, approximately 8 hours. Must be able to walk for long periods of time. Must be able to sit for extended periods of time, approximately 8 hours. Must be able to lift and carry a minimum of 30 pounds. Must be able to bend, stretch, and reach for extended periods of time. Must be able to speak and project voice for extended periods of time. 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. Perform all duties toward the goal of providing excellent guest service in an efficient manner. Assist in training and supporting Food and Beverage Managers, Dining Room Managers, Assistant F&B Managers, and Assistant Dining Room Managers on all aspects of the dining room operations. Assist in the development and implementation of the training programs for all front-of-the-house dining room positions in conjunction with the Manager of Food and Beverage Training, the Manager of Dining Room Operations, and the Assistant Director of Food and Beverage. Primary focus: training and providing onsite management coverage throughout the season as needed. Participates as a trainer during the seasonal opening process. Once properties open, the primary focus is providing onsite coverage as needed, while continuing to provide ongoing training as time allows. Support the teams in the field and provide onsite coverage in the absence of a Food & Beverage manager, Assistant Food & Beverage Manager or Dining Room Manager. Establish, communicate and follow-up on standards and expectations within each facility. React to fluctuations in food cost and payroll, emphasizing follow up on weekly schedules. Channel feedback and suggestions from dining room operations and your observations to the support office: menu selections, standards and training issues, staffing, and management suggestions. Work with IT, the Manager of Dining Room Operations, and the Assistant Director of Food and Beverage to ensure all items are correct and updated in the Point-of-Sale system. Maintain and project a professional demeanor and appearance at all times: interactions with employees and guests, reacting to pressure situations, and off-duty interactions. Responsible for maintaining a manager’s bank and cash handling procedures as outlined by the company while working management shifts in the field. Assist the teams in the field with inventory counting and inputting when needed. Work collaboratively with other members of the Food & Beverage support office. Follow Company and departmental environmental practices to minimize wasted energy and resources. Follow Company and departmental safety practices to minimize risk to self and others. Follow Company and departmental policies and procedures. While all essential functions and duties cannot be possibly listed on a job description, each employee is expected to be flexible and accept additional and/or different duties as assigned at any time as directed by management. Duties listed above are not restricted to the only duties expected to be performed.
#J-18808-Ljbffr