Food & Beverage Operations Manager

4 weeks ago

Peach Springs, United States Grand Canyon Resort Corporation Full time
Job DescriptionJob DescriptionHUALAPAI PREFERENCE


Position: Food & Beverage Operations Manager - GCW


Department: Grand Canyon West


Classification: Non-Exempt


Salary Range: S4


Supervisor: Director Food & Beverage


Disclaimer: Position Description is not meant to encompass all aspects of position, other duties may be assigned.

Position Summary:


Manages the Food & Beverage kitchen operation at Grand Canyon West. Responsible for services provided by the kitchen and ensures high quality standards for food production, speed of services, safety, facilities and guest satisfaction. Assists the Director Food & Beverage with menu planning, ordering and inventory. Responsible for meal preparation, staff scheduling, sanitation practices and supervision of employees. Ensures employees are well trained and following sound health and sanitation policies and procedures at all time.

Knowledge and Abilities:


  1. Prior leadership experience in the Food & Beverage industry.
  2. Demonstrated ability to communicate well and interact with guests and staff in a clear concise manner. Ability to remain calm and focused under pressure.
  3. Demonstrated ability to lead, coach, train and develop Food & Beverage kitchen staff to ensure customer expectations are exceeded and handled promptly, accurately and courteously.
  4. Foster a team environment, multi-task efficiently and maintain positive working relationships.
  5. Demonstrated ability to handle all aspects of food handling, preparation and monitoring, using sound health and sanitation practices.
  6. Demonstrated ability to handle inventory control, ordering, stock levels and vendor management for Food & Beverage. Ability to identify equipment needs of the operation.
Duties & Responsibilities:


  1. Responsible for the Food & Beverage kitchen operations at Grand Canyon West.
  2. Ensure sound health and sanitation policies and procedures are followed at all times. Monitor quality, safety and guest services standards to ensure the highest quality of Service.
  3. Perform regular and timely Performance Evaluation discussions and documentation with members of team and promote team environment while providing individual growth opportunities for Direct Reports. Hold supervisors accountable for completing Performance Evaluations and discussions.
  4. Assist Director in developing, communicating and implementing Food & Beverage policies and procedures. Monitors policies and procedures, watching for the possible need to change in order to improve or meet company objectives.
  5. Assist with the annual budget, monitor Food and Beverage expenses to ensure company goals are met.
  6. Act as Manager on Duty (MOD) as assigned.
  7. Ensure all communications are shared with employees in a timely and accurate manner, as appropriate.
  8. Foster a team environment, multi-task efficiently and maintain positive working relationships.
  9. Assist Director with menu planning, ordering and inventory. Responsible for meal preparation, staff scheduling, sanitation practices and supervision of kitchen employees.
  10. Monitor and maintain stock inventory as well as equipment used in Food & Beverage operation.
  11. Keep the Director Food & Beverage apprised of all issues and informed on all Food & Beverage concerns. Fill in for Director in their absence.
  12. Perform other work-related duties as assigned.
  13. Assist Supervisors with Disciplinary Process and Terminations.
  14. Ensure Food & Beverage operations are running smooth by being out in the field.
Qualifications:


  1. Good oral and written communication skills and strong interpersonal skills.
  2. Valid Driver's License with clean driving record.
  3. High School Diploma or GED.
  4. Prior Leadership experience in the cooking and serving industry. Restaurant or fast food industry preferred.
  5. Current ServSafe Certification.
  6. Preference given to Hualapai Tribal member.
Working Conditions:


  1. Kitchen environment with exposure to heat. Must be able to work varying schedules, weekends
  2. and holidays. Willingness to work in a remote location.

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