Food & Beverage Senior Manager

At Glacier National Park Lodges, we depend on our team members to be highly motivated and committed, share our vision, and work together to achieve it. Our work environment encourages responsibility for personal growth and promotes pride in each employee. No matter your job, you will be a proud steward of the park and play an essential role in providing warm and friendly hospitality to all our guests.

We’re hiring a Food & Beverage Senior Manager to Live. Work. Explore. in Columbia Falls, Montana!

Job Summary:
The Food & Beverage Senior Manager is part of the park-wide F&B support team to efficiently provide quality service to Glacier F&B guests.

The Details:
Position Type: Full-Time, Year-Round
Schedule: Typical schedule is 40 hours, 5 days per week (may include weekends, evenings, and holidays)
Pay: $2,769/bi-weekly with an unpaid furlough during the offseason
Housing: Employee housing is not available

About Columbia Falls:
Just west of Glacier National Park lies a collection of communities that proudly welcome millions of visitors each year to the Glacier Gateway area. Columbia Falls - a lively Montana town with many locally owned shops, restaurants, breweries, and summer farmers markets - is the ideal home base for exploring Glacier National Park and the 2.4 million acres in Flathead National Forest.

Benefits:

• Medical, Dental, Vision

• Paid Time Off and Holidays

• Disability Insurance

• 401k with match

• Life and AD&D Insurance

• Employee Assistance Program

• Wellness Programs

• Learning and Development Programs

Perks:

• Free Glacier National Park pass

• Free Red Bus Tours (if available)

• Retail, Lodging and Travel Discounts

• Planned employee trips and activities

• 15% Verizon service/products discount

• $350 Referral Bonus Program

• 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

• The adventure of a lifetime!

Responsibilities:

• Perform all duties toward the goal of providing excellent guest service efficiently.

• Recruit, hire, train, support, and develop Food and Beverage Managers, Dining Room Managers and Bar Managers.

• Assist the Director and Executive Chef in the development and design of menus, pricing, and production specifications as directed.

• Work with the Director to create a beverage program for lounges, including product selection, and procurement functions. Work closely with beverage distributors.

• Oversee all facets of Front-of-the-House Dining Room and Lounge operations, including the following:

  • Recruiting, hiring, training, supporting, motivating, and developing the seasonal Managers.

  • Oversee the development and implementation of training programs for all front-of-the-house dining room positions.

• Coordinate personnel functions, including the following:

  • Act as contact for the general hiring process

  • Assign mid-season replacement employees

  • Assign post-season employees

  • Training and supporting evaluation process

  • Assist in the evaluation process for F&B managers in conjunction with location managers

  • Adhere to all policies and procedures, including supporting documentation as part of job performance tools when employees fail to meet expectations.

• Oversee all facets of money-handling procedures in Food and Beverage, including:

  • Training, supporting, motivating, and developing the Food and Beverage Cash handling policies. Including Tip out policies and procedures.

• Coordinate laundry functions, including the following:

  • Food and beverage uniforms

  • Ordering, setting pars, establishing delivery schedules and inventory guidelines for Food and Beverage linens.

• Act as a liaison to the Location Management teams.

• Assist in the development and implementation of systems toward better operational and financial goals, including involvement with remodels of food service facilities as directed.

• Maintain and project a professional demeanor and appearance at all times: interactions with employees and guests, reacting to pressure situations, and off-duty interactions.

• 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.

• While all essential functions and duties cannot be listed in 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. The duties listed above are not limited to the only duties expected to be performed.

Qualifications:

Experience:

• 3-5 years of progressive F&B experience in Dining Room and Lounge operations.

• Proficient in developing training programs and knowledge of POS, Timekeeping, Scheduling and Procurement software.

Knowledge, Skills, and Abilities:

• Ability to teach, motivate, and develop.

• Ability to communicate positively and effectively.

• Ability to organize and prioritize.

• Ability to problem solve, select a course of action, and follow up.

• Ability to analyze and react to financial information: revenues, food costs, payroll, and other expenses.

• Knowledge of food and beverage operations on the support staff level.

• Knowledge of the location of food and beverage facilities.

• Knowledge of sanitation standards.

• Knowledge of training methods.

• Knowledge of policies and procedures used within the department and Company.

• Required to drive a company vehicle; a driving record check will be completed as part of the standard pre-employment background check.

Education:

• Certification as a Trainer in the TIPS alcohol awareness program is required. Workshops will be provided if not currently certified.

• Certification in the ServSafe food-handling program is required. Workshops will be provided if not currently certified.

Work Environment:

• Restaurants, Dining Rooms, Kitchens, and Lounges where temperatures can range from very cold to very hot depending on the time of the year.

Supervisory Responsibility:

• Supervises F&B Managers, Dining Room Managers, Bar Managers, Bartenders, Servers, and Server Assistants.

Physical requirements include:

• Must stand for extended periods, approximately 8 hours.

• Must be able to walk for extended periods, variable.

• Must sit for extended periods, approximately 8 hours.

• Must lift and carry a minimum of 35 pounds.

• Must reach, bend, stretch, and reach for extended periods.

• Must work on a varied schedule, including nights, weekends, and holidays.