Overview

Live. Work. Explore. as a part of our Food & Beverage team the Grand Canyon Railway and Hotel!

Located in Williams, Arizona, the historic Grand Canyon Railway and Hotel is the place to get your career on the right track! Open year-round, the Grand Canyon Railway operates scenic train rides, a full-service restaurant, pub, retail shops, and 3-diamond hotel. No matter what your job is, you will play an essential role in providing warm and friendly hospitality to all our guests.

We’re hiring- all aboard for a fun and exciting job!

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

Why the Grand Canyon Railway?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 proud to offer these unique Grand Canyon experiences.

Life at the Grand Canyon Railway:

• No employee housing available
• Generous benefit program including medical, dental, and vision coverage, paid time off, and more!
• 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 and Perks:

• Free gym and pool access
• Free train tickets
• Free entry to Bearizona
• Exclusive retail and dining discounts at GCR and other Xanterra properties
• The adventure of a lifetime!

Responsibilities

• Fully understand and support Xanterra Mission Statement and Core Values.
• Accommodates our guests in the most professional manner possible, assists 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.
• Enforces 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 enforcing sanitary practices for food handling, wearing personal protective equipment, general cleanliness, and maintenance of dining and food service areas.
• Supports company Learning and Development requirements (alcohol service & food safety) by actively assisting the Human Resources in coordinating and actively tracking staff attendance.
• Ensure that staff is adhering 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 education of staff.
• Responsible for completing accident reports thoroughly and communicating with the Risk Manager as soon as possible, following-up with the Food and Beverage Director.
• Reviews and monitors expenditures to ensure that business unit(s) conforms to budget limitations. Records 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 sets up sections for the meal period. Working with Food and Beverage Director to make necessary adjustments based on staffing absences and last minute changes such as increase/decrease in bus counts.
• Responsible for annually updating the banquet menu and amenities offered to guests.
• Conducts daily “Service Briefings” and training staff on the following: proper evacuation procedures and how to execute plan timely, 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.
• Responsible for making sure the buffet and outside signage for business unit(s) are correct and clean.
• Perform periodic walk-through in the dining room and business unit(s); working closely with all back of house (BOH) managers to inspect all areas of food service to ensure food quality, consistency, presentation, cleanliness and safety is maintained. Participate in quarterly Food and Beverage audits to determine areas and/or processes which may have opportunities for improvement.
• Participates in end of month inventory.
• Ensure staff members adhere to all grooming and uniform standards; meeting the appearance standards as outlined in the Xanterra/Grand Canyon Railway Employee Handbook and departmental guidelines.
• Ensure proper accounting procedures are in place and are 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-foods and beverage.
• Ensure all side work duties are assigned, enforced and completed. Update list of duties as necessary and ensure communication with all staff employees.
• Performs duties related to opening/closing The Fred Harvey Restaurant and Spenser’s Pub as needed.
• Maintains open lines of communication with other food and beverage managers and the Food and Beverage Director regarding guest concerns or complaints, employee issues and/or concerns; maintenance repair needs; and suggestions for improvement on the efficiency and operation of the restaurant and business unit(s).
• Fully understands company policies to objectively observe and evaluate work performance of all employees on staff to, while providing a safe and healthy work environment.
• Responsible for coaching and mentoring staff to a level of acceptable work performance. When necessary, confer with Food and Beverage Director to provide the necessary written documentation for an employee’s evaluation, corrective action reports and/or accident/injury reports.
• Completes weekly manager schedules and scheduling employee’s as required to meet business needs; review with Food and Beverage Director to ensure schedules meet labor budget and guest demands.
• Completes hourly staff annual evaluations in a timely fashion; review with Director F&B. Complete periodic informal evaluations How’s it Going (HIGS) for front of house staff members on a bi-annual basis.
• Administers disciplinary actions fairly and consistently with the approval of Director F&B and General Manager, Resort Operations.
• Responsible for administrative duties which include 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

Minimum Qualifications:

• Three years previous food service management experience with a thorough knowledge of 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 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 10lbs.
• Occasionally carrying, bending, stooping, lifting, pushing, and pulling items weighing up to 50lbs.
• Constantly listening, hearing, seeing, and speaking.
• Will be required to stand and walk for long periods of time on cement floors and to occasionally walk on uneven surfaces.

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.