Overview Live. Work. Explore. as a part of our Food & Beverage team at the Oasis at Death Valley! The Oasis at Death Valley is situated in a lush, spring-fed desert oasis, surrounded by the vast and arid desert of Death Valley National Park. The Oasis operates the historic AAA Four Diamond Inn and Ranch, restaurants, gift shops, and the world's lowest elevation golf course. Both hotels are open year-round and feature swimming pools fed by naturally warm local springs. Job Summary: The Restaurant Manager is responsible for floor supervision and oversight of the restaurant and bar operations. This may include all restaurant operations at The Ranch and the Inn, including, The Inn Restaurant, The Inn Bar, The Inn Pool Bar, 1849 Buffet, Last Kind Words Saloon, Ice Cream Shop, Wild Rose Tavern, and Employee Dining Room and pub. This includes all aspects of guest service, supplies, cleanliness and maintenance of the restaurant facilities, coaching, training, supervising, guest service, timekeeping, supplies, and building employee relationships. Provide support and assistance for back-of-house operations working directly with kitchen management. Works closely and professionally with Director of Food and Beverage, Asst. Food and Beverage Manager, and kitchen management. The Details: Position Type: Full-time Year-round Housing: Employee Housing provided. The cost will be $10 every 2 weeks Start Dates: September start dates Pay: $26.50/hr. Schedule: Typical schedule is 40 hours, 5 days/per week (may include weekends, evenings, and holidays) Why the Oasis at Death Valley? Death Valley National Park is in the northern Mojave Desert in California and is the largest National Park outside of Alaska. With incredibly diverse ecosystems, sand dunes, mountains, and America's lowest elevations, Death Valley is an incredible place to call home. We are a welcoming community who work hard, share a real passion for the environment, and enjoy crafting memorable experiences for our guests. Life at the Oasis: Employee housing provided at low cost (dormitory-style or RV site) Free breakfast and lunch with $4 dinners in the employee dining room (cafeteria-style) Free on-site laundry facility, Wi-Fi (limited bandwidth) 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: 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 Death Valley National Park pass Free access to pool, golf course, rec center, gym and sports court Retail, Lodging and Travel Discounts Planned employee trips and activities 15% Verizon service/products discount $350 Referral Bonus Program The adventure of a lifetime! Responsibilities Fully understand and support Xanterra Mission Statement and Core Values. Responsible for overseeing the daily operation of all dining outlets to maximize profitability, minimize legal liability and conform to the regulations of Health Department and Liquor Laws. Responsible for effective enforcement of all Oasis at Death Valley food and beverage hospitality standards, procedures, and policies, such as, compliance with all local, county and state health and safety regulations regarding food safety, and liquor laws. Responsible for reporting all maintenance repair requests in a timely manner. Support F&B compliance training programs by scheduling staff and assist in conducting assigned classes. Review tracking of front of house (FOH) staff to be in compliance with TIPS and California Liquor Law. Under the direction of the Director / Asst. Director of Food and Beverage, reviews, and monitors expenditures to ensure that business unit(s) conform to budget limitations. Records daily sales and labor costs on the “Actuals” spreadsheet to monitor labor costs. Co-responsible with back of house (BOH) Manager for the efficient buffet set-up, maintenance, and breakdown in accordance with current timetable. Following staffing guides for FOH and sets up sections for the meal period. Ensure all guest complaints (food quality and service) and employees’ concerns/issues are investigated, resolved, and handled in a professional manner; follow up with Director / Asst. Director of Food and Beverage. Perform periodic walk-through in the dining room and business unit(s); working closely with all BOH Managers to look at all areas of food service to ensure food quality, consistency, presentation, cleanliness, and safety is maintained. Participate in quarterly F&B audits to determine areas and/or processes which may have opportunities for improvement. Responsible for completing accident reports thoroughly and communicating with the Risk Manager as soon as possible, following-up with the General Manager and/or Operations Manager. Ensure staff members adhere to all grooming and uniform standards; meeting the appearance standards as outlined in the Xanterra Oasis Employees 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 FOH general invoices, coding; and tracking for non-foods and beverage. Responsible for completing the weekly schedules to meet business needs; review with Director / Asst. Director of Food and Beverage to ensure schedules meet labor budget and guest demands. Completes and issues hourly staff annual evaluations in a timely fashion; review with Director / Asst. Director of Food and Beverage. Issues periodic informal evaluations (HIGS) on FOH staff members on a annual basis. Responsible for administering disciplinary actions fairly and consistently with the approval of Director / Asst. Director of Food and Beverage and/or Human Resources. Ensure that Kronos is monitored and approved daily for the entire department, ensure staff breaks are taken in accordance with California state laws and that staffing is adjusted according to labor budgets. Follow up daily on the Company environmental program ensuring adherence to the recycle program and education of staff employees. Work with and support the Sales team in coordinating and managing all banquet and group functions. Other duties as assigned. Qualifications Previous 3 years’ experience in food service management. Valid driver’s license. Prior experience as a Restaurant Manager, Asst. Restaurant Manager, or similar. Superior guest and employee relations experience. Strong analytical and organizational skills demonstrated in a casual dining customer-oriented environment. Strong computer skills, ability to learn various software programs, i.e. Micros Symphony, Kronos, and Microsoft Office. Must be able to work within flexible work schedule, as schedule may include mornings, evenings, weekends and/or holidays. Strong knowledge in food and beverage products, food safety, liquor laws and bartending. Experience in working in a fast-paced environment. Must be team-oriented with the ability to accomplish goals and projects. Must be detail oriented and can manage multiple priorities. Successfully complete Serv-Safe food sanitation course and TIPS Certification. Physical Requirements 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. Ability to work in extreme temperatures. 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 veteran status.