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: As an Assistant Restaurant Manager, you would be responsible for assisting with training, scheduling and mentoring of the front of the house staff. Managers will have floor coverage during business hours and direct flow of service to provide excellent guest service. The Details: Position Type: Seasonal Season Dates: Early April - Late October 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) 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 developing schedules for the FOH Dining Room staff as assigned by the Dining Room Manager (DRM). Responsible for the scheduling and coordination of all side work for all dining room personnel. Maintain cleanliness and organization in the Dining Room according to established standards of sanitation. Maintain appearance and uniform standards. Be on the floor 100% of the time during a meal service period to observe, monitor and follow up on all areas of the Dining Room operation on a daily basis. Work with the Chef on duty in maintaining high standards of food presentation and sanitation. Train and develop all FOH Dining Room personnel. Provide ongoing feedback to all service personnel. Communicate daily, with the Food and Beverage Manager (FBM) concerning all aspects of the Dining Room operation. Develop and present written evaluations for assigned Dining Room personnel, periodically, in the How’s It Going (HIG) format. Control costs: food, labor and other expenses. Motivate all staff members to maximize sales by utilizing menu knowledge and suggestive selling techniques. Interact with guests on an ongoing basis to ensure that service and food quality expectations are being met. Handle all guest service issues in an immediate and professional manner. Maintain constant follow-up on Company and departmental standards for Dining Room service. Ensure that the Dining Room is ready to open 15 minutes prior to the posted opening time and deliver a creative, sales-oriented service briefing. Monitor and react to all situations mentioned on comment cards and provide written comments on action taken. Maintain a tracking system for all Location Controller/Food & Beverage Controller comments by server and a consistent feedback and documentation system for communicating the information. Responsible for the secure handling and balancing of an assigned cash bank. 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. Qualifications Knowledgeable of dining room and reservation service procedures. Knowledgeable of all menus and specifications. Basic knowledge of sanitation and back-of-the-house procedures for the cooks and pantry lines. Knowledgeable of Simphony point-of-sale system and server banking. Ability to effectively communicate with subordinates, co-workers, and supervisors. Ability to motivate and foster a positive work environment. 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 non-management position. Physical Requirements include: 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 lift and carry a minimum of 30 pounds. Must be able to bend, stretch, and reach 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 veteran status.