VIAD EMPLOYEE DINING ROOM MANAGER in Glacier National Park, Montana

The Employee Dining Room Manager in conjunction with the Location Chef/ Sous Chefs is responsible for the oversight & execution of all daily employee dining operations & staff. Effectively leads all aspects of EDR operations to ensure a quality staff dining experience. Produces product in a timely fashion while adhering to standardized recipes, menu cycles, maintaining food & labor costs and safety & sanitation guidelines. Gives personal best in service and assists in other kitchen areas, departments or with other job duties as requested. The Employee Dining Room Manager is a key position on the culinary management team, assists in the responsibility for all aspects of staff supervision and kitchen food production and food safety management.

  • Arrives to work on time and in proper uniform according to culinary policy.

  • Manages (plans, directs, schedules, supervises, delegates, evaluates, rewards and disciplines) all tasks performed by EDR employees.

  • This is a hands-on, working EDR management position that includes working shifts in any position as required, including serving, cleaning and sanitation, food prep and food production.

  • Responsible for adhering to cycle menus and standardized recipes for employee dining operations.

  • Creates and presents creative specials for EDR that are within costs guidelines and utilizes leftovers and excess food product.

  • Trains, instructs and motivates EDR cooks and attendants in proper knife handling, sanitation, food safety and food production.

  • Schedules and maintains proper staffing levels to provide quality service and ensure maximum productivity while adhering to specified labor budget requirements and saves in labor costs when applicable.

  • Ensures standards of food quality and production of a quality product in a timely fashion to meet timelines for meal periods for the staff.

  • Oversees orders and assists the storeroom clerk in ordering products need to successfully run the operation and meet menu cycle production and all items needed for EDR.

  • Monitors all budgets, labor and food costs for the EDR and is an effective operator in controlling these costs, as well as breakage, repair, and maintenance.

  • Attends and participates in department or location meetings and training sessions as assigned.

  • Ensures cleanliness and sanitation of work areas and equipment.

  • Participates in all Health Inspections and QA Inspections.

  • Assists in all inventories and performs administrative duties as assigned.

  • Enforces and follows all GPI company policies and regulations.

  • Assists in other kitchen areas, departments or with other job duties as assigned.

This list of duties is intended to be representative of many of the tasks associated with this role. However, Pursuit and The Glacier Park Collection reserve the right to modify, add, remove, or otherwise change duties at their discretion based on the needs of the business.

Ideal Experience

  • 1-3 years’ supervisory experience in a high volume food production or restaurant environment required.

  • Culinary or restaurant management degree, training or equivalency in work experience required.

  • Experience in commercial high volume kitchen/banquet style foodservice operations, preferably within a hotel or seasonal environment preferred.

  • Must have a strong background in sanitation and food safety.

  • Current Servsafe or foodhandler certificate required.

  • Must have general knowledge of all areas of food preparation and presentation methods, techniques, and quality standards.

  • Must be knowledgeable in food product depth, flavor and preparation methods and techniques to produce a high quality product.

  • Must be able to multi-task and operate calmly under pressure when necessary while meeting stringent timelines.

  • Experience with cost controls in food and labor in a restaurant or hotel setting required.

  • Knowledge of supplies, equipment, and/or services, ordering and inventory control required.

  • Must have critical perspective in cooking techniques and recipe production.

  • Must be able to perform all manual aspects of kitchen operations.

  • Must have capability to demand high quality and maintain employee/guest satisfaction with tact and discretion.

  • Ability to understand, follow, and enforce all food safety, sanitation and safety procedures for location operations.

  • Ability to take direction and follow specific instructions as given.

  • Knowledge of care for culinary facilities, equipment, supplies, and materials.

  • Good organization and communication skills required.

  • Must give instructions clearly and precisely and follow up in a reasonable amount of time.

  • Must be effective with verbal motivation using tact and responding professionally.

  • Must be able to write clearly and precisely.

  • Strong interpersonal skills required. Must be pleasant, helpful, friendly, outgoing, enthusiastic and courteous in dealing with co-workers.

  • Must be respectful of diversity and possess the ability to work effectively with all experience levels of staff.

  • Must be team-oriented, positive and upbeat.

Critical Competencies

  • Must communicate clearly, both verbally and in writing, with a solid attention to detail.

  • Must bring a keen eye for detail, organization, safety and cleanliness to improve GPC back-of-house culinary operations.

  • Must bring a positive, helpful, team-oriented, “we can do this together” attitude to all aspects of the job that inspires others.

  • Must exhibit a real curiosity about the business for not only F&B, but also GPC and for Pursuit overall.

  • Must ask good questions and drill down into details to improve the business.

  • Must process information quickly and take initiative to recommend solutions to F&B challenges.

  • Must stay cool under pressure by being resilient, adaptable and flexible.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential functions. The successful candidate must be willing to relocate to Montana and must be eligible to work in the United States.

  • High volume Kitchen/EDR production in a hotel setting.

  • National Park setting.

  • Climate control equipment may or may not be present.

  • Position requires working in varying degrees of temperature, including within coolers and freezers.

  • Position requires sharing space and equipment with other kitchen personnel.

  • Job requires standing for long periods, walking, bending, handling, reaching, grasping, occasionally to frequently lifting up to 50 lbs., and repetitive motions.

  • Kitchen environment may have times of high noise levels.

  • Non-smoking environment.

  • Flexible schedules and varied shifts, AM/PM, split shifts, weekend and holidays required.

  • Exposure to hazardous materials and cleaning products may occur – knowledgeable and able to practice injury/accident prevention methods.

Job ID # (iCIMS): 2018-11441

External Company Name: Glacier Park Collection by Pursuit

External Company URL:

Post End Date: 11/30/2018