Join our team and go from Sea level to See level!
Glaciers, bears, eagles, whales, rainforest...
- year round
- Juneau, Alaska
- Some experience required
- Start Date:
- Starts immediately!
Tired of working at sea level? Join our management team at Goldbelt Tram and enjoy working at a cool 1800 foot elevation! A daily Tram ride with views of a fjord... not a bad commute, right?
Goldbelt Tram is hiring for a Food and Beverage Manager to lead operations of our restaurant and bar at the top of the Tram. Enjoy epic views while meeting guests from all over the world!
Coordinates all restaurant, bar, snack bar, espresso stands, and catering operations including dining room service, setup and service of catering events, and catering sales. Ensures budget and profit goals are met as well as guest satisfaction, a high level of customer service and restaurant operations that complement the overall tramway experience.
- Manage and direct the Tramway’s restaurant and food and beverage operations and services, striving to meet the establishment’s objectives of profitability, professional, efficient and top-quality service.
- Supervise, train, schedule, counsel, evaluate and discipline all Kitchen, wait, bar and catering staff; develop, provide or arrange for training of new and current employees in all aspects of food and beverage service; assist with approval of payroll for subordinate staff.
- Coordinate and direct catering functions including setup, scheduling, event execution and clean up. Ensures that signed banquet bills are received and posted on the day of the event, and that all controlled tips information is prepared and disseminated in accordance with Goldbelt accounting guidelines.
- Manage the required budget specified in the Tramway’s annual budget and business plan; ensures the accuracy of host/cashier’s daily revenue reports and deposits. Assists with purchasing and inventories.
- Ensure that the presentation of all food and beverage items meet established standards. Communicates any variations in presentation, quality of food or timeliness to the General Manager and F&B Supervisors.
- Maintain appropriate inventory of all banquet supplies including linens, props, uniforms and equipment.
- Perform any food and beverage duties as necessary and required during absences and emergencies of subordinates, and during peak operating hours.
- Operate the point of sales systems, computers, standard kitchen and bar equipment, and standard office equipment with proficiency.
- In collaboration with the General Manager and Director of Sales & Service, discuss and determine menu design and planning, including food costing.
- Conduct weekly and monthly Inventories; determine purchasing needs of produce, supplies and food products.
- Investigate food supply sources; negotiate prices related to purchases and completes related paperwork; verify receipt of food products and supplies; manages to budget.
- Assign work to kitchen staff; constantly monitors the cooks’ preparation and cooking techniques and practices, checking the quality, quantity and appearance of the menu items before they are “pushed out” of the kitchen; assists in scheduling staff during assigned shift and on a weekly basis; provides ongoing training and guidance to subordinates; trains and evaluates cooks and dishwashers, ensuring compliance with quality standards, efficiency and adequate staff coverage for all shifts; leads by doing; constantly practices and encourages proper hygiene and sanitary habits.
- Ensures that all staff and patrons follow state law regarding alcoholic beverage service.
- Ability to immediately identify operational and service problems and initiate resolutions, and handle all complaints quickly and efficiently; to plan and organize effectively;
- Ability to interpret financial data, control costs, inventories, and payroll, make accurate projections, and attain budget.
- Ability to work long, flexible hours, the night shift, and possibly a six or seven-day workweek during peak season, if necessary.
- Ability to work directly with the public, provide information and assistance on a daily basis.
- Performs other incidental and related duties as required and assigned.
NECESSARY SKILLS AND KNOWLEDGE
- Working knowledge of Point of Sales Systems, cash collection, bookkeeping procedures, labor laws, union contract language, liquor laws, purchasing requirements; customer and product forecasting.
- Thorough knowledge of the practices and techniques of restaurant cooking, food presentation and storage, including seafood handling; all kitchen equipment and appliances; and sanitary food requirements/codes.
- Thorough knowledge of state sanitary regulations and requirements, state liquor laws (Alaska Alcohol Beverage Control Board) as well as standard practices and procedures related to food preparation and storage.
- Excellent customer service/guest relations, communications and interpersonal skills.
- Ability to supervise and motivate subordinate staff; to lead by example, including the ability to adequately train staff with little or no prior experience; to handle disciplinary and stressful situations in an effective manner.
- Skill in operating personal computer utilizing a variety of computer software.
- Strong organizational skills; ability to work productively, skillfully and under pressure in a fast-paced environment.
- Skill in establishing and maintaining cooperative working relationships with other employees.
MINIMUM QUALIFICATIONS (education, experience, skills)
- High school diploma or equivalent.
- Minimum of four (4) years experience in the hospitality industry, with an emphasis on food and beverage.
- Ability to obtain a ServSafe Manager (SSMC) certification.
- Ability to obtain an Alaska Techniques in Alcohol Management (TAMS) card.
- Ability to successfully pass a background check
- Valid Driver’s License and an acceptable driving record
PREFERRED QUALIFICATIONS (education, experience, skills)
- Five (5) years F&B service management experience.
- Two (2) years supervisory experience; drug testing may be required.
- Culinary training from an accredited Culinary Institute.
- Three (3) years Food and Beverage (F&B) service management within the past four (4) years.
Standard restaurant, kitchen and bar environment as part of an aerial tramway and lift operation at an 1800 ft. elevation; constant movement in narrow/confined work spaces and a hot, noisy environment; prolonged standing for extended periods of time; physical strength to periodically move up to 80 lbs. The Tram is a non-smoking facility with designated outside-smoking areas.