Food and Beverage Restaurant Manager

As the only aerial tramway in Southeast Alaska, guests at the Goldbelt Tram are invited to soar to new heights in scenic adventure aboard Juneau's top attraction. We offer locals and visitors an opportunity to experience breathtaking Alaska scenery, explore the miles of trails atop Mount Roberts, and learn more about Alaska Native culture. 

Summary:

Coordinates all restaurant, bar, snack bar, Espresso stands and catering operations including dining room service, setup and service of catering events, and catering sales. Ensuring budget and profit goals are met while ensuring guest satisfaction, a high level of customer service and restaurant operations that complement the overall tramway experience.

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.
• 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.
• Three (3) years Food and Beverage (F&B) service management within the past four (4) years.
• Ability to obtain a ServSafe Manager (SSMC) certification.
• Ability to obtain a TAPs card (Training for Alcohol Professionals).
• 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.
• Culinary training from an accredited Culinary Institute.

Pay and Benefits:

The annual salary range for this position is $66,200 to $79,600.

At Goldbelt, we value and reward our team's dedication and hard work. We provide a competitive base salary commensurate with your qualifications and experience. Our annual incentive compensation plan is designed to reward your contributions to Goldbelt's success. It's a profit-sharing initiative tied to our strategic objectives, demonstrating that your efforts directly impact our achievements. As an employee, you'll also enjoy a comprehensive benefits package, including medical, dental, and vision insurance, a 401(k) plan with company matching, tax-deferred savings options, supplementary benefits, paid time off, and professional development opportunities.

Essential Job Functions:

• 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.
• Ensures 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.
• Maintains 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.
• Must be Proficient in the operation of point of sales systems, computers, standard kitchen and bar equipment, and standard office equipment.