Assistant Restaurant Manager - Fine Dining - Grand Canyon South Rim

, you’ll oversee daily operations in a celebrated fine dining setting that has welcomed presidents, world leaders, and legendary artists. With its blend of historic elegance, gourmet cuisine, and unmatched canyon views, El Tovar offers both a professional challenge and the adventure of a lifetime. Join our team at the South Rim, where you’ll not only deliver world-class hospitality but also Live. Work. Explore. in one of the Seven Natural Wonders of the World. Job Summary: Oversee dining room operations as scheduled, including day tours and special functions. The Details: Position Type: Full-Time, Year-Round Pay: $48,000.00 per year Schedule: Typical schedule is 40 hours, 5 days/per week (may include weekends, evenings, and holidays) Housing: Eligible for a private bedroom in a shared apartment for $267.00 per month. This covers rent and basic utilities. Why Grand Canyon South Rim? 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 at the Grand Canyon South Rim, and proud stewards of the park. Life at the South Rim: Free meals at the Employee Cafeteria Free on-site laundry facility, free shuttle service, and 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 Grand Canyon National Park pass Rec Center – Fitness Equipment, Computers, and Free WiFi Paid Day off on your birthday Discounted mule rides Free Grand Canyon Railway Train Rides Retail, Lodging and Travel Discounts Planned employee trips and activities $350 Referral Bonus Program The adventure of a lifetime! Responsibilities Oversee the regular service of the El Tovar dining room and lounge to ensure professional operation and consistently high quality of service. Emphasis on dining room management should focus on the lunch and dinner seating’s with supervision of breakfast seating’s conducted on an as needed basis. Work with the Food & Beverage Trainer to administer a comprehensive training program for Servers, Dining Room Bussers, Host/Hostess’, Cocktail Servers and Bartenders. Counsel with the there Assistant Managers for recommendations and approval of all promotions for the dining rooms, lounge and employee cafeteria. Assist with supervising of all monthly inventories. Responsible for the maintenance of sanitation standards for the dining rooms, lounge and employee cafeteria in accordance with company, National Park Service, and Serve Safe standards. Responsible for establishing and overseeing side work duties, special opening and closing duties for front of the house staff. Responsible for all VIP reservations for the Arizona Steakhouse dining room. Responsible for shift meetings, communicating specials and other pertinent information to staff. Adhere to all safety, risk management and environmental policies. Ensure staff is adhering to risk management procedures including, but not limited to, wearing personal protective equipment, MSDS location and comprehension, ergonomics and slip and fall. Project a commitment to Xanterra South Rim environmental policies. Be accountable to NPS survey results and goals. Hold leadership team and hourly employees accountable for performance to achieve results. Be accountable to Unifocus survey goals and results. Hold leadership team accountable for performance to achieve desired results. Other duties as assigned. Qualifications Must be available to work nights, weekends and holidays. 2 years salaried management experience in multi-unit dining establishment(s). Experience with and knowledge of all front of the house positions with the ability to quickly assess service situation(s) during the meal period(s). Beer, Liquor and Wine knowledge is a must. Experience managing the financial aspects of a restaurant. Ability to train and evaluate staff performance in a full-service restaurant. Demonstrated positive leadership skills with the ability to drive employee engagement. Strong interpersonal and conflict resolution skills. Ability to pass ServeSafe Manager course and TIPS training within 90 days of employment. Competency using Outlook, Word and Excel. Experience with computerized POS systems. Excellent verbal communication skills with the ability to effectively interact with a broad cross-section of guests, employees, government officials and company business clients. Demonstrated leadership skills that promote employee engagement and retention. Basic accounting skills with ability to figure labor budgets, sales, costs of services and ability to analyze P&L statements. Physical Requirements include: Constantly: Stand, walk, reach outward, bend, lift/carry up to 20 lbs., and push/pull up to 25 lbs. Frequently: Reach above shoulder, squat/kneel, lift/carry up to 50 lbs., and push/pull up to 40 lbs. Occasionally: Sit, lift/carry up to 100 lbs., and push/pull up to 100 lbs. 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 status as a protected veteran.

Must be available to work nights, weekends, and holidays.

2 years of salaried management experience in multi-unit dining establishments.

Experience with and knowledge of all front-of-house positions, with the ability to quickly assess service situations during meal periods.