Director of Food and Beverage - Oasis at Death Valley at The Oasis at Death Valley

Live. Work. Explore. as a part of our Food & Beverage team at the Oasis at Death Valley!

The Oasis at Death Valley is situated in a lush, spring-fed desert oasis, surrounded by the vast and arid desert of Death Valley National Park. The Oasis operates the historic AAA Four Diamond Inn and Ranch, restaurants, gift shops, and the world's lowest elevation golf course. Both hotels have swimming pools fed by naturally warm local springs and open year-round.

The Food and Beverage Director controls all Food and Beverage operations. This includes all operations at The Ranch and the Inn, including, The Inn Restaurant, The Inn Bar, The Inn Pool Bar, 1849 Buffet, Last Kind Words Saloon, Ice Cream Shop, Wild Rose Tavern, and Employee Dining Room and pub. In addition, oversees and works closely with the Catering and Events Manager to direct banquets functions that include special events, weddings, and other functions that have Food and Beverage. Works closely and professionally with GM, Executive Director of Operations, Directors, suppliers, and outside contractors.

The Details:

Schedule: Typical schedule is 40 hours, 5 days/per week (will include weekends, evenings, and holidays)

Life at the Oasis:

• Breakfast, Lunch and Dinner are complimentary at any outlet, immediate family members and one guest.
  
• Free on-site laundry facility, 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 and Perks:

• Medical, Vision, Dental, and 401k
  
• Free Death Valley National Park pass
  
• Free access to pool, golf course, rec center, gym and sports courts
  
• Exclusive Retail and Dining discounts at the Oasis
  
• $350 Referral Bonus Program
  

• Fully understand and support Xanterra Mission Statement and Core Values.
  
• Direct all departments within the Food and Beverage Department according to established policies and procedures, guest service standards, financial plans, and company directives.
  
• Set and maintain departmental standards for productivity, cleanliness, ordering, cost control, training, safety, equipment uses, and especially guest service.
  
• Administer all company and department policies, design department policies and procedures for each of the departments in the Food and Beverage Department and ensure compliance of such in each department.
  
• Work with Food and Beverage Department management in the selection, assigning, training and development of Food and Beverage Department staff according to company policies and procedures.
  
• Ensure that Kronos is monitored and approved daily for entire department ensuring staff breaks are taken in accordance with California state laws and that staffing is adjusted according to labor budgets.
  
• Review monthly P/L reports and prepare monthly and yearly budget variance comments.
  
• Ensure the continual training of staff through participation in training and development classes.
  
• Conduct routine inspections of all assigned areas of responsibility including restaurants, kitchens, coolers and storage areas to ensure organization, cleanliness, and food safety procedures are being enforced.
  
• Participate in and ensure monthly inventories are properly staffed and conducted according to the Accounting and Inventory procedures.
  
• Design and plan all menus including banquet menus with Executive Chef for all Food and Beverage outlets with review by Executive Director of Operations and General Manager.
  
• Ensure and approve that all food items have recipes, portion controls, and cost of sales.
  
• Must be present at all Inyo County health and sanitization inspections and take corrective action if necessary.
  
• Work closely with and train management to ensure that service standards, guest satisfaction, labor costs, expenses, and loss control measures are conducted.
  
• Submit and administer the annual financial plan for the Food and Beverage Department.
  
• Work closely with Purchasing Department to ensure product availability, proper ordering, and approve new products ordered.
  
• Complete annual reviews for all management personnel in the department, as well as establish goals and objectives for each manager.
  
• Approve all change of status for department personnel and approve all annual reviews for hourly and salaried non-exempt personnel in the department.
  
• Maintain coordination and communication with other departments affected by Food and Beverage such as Sales, Rooms, Maintenance, and Accounting.
  
• Communicate staffing needs, including management staff, with Human Resources and the Recruiter
  
• Ensure that all staff members are conforming to the Oasis and Death Valley uniform and appearance standards.
  
• Submit annual capital proposals as well as other purchase requests for non-capitalized items.
  
• Whenever necessary handle and respond to guest concerns and complaints with tact, courtesy, and professionalism. When necessary, approve guest refunds.
  
• Project a commitment to Oasis at Death Valley environmental policies.
  
• Act as property Director on Duty as assigned.
  
• Respond and participate during emergencies as necessary.
  
• Administer corrective actions and improvement plans to staff members that are not in compliance with Oasis at Death Valley policies, procedures, and standards.
  
• Facilitate and document annual departmental refresher trainings with all employees, to include Environmental Management Systems (EMS) Awareness and Emergency Action Plan procedures.
  
• Other duties as assigned.
  

• Minimum five years experience in a high volume, multi-unit Food and Beverage operation.
  
• Prior experience as a Food and Beverage Director, Food and Beverage Manager, or Executive Chef.
  
• Possess financial skills necessary to plan, budget and control the annual financial plan.
  
• Excellent written and verbal communication skills with the ability to professionally interact with guests, clients, and employees.
  
• Strong previous experience in kitchen management and culinary experience.
  
• Advanced computer skills to quickly learn POS systems and other food and beverage systems.
  
• Ability to assist Executive Director of Operations, Director of Sales & Marketing and General Manager with development and implementation of strategies that will result in increased revenues and productivity.
  
• Possess valid Driver s License and comply with the Oasis at Death Valley Company Vehicle Policy.
  
• Knowledge of and implementation of AAA Three and Four Diamond service standards.
  
• Bachelor s degree in Hotel Restaurant Management, Culinary Certification or equivalent.
  
• Successfully complete Serv-Safe food sanitation course and TIPS Certification.
  

Physical Demands:

• Physical abilities to include: lifting, carrying, bending, walking, standing, stooping and turning.
  
• Must be able to lift up to 50 lbs.
  
• Must be able to climb up/down stairs.
  

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.