Food and Beverage Manager

Stovepipe Wells in Death Valley National Park - Journey Beyond the Ordinary. Stovepipe Wells has an 80-room hotel, restaurant, bar, pool, gas station, general store, and gift shop. POWDR operates Stovepipe Wells under a long-term concession contract with the National Park Service. Essential Duties and Responsibilities: Prepare menus, lead the F&B program, and manage labor. Overseeing kitchen staff and ensuring the quality of food items. Manages labor, payroll, and food costs to meet the annual budgetary goals. Lead the recruitment, hiring, training, and development of all front- and back-of-house staff, ensuring team members are cross-trained and equipped to perform all operational duties effectively. Work alongside and actively support front- and back-of-house staff as a working manager, assisting with food preparation, the kitchen line, service, bar, and other operational duties as needed to maintain smooth and efficient operations. Lead, instruct, coach, incentivize and evaluate teams of servers, bartenders and kitchen staff, to prioritize guest satisfaction. Respond to improvements and trends from guest satisfaction comment cards. Set the system to organize F&B storerooms, supplies, refrigerated and frozen items, as per CA ServSafe and CA Food Handlers Safety certifications standards. Ensure compliance with all food safety, sanitation, and health and safety requirements, including handwashing, cleaning, sanitization, and proper glove use. Monitor and ensure all required NPS scans are completed accurately and submitted by the monthly due date. Set an example, dressed in a clean, complete uniform with a nametag. Always wear clean and proper footwear. Monitor, motivate, and encourage the team to be helpful and professional with coworkers; to respectfully start and end shifts on time; and to leave the stations clean, organized, sanitized and prepared for the following shift. Develop, implement, and maintain structured training programs for all Food & Beverage staff to ensure consistency in service, food quality, and operational standards. Continuously evaluate training effectiveness and update materials based on performance, feedback, and evolving business needs. Create, implement, and enforce detailed shift‑specific checklists for kitchen, service, and bar teams. Ensure all team members complete assigned checklists accurately and consistently to maintain operational efficiency, cleanliness, and preparedness across all shifts. Conduct and oversee monthly inventory of all food, beverage, and operational supplies; reconcile discrepancies and maintain accurate inventory records. Oversee diligence and accountability with the team POS payments, order accuracy and accountability by charging the clients diligently, providing receipts, and cash handling, if necessary. Other Duties as Assigned: This job description is an overview of the scope of responsibilities for this job and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this role, the responsibilities of this position may change. The job must be prepared to accept new responsibilities and transfer others. Work Location: Due to the in‑person nature of the hospitality business, this position is on‑site. Housing will be provided on‑site. A flexible schedule with commuting from Pahrump, Beatty or Las Vegas will be considered. Due to the nature of our business, Stovepipe Wells Village is open every day. You must be prepared to work a flexible schedule that may include days, evenings, nights, Saturdays, Sundays, holidays, and split shifts, as needed to ensure the Food & Beverage department operates smoothly and efficiently. Required Knowledge, Skills, and Experience: Able to work and thrive in Death Valley National Park. Ability to lead F&B requirements and compliance with our concessions contract. Communication skills to lead, train, and oversee the functions of food and beverage teams. Experience overseeing kitchen, restaurant, and bar environments. Establish successful working relationships with co‑workers, Forest Service and the public and use good professional judgment, honesty, and integrity in decision making. F&B Manager must be able to interact with the public and stakeholders in a professional manner and possess excellent verbal and written communication skills. Minimum 10 years working in food & beverage management position, and hospitality preferred Current certification for CA Food Handlers Certification, ServSafe and TIPs are required. High school diploma required. ESQ and Play Forever Responsibilities and Requirements: Understand and follow all ESQ procedures that relate to your job duties. Work with a "safety-first" attitude. Minimize your impact on the environment when at work and living onsite. Treat our customers, co‑workers, leaders #J-18808-Ljbffr