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NANA Regional Corporation Hotel Restaurant Manager Lodge ($95k/year & up FEHB Benefits - Bethel, Ar, Qavartarvik CustomeK) in Bethel, Alaska

Req ID: FOO01079


Built on a culture of safety and integrity, NMS delivers award-winning support services to a variety of clients every day. Our clients have peace of mind, knowing that we are committed to delivering best-in-class service. NMS brings creativity, technology, and experience to every project.

These duties center around the management of a commercial hotel’s restaurant services, activities, staff, and resources.

Essential Duties and Responsibilities

  • Provide the highest quality of service to the customer at all times. Plan and direct the activities of a restaurant facility.

  • Monitor and ensure compliance with all guidelines for operations. Goldcheck is the standard Restaurant Manager is responsible for maintaining.

  • Continuously improve all assigned customer service activities.

  • Assures compliance with the area’s established budget.

  • Makes sure all time keeping, sales/staffing, wage progress reports, etc. are properly and timely completed.

  • Monitor food/beverage inventories and places restocking orders as needed. Makes sure all stock items are dated and properly rotated.

  • Ensures daily culinary planning meetings are conducted, as well as pre-service meetings.

  • Monthly inventory will be done and turned in to General Manager. Inventory will be shelf to sheet in TMC.

  • Review contracted product report with Regional Executive Chef monthly.

  • Will attend monthly Regional Culinary calls.

  • Ensures food quality, preparation and cost control according to recipe cards. Help extend inventories.

  • Maintain critique of cash over/short, and inventory. Maintain correct document retention procedures.

  • Promote teamwork and associate morale. Motivates associates to achieve work related goals.

  • Initiates personnel actions.

  • Monitor associate files and uniform standards.

  • Handles all guest complaints.

  • Has a sound knowledge of all emergency procedures.

  • Assist all hotel staff as needed to better serve the guest.

  • Have working knowledge of the maintenance and operating procedures of all departmental equipment.

  • Play a lead role in monthly departmental meetings and activities.

  • Analyze, resolve and/or assist in solving work problems.

  • Interview applicants. Train new associates. Conduct ongoing training of all Restaurant associates to increase job knowledge and skill level. Carries out necessary staff training activities.

  • Daily check house counts to ensure staffing and other activities are appropriate to meet hotel dining needs; check meeting room schedules to ascertain outside parties that could impact dining needs and potential catering opportunities are pursued.

  • Makes sure all cash, deposits, balances, etc. are sufficient for current needs and accurate.

  • Lock/unlock areas as needed for operations.

  • Communicate daily with Restaurant staff for special needs, outages, projects, etc.

  • Makes sure all assigned activities and responsibilities comply with all company policies, procedures, programs, guidelines, expectations, etc.

  • Must be able and willing to perform duties of all positions overseen when needed.

  • This position is responsible for the supervision of staff.

  • Embrace and drive the CARES program. Speak to CARES in daily culinary planning meetings, weekly Wednesday huddles and train with videos monthly all FS staff.

  • Other duties that are pertinent to the department or unit’s success also may be assigned.


Minimum Requirements

  • High school graduation or GED equivalent.

  • At least five (5) years of food service management experience including the oversight of a production kitchen.

  • Must have experience supervising a staff of a minimum of 10.

  • Must be able to demonstrate culinary knowledge and able to successfully step into any role as needed.

  • It requires a thorough knowledge of managing, planning and organizing food service activities and the ability to address the technical matters involved.

  • The ability to operate basic office equipment and software programs to include email, Excel, Word, etc.

  • Prior experience with POS systems.

  • ServSafe certification within 30 days of employment.

  • Must have a valid Driver’s License and an acceptable driving record for the past three (3) years to be eligible under NMS’ vehicle insurance policy.

Preferred Qualifications

  • Preference given to candidates with lodging industry experience.

  • At least two (2) years of directly related vocational training (candidates without such training need two additional years of related experience), preferred.

  • At least three (3) years of directly related food preparation experience, preferred.

  • Certain position(s) require a valid Driver’s License and an acceptable driving record for the past three (3) years to be eligible under NMS’ vehicle insurance policy.

Working Conditions and Physical Requirements

Weather: Indoors

Noise level: Moderate

Office conditions: Pace of work environment: Medium

Customer Interaction: High

Description of environment: Hotel restaurant

Constantly required to stand; frequently required to walk; occasionally required to lift, pull and push.

Physical requirements: Occasionally required to lift and/or move up to 25 pounds.

Travel: None


NMS Core Values

Safety guides our behavior.

Honesty and integrity govern our activities.

Commitments made will be fulfilled.

All individuals are treated with dignity and respect.

The environment will be protected and sustained.

Organization: Food and Facilities Management

Job: Food Preparation & Service

Primary Location: US-AK-Bethel

Shift: Variable

NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.