Employee Dining Room Operations Training Manager - Yellowstone National Park

We operate 47 dining venues, including dining rooms, fast-casual, cafeterias, bars, employee facilities, delis and snack shops. It's high volume, fast-paced and fun! Almost half of the Yellowstone summer staff work for the Food and Beverage Operation! If you are interested in starting or enhancing your food and beverage career, the kitchen is a great place to start.

• The Employee Dining Room Operations Training Manager reports directly to the Assistant Director of Culinary Services. This is a seasonal position based in the Food & Beverage Support Office in Mammoth Hot Springs. The Employee Dining Room Operations Training Manager is responsible for overseeing all aspects of employee dining services, ensuring that meals are served in a timely, efficient, and high-quality manner. This role manages daily operations, supervises employee dining room staff, monitors food quality and safety, and creates a welcoming dining environment for all team members. Will also work closely with the culinary team to develop and maintain menu variety, nutritional balance, and cost efficiency.

• Employee housing (dormitory-style) and on-site employee meals (cafeteria-style) provided 
• Free on-site laundry facility, Wi-Fi (limited bandwidth), and utilities included
• No Wyoming state taxes deducted from your paycheck
• 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!

• →Oversee the daily operation of the Employee Dining Room, ensuring cleanlinessm organization and a smooth service flow.
• →Monitor food stations to ensure items are well stocked, fresh, and attractively presented.
• →Maintain high service standards and a positive guest experience.
• →Hire, train and schedule employee dining room staff.
• →Provide ongoing coaching to ensure consistent service quality.
• →Foster a team-oriented, respectful, and professional workplace.
• →Collaborate with the culinary team to plan menus that meet nutritional needs and appeal to a diverse workforce.
• →Implement seasonal, themed or special event menus for employee engagement
• →Monitor portion control and food waste reduction.
• →Manage Employee Dining Room budgets, controlling labor, food and supply costs.
• →Maintain inventory of serving supplies, cleaning product and small equipment.
• →Work with Purchasing to ensure cost-effective procurement.
• →Ensure the Employee Dining Room meets all health and safety regulations.
• →Oversee cleaning schedules for dining areas, serving stations and equipment.
• →Train staff in food handling and sanitation practices.
• →Create a welcoming environment that reflects company culture and values.
• →Gather feedback from employees to improve dining offerings and service.
• →Coordinate with Human Resources for employee appreciation events and special meals.

• 3-5 years of experience in foodservice or hospitality management, preferably in cafeteria or high volume operation.
• Strong leadership, communication and organizational skills
• Knowledge of food safety standards and sanitation regulations.
• Experience in budgeting, scheduling and inventory management.
• Ability to work in a fast-paced environment and manage multiple priorities

• Must be able to stand for long periods of time, approximately 8 hours.
• Must be able to walk for long periods of time.
• Must be able to lift and carry a minimum of 50 pounds.
• Must be able to bend, stretch, and reach for extended periods of time.
• Valid driver’s license
• Ability to travel in the park for up to 6 hours per day

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 veteran status.