Employee Dining Room Manager

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 are open year-round and feature swimming pools fed by naturally warm local springs.

We re hiring an Employee Dining Room Manager to Live. Work. Explore. in Death Valley National Park!

Job Summary:
The Employee Dining Room Manager is a newly created leadership role focused on elevating the employee dining experience at The Oasis at Death Valley. This position oversees daily front and back of house operations of the Employee Dining Room and Employee Pub, ensuring high standards in service, menu execution, cleanliness, and team engagement. The Manager works closely with kitchen leadership, chefs, and Food & Beverage leadership to support smooth operations, consistent food quality, and a positive employee experience. This is an ideal opportunity for a Food & Beverage leader who is passionate about people, hospitality, and making a meaningful impact in a truly one of a kind resort setting.

The Details:
Position Type: Full-Time, Year-Round
Pay: $27.30/hr
Schedule: Typical schedule is 50 hours, 5 days per week (will include weekends, evenings, and holidays)

Must Have Qualifications

• Previous Food & Beverage management experience
  
• Strong working knowledge of both front of house and back of house Food & Beverage operations
  
• Valid driver s license
  

Preferred Qualifications

• Experience working in a seasonal and/or remote hospitality environment
  
• Prior experience managing or supporting an employee dining room or high volume staff dining operation
  

Why the Oasis at Death Valley?
Death Valley National Park is in the northern Mojave Desert in California and is the largest National Park outside of Alaska. With incredibly diverse ecosystems, sand dunes, mountains, and America's lowest elevations, Death Valley is an incredible place to call home. We are a welcoming community who work hard, share a real passion for the environment, and enjoy crafting memorable experiences for our guests.

Life at the Oasis:

• Employee housing and on-site employee meals (cafeteria-style) provided at low cost
  
• 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:

• 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 Death Valley National Park pass
  
• Free access to pool, golf course, rec center, gym and sports court
  
• Retail, Lodging and Travel Discounts
  
• Planned employee trips and activities
  
• $350 Referral Bonus Program
  
• The adventure of a lifetime!
  

Leadership & Daily Operations

• Lead the day-to-day operations of the Employee Dining Room and Employee Pub, overseeing both front of house (FOH) and back of house (BOH) functions.
  
• Plan, execute, and oversee employee dining menus in collaboration with Culinary leadership, ensuring offerings meet operational needs, cost targets, quality standards, and employee expectations.
  
• Ensure menus are executed consistently, efficiently, and in alignment with company food safety, portioning, and presentation standards.
  
• Create a welcoming, organized, and well run dining experience for employees across all meal periods.
  

Food Safety, Compliance & Standards

• Ensure all food and beverage operations comply with company standards, health department regulations, food safety requirements, and liquor laws.
  
• Enforce Oasis at Death Valley Food & Beverage policies, procedures, and hospitality standards.
  
• Monitor FOH staff compliance with TIPS certification and California liquor laws.
  
• Participate in quarterly Food & Beverage audits and help identify opportunities for improvement.
  

Guest & Employee Relations

• Address and resolve food quality, service concerns, and employee issues professionally and promptly.
  
• Maintain a visible presence through regular dining room and outlet walk throughs to ensure quality, cleanliness, consistency, and safety.
  

Staffing, Scheduling & Labor Management

• Build weekly staff schedules that align with business needs, guest demand, and labor budgets.
  
• Monitor Dayforce (payroll system) daily to ensure accurate timekeeping, proper breaks, and compliance with California labor laws.
  
• Adjust staffing levels as needed to stay within labor budgets.
  

Training, Coaching & Performance Management

• Support Food & Beverage compliance training by scheduling staff and assisting with assigned training classes.
  
• Complete annual performance evaluations for hourly staff, along with periodic informal evaluations.
  
• Administer disciplinary actions fairly and consistently, in partnership with Food & Beverage leadership and Human Resources.
  
• Ensure team members meet grooming, appearance, and uniform standards.
  

Financial Oversight & Administrative Duties

• Track daily sales and labor costs.
  
• Review and monitor expenses to ensure operations remain within approved budgets.
  
• Ensure proper accounting procedures are followed for checkouts, voids, comps, invoices, special events, and tours.
  

Safety, Maintenance & Risk Management

• Report maintenance and repair needs promptly.
  
• Complete accident reports thoroughly and communicate incidents immediately to Risk Management and property leadership.
  
• Promote a safe working environment for employees and guests.
  

Environmental Responsibility

• Support and monitor the company s environmental and recycling programs.
  
• Educate staff on sustainability practices and ensure daily compliance.
  

Additional Duties

• Perform other duties as assigned.
  

• Previous 3 years experience in food service management.
  
• Prior experience as a Restaurant Manager, Asst. Restaurant Manager, or similar.
  
• Superior guest and employee relations experience.
  
• Strong analytical and organizational skills demonstrated in a casual dining customer-oriented environment.
  
• Strong computer skills, ability to learn various software programs, i.e. Micros Symphony, Kronos, and Microsoft Office.
  
• Must be able to work within flexible work schedule, as schedule may include mornings, evenings, weekends and/or holidays.
  
• Strong knowledge in food and beverage products, food safety, liquor laws and bartending.
  
• Experience working in a fast-paced environment.
  
• Must be team-oriented with the ability to accomplish goals and projects.
  
• Must be detail oriented and can manage multiple priorities.
  
• Ability to successfully complete Serv-Safe food sanitation course and TIPS Certification.
  
• Valid driver s license.
  

Physical Requirements include:

• Constantly standing, walking, twisting, using eye/hand coordination, manual dexterity, handling, wrist motion, bending/ stooping.
  
• Frequently carrying, bending, stooping, lifting, pushing, and pulling items weighing up to 10lbs.
  
• Occasionally carrying, bending, stooping, lifting, pushing, and pulling items weighing up to 50lbs.
  
• Constantly listening, hearing, seeing, and speaking.
  
• Will be required to stand and walk for long periods of time on cement floors and to occasionally walk on uneven surfaces.
  
• Ability to work in extreme temperatures.
  

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.