F&B Assistant Manager - Denali Park Village

Job Description

The Gold Rush Assistant Restaurant Manager supports the Food and Beverage Manager in overseeing all aspects of restaurant operations, ensuring a high level of customer satisfaction, efficient service, and smooth daily operations. This position is responsible for managing the restaurant floor, supervising staff, maintaining service quality, and ensuring that operational standards, including health and safety regulations, are consistently met. The Assistant Restaurant Manager also plays a key role in staff training, inventory control, and administrative tasks, working collaboratively with the management team to achieve business goals. 

Experience the Endless Summer of Alaska at Denali Park Village Hotel! 

Summer days in Alaska stretch nearly endlessly, with up to 20 hours of daylight on the Summer Solstice. Spanning 6.2 million acres, Denali National Park & Preserve is home to Denali, the highest peak in North America, and attracts over half a million visitors annually. Conveniently accessible by road—4.5 hours from Anchorage and 2 hours from Fairbanks—this breathtaking area offers daily bus services along the park road throughout the warm summer months, providing opportunities for hiking, wildlife viewing, climbing, and camping. 

Located just 7 miles south of the entrance to Denali National Park, the Denali Park Village Hotel operates from May to September. Our guests enjoy comfortable accommodations, exceptional dining options, and live entertainment in a stunning natural setting. 

Position Details: This exciting seasonal role is available from April 27 - September 18, 2026. We offer competitive wages, comfortable on-site housing, and a variety of fun activities to keep your summer vibrant. Stay active in our on-site gym and enjoy an inclusive meal plan for just $8 a day. 

Join us for an unforgettable adventure in an extraordinary setting! 

Job Responsibilities

Team Supervision & Leadership: 

Supervise, lead, and motivate restaurant staff, including servers, hosts, bussers, baristas, bartenders, and kitchen staff, to ensure high service standards are consistently met. 

Assist in the onboarding, training, and development of staff to enhance team performance and ensure proper service techniques, menu knowledge, and customer service standards. 

Oversee shift schedules, ensuring adequate staffing during peak periods while maintaining labor cost control. 

Conduct regular performance evaluations and provide ongoing coaching and feedback to improve team effectiveness and morale. 

Guest Service Excellence: 

Ensure exceptional guest experiences by providing attentive, personalized service and resolving any customer complaints or issues in a professional and timely manner. 

Oversee the daily operation of the restaurant floor to ensure efficient service flow, guest seating, and table turnover. 

Engage with guests to gather feedback, anticipate needs, and ensure their satisfaction, fostering a welcoming and positive atmosphere. 

Monitor and enforce quality service standards, ensuring all guests receive prompt, professional, and courteous attention. 

Operational Efficiency & Quality Control: 

Assist the F&B Manager in overseeing daily restaurant operations, ensuring that all processes, including food preparation, presentation, and guest service, are executed to company standards. 

Ensure adherence to health, safety, and sanitation regulations, maintaining a clean and safe environment for both guests and staff. 

Monitor inventory levels of food, beverages, and supplies, ensuring items are stocked and available for service while minimizing waste and maintaining budgetary constraints. 

Work with the kitchen and bar staff to ensure food and beverage quality, consistency, and timely delivery.

Financial & Administrative Management: 

Assist in managing the restaurant’s financial performance, including budgeting, cost control, and achieving revenue goals. 

Help with cash handling, processing payments, and overseeing the reconciliation of daily sales and tips. 

Monitor and manage food and beverage costs, ensuring proper portion control and inventory management to meet profitability goals. 

Assist in preparing reports on sales, labor costs, and customer feedback, providing recommendations for improvements when necessary. 

Staff Training & Development: 

Lead training sessions for new staff members, ensuring they are familiar with restaurant policies, customer service expectations, and menu offerings. 

Conduct ongoing training for existing staff to improve service skills, product knowledge, and overall efficiency. 

Ensure all staff are knowledgeable about t