The Golden Saloon is looking for our new Bar Manager – do you have the professional experience to run our busy, exciting, dynamic and very authentic original saloon?

Full time position, May 15th to September 20th 2014.   Transportation to/from Anchorage to our remote lodge (inside America’s largest National Park) will be provided.

Before you submit a resume, please read about our area first. Google McCarthy, Alaska and poke around our website:


  • Minimum of 2 years experience in Restaurants or Bars with Supervisory and/or Management experience.
  • Strong food knowledge with a variety of menus and previous experience supervising Managers and service personnel required.
  • Strong drink knowledge with some wine knowledge preferred.
  • Ability to manage challenging staff members in a remote location with minimal supervision.
  • Experience with new menu implementation, restaurant concept changes and updates.
  • Familiarity with foodservice equipment procurement, maintenance, vendor relations.
  • Strong knowledge of computerized point-of-sale system operations
  • Strong managerial and leadership skills required.
  • Strong Commitment to customer and client service, possessing excellent guest service skills, Demonstrate initiative, leadership and team building skills
  • Ability to manage frequent change, and critically analyze numbers and concepts.
  • Ability to manage their own time as well as the time of others


  • Work closely with the Owner and Chef  to ensure effective overall operations of Food & Beverage, including restaurant, bar, & kitchen.
  • Responsible for the management of all aspects of all assigned areas of responsibility in Food & Beverage in accordance with DNC criteria and other priorities as set forth by management.
  • Scheduling of  front of house employees
  • Maintains and organizes all storage rooms.
  • Weekly liquor orders.
  • Facilitates special projects as directed by the Owner.
  • Responsible for all scheduling, training and development of foodservers and bartenders.
  • Is able to train new bartenders and servers
  • Handle guest relations and monitor adherence to quality assurance standards.
  • Maintain physical condition of facilities..
  • Order and maintain all inventories for area, maintain cost control efforts for labor and waste management and conduct meetings updating staff on daily goals and objectives.
  • Menu planning and design in coordination with the Executive Chef.
  • Responsible for department budgets including payroll and controllable spending.

Apply by email with Resume and cover letter to: