Assistant Food & Beverage Manager

Spirit Mountain Casino•Grand Ronde, OR

12h•Hybrid

About The Position

Assists Manager with supervising and coordinating all aspects of major high volume casino dining venues. The intent of this position description is to provide a representative summary of the major duties and responsibilities performed by this position. Employee(s) may be required to perform position-related tasks other than those specifically listed in this description.

Requirements

Principles, practices, and processes of food and beverage preparation and delivery.
Principles, practices, and processes of safe food handing.
Principles, practices, and processes of inventory control and ordering systems.
Financial analysis and projection techniques.
Budget control and revenue projections.
Supervisory principles, practices and methods.
Computer hardware and software applications.
Serving food and beverages in a restaurant, banquet or buffet environment.
Recognizing and correcting situations that are unhealthy or may lead to poor guest experiences.
Implementing and evaluating operational policies and procedures.
Analyzing and resolving problems and issues arising from the department’s programs, services, and functions.
Monitoring and providing guest service.
Supervising, leading, and delegating tasks and authority.
Operating computer hardware and software applications.
Communicating both orally and in writing.
Establishing and maintaining effective working relationships with others.
Bachelor’s Degree in restaurant management, hospitality, culinary arts or a related field, and five (5) years food service management work experience, including three (3) years supervisory experience, or equivalent combination of education, training and experience.
Low security gaming license issued by the Grand Ronde Gaming Commission.
Must be at least 21 years of age.
Must have up to date/current ServSafe Food Manager Certificate
State of Oregon Liquor Control Commission Server’s Permit.
Due to the nature of the interactions with other employees and the public we serve, employees may be required to provide documentation of, or receive, certain health vaccinations.

Responsibilities

Supervises employees of the department; interviews, hires, tests, schedules, evaluates, and trains staff; provides employee development, incentives and rewards; performs counseling, discipline and separation when necessary.
Monitors service level and guest satisfaction within the F&B venues.
Maintains liquor controls and policies and procedures regarding alcohol sales and service levels.
Creates data sheets, memos, employee observation sheets, and other forms and documents.
Studies current trends to comply with industry standards and guest needs; responds to complaints, mediates disputes, and provides professional and positive guest interactions.
Assists in planning and executing special projects, programs, and events; coordinates with other departments to maintain appropriate business flows.
Assists with food and beverage service and delivery.
Attends meetings, creates and maintains reports and records, writes weekly staff schedules for assigned venues.
Assists in providing overall direction, coordination and evaluation of all employees within the department(s).
Assists in carrying out supervisory responsibilities in accordance with the organization’s policies and applicable laws and in alignment with SMGI’s Pride Values, Brand Promise and Business Vision.
Interviews, hires, train, and recommends separation of employees.
Plans, assigns, and directs work, appraises performance, rewards and disciplines employees; addresses complaints and resolves problems for employees as well as guests.
Ensures the hiring, training, promoting, assigning, disciplining and discharging of employees are in accordance with Tribal Law, including without limitation, the Tribal Employment Rights Ordinance (TERO).