KGCC Restaurants - Assistant Manager

Kalispel Tribe Careers•Spokane, WA

3d•Onsite

About The Position

Summary of Functions: The Assistant Manager upholds Kalispel Golf and Country Club’s core hospitality expectations by; serving as a role model for service excellence, professionalism, and club culture; balancing member expectations with public guest service standards; leading with empathy, confidence, and consistency; ensuring service recovery decisions are timely, appropriate, and documented. The Assistant Manager exercises independent judgment in operations, labor deployment, guest resolution, and team leadership as they facilitate day-to-day operations of the venue. This role translates departmental goals, budgets, and service standards into daily execution while maintaining a strong, visible presence on the floor.

Requirements

High School diploma or equivalent required.
Minimum 3–5 years progressive food & beverage experience.
At least 1–2 years in a supervisory or assistant management role is required.
Strong leadership presence and decision-making ability.
Advanced guest service and conflict-resolution skills.
Ability to balance hospitality with cost and policy compliance.
Strong organizational, communication, and coaching skills.
Proficiency with Point of Sale (POS), scheduling, and basic reporting systems.
Must be at least 18 years of age.
Obtain and maintain Kalispel Tribal Work Permit.
Flexible availability, including nights, weekends, and holidays as required.
Washington State Food Handlers Card. - must obtain within 14 days of start date.
MAST certification (Mandatory Alcohol Service Training). - must be obtained within 60 days of start date.
Must have a valid driver’s license.
This position requires the ability to bend, stoop, lift, carry, and move items weighing up to 75 lbs.
This position requires significant amounts of standing or walking.
This position may require some local travel and infrequent travel outside the local area.

Nice To Haves

AA or other certification in Hospitality, Management, or related field preferred.
Country club, golf club, resort, or upscale casual dining experience is preferred.
Strong knowledge of wine, beer, spirits, and craft cocktails is preferred.

Responsibilities

As Manager-on-Duty during assigned shifts with full authority over service flow, staffing, and guest resolution.
Oversee daily operations of the restaurant, including dining room, bar, patio, and related service areas.
Ensure consistent execution of service standards, menu presentation, cleanliness, and ambiance.
Coordinate daily with culinary leadership to ensure product quality, pacing, and guest satisfaction.
Directly oversee all front-line staff during assigned shifts.
Coach on hospitality and service recovery, service standards, and policy compliance.
Provide real-time feedback, performance guidance, and recognition.
Issue corrective action and documentation in accordance with Tribal, organizational, and applicable legal requirements.
Escalate complex or sensitive guest and team member matters to the Food & Beverage Manager and/or the Club General Manager.
Using Dayforce review, adjust, and approve weekly schedules, while meeting all required timelines.
Actively manage labor-to-budget during service while maintaining service quality.
Ensure compliance with requirements for: meal and rest breaks, and overtime and timekeeping accuracy.
Manage day-to-day cost controls including labor, supplies, and operational expenses.
Assist with inventory management, ordering, and variance review.
Complete shift reports, incident reports, and operational documentation.
Identify trends and make recommendations to leadership for possible improvements.
Handle escalated guest concerns requiring managerial discretion.
Resolve service issues promptly with a hospitality-first mindset.
Document incidents and follow up to prevent recurrence.
Maintain strong relationships with regular members and repeat guests.
Enforce food safety, sanitation, and workplace safety standards.
Ensure all staff maintain required certifications (Food Worker Card, MAST).
Actively monitor alcohol service and intervene when necessary.
Ensures supervisory decisions align with organizational goals and are in accordance with the organization's policies and procedures, applicable laws, and regulations. Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems.