Operations Administrative Assistant - St. Paul RiverCentre

Morrissey Hospitality•Saint Paul, MN

About The Position

This position will assist with the daily activities of any of the F&B departments, including bars, banquet, catering, concessions, retail, and cash operations departments. Responsibilities include scheduling, assisting with teams, training, and monitoring activities and services.

Requirements

1-2 years of similar experience in a high volume, high energy, food, and beverage environment.
Strong competency in Point-of-Sale systems, Microsoft Office software, and food costing systems.
Strong knowledge of company, local, state and federal laws and regulations related to food, safety, sanitation, and alcohol service.
While performing the duties of this job, the employee is regularly required to position self to move about.
The employee frequently is required to operate and use tools and equipment; and communicate with guests, employees, and management.
The employee must move up to 30 pounds frequently.
Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

Nice To Haves

Food safety handler certification or ability to obtain within 30 days of hire.
Alcohol service certification or ability to obtain within 30 days of hire.
Bilingual

Responsibilities

Creates and publishes schedules for all departments, in Paycom and on paper; scans and uploads to appropriate computer drives.
Prepares weekly call sheet; maintains weekly wild card sort.
Maintains bi-weekly calendar.
Activates employees; maintains and sorts seniority lists, 60 day shift count and 60 day sort, and sends to union as per CBA.
Organize Operations office, stock and order office supplies, including name tags and badges.
Assists with Large event check-ins, including setting up check-in room.
Assists in controlling labor costs for venue.
Creates important dates flyer, maps, and save-the-date information.
Assists with deliveries – liquor, beer, wine, food, dry goods, linens, and culinary uniforms.
Orders and inventories uniforms and accessories.
Maintains uniform availability.
Requests culinary temp workers; responsible for check in and check out procedures with temp workers.
Fills out FROI’s and sends to VP HR; hands out paychecks per policies.
Exercises reasonable care, performs required maintenance, and ensures operating instructions, safety standards, and guidelines are followed for the venue’s equipment and facility assets.
Completes all other duties as assigned.