Assistant Food & Beverage Manager

Spirit Mountain Casino
27100 Salmon River Hwy
Grand Ronde, OR 97347, USA

TITLE:

LAST UPDATED:

May 18, 2022

DIVISION:

Guest Services

DEPARTMENT:

Food and Beverage

REPORTS TO:

Beverage Manager

FLSA STATUS:

Exempt

COMP LEVEL:

10

Summary: 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.

Essential Job Functions:

• 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.

Spirit
Mountain
Standards:

• Delivers Spirit Mountain’s Spirit of Excellence by consistently modeling attitudes and behaviors in alignment with SMGI’s Pride Values, Brand Promise and Business Vision.
• Learns, comprehends and complies with all Company and departmental policies and procedures, MICS, gaming regulations and Title 31 Regulation requirements.
• Follows all Corporate and departmental safety policies and procedures.

Supervisory Responsibilities:

• 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).

Required Knowledge of:

• 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.

Required Skill in:

• Serving food and beverages in a restaurant, banquet or buffet environment.
• Recognizing and correcting situations that are unhealthy or may lead to poor guest
• 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
• 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.

Education, Experience, Licenses, Registrations, and

Certifications:

• 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,…