Essential Job Functions of the Assistant Food & Beverage Manager

• 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 service.
• 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.

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, 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.

Environmental Factors and Conditions/Physical Requirements:

• Work is routinely performed in an office environment with occasional work in a food service environment.  Occasional exposure to fumes, tobacco smoke, extreme cold or heat and potentially toxic or caustic chemicals.
• Occasionally subject to high levels of noise.
• Work is subject to occasional standing and walking, with routine sitting, bending, reaching, kneeling and lifting up to 50 pounds.
• Work is subject to frequent use of hands and arms to finger, handle, feel and reach.

Equipment and Tools Utilized:

• Equipment utilized includes personal computer, standard office equipment, tools and equipment normally used in providing food and beverages such as coffee urns, espresso machines, push carts, trays, bus tubs, utensils, serving plates, telephone, audio/video equipment, and two-way radio.
  **We offer competitive benefits, career growth opportunities, and a sense of community for all our employees.