Essential Job Functions:

• Oversees the day-to-day activities of assigned casino food and beverage venues.
• Monitors staffing levels, prepares weekly schedules for all subordinates assigned.
• Monitors customer satisfaction of food and service standards, along with responding to guest survey responses.
• Creates, develops, and implements steps of service standards, and evaluates progress of team members.
• Creates data sheets, memos, employee observation sheets, and other forms and documents.
• Prepares annual budget; monitors and presents monthly P&L.
• Creates beverage and menu engineering work sheets for the menu mix.
• Involved in the processes of revising POS (Point of Sales) structure, programming, pricing in conjunction with our internal departments.
• Collaborates with the Creative Marketing team to design, install, and implement resources for specials, menus, social media campaigns.
• Reviews and approves purchases of supplies, materials, and equipment.
• Responds to problems, customer complaints, and employee issues.
• Reviews, edits, and writes staff annual evaluations.
• Coordinates need and assignment of future growth of staffing levels as business needs dictate. Attends meetings, creates, and maintains reports and records.
• Work closely with BOH (Back of House) culinary team to plan/review menus, quality standards, and operational matters
• Managers need to be present in their assigned areas during peak hours, including weekends and holidays.

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:

• Provides overall direction, coordination, and evaluation of all employees within the assigned outlets(s). 
• Carries 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, trains, and separates employees.
• Plans, assigns, and directs work, appraises performance, rewards and disciplines employees; addresses complaints and resolves problems for employees as well as guests. 
• Anticipates and prepares assigned team members for high-volume time periods, ensuring proper service coverage during our peak hours, including weekends/holidays.
• 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 bar environment.
• Recognizing and correcting situations that are unhealthy or may lead to poor customer service.
• Reviewing and analyzing a variety of financial records and reports.
• 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 customer 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 culinary arts, hospitality, business, or a related field, and five (5) years food service management experience, including three (3) years supervisory experience, or equivalent combination of education, training, and experience.
• High 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, or have ability to obtain one within the assigned time period.
• 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:

• Working varied shifts throughout the week, which includes day, swing, grave shifts, or as business dictates.
• Position requires working on weekends and holidays.
• Work is routinely performed in an office environment with occasional work in a food service environment.
• 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 to finger, handle, feel and reach with hands and arms.

Equipment and Tools Utilized:

• Equipment utilized includes personal computer, standard office equipment, tools and equipment used in providing food and beverage service, telephone, audio/video equipment, two-way radio, and department vehicles.