Terminal Operation Manager Jobs in Oregon (NOW HIRING)

TITLE:

LAST UPDATED:

May 18, 2022

DIVISION:

Guest Services

DEPARTMENT:

Food and Beverage

REPORTS TO:

Assistant Food & Beverage Manager

FLSA STATUS:

Non-Exempt

COMP LEVEL:

4

Summary: Coordinates activities in regards to taking and processing orders, cash handling, as well as seating and host/hostess needs for all food and beverage 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:

• Greets guests, assigns and escorts them to tables and provides information regarding the food outlet including menus, liquor lists and specials. Makes certain staff are informed when new tables are seated.
• Able to operate current line management systems (i.e., Yelp), entering guest information and alerting guests when seating is available.
• Records sales on (POS) system, with multiple possible payment options. Including taking and processing to go orders, both phone in orders and walk-up orders.
• May fill in as Waitstaff or Busperson as needed.
• Busses tables and assists other staff as needed.
• Prepares beverages and expedites food orders.
• Serves food and beverages.
• Busses tables and assists other staff as needed.
• Tracks and records coupons; follows procedures for redeeming comps, room charges, coupons, and gift certificates.
• Collects payment from customers.
• Handles minor complaints; directs complex complaints to appropriate level of management.
• May serve as barista by scooping ice cream, making and serving beverages, sundaes, splits and other offerings.
• May be required to complete transfers, orders, requisitions, waste sheets, and monitor product levels for proper inventory.
• Ensures proper and safe handling of food by maintaining proper levels of sanitation, checking food temperatures, and checking expiration dates.
• Service knowledge of alcohol, wine and beer.
• Thanks guests upon departing, inviting them to return.
• Other duties and responsibilities as required by department and venue standards.

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.

Required Knowledge of:

• Point of Sale, terminal operation
• Principles, practices, and processes of food and beverage preparation and delivery.
• Principles, practices, and processes of safe food handing.
• Computer hardware and software applications.
• Responsible alcohol service as outlined in OLCC’s alcohol service training.

Required Skill in:

• Serving food and beverages.
• Basic bartending duties including alcohol beverages, i.e. cocktails, beer and wine. Recognizing and correcting situations that are unhealthy or may lead to poor customer service.
• Monitoring and providing customer service.
• 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:

• High School Diploma or equivalent, and three (3) months food service or customer service work experience, or equivalent combination of education, training and experience.
• Low security gaming license issued by the Grand Ronde Gaming Commission.
• State of Oregon Food Handler’s Certificate.
• State of Oregon Liquor Control Commission Server’s Permit
• Must be at least 21 years of age.
• 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 performed in a food service environment, with routine exposure to wet and/or humid conditions, fumes or tobacco smoke and occasional exposure to extreme cold or heat and potentially toxic or caustic chemicals.
• Subject to high levels of noise.
• Work is subject to frequent standing and walking, with occasional 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, box knife, card board crusher, and tools and equipment normally used in providing food and beverages such as coffee urns, espresso machines, push carts, trays, bus tubs, utensils and serving plates, telephone, audio/video equipment, and two-way radio.