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Administrative Assistant

Campbell's Lodge Chelan, WA

  • Expired: over a month ago. Applications are no longer accepted.
Job Description: Job Title: F & B Administrative AssistantReports to: Director of Food & Beverage Jon McDowell Classification: Variable hour’s part time – health benefits after 1 year and 1456 hours worked.Pay Range: $16.00 to $18.00 DOE Summary:The role of the F&B Administrative Assistant is to provide training, leadership & support to our F&B Department. This person will assist the F&B management team in developing a diverse and crossed trained staff that contributes to an efficient and profitable operation all while maintaining a culture of service that exemplifies the Golden Rule. The Administrative Assistant will work closely with management, ownership, and supervisors to establish & implement policies and procedures for the staff at the Host Stand. The Host Stand is the communication hub of the restaurant – responsible for the first & last impression, communicate with and support servers, take/assign reservations, take/distribute takeout food orders, and act as concierge & ambassador for Campbell’s Resort. This position is responsible for all Host Stand training & development. The Administrative Assistant will also assist management with clerical office tasks to ensure a smooth daily operation – acting as liaison between F&B management and various departments as required. Basic Requirements:Excellent written and verbal English communication skills, both over the phone and in person.Must be able to speak clearly and listen attentively to Team members, the Management Team and Guests.Must be able to perform basic math calculations and understand finances and cost management.Must be self-motivated and take initiative to keep busy.A current Food Worker Card is required within 14 days of hire.A current WSLCB Class 12 Mixologist or Class 13 Server Permit within 60 days of hire.Minimum 21 years of age Knowledge and Skills:Understand Campbell’s Mission and Vision as well as the F&B mission statement and how these components relate directly to the overall operation and success of the company, the F&B and ultimately, the Guest’s experience.Utilize the Campbell’s Mission and Vision to assist food and beverage management as well as positive employment experiences for our Team.Understand and Support the organizational chart as well as the chain of command.Must possess and be able to maintain for entire shift a positive, upbeat personality with a passion for outstanding customer service.Work well with and communicate with people from different backgrounds, work experiences and personalities.Must possess basic computer skills, i.e. Word & Excel. Willingness to learn to use computer systems is required.Understand staff scheduling/ floor coverage, staff calling in sick, request off, trading shifts. Know and understand federal, state and local laws that impact the business.Demonstrate an ability to be flexible and adapt to change.Present yourself with crispness and professionalism.Show initiative and intuition; be self-motivated and able to thrive in any environment. Physical Requirements:Must be able to stand and walk for periods of 8 to 12 hours per shift.Must be able to reach, bend, balance and transport various objects weighing up to 30 lbs. repeatedly during a shift.Must be able to go up and down stairs with loaded trays repeatedly for the duration of the shift.Responsibilities:Front Line Responsibilities:Pub & Veranda, Bungalow, Special Event Host Training / Staffing. Host stand & service shifts. Assist in onboarding new and returning staff.Confer with the accounting team on a daily basis to ensure all questions or errors are corrected. Follow up with F&B staff to address any accounting discrepancies.Work with the F&B Director/ Asst. Manager in organizing and setting up for events.Assist F&B Management in receipt of bar product – signing checks, checking deliveries. Must possess and be able to maintain for entire shift a positive, upbeat personality with a passion for outstanding customer service.Ability to learn quickly and work in fast paced position with constant guest & staff interaction. Must have the ability to multi-task, be detail-oriented, and be able to problem solve in order to effectively deal with internal and external customers. Ability to maintain composure under stress.Answers all inquiries from other departments or employees in a timely manner. Team Development Responsibilities:Supervise, train, coach, counsel, assign and delegate Host team. Facilitate all Guest and team member issues quickly and with professionalism and sensitivity.Take time to recognize team members when something is done right and give clear and appropriate feedback on a consistent basis.Training the team on Seven Rooms (reservation software), Squirrel (POS), Maestro PMS (guest room charges), internal cash outs, and tip declaration.Be approachable and accessible to all F&B team members.Assist Assistant Manager in keeping staff certification up to date, Health Card, 12 Mixologist or Class 13 Server Permit Help managers ensure uniform / appearance standards are being met Operations Responsibilities:Ensure all training manuals, daily forms, and menus are up-to-date, available, and being used for continual staff development.Build restaurant sales through development of the F&B Team.Place relevant F&B marketing material around property, current menu, upcoming events, etc.Assist the Culinary and Banquet teams with onboarding new employees. This would include new hire paperwork and orientations. Input employee schedules into ADP by Thursdays at 12 noon.Assist in Monthly InventoryAssist F&B Director in updating the Cost of Good Excel spreadsheet.Additional responsibilities as required by F&B Director. Management Responsibilities:Manage and execute all F&B operations according to Campbell’s established procedures and in collaboration with the F&B Director, Director of Accounting, Director of Human Resources and the Owners.Support Management / Shift Supervisors, and team members.Have a clear understanding in all aspects of F&B operations including food knowledge, profit margins, and labor cost, culture and service standards for all F&B Dept.Help Management Team develop and maintain a strong training team that provides consistency, passion and a commitment to the education and success of new Team members.Maintain confidentiality; during the course of your employment, you may be exposed to confidential information relating to customers, employees, pay, disciplinary actions, corporate strategic planning, and financial information. Such information should not be disclosed or discussed with anyone besides your director or HR.Food & Beverage Department Vision:Develop staff that embraces a culture off accountability to the both the business and their peers. Have in place a core group that is result and bottom line driven, while protecting and fostering a competitive and healthy work environment. We have parameters in place that allows for auto corrections to prevent the lapse of successful operations. Food & Beverage/ Event Center Mission Statement: The Campbell’s staff at all time is expected to hold themselves and their peers accountable to the job and task assigned. We have a competitive environment that encourages and celebrates staff growth through continual education, desire, dedication, and determination. To have a team that understands their role as well as the role of their peers. We will observe sound business practice. To continuously provide the experience that is expected. All the positions in the F&B department will be held to high standards; their task will be respected, and will be given support. Food & Beverage Core Values:Accountability: an obligation or willingness to accept responsibility or to account for one's actionsIntegrity: Having integrity means doing the right thing in a reliable way. It's a personality trait that we admire, since it means a person has a moral compass that doesn't waver.Reliability: the quality of being trustworthy or of performing consistently well.Grit: courage and resolve; strength of character.Tenacity: The quality or fact of being very determinedHonesty: freedom from deceit or fraud.Supportive: Provide assistance so other will enjoy successCompetitive: having a strong desire to compete or to success Position Type and Expected Hours of Work: This is a variable-hour position, expected work hours are based on seasonal volume, business demand, and hours of operation. Evening, weekends and holidays are also necessary. You must be flexible and willing to adapt schedule to meet business demands. Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for their job. Duties, responsibilities, and activities may change at any time with or without notice.

Campbell's Lodge


Chelan, WA
98816 USA



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