Hospitality F&B Assistant Manager

Grey Eagle Resort & Casino; Calgary; On-site; CAD 62,000 - 75,000; Full time

Job summary

Grey Eagle Resort & Casino in Calgary invites a dynamic Front of House Supervisor to lead and develop the FOH team. You will coach staff, conduct appraisals, and support recruitment while ensuring service excellence and adherence to brand standards.

The role emphasizes safety, inventory control, and high‑volume restaurant operations, with interaction across the Indigenous experience program and community engagement. Proficiency in POS and MS Office is expected.

Qualifications

• Comprehensive hospitality operations knowledge in high‑volume Food & Beverage.
• Experience leading teams in fast‑paced environments.
• Strong understanding of POS programming and inventory controls.
• Education in hospitality management is preferred.

Responsibilities

• Develop and supervise front‑of‑house operations with a customer‑first approach.
• Coach staff, conduct appraisals, and participate in recruitment for FOH roles.
• Maintain safety, sanitation, and brand standards across service areas.
• Prepare and monitor schedules to meet business needs and fluctuations.
• Review financials, inventory, and POS data for accuracy and cost control.
• Lead pre‑shift and monthly staff meetings and trainings.
• Provide high‑quality service while resolving guest concerns promptly.
• Ensure compliance with food safety, liquor service, and occupational health rules.

Skills

Interpersonal skills

Customer service

Conflict resolution

Time management

Written communication

Negotiation

Attention to detail

Team training

Teamwork

Flexibility

Physical stamina

Education

Alberta Pro Serve Certification

Hospitality Management post‑secondary education

Food Safety certification

Tools

Outlook Express

PowerPoint

Microsoft Office (Word, Excel)

Job description

Come... Enjoy... Work in a fast paced, dynamic environment. Located on the Tsuut’ina First Nation, Grey Eagle Resort & Casino is Calgary’s number one entertainment facility. We are looking for talented, energetic and motivated individuals to join our diverse workforce! We offer competitive salaries, benefits and opportunities to grow your career.

Position Overview

Under the Tsuut’ina lens; this occupation helps to build the “Little Chief Restaurant” as an Indigenous experience for our customers through a ‘customer comes first’ attitude by providing hands‑on, timely quality service, exceptional value, and a superior product. Reporting to the Restaurant Manager is responsible to provide leadership with the team and takes ownership of daily operations. The ability to react to situations that need a sense of urgency, to lead by example and assist in the training of new colleagues. Monitoring daily activities while having attention to details; to inspire a culture of innovation and change while meeting standards. We are looking for a dynamic team player with high energy, creativity, professional manner and strong work ethic to join our experienced Food & Beverage team! The successful candidate must have a good understanding of key service standards and quality service. The position is accountable for modeling and acting in accordance with the Core Values and Code of Ethics.

Responsibilities

• Involvement and ensure the development of Tsuut’ina Nation members – adhering to values and customs to enrich self-development of each individual.
• Develop, implement or modify (existing) department standards, policies and procedures where required
• Complete and conduct employee performance appraisals
• Coach and counsel staff in accordance with department and organization policies, procedures and provide performance development guidance and direction
• Participate in recruitment process for front of house employees
• Conduct remedial/ disciplinary discussions in accordance with established policies and related documentation
• Resolve department issues, providing guidance and direction to employees to ensure positive morale and motivation of all employees is sustained at all times
• Develop effective and efficient staff schedules to meet the requirements of business fluctuations, company and staff needs
• Ensure all Grey Eagle policies and procedures are understood and adhered to by all FOH department employees
• Ensure compliance with all applicable food safety, liquor service, occupational health and safety, and public health regulations.
• Maintain high standards for food handling, storage, sanitation and cleanliness
• Manage financial transactions; Ensure POS - menu costing, and inventory information is current and accurate
• Attend and plan inclusive meetings - conducting pre‑shift and monthly staff meetings
• Health & Safety policies and procedures are adhered to.
• Knowledge of kitchen – operations, methods, quality assurance of products.
• Staffing; training; utilizing checklist that are up to date and monitored.
• Provide a consistently high standard of service in an efficient and genuine manner.
• Deal with guest requests/concerns while maintaining poise and a positive resolution driven attitude
• Ensure the effective implementation of and adherence to brand standards
• Ensures a clean, safe, hazard‑free work environment
• Ensures all equipment is in proper working order
• Attends departmental meetings & communicates to Restaurant Manager.
• Ensure all checklists are complete in a timely fashion
• Maintain all front of house inventory control levels to meet business volumes
• Provide feedback on an ongoing basis
• Uses up selling and suggestive selling approaches
• Investigates all guest inquiries in a timely fashion to provide the highest possible service
• Inspects to ensure proper set-up and organization

Education And Experience

• A valid Alberta Pro Serve Certification.
• Minimum 4-5 years’ progressive experience in a progressive lead role or supervisory capacity with practical hands‑on knowledge and experience in a high‑volume capacity of Food & Beverage operations.
• Post secondary education in Hospitality Management, Restaurant Management, Business Administration Management or related field is preferred.
• Emphasis on Point-of-Sale programming, inventory control and beverage cost practices and procedures are required.
• A Post Secondary education in a recognized Hospitality Management program would be an asset.
• Experience in Outlook Express, PowerPoint, Microsoft Office (Word and Excel) is required.
• Food Safety certification is required.

Knowledge, Skills And Abilities

• Excellent interpersonal and communication skills are required in order to promote, maintain and deliver impeccable service standards at all times.
• Strong customer service & conflict resolution abilities.
• Ability to remain calm and professional in a face paced environment
• Strong organizational and time management skills
• Ability to read and interpret sales, labour, inventory and financial reports
• Excellent negotiating, oral and written communication skills
• Strong attention to detail and commitment to quality
• Ability to train, coach, motivate and hold employees accountable
• Accustomed to work in a team and independently.
• Ability to work flexibility hours, including evenings, weekends, holidays and special events.
• Ability to stand and walk for extended periods and work efficiently in a physical demanding, fast paced environment
• May require lifting weight of up to approximately 50 lbs.

We thank all applicants, however, only those considered for an interview will be contacted.No phone calls please.

• Priority will be given to Tsuut'ina Nation members.