Assistant Manager - Front of House, Riverfront Hotel

Columbia Hospitality; Eugene (OR); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Salary range $70,000 – $80,000

Cellphone Allowance

Get Paid Daily

Paid Time off & Holiday Pay

Benefits - Medical, Dental, Vision, 40

HSA/FSA Plans with employer contrib.

LTD Bus Pass

Discounted Lodging, Dining, Spa, Golf,

Retail discounts

Referral Bonus

Volunteer opportunities

Online Learning Platform

Third Party Perks

Job summary

Columbia Hospitality’s Valley River Inn in Eugene, OR is seeking a Sweet Waters Assistant Manager to lead front-of-house operations. You will partner with the GM and Executive Chef to manage menus, staffing, scheduling, and guest services, ensuring unmatched hospitality and smooth service across outlets.

You'll supervise front-of-house staff, train team members, prepare weekly schedules to control labor costs, and participate in hiring, performance reviews, and cross-department collaboration.

Qualifications

• Prior food service supervisory experience.
• Fluent English reading/writing is required to interpret regulations.
• Ability to present information to managers, clients and the public.
• Computer literacy in Microsoft Word, Excel, Outlook with POS familiarity.

Responsibilities

• Prepare weekly front-of-house schedules to control labor costs.
• Collaborate with GM and Executive Chef on menus, inventory and ordering.
• Submit payroll for front-of-house staff by the deadline.
• Oversee hiring for front-of-house staff across outlets.
• Train and supervise front-of-house staff in service etiquette and menu knowledge.
• Coordinate with GM/Executive Chef for private event planning and smooth service.

Skills

Front of House Leadership

Staff Management

Scheduling

Customer Service

Communication

Wine Knowledge

Tools

Word

Excel

Outlook

POS

Job description

Columbia Hospitality’s Valley River Inn in Eugene, OR is seeking a Sweet Waters Assistant Manager to lead front-of-house operations. You will partner with the GM and Executive Chef to manage menus, staffing, scheduling, and guest services, ensuring unmatched hospitality and smooth service across outlets.

You'll supervise front-of-house staff, train team members, prepare weekly schedules to control labor costs, and participate in hiring, performance reviews, and cross-department collaboration.