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Grey Eagle Resort & Casino

Hospitality F&B Assistant Manager

Calgary, AB, Canada

Full-time

Apply About employer

Applications open in a new tab.

Job details

Job type: Full-time
Apply by: Dec 2, 2026
Posting language: English
Posted: Nov 2, 2026

Original 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.

Apply About employer

More about this job

Responsibilities

Lead daily front-of-house operations, support and develop employees, and maintain service quality, morale, and compliance with company standards and applicable regulations. Manage staffing, inventory, POS and financial information, guest concerns, equipment, and workplace safety while coordinating with the Restaurant Manager.

Requirements

Requires Alberta ProServe and Food Safety certifications, plus 4–5 years of progressive food and beverage leadership or supervisory experience in a high-volume operation. Requires POS, inventory, and beverage-cost knowledge; Microsoft Office skills; and strong communication, customer service, organizational, and coaching abilities, while post-secondary education in hospitality, restaurant management, or business is preferred.

Skills

Food And Beverage Operations
Team Leadership
Customer Service
Staff Training And Coaching
Conflict Resolution
Staff Scheduling
Food Safety
Liquor Service Compliance
Inventory Control
Point-Of-Sale Systems
Menu Costing
Beverage Cost Control
Financial Reporting
Communication
Organization And Time Management
Upselling

Benefits

Benefits

Visa sponsorship

Not detected in the job text

Keywords

Food Safety Certification
Food And Beverage Operations
Front Of House
Hospitality Management
Restaurant Management
Point-Of-Sale
Menu Costing
Inventory Control
Beverage Cost Control
Microsoft Office
Microsoft Word
Microsoft Excel
Microsoft PowerPoint
Outlook Express
Food Handling
Sanitation
Liquor Service
Occupational Health And Safety
Public Health Regulations
Staff Scheduling
Performance Appraisals
Recruitment
Employee Coaching
Customer Service
Conflict Resolution
Upselling
Financial Reports
Tsuut’ina Nation

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