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Summary:    This position is a food service and cashier role. Alcohol service duties are incidental to food service and do not include bartending, mixing, or preparing alcoholic beverages. Employees are responsible for following all cash handling procedures and maintaining accountability for company funds entrusted to them during their assigned shift.

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:

• Providing exceptional guest service and creating a welcoming experience.
• Processing food and beverage transactions through the point-of-sale system.
• Maintaining accountability for cash handling, balancing assigned cash drawers, and safeguarding company funds.
• Preparing and serving food items in accordance with health and safety standards.
• Serving beer and other approved beverages in accordance with company policies and applicable regulations.
• Verifying guest identification when required.
• Maintaining cleanliness, organization, and appropriate stock levels within the operation.
• Adhering to all responsible alcohol service, operational, and compliance standards.
• Busses tables and assists other staff as needed.
• Handles minor complaints; directs complex complaints to appropriate level of management.
• May be required to complete transfers, orders, requisitions, waste sheets, and monitor product levels for proper inventory.
• 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 handling.
• Computer hardware and software applications.
• Responsible alcohol service as outlined in OLCC’s alcohol service training.

Required Skill in:

• Serving food and beverages.
• 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 of 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. Must obtain an OLCC Minor permit within 45 days of hire or State of Oregon Liquor Control Commission Server’s Permit
• Must be at least 18 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, cardboard 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.