Food and Beverage Manager in Manistee, Michigan at Little River Casino Resort

SUMMARY:

Provides leadership and operational oversight for Front of House Food & Beverage operations and is accountable for consistent execution of service standards, financial performance, leadership effectiveness, team member development, guest satisfaction, and regulatory compliance across assigned operations. Leads through subordinate managers and works collaboratively with the Executive Chef as a peer operational partner to ensure effective coordination between Front of House and Back of House operations. Independently identifies operational needs, problems, and opportunities; implements appropriate solutions; establishes accountability and timelines; and ensures follow-through to verified completion without requiring routine direction or follow-up from the Director.

Assist and do what you and your department can to create a fun, exciting entertainment experience for our guests and an engaging, inclusive, supportive work environment for our team members.

MINIMUM NECESSARY QUALIFICATIONS:

Education:

• Two-year degree in Hospitality Management, Hotel/Restaurant Management, Business Management, or a related field, or equivalent hospitality/management certifications, plus a minimum of eight (8) years of progressive responsibility in Food & Beverage Manager experience in a high-volume ($1.5+ million per annum), multi-outlet operation; OR

• A minimum of ten (10) years of progressively responsible Food & Beverage Manager experience in a high-volume ($1.5+ million per annum), multi-outlet operation.

Experience:

• Demonstrated experience leading Front of House operations across multiple food and beverage concepts, including full-service dining, casual dining, beverage operations, and banquet/event operations.

• Demonstrated experience leading, developing, and holding subordinate managers accountable for operational, financial, service, and team member performance.

• Demonstrated responsibility for departmental budgets, labor management, cost controls, inventory controls, revenue generation, forecasting, and financial performance.

• Demonstrated ability to read, interpret, and act upon profit and loss statements, operating reports, labor reports, sales trends, cost of sales, inventory results, and other financial and operational data.

• Experience developing, implementing, and evaluating restaurant menus, beverage programs, promotions, service standards, and revenue-generating initiatives.

• Experience managing procurement and inventory pertaining to food, beverage, alcohol, operating supplies, and related products.

• Demonstrated experience establishing service standards, implementing training systems, and ensuring consistent execution through subordinate leadership.

• Demonstrated experience independently identifying operational problems, determining root causes, developing corrective action, and ensuring resolution through completion.

• Experience in a high-volume casino, resort, hotel, or similarly complex hospitality environment preferred.

• Experience working with a Tribally run casino and/or resort preferred.

• Michigan TAM certification or must obtain within 90 days of employment and maintain throughout employment.

• Must obtain SERVSafe Certification within 90 days of employment and maintain throughout employment.

Age Requirement:

• At least 21 years of age.

SKILLS AND ABILITIES:

• Strong leadership presence with the ability to lead through managers, establish clear expectations, delegate effectively, and hold leaders accountable for measurable results.

• Demonstrated ownership and follow-through, identifies needs, establishes action plans, assigns responsibility and deadlines, follows through to completion, and verifies sustainable resolution without requiring routine direction from the Director.

• Strong financial and business acumen, including budgeting, forecasting, profit and loss analysis, revenue management, labor productivity, cost of sales, inventory control, and expense management.

• Ability to analyze operational and financial data, recognize trends and variances, determine root causes, and implement timely corrective action.

• Excellent organizational, written, verbal, interpersonal, and presentation skills.

• Excellent judgment and problem-solving skills with the ability to make well-reasoned, timely decisions within assigned authority.

• Ability to manage multiple priorities, projects, outlets, and deadlines in a fast-paced, high-volume environment.

• Strong guest-service orientation and the ability to establish, measure, and maintain consistent service standards.

• Strong working knowledge of restaurant and beverage point-of-sale systems, scheduling/labor systems, inventory systems, Microsoft Office applications, databases, spreadsheets, and other technology used to manage Food & Beverage operations.

• Ability to develop managers and team members through coaching, mentoring, performance feedback, training, and succession planning.

• Ability to collaborate effectively with Culinary, Marketing, Finance, Human Resources, Purchasing, Facilities, IT, Hotel, Gaming, and other Resort departments.

• Ability to maintain the highest standards of confidentiality, integrity, professionalism, and regulatory compliance.

CONDITIONS OF EMPLOYMENT:

Conditions of employment with Little River Casino Resort include passing a pre-employment drug test excluding marijuana, a background investigation to secure a license from the Little River Band of Ottawa Indians Gaming Commission, passing Resort background check to meet the employment eligibility requirements as they pertain to the position and successfully completing a 90-day introductory period.

Individual must not have been charged or released from employment or involved in anything which could be considered a liability to the Resort, e.g. harassment, theft, violence, or integrity issues.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Provides overall leadership and operational oversight for Front of House Food & Beverage operations and subordinate managers, ensuring consistent execution of departmental standards, goals, and objectives.

• Leads through the direct managing of department managers and staff; establishes clear expectations, measurable goals, priorities, and accountability for operational, financial, service, and team member performance.

• Independently identifies operational issues, opportunities, and areas of concern; determines appropriate corrective action; assigns responsibility and timelines when necessary; follows through to verified completion; and escalates matters to the Director when appropriate.

• Maintains a visible leadership presence throughout Food & Beverage operations, particularly during peak business periods, special events, and high-volume operations, to observe execution, coach leaders, identify needs, and verify standards.

• Reviews departmental revenue, labor, cost of sales, inventory, operating expenses, sales mix, productivity, and budget variances; identifies trends and causes; and develops and implements corrective action with subordinate managers.

• Assists the Director in development and management of annual operating and capital budgets, forecasts, business plans, departmental goals, and strategic initiatives.

• Identifies and implements opportunities to increase revenue and profitability through pricing, menu and beverage strategy, promotions, upselling, special events, outlet utilization, productivity improvements, and collaboration with Marketing and other Resort departments.

• Ensures subordinate managers effectively schedule and staff operations according to forecasted business levels, service requirements, and budgetary guidelines; monitors labor productivity and takes corrective action as needed.

• Establishes, communicates, audits, and continuously improves Front of House service standards, operating procedures, opening/closing standards, cleanliness, cash handling, inventory, and other controls across assigned operations.

• Ensures appropriate quality assurance, inspection, and correction processes are in place and consistently used throughout Front of House operations.

• Ensures subordinate managers maintain effective onboarding, position training, ongoing service training, product knowledge, responsible alcohol service, and performance coaching systems for their teams.

• Provides ongoing coaching and development to subordinate managers; conducts timely performance evaluations; addresses leadership and performance deficiencies promptly; supports succession planning and development of a strong management bench.

• Responsible for the selection, retention, performance management, training, recognition, and disciplinary processes of management and team members in accordance with LRCR policies and in partnership with Human Resources and the Director.

• Assists in processing hiring and termination decisions for supervised positions and obtains required approvals in accordance with LRCR policy.

• Partners collaboratively with Back of House Management to ensure effective communication and coordination between Front of House and Back of House operations, including service execution, menu implementation, guest feedback, operational planning, special events, and continuous improvement.

• Works collaboratively with all Resort departments to successfully implement Food & Beverage initiatives, promotions, events, projects, and operational improvements.

• Monitors guest feedback, service recovery, and recurring service issues; ensures complaints are resolved professionally and promptly and that root causes are addressed to prevent recurrence.

• Ensures the Point-of-Sale system and other Food & Beverage operating systems are programmed, maintained, and used accurately; ensures appropriate controls, training, and accountability are in place.

• Ensures appropriate procurement, receiving, storage, inventory, and product-control practices are followed for food, beverage, alcohol, operating supplies, and equipment.

• Works with the Director and appropriate departments on Food & Beverage equipment, facility, renovation, technology, and capital projects; monitors implementation and operational readiness.

• Ensures all required local, state, Tribal, and regulatory licenses, permits, certifications, internal controls, food-safety requirements, alcohol-service requirements, and departmental records are maintained.

• Maintains working knowledge of LRCR operations, promotions, events, services, policies, Tribal Gaming Regulations, and other requirements affecting Food & Beverage operations.

• Conducts management and departmental meetings as necessary and ensures effective, timely communication of priorities, changes, expectations, and results.

• Prepares accurate and timely operational, financial, staffing, project, and performance reports and updates as required; keeps the Director appropriately informed of significant issues, risks, results, and corrective actions.

• Participates in departmental and Resort strategic planning and contributes operational expertise to initiatives affecting guest experience, revenue, efficiency, and team member engagement.

• Maintains a professional demeanor, manages conflict effectively at all levels, and develops productive relationships with guests, vendors, team members, and business partners.

• Must adhere to all safety rules and regulations of Little River Casino Resort and the Food & Beverage Department.

• Attends seminars, work sessions, training, and meetings as assigned, scheduled, or requested.

• Other duties as assigned.

PHYSICAL DEMANDS:

While performing the duties of this job, the team member may be required to frequently stand, walk, sit, bend, twist, talk, hear, and perform repetitive motions. There may be prolonged periods of sitting, keyboarding, and reading. Must be able to perform repetitive hand and wrist motions. The team member must occasionally be able to push, pull, grasp, lift and/or move up to 50 pounds. Any lifting and/or moving over 50 pounds needs to be done in a team lift. Specific vision abilities required by this job include reading, document, computer, distance, and color vision. Talking and hearing are essential to communicate with team members, vendors, and guests in individual, department, small and/or large group meetings. Communication in face-to-face discussions, telephone, emails, and other electronic ways required.

WORKING ENVIRONMENT:

A working environment is the setting, social features, and physical conditions in which a job is performed. The general working environment for the Resort is office, gaming floor, food outlet, hotel and convention/entertainment center including flashing lights, frequent loud noises, and a smoke-filled environment. Must be flexible with work schedule for any hours and/or shift, as assigned, according to business needs. Occasional overtime required. Occasionally must deal with angry or hostile individuals. Must be able to hear and speak with team members, vendors, and guests. High volume direct public contact.

DISCLAIMER OF EMPLOYMENT:

The above statements are intended to describe the general nature and level of work being performed by people assigned to this job description. It shall govern all positions as defined in the Team Member Handbook. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required.

All Little River Casino Resort Team Members are responsible to ensure they are in compliance with Little River Casino Resort Policies and Tribal Gaming Regulations.

ACKNOWLEDGMENT:

I have reviewed the content and description of the above listed position and have been provided a copy of the description. I certify that I am able to perform the essential functions of this position as outlined in this description, with or without reasonable accommodation.