TCCH F&B MANAGER

JOIN A WINNING TEAM!

Are you looking for an exciting and fulfilling career opportunity? Join us at Grand Traverse Resort & Casinos and start a career that will provide you with rewarding opportunities and unforgettable experiences.  Our mission is to provide economic stability for the Grand Traverse Band of Ottawa & Chippewa Indians, by emphasizing on our core values of Fun, Integrity, Communication, and Teamwork.

As part of our team, full and part time employees will enjoy the following benefits and perks: 

• One FREE meal per shift
• 401K with match (after 1 year) plus weekly contributions
• Weekly Pay Days and Daily Pay Available
• Paid Time Off (PTO), Paid Holidays & Jury Pay
• Voluntary Vision
• Voluntary AFLAC Plans Available
• Employee Referral Program
• Gas Discounts at our Markets
• Cannabis Store Discounts
• Giftshop and Food Discounts
• Employee appreciation events and prizes

In addition, full time employees are eligible for the following: 

• Competitive Medical, Dental, Prescription Plans
• Paid Bereavement 
• Life Insurance Coverage
• Voluntary Short and Long Term Disability Coverage
• Voluntary AFLAC Plans Available

Seasonal employees contact the Benefits Department for eligible benefits and perks!!

We look forward to having you join our team and being a part of our mission.

• The Food & Beverage Manager will interact with customers being friendly and courteous to ensure repeat business.
• They will have a keen sense for attention to details with food presentation, tableware placement, cleanliness, staff grooming and their personal professional appearance.
• They will be extremely organized keeping schedules and continually following up on assigned tasks to supervisors.
• The Food & Beverage Manager will be well adept to conflict resolution, problem solving, resolving irate guest issues, and quick positive solutions to problems.
• They must be articulate in their communication and communicate easily on all levels.
• The Food & Beverage Manager must have an excellent level of stamina, being able to work long days and many hours on their feet where typical work week can exceed 50 hours.
• Work, and develop relationships, with external suppliers to ensure the very best reputation within the industry, and receives the service required to ensure that the operational Food and Beverage team can deliver the highest quality product, and the highest financial return.
• Ensure strict compliance with all relevant Hygiene and Safety legislation and requirements following Safeserve, Tribal Health Regulations and Standards, and OSHA standards. They will also collate and disseminate food safety alerts when appropriate and be responsible for ensuring departmental compliance with the group health and safety policy.
• Ensure strict compliance with relevant Michigan Liquor control and TIPS regulations.
• Champion a training culture within the Food and Beverage team to ensure succession planning, and a culture that exceeds the very best the industry has to offer.
• The Food & Beverage Department has a wide number of external vendors.  The Food & Beverage Manager will maintain close, professional, effective links with all. They will ensure that suppliers deliver to stated agreements, best practices are followed and technological advances are sought.
• The Food & Beverage Manager will be required to work with the Security and Loss Prevention Manager to deliver an effective loss prevention plan.
• The job holder will be responsible for maintaining and helping enforce the agreed brand standards for each unit by conducting and managing monthly audits.
• The Food & Beverage Manager will also be the department representative for Special Events, working each special event as the departmental duty manager.
• This will involve all planning associated with each event, right through to delivery.
• They will also liaise with the Sales and Marketing team and General Manager to respond to all customer correspondence, ensuring this is communicated to the entire Food and Beverage team, where appropriate.
• The Food & Beverage Manager will be responsible for ensuring spend per head is increased year on year, without jeopardizing guest satisfaction and quality.
• They will maintain the F&B invoices, manage and monitor expenditure associated with equipment repair, manage the asset register and assist in budget setting each year for the department.
• They will also assist to manage the P & L, allocating and verifying spending and assisting in report analysis on sales, highlighting and acting on any anomalies.
• The Food & Beverage Manager will create and be required to operate within efficient labor budgets for each season, tracking labor spending and providing input regarding capital projects and initiatives.
• They will also take full responsibility for managing and meeting all committed budgets related to the operation.
• This will include ordering of equipment within financial constraints.
• The Food & Beverage Manager will assist in the planning and implementation of new ideas and menu specifications each season, working closely with the Executive Chef to ensure they fit with guidelines and are to the high quality our guests expect.
• The job holder will need to be conversant in latest trends in food trends for our target audience and contribute to the ongoing menu developments.
• The Food & Beverage Manager is expected to provide constant leadership, counselling, advice, training and feedback to their peers focusing on retention.
• They must provide an environment of openness and trust, with constant feedback and performance coaching.
• They will complete daily and weekly payroll audits and edits through ADP, and supervisory scheduling.
• Direct hiring, training, and scheduling of FOH food service personnel.
• Ensure daily routine and operations of the dining areas are running smoothly and efficiently.
• Must be a hands-on manager that is willing to perform any of the operational duties of the team in the case that the need arises in order to ensure shift coverage.
• Travel may be required for the needs of the business or for further training regarding the department or the business.
• Willingness to cross-train and provide support in related areas of operations.
• Other duties as assigned by management. 

• Must possess the ability to evaluate the changing needs of the business and/or department and to respond accordingly.
• Must have excellent guest service and communication skills both verbal and written.
• Must be a team player with a positive and professional attitude.
• Must be highly motivated, organized and able to handle multi-tasking.
• Must be able to complete tasks and projects in a timely manner by prioritizing obligations and time constraints. 
• Must possess the ability to work with various personalities while maintaining impartiality.  
• Must respond to supervisory guidance and assignments and accept constructive criticisms in order to learn new, updated information.
• The need to adjust with ease to the work environment and flexibility to change are essential in this position. 
• Must possess a working knowledge of Microsoft Office applications; Word, Excel, Outlook and Access, POS MICROS system, and ADP time keeping software.
• Must be able to review, interpret and analyze business reports, budget statements and other professional documents. 
•  

MINIMUM JOB QUALIFICATIONS 

Education, Experience, Skills and Abilities 

• Associate Degree in business, food & beverage trade school other relevant field of study.
• Must have at least 7 years’ experience in bar/restaurant management and operations which includes supervision of staff OR and equivalent combination of education and experience. 
• Must be knowledgeable of Michigan Liquor Control Commission Laws. 
• Must have prior experience with banquets and catering
• Must have prior experience with creating and managing budgets and reading and interpreting financial statements. 
• Must have adequate knowledge and experience with inventory control and purchasing products. 
• Must attain Tips certification within ninety (90) days of hire, Tips Instructor certification within six (6) months of hire and Serv Safe certification within one (1) year of hire. 
• Must have knowledge of Promotions/Marketing in the Beverage atmosphere. 

Must have a valid, Michigan driver’s license and be insurable by the Tribe. 

• Task delegation to achieve maximum results.
• Reinforcement of policies and procedures.
• Controlling of department expenditures.
• Maintain in-depth knowledge of all departmental operations.
• Direct all interviews for new hires as well as promotions and transfers.
• Perform employee disciplinary actions and corrections including terminating employees.  
• Maintain and keep accurate employee record information, i.e., attendance reports, evaluations, payroll and gratuity distribution.
• Maintaining safety and security in the department including all emergency responses and reports. 
• Planning and organizing all departmental functions.   
• Ensure completion of scheduled shift reports and other shift details as required by management.  
• Maintain open lines of communication with other departments and within the department itself.  
• Create and administer a mentoring program within the department to ensure that other team members are trained and ready to move to the next level.
• Oversee departmental training procedures and evaluate effectiveness of the training program.

Personal computer, phone system, Micros, copier, fax machine, and standard restaurant appliances and equipment.

• May be required to lift up to 40 lbs. and be able to stand and/or walk for extended periods. 
• May be required to reach, bend, stretch, kneel, crawl, lift and carry on occasion.  
• Must be available for all shifts including days, evenings, weekends, holidays and to assist in all needed areas during peak hours and during a rush situation.  

• Must be able to effectively handle stressful and compromising situations while remaining focused and professional.
• Must be able to deal with difficult people without losing perspective; and have the ability to remain positive and professional at all times.
• Must be able to work productively under strict time restraints with variable deadlines.

• Must be willing and able to work in a crowded, loud, smoking environment.
• Must be able to handle being under constant surveillance.
• May be required to work in a confined space
• Must practice and ensure that all safety policies, procedures and standards are met, as set by OSHA and Health Dept.  

• Native American and Tribal Preference will apply.
• Must pass a background investigation and a drug urinalysis as a condition of employment.
• Must be able to work flexible hours and to take on additional responsibilities when asked.  
• Must adhere to company policies regarding strict confidentiality.

The above statements are intended to describe the general nature and level of work performed by people assigned to this classification.  They are not intended to be construed, as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.  Management retains the right to add or to change the duties of the position at any time.  Any qualifications to be considered as equivalents in lieu of stated minimums require prior approval of the Director of Human Resources.