Food and Beverage Manager

Salary Range: $60,599.94 To $96,959.91 Annually

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.

• 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.

• 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.

• At least 21 years of age.

• 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…