Food and Beverage Manager

Little River Casino Resort•Eastlake, MI

3d•$60,600 - $96,960•Onsite

About The Position

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.

Requirements

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.
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.

Nice To Haves

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.

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.