Kewadin St Ignace - Food Operations Manager Closing Date: Open Until Filled

• - Casino - Restaurant
• St Ignace, MI, USA
• Dependent On Experience
• Salary
• Year Round - Full Time
• Yes

POSITION SUMMARY:

The Food Operations Manager handles scheduling, guest relations, customer service, and personnel supervision. The position oversees all phases of food preparation, purchasing, proper handling, inventory rotation, storage, menus, safety, and cost controls.  The position must ensure quality products are served in Food Outlet areas, including restaurants, delis, cafeterias, banquets, and mobile venues.   The position oversees all food outlets on the property, including restaurants, deli, banquets, cafeteria, and concessions.  The position is responsible for providing attentive, cheerful, courteous, and professional service to all customers, internal and external, striving always to exceed their expectations.

ESSENTIAL FUNCTIONS: (includes, but is not limited to, the following)

• Creates and monitors budgets.
• Schedules team members to ensure staffing requirements are met while monitoring payroll costs and is responsible for ensuring payroll is completed accurately and promptly.
• Ensures all facets of food preparation, including purchasing, proper handling, rotation, inventory, storage, menus, safety, and cost controls are maintained.
• Supervises, plans, and directs activities of Food Outlet supervisory staff and team.
• Monitors service levels of Food Outlet team members assigned within those areas.
• Ensures all financial transactions are completed in compliance with department policies and procedures.
• Responsible for monitoring completed paperwork and variances for all team members within the food outlet departments.
• Ensures team members comply with Company and departmental policies, rules, regulations, and procedures.
• Evaluate operational procedures, recommend changes, and implement approved changes as necessary.
• Coordinates activities and corrects problems within the departments.
• Directs and administers applicable disciplinary actions.
• Continually develops and improves core service standards.
• Maintains a high level of customer service and correct operational procedures.
• Handles guest complaints, addresses guest service needs and resolves any service-related problems or issues.
• Establishes and maintains effective channels of communication with team members and guests.
• Monitors food cost and quality of product daily, including monthly inventory.
• Manages portion control, food consistency, waste, and quality of products.
• Ensures performance evaluations are completed.
• Attends seminars, classes, workshops, and management meetings as required.
• Ensures a safe work environment for all team members and ensures all incidents are reported accurately and in detail.

ADDITIONAL RESPONSIBILITIES: (includes, but is not limited to, the following)

• Must be able to perform the functions of subordinate team members as needed. 
• Assists with the development and implementation of department policies and procedures.
• All other job-related duties as assigned.

CONTACTS:            

Immediate peers, peers in other departments, immediate supervisor/manager, managers in other departments, executives, Board of Directors, customers, outside vendors/service providers.

PHYSICAL REQUIREMENTS:

Position medium with lifting of 50 pounds maximum and frequent lifting/carrying up to 25 pounds. Physical factors include constant standing, walking, pushing/pulling, use of hearing, smell, near/midrange/far vision, depth perception and color/field of vision; frequent carrying/lifting, stooping, reaching, manual handling, typing, and bending and occasional sitting, climbing, kneeling and crawling. Working conditions include constant exposure to noise and air quality; frequent exposure to extreme hot/cold and dimly lit conditions; and occasional exposure to weather, wet/humidity, and vibration. Potential hazards include constant exposure to moving mechanical parts, electric shock, chemicals, computer use, and equipment, and occasional exposure to high-exposed places, insecticides/pesticides, and needles/syringes.

REQUIREMENTS:

Education: High School diploma or equivalent required.  Bachelor's Degree in Business or Culinary Arts preferred. Trade or Technical Culinary School Certificate preferred.

Experience: Minimum of 5 years of food and beverage management experience working in high-volume operations required.

Certification/License: Sanitation Certification is required within the first 3 months of hire; training will be provided. T.I.P.'s Certification is required within the first 3 months of hire; training will be provided. Must undergo a Criminal background investigation done under the rules of the National Indian Gaming Commission. Will be required to complete and pass pre-employment drug testing.

Knowledge, Skills, and Abilities: Knowledge of all facets of restaurant operations is required. Excellent verbal and written communication skills are required. Must possess strong correspondence skills when addressing team member or guest concerns. Must possess the ability to apply mathematical skills in conjunction with accountability and profit analysis. Must be able to prepare, organize, and maintain all records about the food outlet areas. Must maintain confidentiality. Native American preferred.