SUMMARYResponsible for ensuring maximum guest service satisfaction, by orchestrating, through the team, production of quality food and beverage in accordance with Grand Casino’s high standards of service.
ESSENTIAL DUTIES OF THE POSITION
Enforce performance standards, policies, and procedures in accordance with Grand Casino's mission and objectives.
Ensure compliance with all food and beverage health, liquor, and safety regulations, as well as Tribal, Federal, State, and Local applicable laws.
Evaluate and train associates to ensure compliance with all guest service standards.
Run venue operations efficiently to ensure guest satisfaction.
Review and approve all recommendations and decisions related to hiring, transferring, suspending, promoting, discharging, evaluating, assigning, and disciplining associates in a fair manner.
Address and resolve guest grievances promptly and professionally.
Provide feedback on associates' job performance to aid in skill development.
Share input with Venue Manager regarding operational deficiencies and areas needing attention.
Establish priorities for team members and offer assistance as needed.
Demonstrate knowledge of Grand Casino's internal controls, policies, and procedures.
Maintain venue equipment and appearance to Mille Lacs Corporate Ventures standards.
Facilitate open communication through staff meetings, weekly supervisory meetings, and daily pre-shift meetings.
Supervise, train, evaluate, and coordinate all food production associates.
Ensure compliance with recipe specifications and food portioning.
Maintain excellent kitchen hygiene conditions at all times.
Control food and labor costs within approved budgetary controls.
Ensure compliance with all State Health Department regulations.
Provide proper training and counseling to associates as needed, following Corporate Commissions' policies and procedures.
Develop new specials, menus, and promotional offerings for venues.
Supervise, prepare, portion, and garnish all food to meet Grand Casino standards.
Develop and execute new menus and specials.
Maintain standards of health, safety, and sanitation regulations.
Possess thorough knowledge of proper food storage, handling, and safe temperatures.
Handle operational duties, including inventory control, transfers, payroll issues, and scheduling.
Be willing to work in food outlets as needed.
EDUCATION and/or EXPERIENCE
Three (3) years progressive Food & Beverage Kitchen Operations experience with Two (2) years of Supervisory/Managerial experience required and/or an equivalent combination of education and experience, preferably in the hospitality industry with emphasis on Food & Beverage.
Culinary degree or certification preferred.
Serv-Safe Certification preferred (Certification is required within one (1) year of placement).
COMPETENCIES
Trustworthy and collaborative relationships with others.
Organized and flexible to meet the needs of the business, guests and associates.
Exhibit the values of the company culture; honesty, humility, truth, wisdom, love, respect, and bravery.
Begin work on time for their scheduled shifts, schedule PTO in advance and exhibits flexibility in scheduling or supporting other Associates by assuming shifts from other team members or Department demands.
Accomplishes required work within expected guidelines.
Flexibility to work various roles and outlets.
Strong leader with skills to develop and lead team to productivity and financial success.
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