Quick Service Restaurant Manager (plums) $70,000 - $115,500/annually

It's Fun To Work In A Company Where People Truly Believe In What They're Doing!

We're committed to bringing passion and customer focus to the business.

Grand Casinos Mille Lacs

QSR Restaurant Manager

Department: Hospitality – F&B

Reports To: VP of F&B

The Opportunity

As the Manager of our Quick Service Restaurant (QSR) located within Grand Casino, you will manage the daily operations and lead a team dedicated to providing exceptional food and service. You will be instrumental in maintaining our high standards across all aspects of the restaurant's operation, ensuring compliance with health and safety regulations while aligning with Grand Casino's overarching mission. We are dedicated to maintaining a tradition of excellence, making every interaction with our Guests outstanding.

What You Get To Do

1. Manage and oversee all facets of the restaurant, ensuring that operations run smoothly and efficiently to enhance Guest satisfaction.
2. Enforce performance standards, policies, and procedures to align with Grand Casino's mission and objectives.
3. Ensure compliance with all food and beverage health, liquor, and safety regulations, as well as Tribal, Federal, State, and Local laws.
4. Oversee the training and evaluation of Associates, ensuring adherence to Guest service standards and maintaining adequate staffing levels.
5. Responsible for liquor control, including ordering, tracking, and compliance within the venue.
6. Review and approve decisions on hiring, transferring, suspending, promoting, discharging, evaluating, assigning, and disciplining Associates in a fair and equitable manner.
7. Maximize cost-effectiveness within the department by adhering to established budgets, labor, and revenue benchmarks.
8. Address and resolve Guest grievances promptly and effectively.
9. Provide ongoing performance feedback to all Associates to aid in their development and enhance skills.
10. Collaborate with the Operations Leader to highlight operational deficiencies and areas requiring attention.
11. Manage financial aspects including forecasting revenue and labor costs, maintaining proper inventory control, and ensuring accurate monthly inventories.
12. Participate in menu development, including new items, daily specials, and promotions, considering venue budgets, food costs, and Guest satisfaction.
13. Maintain all kitchen equipment and venue appearance up to Grand Casino's standards.

Foster open communication within the venue through monthly staff meetings, weekly supervisory meetings, and daily pre-shift briefings.

Perform other departmental duties assigned to contribute to the overall success and efficiency of the team.

What We Look for in a Person

1. Serves and develops others by building relationships.
2. Fosters an inclusive workplace where inclusion and individual differences are valued.
3. Collaborates across boundaries to achieve common goals.
4. Aligns organizational objectives and practices with Mille Lacs Band traditions or interests as appropriate.
5. Sets direction and influences others to translate vision into action.
6. Demonstrates drive for continued personal and professional growth.

What We Offer You

1. We have a fun, energetic personality and are adventurous, creative, and open minded.
2. We strive to lead through our seven (7) values in all that we do. (Wisdom, Love, Respect, Truth, Humility, Bravery, and Honesty)
3. Our foundation of Servant Leadership is a philosophy that embodies and fosters empowerment, decision-making and engagement across all levels of the organization.
4. We are a career accelerant, which means developing our Associates is one of our main priorities.
5. We provide a space for Associates and others to bring who they are to work and impart a sense of purpose.
6. A variety of competitively priced health benefits and supplemental insurances, parental leave, 401k, tuition reimbursement, birthday, and anniversary gifts.

What Qualifies You

1. Six (6) years of progressive Food & Beverage Operations experience, with five (5) years of Supervisory/Managerial experience required, or an equivalent combination of education and experience, preferably in the hospitality industry with an emphasis on Food & Beverage.
2. Two (2) years of alcohol service experience, including wine service, with one (1) year of Supervisory experience in a venue that serves alcohol required.
3. Serv-Safe Certification is preferred; certification must be obtained within one (1) year of placement.
4. Alcohol Awareness Certification required within two (2) months of employment.
5. Proven experience in restaurant management, preferably in a quick service or casino environment.
6. Must be able to secure a license from Gaming Regulatory Authority (GRA).
7. Responsible for following all relevant Detailed Gaming Regulations (DGR's).
8. Mille Lacs Band Member and American Indian preference will be exercised in the hiring process.

Must Have Skills

1. Ability to lead and motivate a team, manage staffing requirements, and resolve conflicts efficiently.
2. Proficiency in managing restaurant operations, including inventory control, budget management, and workflow optimization.
3. Exceptional skills in customer service are vital, including the ability to effectively handle customer inquiries and complaints, ensuring Guest satisfaction at all times.
4. Strong verbal and written communication skills are essential for dealing with diverse teams, suppliers, and Guests.
5. Commitment to exceptional Guest service and quality delivery. Capability to swiftly identify problems and implement practical solutions, particularly in a fast-paced environment.
6. Keen attention to detail to ensure compliance with health and safety regulations, maintain food quality standards, and ensure all service areas are running efficiently.
7. Ability to adapt to changing situations, such as varied guest demands or unexpected operational challenges.
8. Understanding of financial reports, budgeting, and cost management to ensure the profitability of the restaurant.
9. Familiarity with restaurant management software, point of sale systems, and common office software like spreadsheets and email.
10. Ability to manage stress and make quick and effective decisions that benefit the operation and service quality.

Physical Requirements and Work Environment

1. The role requires constant standing, walking, bending, reaching, and repetitive motions. Ability to lift, carry, and place supplies and inventory up to 100 pounds without assistance. Dexterity to operate kitchen equipment safely.
2. The position involves working in a fast-paced and high-energy environment, often under pressure and in a busy public area. The noise level in the work environment can be loud. Must be able to work effectively in such conditions.
3. Must be able to work a flexible schedule, including nights, weekends, and holidays as required by business needs.
4. Must adhere to safety and health guidelines and regulations to maintain a safe working environment at all times.