Location: HCG BELOIT

Department: HCG-BEL F&B Administration

Summary:

POSITION OVERVIEW

The Grill Manager manages all aspects of the restaurant, from front-of-house to back-of-house operations. They lead, empower, and support the entire team, ensuring a seamless dining experience for guests. This role is crucial in maintaining a positive atmosphere for customers while ensuring efficient business operations.

MINIMUM QUALIFICATIONS

EDUCATION:

1. A high school diploma or equivalent diploma is required.

2. General leadership development courses, including communication, conflict resolution, coaching, problem-solving, and decision-making, are required.

3. Post-secondary business, accounting, or hospitality management education is preferred.

ESSENTIAL:

1. All employees are subject to the Criminal and Background restrictions of the Ho-Chunk Nation. Must not be convicted for a crime of moral turpitude, including theft.

2. The Grill Manager demonstrates exceptional leadership by effectively guiding the grill team, motivating staff, and ensuring seamless execution of dining experiences.

3. Must demonstrate financial understanding, including the ability to read and analyze financial statements and proficiency in menu pricing and design.

4. Must demonstrate technological capabilities in Microsoft Office Applications, point-of-sale systems, and other restaurant and business technologies.

5. ServSafe Food Handler required within 14 days of regular employment.

6. ServSafe Manager required within 90 days of regular employment.

EXPERIENCE:

1. Relevant experience or training may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled business leader.

2. Minimum of two (2) years of experience working in a quick-serve or fast-casual restaurant preferred.