Food & Beverage Director - Turtle Creek Casino & Hotel / Leelanau Sands
Food & Beverage Director
Turtle Creek Casino & Hotel / Leelanau Sands
Williamsburg, Michigan 49690
Oct 16, 2020
Nov 17, 2020
Type of Position:
Food and Beverage
The Food and Beverage Director oversees all aspects of the Food and Beverage Department for Grand Traverse Resort & Casinos to include financial, operational, and development areas.
Essential Duties and Responsibilities
- Direct the operations of the restaurants, beverage services outlets and any special catering to include personnel, facilities, maintenance, equipment, scheduling, training, and payroll.
- Develop, implement and monitor schedules for the operation of all restaurants, bars and other F&B areas to achieve a profitable result.
- Works with General Manager and Controller in establishing and achieving profit objectives from food and beverage outlets.
- Works with General Manager to develop desired standards of quality food, service, cleanliness, merchandising and promotion.
- Provides input to casino management regarding overall policy and procedure related to the food and beverage operations.
- Review and approve all recommendations and suggestions to hire, transfer, suspend, promote, discharge, evaluate, and discipline food and beverage employees.
- Recruit and retain quality motivated team members. Institute a program of ongoing training and development of staff with a focus on excellent guest service standards, employee retention, achievement of department goals, and safety.
- Ensure compliance with all regulations regarding health and safety issues for both employees and customers.
- Ensure that performance standards and policies/procedures are being followed and attained.
- Monitor job performance and provided feedback.
- Establish and maintain fiscal budget/business plans and initiate cost controls.
- Continually review departmental financial reports and communicate findings with appropriate staff.
- Report regularly to management and the EDC Board the department’s accounting and profitability statements, problems, solutions, and successes.
- Maximize cost effectiveness by ensuring compliance with established budget, labor and revenue benchmarks.
- Develop marketing plan and forecasting for all areas of the Food and Beverage Department.
- Create and implement an inventory control system which also monitors employees for correct recording of all sales.
- Implement and maintain operational controls and labor productivity management systems.
- Develop and engineer all menu designs as well as beverage offerings.
- Ensure quality of products purchased, produced and served to customers.
- Order and maintain inventories of food, kitchen supplies and beverages according to established specifications determined by menus, volume, and demand.
- Oversee and approve all other requisitioned items for department use.
- Select proper vendors and seek best prices for inventories and supplies.
- Communicate with guests, employees and other departments.
- Coordinate effectively with other departments as necessary and maintain an open dialogue to support the offerings and services of each group.
- Recognize the need for creative management that is innovate and responsive to our guest and employees.
- Listen to, evaluate, assume control and resolve guest complaints. Address and seek resolution to employee conflicts and grievances.
- Willingness to cross-train and provide support in related areas of operations
- Other duties as assigned by management
Hires, terminates and directly or indirectly supervises all food and beverage employees for assigned properties/outlets. Task delegation to achieve maximum results. Reinforcement of policies and procedures. Direct department expenditures. Maintain in-depth knowledge of all departmental operations. Direct all interviews for new hires as well as promotions and transfers. Perform employee disciplinary actions and corrections including hiring and terminating employees.
Manage Kronos and employee records information like absent reports and personal time off requests. Maintain safety and security in the department including all emergency responses and reports. Plan and organize all departmental functions. Ensure completion of scheduled shift reports and other shift details as required by management. Maintain open lines of communication with other departments and within the department itself.
Create and/or administer a mentoring program within the department to ensure that other staff members are trained and ready to move to the next level. Oversee departmental training procedures and evaluate effectiveness of the training program
GAMING INDUSTRY EXPERIENCE IS PREFERRED
- Bachelor’s degree in hotel and restaurant management, business management, or related area from an accredited four-year college or university, Master’s preferred.
- Minimum of Three (3) years in a food and beverage management position with exposure to high volume, multiple food/kitchen and lounge outlets required.
- Incumbent must possess a strong background with Profit and Loss Accountability, food costing, menu planning, labor and revenue management, liquor and food inventory control, guest service, and catering.
- Casino hotel experience highly desired.
- Must have a valid Michigan Operator License and be insurable by the Tribe’s insurance carrier.
- Must be able to pass a drug screen and background check.
Salary: $80,000.00 – $120,000.00 Annual/DOE
Major Medical, Dental & Prescription, Vison, Life Insurance, 401(k) Plan, PTO & Holidays, Short & Long-Term Disability Coverage, AFLAC Accident & Critical Illness Coverage
All applicants must be able to demonstrate their US work authorization during the employment verification process.
Please click on Apply Now to submit your Casino Careers resume and you will be directed to our Career Page where you must complete our Employment Application to be considered. You may also submit a cover letter via the Email Employer form.
Grand Traverse Resort & Casinos
2331 NW Bayshore Drive
Peshawbestown, MI 49682
Grand Traverse Resort & Casinos, located in the northwest corner of Michigan's lower peninsula, include Turtle Creek Casino and Hotel, Leelanau Sands Casino and Lodge, and Grand Traverse Resort and Spa which are all owned and operated by the federally-recognized Grand Traverse Band of Ottawa and Chippewa Indians.
Turtle Creek Casino and Hotel, open 24/7, features 1,200 slot machines and 40 table games (Blackjack, Roulette, Craps, and Poker) on a 56,000 square-foot gaming floor, along with three restaurants, six bars, gift shop, private high limit room, and more. The 6-story hotel offers 137 elegantly-appointed rooms, suites, and hospitality parlors, along with a 4,000 square-foot ballroom, 550 square-foot conference room, fitness center and cultural display.
Leelanau Sands Casino and Lodge offers 450 slot machines and 8 table games including Blackjack, Roulette, Craps, and 3-Card Poker, an 88-seat Bingo Hall, 1,000-seat Showroom for concerts and conferences, restaurant, and gift shop. The 50+ room hotel is steps away, welcoming guests with woodland and bayside views of Grand Traverse Bay.
Grand Traverse Resort and Spa is one of the Midwest’s finest year-round resorts featuring nearly 600 guest rooms and 54 holes of championship golf including courses designed by Jack Nicklaus and Gary Player. The 900-acre property offers amenities including the award-winning Spa Grand Traverse, five restaurants (most notably the acclaimed Aerie Restaurant & Lounge), over 85,000 square feet of meeting space, a shopping center, and a 100,000-square-foot Health Club.