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Human Resources

Position Announcement

STEAKHOUSE MANAGER

GENERAL SUMMARY:

Operates the Steakhouse in a professional, cost effective manner, with every effort given to provide a fine dining experience with excellent guest service.

PRIMARY RESPONSIBILITIES:

  • Work with the chef to ensure only the freshest, highest quality foods are served in an attractive manner.
  • Provides professional service to guests to ensure a high level of guest service, and an efficient turnover of tables.
  • Plans, organizes, and directs the activities of the restaurant operation including budgeting and financial planning, accounting and reseeding of financial results, purchasing and supply management of inventory, development of policies and procedures, and development of management and control systems.
  • Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
  • Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
  • Manage shifts which include; daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
  • Provide direction to employees regarding operational and procedural issues.
  • Develop employees by providing ongoing feedback and training, and establishing performance expectations.
  • Maintain and accurate and up to date plan of restaurant staffing needs. Prepare schedules and ensure that the steakhouse is staffed for all shifts.
  • Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.
  • Select or create successful menu items based on many considerations, and assign process based on cost analysis.
  • Supervise the staff to include the selection and retention of subordinates, approving and disapproving leave requests, completing performance evaluations, disciplining, etc.
  • Follows proper cash handling procedures and internal control procedures.
  • Responsible for proper collection of all sales in accordance with department policies and procedures.
  • Assists with inventory and inventory control; orders and requisitions liquor and supplies.
  • Proper work attire is required
  • Must attend all required Title 31 and/or SAR Trainings
  • Ensures confidentiality of financial records and all records for employees, band members and/or clients.
  • Displays a responsive and professional manner in promptly responding to all requests, complaints, and problems
  • Recognizes that each employee is a representative of the Fond du Lac Band of Lake Superior Chippewa and is responsible for demonstrating courtesy, respect, and sensitivity to the needs of all others, including visitors and co-workers.
  • Represents the Fond du Lac Band of Lake Superior Chippewa and the department in a positive and professional manner in the community.
  • Required to maintain proper attendance including reporting to work on time in accordance with applicable policies.
  • Maintains a clean and organized work area.
  • Due to changes and modifications in the job from time to time, employees are required to be flexible and assume other responsibilities assigned by management as deemed necessary

PHYSICAL RESPONSIBILITIES:

  • Ability to lift and carry up to 40 pounds is required
  • Prolonged walking and standing are required
  • Subject to pre-employment and annual background checks

POSITION REQUIREMENTS:

  • Minimum age of 21 years of age.
  • High School diploma or GED; 3years experience in the management of a food service restaurant operation; or a combination of education and experience is required.
  • Food handler’s certification is required; if not certified at the time of hire; employee must become certified within 6 months of hire, employment is contingent upon certification.
  • Skill in developing directives, instructions, and procedures concerning the administration of a food or restaurant operation is desired.
  • Experience in operating a cash register and making credit and cash transactions is required.
  • Knowledge of applicable safety rules, sanitation standards, and health code regulations is required.
  • Knowledge of computer applications to include word processing, Access, Excel and Microsoft Outlook is required.
  • Must meet the requirements of the Minnesota Chippewa Trial Liquor Ordinance.
  • Alcohol Awareness Training is required and will be provided.
  • Position requires on call availability.
  • Operations consist of shift work; seven days a week and on holidays.
  • Ability to communicate effectively orally and in writing is required.
  • Ability to work independently and establish priorities is required.
  • Ability to establish professional and harmonious working relationships on all projects and with all parties involved.
  • Subject to drug and alcohol testing in accordance with the Fond du Lac Reservation’s Personnel Policies.
  • Subject to pre-employment and annual background checks.

HOURS: Shift Work. Shift to be determined at time of hire.

TO APPLY: Complete transfer request or application and submit to:
Human Resource Department
Second Floor, Black Bear Hotel
1785 Hwy. 210, Carlton, MN 55718

Opening Date: July 3, 2018 Salary: TBD
Closing Date: August 3, 2018 FT Position Available

Contact Person: Tenase McClay, Phone: (218) 878-2348

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