Restaurant Manager - Steakhouse (Full-Time)

Restaurant Manager (Steakhouse)

Job Description & Core Responsibilities Department:

Steakhouse Reports To:

Director of Hospitality Operations FLSA Status:

Exempt Pay Grade:

4

Starting Wage:

$53,677.83 - $80,516.75

Gaming Class:

Compact/Gaming Application Deadline:

May 7th, 2026

Position Summary:

Oversee daily operations of the Sunset Steakhouse and support other Food & Beverage areas. Supervise front-of-house staff, including bar operations, hosts, servers, bussers, and food runners, while ensuring superior standards in food, beverage, service, guest satisfaction, cleanliness, sanitation, and safety.

Core Duties and Responsibilities:

The Restaurant Manager (Steakhouse) is responsible for the following duties: Administer scheduling, payroll, attendance, inventories, ordering, and staff discipline to control budgeted costs for sales and labor. Deliver coaching, performance feedback, and progressive discipline to employees, ensuring clear expectations and documentation. Boost sales through uncompromising quality in food, beverage, reception, greeting, seating, and service. Direct shifts to meet quality and service standards; facilitate orientations, training, and departmental meetings per company guidelines. Monitor cleaning, maintenance, and side work; coordinate product storage and complete monthly inventories. Enforce compliance with national, state, and local safety, health, and sanitation regulations; uphold food safety protocols. Communicate proactively with management; resolve difficult situations professionally and solicit customer feedback. Execute closing duties, paperwork, reports, and interactions with staff and guests; promote company products and build guest rapport. Provide oversight of other Food & Beverage outlets during managerial absences; complete additional duties as assigned.

Competencies:

Upholds guest service excellence and fosters teamwork. Demonstrates reliability, effective communication, and a positive attitude. Adheres to policies; responds well to feedback. Exhibits expertise in hospitality operations and fulfills duties competently. Embraces learning, challenges, and maintains professional integrity. Holds staff accountable, promotes a healthy work environment, and applies problem-solving skills. Executes plans with self-awareness and emotional intelligence. Qualifications -

Education and Experience:

Minimum Qualifications:

3+ years of restaurant/hospitality management experience, including high-volume operations. High School Diploma or GED.

Preferred Qualifications:

5+ years in a management role. Hospitality degree or equivalent work experience. Advanced knowledge of food and beverage principles. Experience managing teams and resolving issues. Strong oral, written, and reading communication skills.

Preference:

It is the policy of the Bois Forte Band, pursuant to tribal and federal law, to give preference to qualified Native Americans in hiring, promotion, and departmental transfers. Preference will be extended to members of the Bois Forte Band, members of other federally recognized tribes and to status Natives born in Canada.