Buffet Manager $70,000-$115,500/annually

Mille Lacs Corporate Ventures•Onamia, MN

1d•$70,000 - $115,500

About The Position

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. For current employees of Mille Lacs Corporate Venture and its subsidiaries, please login to Workday and visit the Jobs Hub for internal career opportunities. Grand Casino Mille Lacs Buffet Manager DEPARTMENT: F&B REPORTS TO: VP of F&B Lead with Energy. Serve with Abundance. Elevate the Buffet Experience. As the Buffet Manager at Grand Casinos, you’ll lead the front of house and Guest experience for one of our most dynamic, high volume dining venues. The Buffet is all about variety, freshness, and fast-paced hospitality—and your role is to bring structure, flow, and strong leadership to every service. You’ll coach and develop a dependable team, ensure service rhythm stays smooth, and partner closely with culinary leadership to keep food stations stocked, presentation strong, and Guests cared for from entry to exit. This role is grounded in people-first leadership, operational excellence, and creating a buffet experience that feels welcoming, efficient, and consistently worth coming back for.

Requirements

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.
Two (2) years of alcohol service experience, including wine service, with one (1) year of Supervisory experience in a venue that serves alcohol required.
Alcohol Awareness Certification required within two (2) months of employment.
Must be able to secure a license from Gaming Regulatory Authority (GRA)
Responsible for following all relevant Detailed Gaming Regulations (DGR’s)
Mille Lacs Band Member and American Indian preference will be exercised in the hiring process
The role requires constant standing, walking, bending, reaching, and repetitive motions.
Ability to lift, carry, and place supplies and inventory up to 30 pounds without assistance.
Dexterity to operate kitchen equipment safely.
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.
Must be able to work a flexible schedule, including nights, weekends, and holidays as required by business needs.
Must adhere to safety and health guidelines and regulations to maintain a safe working environment at all times.

Nice To Haves

Serv-Safe Certification is preferred; certification must be obtained within one (1) year of placement.

Responsibilities

Lead day-to-day Buffet operations, ensuring Guests receive a consistent, welcoming, and high quality dining experience.
Maintain a strong floor presence—monitoring Guest flow, service pacing, cleanliness, and overall dining room readiness.
Ensure buffet stations are always Guest ready through strong coordination with Culinary and service teams.
Uphold standards for hospitality, service consistency, and venue presentation across every shift.
Supervise, schedule, train, and develop Buffet Associates to support high-volume, Guest-facing service.
Conduct daily pre-shift briefings and shift check-ins to align priorities, coverage, and service expectations.
Coach in the moment—reinforcing service standards, professionalism, teamwork, accountability and bringing their very best to every shift.
Foster a culture grounded in respect, pride, and delivering a great Associate and Guest experience together.
Create a respectful, accountable environment where people feel valued.
Manage labor and operational performance in alignment with budget expectations and Guest volume.
Support inventory processes and operational controls to maintain efficiency and cost awareness.
Ensure strict adherence to food safety, sanitation, and gaming regulations across the venue.
Maintain venue equipment readiness and ensure the Buffet environment meets Grand Casino standards.
Partner with Culinary leadership and the VP of F&B to identify opportunities, solve challenges, and strengthen service performance.
Collaborate across teams to support operational success.