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Department: Food & Beverage

JOB SUMMARY:

Maintains the highest level of culinary standards as determined by the Executive Director of Food and Beverage and Assistant F&B Director – Signature Dining. Supervises the overall success of the culinary operations of up to three (3) restaurant operations, adhering to the standards and expectations of food quality, freshness, and presentations. Oversees the daily administrative and operations tasks of the assigned restaurants, including financial management and analysis, sanitation, and safety.  Motivates, trains, develops, and directs all team members to accomplish the goals and objectives of the operation to the satisfaction of the customers. Provides exceptional guest experience in the Signature Dining F&B Segment. Solves problems professionally, rapidly, and fairly. Develops a positive work environment and well-trained team members. Maintains the highest level of standards through personalized service and anticipating guest's needs.

Pay Range: $44.31 - $49.85 per hour

EDUCATION:

  • High School Diploma or GED required. 
  • Two (2) years of Marketing, Business, and/or Hospitality courses from an accredited college, preferred.
  • Two (2) years culinary education with an emphasis on Seafood, American and Asian cuisine preferred.

SKILLS: 

  • Must have strong math skills related to department industry financials, including writing and achieving budgets. (Test required)
  • Must have excellent verbal and written communication skills. (Test required)

EXPERIENCE:

  • Minimum of four (4) years experience in a supervisory position in a related field, i.e. restaurant or lounge.
  • Minimum of three (3) years managing an upscale restaurant operation with a full service bar.
  • Minimum of two (2) years experience as a server and/or mixing & serving alcoholic beverages in a full service restaurant and/or bar
  • Experience in Upscale dining, Bistros, Asian and / or Sport Bar themed venues, preferred

OTHER REOUIREMENTS:

  • Must be 21 years of age or older.
  • Must be certified with the National Restaurant Association for SERVsafe Food Protection Manager Certification Course, or obtain within 1 year from date of hire.
  • Knowledgeable for HAACP - Hazard Analysis Critical Control Point Knowledgeable of Labor laws, Health codes, & Liquor Laws.
  • Must possess a Food Handler's permit or obtain one within 60 days of hire.
  • Must be able to obtain and hold a Class 12 liquor permit within 60 days of hire.
  • Knowledgeable of applicable Labor Laws, Health Codes & Liquor Laws/ Regulations.
  • Must be able to successfully pass a background investigation for a Tribal Gaming License or Permit.
  • Must have a successful employment history with Tulalip Tribes and/or other employment entities.

Closing Date: 04/30/2026

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