Located 20 minutes south of Saskatoon, the newly built 155‑room Dakota Dunes hotel will be a tribute in design to the historic Whitecap First Nation. We invite you to apply to come work at this beautiful 4 Star property. We are excited to announce the expansion of Dakota Dunes Resort with the planned opening of the new Thermal Spa in 2026.

Responsibilities:

• Purchase beverages and supplies from vendors approved by the company and using approved company resources.
• Develop beverage menus, recipes and item pricing in association with the necessary stakeholders using the recognized company tools and templates.
• Ensure that the front of house food service areas are sanitized and clean in accordance with company standards and local and federal health code regulations.
• Hire, train and supervise all food and beverage service associates.
• Stay current on restaurant and industry trends.
• Identify new service techniques and presentations.
• Assist service associates with service techniques and beverage recipe creation.
• Develop and implement a departmental training program.
• Contribute to the associate appraisal program.
• Complete departmental orientation for all front of house food and beverage associates.
• Identify the developmental needs of others including coaching, mentoring, or otherwise helping others to improve their knowledge or skills. This will also include disciplinary actions where necessary.
• To efficiently organize and execute mise en place, preparation and service in all food and beverage outlets.
• Manages all day-to-day outlet operations, ensuring the quality and standards are met while meeting the expectations of the guests / customers on a daily basis.
• Manage all front of house food and beverage challenges and guest issues.
• To maximize the quality and value experience offered to our guests within the operational parameters set by the hotel.
• Ensure all the required tools, equipment, and support are available to associates in execution of their duties within the restaurant department.
• Achieves all financial goals including budgets, revenue and cost goals, and capital planning projects.
• Organizes workload achieving all goals set forth.
• Responsible for all food and beverage service both from menus and for special events within the restaurant outlet.
• Completes all daily and weekly company scheduling and forecasting documents and submits them in a timely fashion.
• Completes all company procedures as directed, this will include but not be limited to inventories, month end procedures etc.
• Develop menus, item pricing and recipe costings using preferred company templates.
• To support the promotion of food and beverage operations to our target market through the sourcing and participation in industry and community events, and in-house public relations.
• To continuously sustain improved quality and productivity through progressive action planning or eliminate any associates in the culinary department with performance ratings below standard.
• To perform all other duties required by the company.

Qualifications:

• High school diploma / GED required (hospitality degree of certification preferred)
• 3 + years supervisory experience in a restaurant of a hotel/restaurant preferred
• Must possess valid SIRS certificate
• Demonstrated knowledge of current restaurant industry trends
• Strong knowledge of provincial, federal and local food and beverage sanitation and licensing regulations
• Proven success with employee relations’ skills and ability to implement and maintain standards

• Purchase beverages and supplies from vendors approved by the company and using approved company resources.
• Develop beverage menus, recipes and item pricing in association with the necessary stakeholders using the recognized company tools and templates.
• Ensure that the front of house food service areas are sanitized and clean in accordance with company standards and local and federal health code regulations.
• Hire, train and supervise all food and beverage service associates.
• Stay current on restaurant and industry trends.
• Identify new service techniques and presentations.
• Assist service associates with service techniques and beverage recipe creation.
• Develop and implement a departmental training program.
• Contribute to the associate appraisal program.
• Complete departmental orientation for all front of house food and beverage associates.
• Identify the developmental needs of others including coaching, mentoring, or otherwise helping others to improve their knowledge or skills. This will also include disciplinary actions where necessary.
• To efficiently organize and execute mise en place, preparation and service in all food and beverage outlets.
• Manages all day-to-day outlet operations, ensuring the quality and standards are met while meeting the expectations of the guests / customers on a daily basis.
• Manage all front of house food and beverage challenges and guest issues.
• To maximize the quality and value experience offered to our guests within the operational parameters set by the hotel.
• Ensure all the required tools, equipment, and support are available to associates in execution of their duties within the restaurant department.
• Achieves all financial goals including budgets, revenue and cost goals, and capital planning projects.
• Organizes workload achieving all goals set forth.
• Responsible for all food and beverage service both from menus and for special events within the restaurant outlet.
• Completes all daily and weekly company scheduling and forecasting documents and submits them in a timely fashion.
• Completes all company procedures as directed, this will include but not be limited to inventories, month end procedures etc.
• Develop menus, item pricing and recipe costings using preferred company templates.
• To support the promotion of food and beverage operations to our target market through the sourcing and participation in industry and community events, and in-house public relations.
• To continuously sustain improved quality and productivity through progressive action planning or eliminate any associates in the culinary department with performance ratings below standard.
• To perform all other duties required by the company