Restaurant Manager in the U.S. (Recent Graduates)

• Maintain required government records (sanitation, food programs).
  
• Resolve complaints related to food quality, service, and accommodations.
  
• Manage inventories of food, equipment, and supplies.
  
• Monitor food prep, portion sizes, presentation, and quality standards.
  
• Schedule and receive food & beverage deliveries; verify product quality and quantity. }Coordinate kitchen staff assignments for efficiency.
  
• Ensure compliance with health and fire regulations.
  
• Count daily revenue and make bank deposits.
  
• Establish service standards and oversee customer service quality.
  
• Assist with food preparation, clearing tables, or serving when needed.
  
• Greet guests, escort to tables, present menus/wine lists.
  
• Taste food to ensure proper flavor and quality.
  
• Schedule staff and assign daily duties.
  
• Coordinate equipment maintenance, repairs, waste removal, pest control.
  
• Review menus, analyze recipes, determine costs, set menu pricing.
  
• Organize training programs, handle personnel issues, hire staff, evaluate performance.
  
• Improve operational procedures for safety and efficiency. 
  
• Recruit staff via ads or job fairs.
  
• Order and purchase supplies and equipment.
  
• Analyze sales to determine profitability of menu items. 
  
• Ensure compliance with liquor laws.
  
• Monitor budgets, payroll, and financial transactions. 
  
• Estimate consumption of food and beverages for purchasing.
  
• Manage catering or event facility scheduling.
  
• Take dining reservations.
  
• Plan menus based on guest counts, cost, popularity, and nutritional standards.
  
• Create specialty dishes and develop new recipes.
  

Requirements

• Mexican, North American, or Canadian citizenship.
  
• Possess Cédula Profesional and/or Título Universitario (Hospitality/Hotel Management or related).
  
• Valid passport (1.5+ years).
  
• No previous immigration issues.
  
• Ability to move to the U.S.
  
• English fluency (at least 70%).
  

Benefits

• Salary: 700 USD gross per week, (≈3,042.86 USD/month).
  
• Paid bi-weekly.
  
• Training: 7–14 days at 16 USD/hour, pre-tax.
  
• Discretionary end-of-season bonus based on the net profit of the restaurant managed.
  
• • Average monthly equivalent: ≈1,750 USD/month, pre-tax.
    
  • Restaurant Managers completing prime season (April–October) typically earn 35,000+ USD pre-tax in 6–7 months.
    

• On-call: 9:00 am to 11:00 pm
  
• 7 days per week
  
• Approx. 98 hours per week (varies)
  

• Free company housing with utilities.
  
• Option to live offsite at personal expense.
  
• Housing location is on-site or walking distance.
  
• Flight reimbursement:
  
• • Initial flight is paid by the candidate and fully reimbursed on July 15, only if still employed on that date.
    
  • All travel plans must be submitted and approved in writing before booking.
    
  • Mackinaw Resorts assists with transportation from approved airports.
    

• 50% off food at resort restaurants.
  
• Paid sick leave: 1 hour per 30 hours worked, up to 72 hours/year (120-day waiting period).
  
• Free use of hotel amenities.