Hotel Management Job in the U.S.
Welcome to the next chapter of your hospitality career! We are seeking recent graduates with degrees in hospitality or
tourism for a variety of Hotel Restaurant Manager positions in Michigan, U.S. This is a seasonal program designed for
candidates interested in working at a resort during the summer months (From April to November), with the winter
months completely free. If you wish, you may return for the following season and continue your professional growth.
Job and Immigration 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%).
Position: Restaurant Manager – Mackinaw City, MI
Program Dates
April/June to November (seasonal).
Compensation
• 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.
o Average monthly equivalent: ≈1,750 USD/month, pre-tax.
o Restaurant Managers completing prime season (April–October) typically earn 35,000+ USD pre-tax
in 6–7 months.
Work Schedule
• On-call: 9:00 am to 11:00 pm
• 7 days per week
• Approx. 98 hours per week (varies)
Housing & Transportation
• Free company housing with utilities.
• Option to live offsite at personal expense.
• Housing location is on-site or walking distance.
• Flight reimbursement:
o Initial flight is paid by the candidate and fully reimbursed on July 15, only if still employed on that
date.
o All travel plans must be submitted and approved in writing before booking.
o Mackinaw Resorts assists with transportation from approved airports.
Benefits
• 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.
Training Provided
• 7–14-day training course shadowing a current General Manager.
www.tnvisaadvisors.com | info@tnvisaadvisors.com
www.kettelsenconsulting.com | info@kettelsenconsulting.com
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Day-to-Day Responsibilities
• 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.
Preferred Qualifications
• Strong English proficiency.
• Knowledge of Excel and Clover preferred (not required).