In this episode, we sit down with Craig Milliken-Smith from Calgary’s Grey Eagle Resort & Casino to talk about what it really takes to lead a massive food and beverage operations in the casino. From managing over 200 staff to promoting one of the best Indigenous restaurants in the country, Craig shares his real-world take on leadership, culture, and staying grounded in the chaos.
We get into everything from buffet strategy and 24/7 liquor service.
It’s heartfelt, hilarious, and full of takeaways for anyone in the restaurant and hospitality space.
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