Head of Food & Beverage

Bragging Rights is the largest free-play arcade in the Southeast. Hundreds of games, one cover charge, unlimited play. Attached to the arcade is Bragging Rights Live, our room for comedy, open mics, and live music.

Right now we pour beer, wine, and seltzer. We are adding a full 4COP license, and the person we hire builds the spirits and cocktail program from nothing inside a building that already has the traffic. You will also run the food side and the crew that serves both rooms.

We are busy year round. That is the nature of the business, and it means the program you build has to hold up every week, not just in season.

You will not be managed closely, and you will not get a lot of face time with ownership. What you get instead is room. If a decision makes business sense, make it. Changing a spec, cutting an item, reworking a schedule, switching a vendor: those are yours.

We move fast and we break things. Some of what you try will not work. Tell us early, tell us what you learned, and go again. Nobody here runs a postmortem hunting for someone to blame.

The other side of that is nobody will chase you for the numbers. You are expected to know your COGS and your labor line before anyone asks.

• The bar program: cocktail list, spec sheets, pour costs, glassware, vendors, and the service well for the 4COP launch
• The kitchen: menu, food cost, prep systems, and execution under volume
• The team: hiring, training, scheduling, and certification for bartenders, barbacks, and kitchen staff
• The numbers: COGS, labor percentage, par levels, and waste
• Service for shows at Bragging Rights Live, private parties, and corporate bookings
• Compliance: state beverage law, food safety, and responsible vendor training

This is a bigger title than most of the people we want have held. That is on purpose. If you have been running a bar well and waiting for somebody to hand you the whole thing, this is that job, and we will back you with training, budget, and outside help on the parts you have not done yet.

• A few years behind a bar with real responsibility: bar lead, head bartender, assistant manager, sous chef, or similar
• Some experience training or scheduling other people, even a small crew
• You can write a menu and cost it out, or you are close and want to get there fast
• Current ServSafe and Florida responsible vendor certification, or the ability to get both quickly
• Clover POS experience helps

Tell us in your application which parts of this are a stretch. We would rather hear it up front than pretend the job is smaller than it is.

Gainesville is a city of about 145,000 in North Central Florida, the county seat of Alachua County and the largest city in the region. The University of Florida, Santa Fe College, and UF Health all sit here, which puts students, faculty, physicians, and families in the same room on the same night.

We are in the Grove Street neighborhood, a walkable stretch of independent businesses near downtown and Depot Park. It is turning into an arts and entertainment district, and we are helping build it. Whoever takes this job will be part of that.

The practical case is strong too. Your money goes considerably further here than in Tampa, Orlando, or Atlanta, and you are inside a couple of hours of both coasts.

• Base salary of [range] plus performance bonuses tied to beverage margin, food cost, and event revenue
• Relocation assistance for the right person
• Support to grow into the parts of the job you have not done yet
• Room to grow as the business does

Please note, our corporate offices are separate from the arcade, please do not call the arcade looking to speak to anyone about this, anyone who does so will be immediately disqualified.