F&B Manager

Ideal candidate: has an upbeat attitude, is dependable and thrives in a fast-paced environment.

Up to a 10% bonus

ESSENTIAL DUTIES & RESPONSIBILITIES:

• Assist in the management of all F&B outlets with primary ownership of Lucky's and casino-floor service operations

• Maintain floor presence during peak periods to support staff, engage guests, and resolve issues

• Create weekly schedules based on forecast, labor targets, and volume expectations

• Monitor and adjust staffing in real time during service to ensure coverage

• Train, coach, and mentor staff on service standards, upselling, and product knowledge

• Collaborate with culinary teams to maintain quality, consistency, and plate presentation

• Support guest recovery efforts with professional and timely communication

• Maintain cleanliness, organization, and safety standards at all times

• Assist with inventory, ordering, tracking usage, and minimizing waste

• Help implement strategies to increase revenue through promotions and upsell programs

• Ensure compliance with alcohol service, gaming environment policies, and state regulations

• Contribute to pre-shift meetings and staff communication

• Support hiring, onboarding, and performance management as needed

QUALIFICATION REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Minimum 2 years of food & beverage leadership or supervisory experience

• Casino or high-volume environment experience preferred

• Strong guest engagement skills with a confident floor presence

• Ability to create and manage schedules efficiently

• Familiar with POS systems and revenue-driven decision making

• Strong communication and coaching-focused leadership style

• Ability to work nights, weekends, and holidays

• ServSafe and alcohol service certifications or ability to obtain

• Strong analytical and problem-solving skills

• Strong organizational and leadership skills

• Ability to work collaboratively across multiple departments and outlets

• Excellent communication and interpersonal skills at all levels of the organization

• Prior leadership experience managing multiple culinary outlets required

• Highly responsible and reliable with strong attention to detail

• Proven ability to manage labor, food cost, and inventory controls

• Ability to perform under pressure in a high-volume, fast-paced environment

• Deep knowledge of sanitation, HACCP standards, and culinary best practices

• Proficient in Microsoft Office Suite, including Excel and Outlook

• Must maintain a professional appearance and demeanor at all times

• Must be 21 years of age or older and able to work a flexible schedule including weekends and holidays

• ServSafe or New Hampshire Food Protection Manager certification required or obtainable within 30 days of hire

EDUCATION and/or EXPERIENCE:

• Bachelor's Degree in Culinary Arts, Hospitality Management, or equivalent experience preferred

• Five years of progressive culinary management experience in multi-outlet or resort-style operations required

• Experience in casino or high-volume food and beverage environments preferred

SPECIAL QUALIFICATIONS:

• Strong understanding of food cost, labor management, and operational controls

• Knowledge of menu engineering, recipe development, and large-scale production systems

• Commensurate knowledge of food and wine pairing preferred

• Computer proficiency in Microsoft Outlook, Excel, and Word

LANGUAGE SKILLS:

Ability to read and understand a variety of instructions furnished in written, oral, or diagram form. Ability to respond to common inquiries or complaints professionally.

MATHEMATICAL SKILLS:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Knowledge of weights, measurements, and conversions related to culinary production.

PHYSICAL DEMANDS:

While performing the duties of this job, the employee is regularly required to talk or hear. The employee is also regularly required to stand, walk, sit, and use hands to handle or feel objects, tools, or controls. The employee is regularly required to stand for long periods of time, reach with hands and arms, and to stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 50 pounds unassisted and up to 100 pounds assisted.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate. Due to the unpredictable nature of the hospitality industry, employees must be able to work varying schedules to meet the business needs of the property.

The Food & Beverage Manager supports the Director of Food & Beverage in the daily oversight of casino dining operations with a primary focus on the casino floor, Lucky's, and guest-facing service environments. This role is responsible for supervising front-of-house operations, leading and empowering team members, ensuring consistent service standards, and actively driving revenue through strategic initiatives, upselling programs, and guest engagement.