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Food & Beverage Manager at Granite State Gaming & Hospitality
Rochester, New Hampshire, United States -
Full Time

Start Date

Immediate

Expiry Date

14 Oct, 26

Salary

0.0

Posted On

16 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

F&B Management, Staff Leadership, Budget Management, Inventory Control, P&L Analysis, Operational Planning, Marketing Promotions, Regulatory Compliance, Staff Development, Problem Solving, Communication, Organizational Skills

Industry

Gambling Facilities and Casinos

Description
What You'll Expect As the Food & Beverage Manager, you’ll lead both front-of-house (FOH) and back-of-house (BOH) operations to ensure efficiency, profitability, and outstanding guest satisfaction. You’ll manage staff, budgets, policies, and marketing initiatives while upholding high service and quality standards. What You'll Do Plan, develop, and implement operational policies and goals Hire, train, and mentor FOH and BOH supervisors, and staff Manage budgets, control food, beverage, and labor costs, and monitor inventory practices Oversee marketing promotions, industry networking, and brand positioning Review and analyze monthly P&L statements and adjust strategies accordingly Ensure compliance with state and federal regulations Conduct annual employee reviews and oversee staff development Safeguard company assets and enforce safety protocols Stay current with industry trends and direct related campaigns What You'll Bring Minimum 5 years of F&B management experience in a high-volume restaurant High school diploma, GED, or equivalent; culinary/management certifications preferred Current ServSafe Food Manager, Allergen, and Chokesaver certifications Strong leadership, organizational, and problem-solving skills Ability to manage multiple priorities while maintaining exceptional service standards Excellent communication skills and a commitment to team development What We Require Must be able to lift up to 50 lbs. and work in environments with heat, noise, secondhand smoke, and potential hazards Flexible schedule required, including nights, weekends, and holidays
Responsibilities
Lead front-of-house and back-of-house operations to ensure efficiency, profitability, and guest satisfaction. Manage budgets, staff development, and marketing initiatives while maintaining high service and quality standards.