Food and Beverage/EVS Manager

Revo Casino and Social House; Lebanon (NH); On-site; USD 70,000 - 100,000; Full time

Job summary

Revo Casino and Social House in Lebanon, NH invites experienced candidates to join as Food & Beverage / EVS Manager. You will lead guest-facing F&B service, EVS, and facilities coordination, ensuring service standards, safety, and regulatory compliance.

You'll supervise Bar, beverage controls, labor planning, and budget management while partnering with the Kitchen Manager to deliver a coordinated guest experience. Strong leadership and hospitality background required.

Qualifications

• Five+ years of supervisory or management experience in hospitality, gaming, restaurant or related operating environment.
• Knowledge of beverage operations, inventory control, labor management, budgeting, sanitation, and guest-service standards.

Responsibilities

• Leads daily guest-facing Food & Beverage and EVS operations.
• Manages beverage program, recipes, portion control, and service standards.
• Oversees labor planning, costs, promotions, and guest satisfaction metrics.
• Collaborates with Kitchen Manager to deliver a coordinated guest experience.

Skills

Leadership

Guest service

Beverage operations

Facilities management

Budgeting

Labor planning

Tools

Microsoft Excel

Scheduling software

Inventory software

Job description

Welcome to Revo Casino and Social House!

At Revo Casino and Social House, we celebrate the spirit of rebellion, creating a dynamic and engaging environment for both our guests and Team Members. Our brand thrives on breaking the mold and delivering fun, bold, and unconventional experiences, making it a fantastic place to work and grow your career.

We emphasize individuality and encourage our Team Members to be themselves. We are not stuffy or corporate. We believe in having fun and creating a welcoming, vibrant atmosphere. Our workplace fosters camaraderie, creativity, and a bit of rule-breaking, ensuring everyone feels valued and motivated to unleash their inner rebel.

Beyond the casino floor, we are deeply committed to supporting the communities in which we operate. Each year, we contribute more than $12,000,000 to charitable causes, reflecting our dedication to making a positive impact.

Join us at Revo Casino and Social House, where your talents will be celebrated, your rebellious spirit will be embraced, and you will be part of a team that truly makes a difference.

Position Summary:

The Food & Beverage / EVS Manager leads guest-facing food and beverage service, environmental services, and day-to-day facilities coordination. This position is accountable for service execution, beverage controls, cleanliness, property presentation, team performance, labor planning, operating expense, safety, and regulatory compliance. The role directly leads assigned guest-facing Food & Beverage, EVS, and Maintenance Team Members. The Kitchen Manager separately leads kitchen operations, food production, and the culinary team; the two managers partner to deliver a coordinated guest experience.

Leadership and Department Management

• Leads the daily operations of guest-facing Food & Beverage service, EVS, and facilities coordination, aligning priorities with property objectives and the guest experience.
• Hires, onboards, trains, schedules, coaches, evaluates, and, when necessary, disciplines assigned Team Members in accordance with company policy.
• Establishes operating standards, staffing plans, workflows, and accountability measures; conducts regular pre-shift and department meetings.
• Creates a supportive, service-focused culture and provides Team Members with the communication, tools, guidance, and resources needed to perform successfully.
• Maintains confidentiality of privileged information in accordance with company policy and applicable regulations.

Food & Beverage Service

• Oversees bar, cocktail, and other guest-facing food and beverage service to ensure timely, accurate, and hospitable execution.
• Enforces beverage recipes, portion and pour standards, product quality, responsible alcohol service, identification verification, sanitation, and approved complimentary-product procedures.
• Manages beverage and front-of-house supply ordering, inventory, secure storage, transfers, counts, and reconciliations; investigates variances and acts to reduce waste, over-pours, and unauthorized complimentary product.
• Monitors labor, sales, cost of goods, promotions, and service-performance measures; implements actions to improve revenue, cost control, productivity, and guest satisfaction.
• Resolves guest concerns promptly, documents follow-up when appropriate, and uses feedback to improve service standards.
• Partners with the Kitchen Manager on service timing, menu communication, guest feedback, product availability, events, promotions, and sanitation interfaces. The Kitchen Manager retains responsibility for kitchen operations, culinary execution, food production, and Kitchen Team Members.
• Coordinates special events and functions as they relate to bar service, guest-facing service, EVS support, and facility readiness.
• Maintains productive relationships with beverage suppliers and applicable service vendors, following company procurement and approval requirements.

EVS and Facilities

• Establishes and enforces cleanliness, sanitation, appearance, and inspection standards for public areas, back-of-house areas, restrooms, and exterior grounds; ensures timely correction of deficiencies.
• Schedules EVS and Maintenance Team Members and verifies the quality, productivity, and completion of assigned work.
• Administers preventive-maintenance and work-order programs, maintains service records, and prioritizes repairs based on safety, compliance, guest impact, and cost.
• Coordinates approved vendors and contractors for HVAC, plumbing, electrical, fire and life-safety systems, pest control, waste services, snow removal, landscaping, and related property services; verifies scope completion and escalates deficiencies.
• Conducts routine facility and equipment inspections; identifies repair, replacement, and capital needs and makes recommendations to the General Manager.
• Supports construction, renovation, installation, and property-improvement projects while minimizing disruption to guests and operations.
• Controls EVS and maintenance supplies, monitors utility consumption, and implements practical efficiency measures consistent with operational requirements.
• Evaluates furniture, fixtures, decor, equipment, and overall property presentation and coordinates corrective action within established authority.

Financial, Compliance, and Administrative

• Prepares and manages budgets, labor plans, purchases, invoices, and operating expenses for assigned areas within established approval authority.
• Ensures assigned operations comply with OSHA, Hazard Communication and Safety Data Sheet requirements, alcohol-service standards, food-safety and sanitation requirements, fire and life-safety requirements, and applicable company, state, and local standards.
• Participates in the property Safety Committee and supports incident response, emergency preparedness, and corrective-action follow-up.
• Reviews department performance and provides accurate reports on staffing, service, sales, costs, inventory, cleanliness, maintenance, safety, and other relevant measures.
• Resolves matters within the position's authority and promptly escalates material operational, safety, compliance, personnel, or financial issues to the General Manager.
• Performs other duties as assigned.

Position Qualifications:

• Five or more years of progressive supervisory or management experience in hospitality, gaming, restaurant or beverage operations, environmental services, facilities, or a related operating environment is preferred. Experience leading more than one operating function is strongly preferred.
• Demonstrated knowledge of beverage operations, inventory control, labor management, budgeting, cost control, sanitation, and guest-service standards.
• Working knowledge of building systems, preventive maintenance, work-order management, and contractor oversight, with the judgment to assess urgency and engage qualified technical resources.
• Knowledge of applicable alcohol-service, food-safety, OSHA, Hazard Communication, sanitation, and fire and life-safety requirements. Relevant certifications are preferred or must be obtained as required by the company.
• Strong leadership, communication, organization, problem-solving, and decision-making skills, including the ability to manage competing priorities in a fast-paced environment.
• Ability to analyze operating results, identify root causes, and implement practical corrective actions.
• Working knowledge of Microsoft Excel, Word, and common scheduling, inventory, purchasing, and work-order systems.
• A degree in hospitality, business, facilities management, or a related field is preferred; an equivalent combination of education and relevant experience will be considered.
• Ability to work a flexible schedule, including evenings, weekends, and holidays, and to respond to urgent operational needs when required.

Physical Requirements:

Ability to work in an environment with moderate to loud noise levels and varied lighting, including flashing lights. Ability to stand, walk, bend, reach, and move throughout indoor and outdoor work areas for extended periods.

A complete list of physical, equipment, and work-environment demands is available through Human Resources. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Equal Opportunity Employment:

We celebrate diversity and believe that our differences make us stronger. We are an equal opportunity employer and welcome applicants from all backgrounds, regardless of race, color, religion, sex, national origin, age, disability, or any other legally protected status.

The statements herein describe the general nature and level of work performed by Team Members in this position and are not an exhaustive list of responsibilities, duties, or skills. They do not establish a contract for employment and are subject to change at the discretion of the employer.