Food and Beverage Manager

Launch Family Entertainment; Manchester (NH); On-site; USD 50,000 - 75,000; Full time

Benefits offered by this job

Paid time off

401(k)

Health insurance

Job summary

Launch Family Entertainment in Manchester, NH is seeking a Food and Beverage Manager to lead Krave operations, supervise kitchen and dining staff, and ensure food safety and quality for everyday guests, birthday parties, and group events. The role emphasizes waste control, inventory management, and timely service in a busy venue.

You will coordinate with sales and operations teams, maintain certification, and guide staff through service excellence, all while upholding company policies and safety

Qualifications

• High school diploma or equivalent required.
• 3+ years of restaurant kitchen experience preferred; ability to lead a service team.
• Current ServSafe or equivalent food-safety certification, or willingness to obtain it.
• Clear communication, reliable attendance and professional guest-service mindset.

Responsibilities

• Oversee daily kitchen, café and beverage service and maintain quality using approved recipes.
• Train and coach staff on preparation, guest service, hygiene and food safety.
• Maintain food-safety controls including temperature checks and proper storage.
• Inspect deliveries, manage inventory records and coordinate supply orders.
• Monitor usage, waste and costs; suggest purchasing or service improvements.
• Oversee responsible alcohol service where offered and ensure compliance with policies.

Skills

Kitchen leadership

Food cost control

Staff training

Sanitation

Education

High school diploma

Job description

Benefits:

• Paid time off
• 401(k)
• Health insurance

LAUNCH FAMILY ENTERTAINMENT

Food and Beverage Manager

Manchester, New Hampshire | Reports to: General Manager

Lead Krave food and beverage operations at Launch Family Entertainment in Manchester, NH. Supervise the kitchen and service team, maintain food safety and product quality, and deliver timely service for everyday guests, birthday parties and group events while controlling waste and inventory.

Key responsibilities

• Oversee daily kitchen, café and beverage service. Work alongside the team to prepare and serve menu items consistently using approved recipes and portions.
• Train and coach staff on preparation, guest service, hygiene and food safety. Coordinate station assignments and breaks with the Assistant General Manager.
• Maintain food-safety controls, including temperature checks, date labeling, safe thawing and storage, stock rotation, allergen awareness and prevention of cross-contamination.
• Inspect deliveries for correct quantities, conditions and temperatures. Store products promptly, maintain inventory records and coordinate supply orders with management.
• Monitor food and beverage usage, portion control, waste and shortages. Recommend purchasing or service improvements that protect quality and control costs.
• Oversee responsible alcohol service where offered, including identification checks, staff training and compliance with company policies and applicable licensing requirements.
• Complete opening, closing and cleaning checklists. Keep preparation areas, equipment, dining spaces and service stations clean, stocked and ready for guests.
• Inspect equipment, complete the weekly Krave maintenance checklist and promptly report defects. Stop using equipment or products that present a safety risk.
• Coordinate food quantities and service timing with party, sales and operations teams. Resolve food-service concerns and document incidents when needed.
• Maintain required food-safety certification, communicate staffing and supply needs, support other park areas when assigned and complete related management duties as assigned.

Qualifications

• High school diploma and 3+ years of restaurant kitchen experience preferred; ability to lead a service team and work effectively during busy periods. Demonstrated responsibility for food cost, inventory, guest service and team leadership
• Working knowledge of food preparation, sanitation, inventory rotation and safe equipment use; ability to follow recipes and read orders and delivery records.
• Current ServSafe or equivalent food-safety certification, or willingness to obtain it before independently overseeing food-safety operations.
• Clear communication, reliable attendance and a professional approach to guest concerns; ability to complete any required responsible beverage-service training.

Schedule and work environment

On-site role with evenings, weekends and holidays as scheduled. Work includes prolonged standing, reaching, bending, lifting up to 40 pounds and working around hot equipment and cold storage, with or without reasonable accommodation.