Regional Director of Food and Beverage

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’re 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 $16,000,000 to various charitable causes, reflecting our dedication to making a positive impac

t.
Join us at Revo Casino and Social House, where your talents will be celebrated, your rebellious spirit will be embraced, and you’ll be part of a team that truly makes a differen

ce.
Position Summ

ary:Tasked with leading in-person, onsite regional food and beverage operations for our Manchester, Lebanon, and Keene locations. Ensures compliance with all policies and regulations while driving revenue, market share, and guest service standa

rds.Oversees budgets, controls costs, and enforces company and departmental policies. Coaches and mentors managers and chefs, supporting consistency, quality, and urgency. Leads culinary operations, maintains brand and food safety standards, and supports openings and renovati

ons.
Essential Responsibili

ties:This description excludes basic marginal functions of this job which are incidental to the performance of fundamental job duties. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. All employees are expected to follow any other job-related instruction and to perform any other job- related duties requested by their supervisor. This document does not create an employment contract, implied or otherwise, other than an “at-will” employment relation

1. ship.Provide leadership to the department by being a Coach, Mentor, Team Advocate, Company Advocate and Hospitality Cham
2. pion.Responsible for “road mapping” and staffing to include timekeeping, ensuring service behaviors, supporting the team with tools, supplies and organization (5s), policy and procedure compliance to include asset protection, safety and security, engagement of team members, good communications as well as team training and develop
3. ment.Focus on Hospitality division values of caring for others, doing the right thing, creating positive change, generating excitement, and creating #EverydayWins for our guests and team mem
4. bers.Assist in the development of department standards, guidelines, and objectives, and maintains other administrative processes such as budget, payroll, invoicing, and staffing to ensure proper planning and efficient operation of assigned areas. Reviews financial reports in detail and identify key business and operational find
5. ings.Ensure compliance with all food quality stand
6. ards.Works in conjunction with the marketing team to program content for the property and specifically food and beve
7. rage.Executes marketing campaigns for promotion of the food and beverage proposi
8. tion.Participate in competitive analysis in collaboration with marke
9. ting.Works with the Marketing team to updates the venue collateral on-site and on-line; consistently reviews and evaluates new features for functiona
10. lity.Maintains confidentiality of all privileged information in accordance with established procedures with company policy and state regulat
11. ions.Evaluates monthly performance, presents key findings to partners and leadership, and makes recommendations for operational improve
12. ment.Resolves problems that are within the position's scope of authority and recommends courses of action to resolve problems that are beyond the scope of authority to the position superv
13. isor.Functions as point person/liaison for all culinary proposit
14. ions.Hires, motivates, trains, coaches, mentors, and directs staff to ensure that Team Members receive leadership, guidance, and resources to accomplish established object
15. ives.Responsible collaborating on personnel concerns with leadership and Human Resou
16. rces.Responsible to ensure for food and beverage inventories and par levels are mainta
17. ined.Collaborates and communicates with other department lea
18. ders.Other duties as assi

gned.
Regulatory and Compliance Responsibil

ities:In addition to the other duties described herein, each Team Member has the following responsibilities related to compliance with laws and regula

• tions.Attend required training sessions offered by the Co
• mpany.Obtain and retain required licen
• se(s).Perform the duties described in compliance with local laws and regula
• tions.Take the necessary steps to ensure minors are not allowed to gamble or loiter in gambling areas, drink alcoholic beverages, or purchase to
• bacco.Have knowledge of the ordinances, regulations, laws, policies, and procedures relating to the Team Member’s depar
• tment.Have knowledge of the Property’s programs to address problem g
• aming.Report any acts of wrongdoing of which the Team Member may have know

ledge.
Position Qualific

• ations:Associate degree and/or bachelor's degree in restaurant segment of hospitality or business administration pre
• ferred.A minimum of six (6) years of restaurant experience working directly with teams across multiple locations preferred with at least 2 years most recently in a General Manager or equivalent position within a Restaurant or Hotel Envir
• onment.Ability to manage in a diverse environment with focus on building and growing the bu
• siness.Ability to communicate effectively with guests, senior management, and support team including excellent written and verbal communication
• skills.Ability to respond effectively to changing d
• emands.Strong track record of financial responsibility, including creating and working within budgets, P&L management, maintaining food and labor costs, managing purchasing and inventory, and driving r
• evenue.Knowledgeable in food safety regulations, HACCP principles, and food allergens/dietary
• needs.Previous experience with high volume venue
• a plus.Other combinations of experience and education may be cons
• idered.Availability to work flexible hours, including evenings, weekends, and ho

lidays.
Physical Requi

rements:Ability to work in an environment with moderate to loud noise levels, maybe exposed to secondhand smoke except and varied light levels, including flashing lights. Ability to stand, walk, bend for entir

e shift.
A list of physical demands, equipment, & work environment demands can be reviewed in Human Resources. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential f

unctions.
We celebrate diversity and believe that our differences make us stronger. We're an equal opportunity employer and welcome applications from all backgrounds, regardless of race, color, religion, sex, national origin, age, disability, or any other legally protect

ed status.
The statements herein are intended to describe the general nature and level of work being performed by employees and are not to be construed as an exhaustive list of responsibilities, duties, and skills required of personnel so classified. Furthermore, they do not establish a contract for employment and are subject to change at the discretion of th