Assistant General Manager / F&B Manager (Dual Role)

Job Description

Job Description

Assistant General Manager / F&B Manager (Dual Role)

Company: 1880 Train

Department: F&B

FLSA Status: Exempt

Job Status: Full-Time

Travel Requirements: No Travel

Positions Supervised: Yes

Reports To: General Manager

Location: South Dakota Attraction Campus

Position Summary

1880 Train is seeking an experienced, results-driven, and people-focused Assistant General Manager / F&B Manager (Dual Role) to join our leadership team. This position will play a key role in overseeing food and beverage operations across multiple departments and service areas within one of our high-volume, family-friendly entertainment and attraction properties.

This position will serve as a key member of the property's leadership team, providing strategic direction, operational oversight, and hands-on support across multiple food and beverage operations. Beyond traditional departmental management, this role will collaborate closely with the General Manager and other department leaders to drive operational excellence, strengthen team performance, maximize profitability, and ensure an exceptional guest experience throughout the property.

The Assistant General Manager / F&B Manager (Dual Role) will be responsible for leading and developing departmental management teams, maintaining operational consistency, managing labor and inventory costs, ensuring food quality and safety standards, and identifying opportunities for process improvements and revenue growth. This individual will also play an active role in broader property operations, supporting cross-departmental initiatives, staffing strategies, guest satisfaction, and overall business objectives.

The ideal candidate is a hands-on, highly engaged hospitality leader with demonstrated experience managing multiple operational areas in a fast-paced, high-volume environment. This individual should possess strong business acumen, sound decision-making skills, and the ability to lead through others while balancing day-to-day operational needs with long-term organizational goals. Success in this role requires a proactive leadership approach, strong collaboration across departments, and the ability to confidently support property-wide operations and leadership initiatives.

Key Responsibilities

ESSENTIAL DUTIES AND RESPONSIBLITIES include the following. Other duties may be assigned.

• Recruit, hire and train food & beverage or other personnel as needed.
• Supervisory responsibilities to include directly supervising 20-35 employees in the Food & beverage department. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving conflicts between employees.
• Provide consistently excellent, safe food and beverages for all customers.
• Develop, control, and receive approval on all variations from budget from Director of Operations and General Manager of annual Food & beverage department budgets.
• Ensure compliance among all Food & beverage department employees of all company customer service and safety procedures.
• Maintain an ethical environment among employees that is always beyond reproach.
• Develop, implement and maintain an effective departmental facilities and equipment maintenance program.
• Ensure an all-employee effort to make and keep customers for life.
• Must get along well with fellow employees and maintain a professional business relationship at all times.
• Must work at a rapid pace.
• Must help in other departments/areas as requested by management.
• Must maintain a regular and reliable level of attendance at the job.

Qualifications

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.

• Language Skills to include the ability to read, analyze, and interpret the most complex documents. Ability to respond effectively to the most sensitive inquiries or complaints.
• Reasoning Ability to define problems, collect data, establish facts and draw valid conclusions.
• Educational Requirements to include a two-year certificate from college or technical school, or three years related experience and/or training, or equivalent combination of education and experience.
• ServSafe must become ServSafe certified within 60 days of signing job description.

Preferred

• ServSafe Manager Certification or equivalent food safety management certification.
• Experience in hospitality, entertainment, attractions, restaurants, food service, tourism, or another high-volume, guest-facing environment.
• Demonstrated experience overseeing multiple food and beverage outlets, departments, or operational areas within a single property.
• Experience leading, coaching, and developing department managers, supervisors, and frontline employees.
• Strong understanding of food and beverage operations, including budgeting, labor management, inventory control, purchasing, cost management, and profitability.
• Experience with point-of-sale (POS) systems, inventory management platforms, scheduling systems, and operational reporting.
• Demonstrated ability to analyze operational performance, identify opportunities for improvement, and implement strategies that enhance efficiency, service quality, and revenue.
• Guest & Employee Focus - Understands that a positive employee experience, strong operational leadership, and consistent service standards directly contribute to exceptional guest experiences.
• Strategic & Operational Leadership - Ability to align food and beverage initiatives with broader property objectives while supporting the overall success and performance of the attraction.

Work Environment

• Frequent exposure to changes in temperature and humidity.
• Continuous working with and around others.
• Occasional working in cramped quarters.
• Frequent work around moving objects.
• Occasional exposure to mists, dust, gasses.
• Occasional exposure to hazardous chemicals.
• Occasional exposure to thermal burns.
• Noise level is usually moderate to high.

Physical Demands

Lift/Carry

Stand

C (Constantly)

10 lbs or less

F (Frequently)

Walk

C (Constantly)

11-20 lbs

F (Frequently)

Sit

O (Occasionally)

21-50 lbs

F (Frequently)

Handling / Fingering

F (Frequently)

51-100 lbs

F (Frequently)

Reach Outward

F (Frequently)

over 100 lbs

F (Frequently)

Reach Above

F (Frequently)

Shoulder

F (Frequently)

Lift/Carry

Climb

O (Occasionally)

10 lbs or less

F (Frequently)

Crawl

N (Not Applicable)

11-20 lbs

F (Frequently)

Squat or Kneel

F (Frequently)

21-50 lbs

F (Frequently)

Bend

F (Frequently)

51-100 lbs

F (Frequently)

Legend

N (Not Applicable)

Activity is not applicable to this occupation.

0 (Occasionally)

Occupation requires this activity up to 33% of the time (0 - 2.5+ hrs/day)

F (Frequently)

Occupation requires this activity from 33% - 66% of the time (2.5 - 5.5+ hrs/day)

C (Constantly)