Fine Dining Food and Beverage Manager

Introduction Overview

We’re always looking for talent that believes in having fun. At PENN Entertainment, you’ll get to be a part of an exciting industry, where the days and nights are fast paced. You’ll work with an incredibly diverse set of coworkers driven by their enthusiasm for helping people find and have more fun. You’ll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities.

Initial placement within the salary range is based on an individual's relevant knowledge, skills, and experience. Base salary is just one component of our competitive Total Rewards package, which includes wellness programs designed to support our team members' financial, physical, and mental well-being. Specific benefits—such day‑one medical coverage, 401(k) matching, and annual performance bonus—may vary by position. Paid time off is earned according to the local policy and increases with the length of employment.

to discover how we empower team members to grow, thrive, and advance in their careers.

• Leads and administers all front-of-house restaurant operations, ensuring seamless service execution, guest satisfaction, and operational efficiency.
• Supervises, trains, develops, and evaluates front-of-house team members, providing coaching, feedback, recognition, and corrective action as needed.
• Creates effective schedules, manages breaks and floor plans, and balances labor costs with service expectations and business demand.
• Drives superior guest service by actively modeling standards, resolving guest concerns, and ensuring consistent achievement of departmental service goals.
• Develops and administers training programs to ensure team members are knowledgeable in service standards, safety procedures, and operational expectations.
• Oversees rewards and recognition initiatives to promote engagement, accountability, and retention.
• Monitors and maintains quality assurance standards, including health department requirements, food presentation, and service consistency.
• Manages inventory controls, pars, receiving, storage, production, and service processes to support cost control and product quality.
• Assists with departmental budgeting, monitors financial performance, implements cost control initiatives, and reports concerns to leadership.
• Ensures compliance with all regulatory, safety, and operational requirements applicable to food and beverage operations and reports potential issues to senior leadership.
• Enforces safety policies, addresses hazards, and ensures a safe environment for guests and team members.
• Connects operational execution with broader strategic objectives and navigates challenges within a large, complex organization.
• Maintains professional appearance, demeanor, and confidentiality while performing additional related duties as assigned.

• Must be at least 21 years of age.
• Bachelor’s degree preferred, or an equivalent combination of education and five years of related supervisory or management experience.
• Required experience managing fine dining or upscale restaurant operations.
• Proven ability to lead teams, resolve guest and employee issues diplomatically, and maintain a high-service culture.
• Strong written and verbal communication skills, including the ability to prepare reports, correspondence, and procedures.
• Demonstrated financial acumen, including the ability to analyze labor, costs, ratios, percentages, and performance metrics.
• Proficiency in Microsoft Outlook and related office applications.
• Excellent leadership, motivational, customer service, and interpersonal skills.
• Flexibility to work varying shifts including nights, weekends, holidays, and overtime as business needs require.