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Beverage Director Jobs in Rio Rancho, NM (NOW HIRING)

The Pueblo of Sandia

BEVERAGE SUPERVISOR

Albuquerque, NM · On-site

$21.19 - $23.84/hr

Solicits guests' feedback by direct interaction, comment cards, and follows up as necessary in a ... Ensures that all beverage products served meets the established standardized recipes and ensures ...

ASM Global

PT Banquet Captain

Albuquerque, NM · On-site

Food & Beverage Director FLSA STATUS: Part-time/On call, hourly, Non-Exempt Summary: ASM Global, the leader in privately managed public assembly facilities has immediate part-time/on call openings ...

ASM Global

PT Banquet Captain

Albuquerque, NM · On-site

Food & Beverage Director FLSA STATUS: Part-time/On call, hourly, Non-Exempt Summary: ASM Global, the leader in privately managed public assembly facilities has immediate part-time/on call openings ...

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All JobsBeverage JobsBeverage Director JobsBeverage Director Jobs in Rio Rancho, NM

Beverage Director information

See Rio Rancho, NM salary details

$37.6K

$90K

$154.3K

How much do beverage director jobs pay per year?

As of Aug 20, 2026, the average yearly pay for beverage director in Rio Rancho, NM is $90,049.00, according to ZipRecruiter salary data. Most workers in this role earn between $67,700.00 and $108,200.00 per year, depending on experience, location, and employer.

What is a beverage director?

A Beverage Director is a hospitality professional responsible for overseeing the beverage program at a restaurant, hotel, bar, or hospitality group. Their duties include selecting wines, spirits, beers, and non-alcoholic drinks, designing drink menus, managing inventory, training staff, and ensuring compliance with licensing laws. They play a key role in maintaining quality, controlling costs, and creating a memorable guest experience through curated beverage offerings.

How does a beverage director typically collaborate with chefs and other departments to develop a cohesive beverage program?

A Beverage Director works closely with chefs, general managers, and event planners to ensure that the beverage offerings complement the overall culinary vision and guest experience. This collaboration often involves regular tastings, menu planning meetings, and cross-departmental communication to align on seasonal themes, pairings, and cost considerations. By working hand-in-hand with other departments, Beverage Directors can create innovative drink menus that enhance food pairings, support marketing initiatives, and drive revenue. Open communication and flexibility are key to successfully integrating the beverage program with broader hospitality goals.

What are the key skills and qualifications needed to thrive as a beverage director, and why are they important?

To thrive as a Beverage Director, you need in-depth knowledge of wine, spirits, and beverages, strong inventory management skills, and experience in hospitality, often supported by certifications like Certified Sommelier or WSET. Familiarity with point-of-sale (POS) systems, inventory management software, and beverage cost analysis tools is typically required. Outstanding leadership, negotiation, and communication skills help you manage teams and build supplier relationships. These skills ensure a profitable, innovative beverage program that enhances guest experiences and supports the business's operational goals.

What is the difference between Beverage Director vs Bar Manager?

AspectBeverage DirectorBar Manager
CredentialsExperience in beverage management, certifications like TIPS or ServSafe often preferredSimilar certifications, focus on bar operations and staff management
Work EnvironmentOversees multiple venues or large establishments, strategic planningManages daily bar operations within a single venue
Industry UsageCommon in hotels, resorts, and large restaurantsTypically found in bars, pubs, and smaller restaurants

The Beverage Director focuses on overall beverage program strategy, procurement, and staff training across multiple venues, while the Bar Manager handles daily operations, staff supervision, and customer service within a specific bar. Both roles require beverage knowledge and management skills, but the Beverage Director has a broader, strategic scope.

How much does a beverage director make?

A beverage director's average salary varies based on experience and establishment size, but typically ranges from $70,000 to $120,000 annually. In major markets, salaries can exceed this range, especially with additional bonuses or profit-sharing. Strong knowledge of wine, spirits, and staff management are key skills for this role.

What are the most commonly searched types of Beverage jobs in Rio Rancho, NM?

The most popular types of Beverage jobs in Rio Rancho, NM are:

What are popular job titles related to Beverage Director jobs in Rio Rancho, NM?

For Beverage Director jobs in Rio Rancho, NM, the most frequently searched job titles are:

What job categories do people searching Beverage Director jobs in Rio Rancho, NM look for?

The top searched job categories for Beverage Director jobs in Rio Rancho, NM are:

What cities near Rio Rancho, NM are hiring for Beverage Director jobs?

Cities near Rio Rancho, NM with the most Beverage Director job openings:

Beverage Director jobs near you
Infographic showing various Beverage Director job openings in Rio Rancho, NM as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $90,049 per year, or $43.3 per hour.

Food and Beverage Director

DOWNS AT ALBUQUERQUE, INC.

Albuquerque, NM • On-site

Full-time

Medical, Dental, Vision, Life, PTO

Re-posted 26 days ago

Job description

The Food and Beverage Director oversees the entire menu preparation for an Independent Casino and Racetrack in the heart of Albuquerque with multiple food and beverage operations. Successfully leads and develops team members. Commands a presence in the dining room and understands the expectations of contributing to retention of the guests and maximizing profitability.

Duties/Responsibilities:

Oversees the culinary operations of The Downs that range from casual to fine dining.

Prepares an annual budget and achieves established financial goals throughout the year through proper forecasting, cost controls, and labor management.

Review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, and Profit & Loss financial statements.

Oversees the ordering and monitoring of all food and kitchen wares and engineers all menu items to maintain the proper stock and margins.

Ensures standardization of recipes and plate presentation for all venues and catered events.

Exercises creativity in menu development and shows a flair for experimentation to appeal to guests.

Leads the culinary team in identifying, evaluating, and developing strategies to enhance revenue, increase profitability, and increase guest satisfaction with the department's services and facilities.

Enforces health and safety standards rigorously; ensures work related injuries or incidents are reported to Security and also ensures the maintenance of accurate and timely records for purposes of assessing training needs and taking corrective action.

Monitors administrative work of direct reports for accuracy, timeliness, and compliance with policies and procedures.

Supervises and develops direct reports by mentoring, coaching, and providing performance feedback; works collaboratively with them to design professional development plans that support their continuous learning.

Develops the talents and skills of team members as measured by guest satisfaction, team member satisfaction, and successful team member advancement.

Confers with supervisor to review achievements and discuss needed changes in goals or objectives resulting from current or projected future status or conditions.

Attends meetings and training sessions to help enhance business goals.

Required Skills/Abilities:

Strong technical literacy, knowledge of Microsoft Office Suite software, with proficiency in Excel, as well as payroll management, purchasing, inventory management, and Micros point of sale systems.

Understanding of the region as well as a willingness to learn and understand local customs, knowledge, and culture.

Must be able to work any shift, weekends, holidays, and special events, as needed.

Must be at least 21 years of age.

Education and Experience:

  • Diploma from a 4-year accredited college or university program as well as experience at the Executive Chef/Senior Management level in a multi-outlet food and beverage operation, with supervisory experience of a large multi-tiered team
  • Record of leadership excellence as well as partnering ability.
  • Record of team management, organizational, and coaching skills.
  • At least 5 years of experience as a Casino Food and Beverage Director or Assistant Director
  • Experience working with accounting to create various financial reports.

Physical Requirements & Work Environment:

Regular exposure to bright lights and high noise level.

Some exposure to second hand smoke.

Regularly required to stand or walk for prolonged periods of time.

Must be able to occasionally push or pull up to 50 pounds.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Job Type: Full-time

Benefits:

  • Dental insurance
  • Health insurance
  • Life insurance
  • Paid time off
  • Vision insurance

Work Location: In person

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