ZipRecruiter

Log In

1

Beverage Director Jobs in Springfield, MA (NOW HIRING)

SSP

Director of Restaurant Operations

Windsor Locks, CT · On-site

$100K - $120K/yr

... Director of Operations to lead a complex, multi-brand food and beverage operation at Bradley ... This opportunity is designed for an experienced airport food & beverage operator who has ...

next page

Showing results 1-20

All JobsBeverage JobsBeverage Director JobsBeverage Director Jobs in Springfield, MA

Beverage Director information

See Springfield, MA salary details

$39.9K

$95.4K

$163.4K

How much do beverage director jobs pay per year?

As of Sep 6, 2026, the average yearly pay for beverage director in Springfield, MA is $95,400.00, according to ZipRecruiter salary data. Most workers in this role earn between $71,700.00 and $114,600.00 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 Springfield, MA?

The most popular types of Beverage jobs in Springfield, MA are:

What job categories do people searching Beverage Director jobs in Springfield, MA look for?

The top searched job categories for Beverage Director jobs in Springfield, MA are:

What cities near Springfield, MA are hiring for Beverage Director jobs?

Cities near Springfield, MA with the most Beverage Director job openings:

Beverage Director jobs near you
Infographic showing various Beverage Director job openings in Springfield, MA as of August 2026, with employment types broken down into 1% As Needed, 83% Full Time, 14% Part Time, and 2% Contract. Highlights an 89% Physical, 3% Hybrid, and 8% Remote job distribution, with an average salary of $95,400 per year, or $45.9 per hour.

Director of Food and Beverage

DoubleTree Hotel/Bradley International Airport

Windsor Locks, CT • On-site

Full-time

Re-posted 4 days ago

Key responsibilities

  • Coordinate, supervise, and direct all property food and beverage operations.

  • Monitor and maintain high-quality products and service levels while ensuring department profitability.

  • Respond to guest complaints, oversee F&B personnel, and ensure compliance with health, safety, and legal regulations.

Job description

BLURB & BENEFITS
Job Summary: The Director of Food & Beverage is responsible for coordinating, supervising and directing all property food and beverage operations, while maintaining a profitable F&B department and high-quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.
Qualifications
Education & Experience:
  • At least 6 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 3 years of related experience; or a 2-year college degree and 4 or more years of related experience.
  • Must be proficient in Windows, Company approved spreadsheets and word processing.
  • Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
  • Physical requirements:
  • Long hours sometimes required.
  • Medium work -Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
  • Mental requirements:
  • Must be able to convey information and ideas clearly.
  • Must be able to evaluate and select among alternative courses of action quickly and accurately.
  • Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
  • Must be able to multitask
  • Must routinely meet deadlines.
  • Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
  • Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the need.
  • Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by co-workers and guests.
  • Must be able to work with and understand financial information and data, and basic arithmetic.

Essential:
  • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
  • Maintain regular attendance in compliance with AFP Management standards, as required by scheduling which will vary according to the needs of the hotel.
  • Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.
  • Always comply with AFP Management standards and regulations to encourage safe and efficient hotel operations.
  • Always maintain a warm and friendly demeanor.
  • Employees must, always, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
  • Supervise all F&B personnel.
  • Respond to guest complaints in a timely manner.
  • Prepare the F&B budget and monitor department performance with respect to the same.
  • Perform any necessary follow-up, including forecasting.
  • Monitor industry trends take appropriate action to maintain competitive and profitable operations.
  • Work with other Executive Committee members and keep them informed of F&B issues.
  • Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
  • Coordinate and monitor all phases of Loss Prevention in the F&B department.
  • Prepare and submit required reports in a timely manner.
  • Organize and conduct department meetings on a regular basis.
  • Monitor quality of service and product.
  • Cooperate in menu planning and preparation.
  • Ensure timely purchase of F&B items, within budget allocation.
  • Oversee operations of the employee cafeteria.
  • Ensure compliance with all local liquor laws, and health and sanitation regulations.
  • Ensure departmental compliance with SOP's.
  • Ensure the training of department heads on SOP's, report preparation, technical job tasks.
  • Attend and/or conduct departmental and hotel training (CARE, Customer Service), etc.
  • Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.

Marginal:
  • Conduct and/or attend all required meetings, including pre-convention and post-convention meetings. Participate in required M.O.D. program as scheduled.
  • Attend meetings/training as required by management.
  • Perform other duties as requested from management.

We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

Apply