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Beverage Manager Jobs in Silver Spring, MD (NOW HIRING)

Round One Entertainment

Manager

Towson, MD · On-site

$21 - $23.75/hr

Food & Beverage Hourly Wage: $21-$23.75 Round One Entertainment is looking to hire a full-time, non-exempt, Food & Beverage Manager. The Food & Beverage (F&B) Manager is responsible for managing all ...

ClubCorp

Outside Food & Beverage Supervisor

Ashburn, VA · On-site

$22 - $25/hr

This role involves coordinating with various club departments to manage the setup, food preparation, organization, sanitation, and service of food and beverage items in outdoor areas, such as the ...

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All JobsBeverage JobsBeverage Manager JobsBeverage Manager Jobs in Silver Spring, MD

Beverage Manager information

See Silver Spring, MD salary details

$34.1K

$70.7K

$93.6K

How much do beverage manager jobs pay per year?

As of Aug 22, 2026, the average yearly pay for beverage manager in Silver Spring, MD is $70,707.00, according to ZipRecruiter salary data. Most workers in this role earn between $58,400.00 and $82,200.00 per year, depending on experience, location, and employer.

What is a beverage manager?

A beverage manager oversees the selection, purchase, and stocking of beverages at a restaurant or bar. As a beverage manager, your job duties include checking and replenishing storeroom inventory, placing orders with suppliers, and bookkeeping. You may also hire and train staff on proper food and drink preparation, kitchen health and safety techniques, and legal alcoholic beverage service. The career typically requires at least a high school diploma or GED certificate, experience in the food and beverage industry, and on-the-job training. Some employers may prefer candidates with postsecondary education, such as a bachelor’s degree in restaurant and hospitality management. Additional qualifications include strong interpersonal, organizational, and leadership skills.

What are the key skills and qualifications needed to thrive as a beverage manager?

To thrive as a Beverage Manager, you need expertise in beverage operations, inventory management, and hospitality, often supported by a degree in hospitality or relevant certifications like ServSafe Alcohol. Familiarity with point-of-sale (POS) systems, beverage ordering software, and compliance regulations is essential. Strong leadership, customer service, and organizational skills help you excel in managing staff and ensuring guest satisfaction. These skills ensure efficient beverage service, cost control, and a positive guest experience in a competitive hospitality environment.

What are some common challenges a beverage manager faces when curating a beverage menu?

Beverage Managers often face the challenge of balancing creativity with profitability when designing a beverage menu. They must consider guest preferences, seasonal availability of ingredients, and cost control, all while ensuring the menu complements the venue's cuisine and brand identity. Additionally, staying updated on industry trends and training staff to execute the menu consistently can be demanding. Successful Beverage Managers collaborate closely with chefs, suppliers, and front-of-house teams to create a memorable and efficient beverage experience.

What is the difference between Beverage Manager vs Bar Supervisor?

AspectBeverage ManagerBar Supervisor
CredentialsFood & Beverage certifications, management experienceBar certifications, bartending experience
Work EnvironmentHotels, restaurants, resorts overseeing beverage operationsBars, nightclubs, restaurants managing bar staff
ResponsibilitiesManaging beverage inventory, staff, budgets, and quality controlSupervising bartenders, ensuring service standards, handling customer issues

The main difference between a Beverage Manager and a Bar Supervisor lies in scope and responsibilities. A Beverage Manager oversees the entire beverage operation, including inventory, staff, and budgets across multiple venues or departments. In contrast, a Bar Supervisor focuses on managing bartenders and daily bar service. Both roles require relevant certifications and industry experience, but the Beverage Manager position typically involves higher-level management duties and strategic planning.

Do you need a degree to be a beverage manager?

A degree is not typically required to become a beverage manager, but relevant experience in hospitality, bartending, or restaurant management is important. Certifications in alcohol service or management can enhance prospects, and strong leadership and customer service skills are essential for success in this role.
More about Beverage Manager jobs

What are the most commonly searched types of Beverage jobs in Silver Spring, MD?

The most popular types of Beverage jobs in Silver Spring, MD are:

What cities near Silver Spring, MD are hiring for Beverage Manager jobs?

Cities near Silver Spring, MD with the most Beverage Manager job openings:

Beverage Manager jobs near you
Infographic showing various Beverage Manager job openings in Silver Spring, MD as of August 2026, with employment types broken down into 90% Full Time, 9% Part Time, and 1% Contract. Highlights an 81% Physical, 2% Hybrid, and 17% Remote job distribution, with an average salary of $70,707 per year, or $34 per hour.

Food & Beverage Manager- Embassy Suites by Hilton Dulles Airport

B.F. Saul Company Hospitality Group

Herndon, VA

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 24 days ago

Job description

B. F. Saul Company Hospitality Group is a subsidiary of the largest private real estate company in the Washington, D.C. area, and has been in operation for over 130 years. The Hospitality Group operates a portfolio of more than 20 business class hotels with top brands from Intercontinental Hotel Groups, Marriott International, Hilton, and Best Western Hotels: along with The Watermark Hotel, The Hay-Adams Hotel, and Perch Putt. These properties are operated by a team of more than 1,000 enthusiastic hospitality professionals! 

 
We are looking for a passionate and experienced Food & Beverage Manager to lead our dynamic Embassy Suites By Hilton Dulles Airport team. This is an exciting opportunity for a hands-on leader who is passionate about hospitality and thrives in a fast-paced environment and takes pride in creating exceptional guest experiences from start to finish!
 
The Food & Beverage Manager is responsible for ensuring overall effective operations of the department, including adherence to all health regulations and liquor laws. This position has operational leadership of F&B outlets to include restaurant and catering operations. Uses strategic leadership skills to drive revenue, maximize profit, and ensure quality.  Accountable for management of staff to ensure achievement of overall financial results, guest satisfaction, and positive team member relations.
 
 
B. F. Saul Company Hospitality Group invites you to take your career to the next level! As a leading Owner and Management Company in the Hospitality Industry, our commitment to our team is in our "One Team!" values. Our integrated approach in obtaining top talent ensures key players who are committed to their professional and personal development represent our hotels, have a sound understanding of the industry, and possess significant attributes to enhance our culture. Joining our team says you are committed to guest satisfaction and promise to uphold the highest level of integrity. 
ESSENTIAL DUTIES AND RESPONSIBILITIES:
  • Effective Operation of Food and Beverage Outlets:  Assists in leading the food & beverage staff to ensure department operates efficiently and business goals are achieved.  Attends appropriate meetings and communicates effectively with all responsible staff to ensure guest and employee needs are met.  Under the direction of the F&B Director, will ensure all catering functions are handled seamlessly and in adherence with BF Saul standards. 
 
  • Guest Service:  Accountable for guest satisfaction by ensuring food and beverage service standards are met and guest needs are responded to in a timely manner.   Resolves guest complaints in courteous and friendly manner, focusing on service recovery when applicable.  Works side by side with staff to train and model appropriate guest service standards.  
 
  • People Management and Development: Assists Outlet Manager and Banquet Manager in interviewing, hiring, coaching, and development of all team members.  Evaluates staff performance and takes appropriate corrective action as needed to hold team members accountable.  Motivates staff by setting goals, providing ongoing feedback, and rewarding/recognizing team members.  Assists in training all team members and ensuring training records are maintained.  Analyzes quality issues, identifies training needs and ensures implementation to improve results.  Utilizes available resources and adheres to B. F. Saul Company Hospitality Group training policies.  Ensures all company, brand, and department specific training requirements are met.    
 
  • Financial Expectations:   Supports Director of F&B in achieving business revenue goals by implementing and delivering service programs.  Responsible for building and maintaining client relationships to drive repeat business/customer referrals. Assists in implementing changes to food and beverage operations based on sales and guest comments.  Supports management of expenses to maximize hotel profitability. Supports effective labor management through proper scheduling, monitoring, and adjusting based on business needs and the departmental budget.  Follows B. F. Saul Company Hospitality Group procurement guidelines and applies good business judgment.  Manages and maintains company assets to stay within budget guidelines.      
 
  • Safety/Risk Management:  Conduct routine inspections of food and beverage operations to maintain quality food, beverage and kitchen/restaurant standards per B. F. Saul Company Hospitality Group, brand, local, state and federal regulations.   Ensures a clean and safe work environment, and follows all B. F. Saul Company Hospitality Group's procedures for guest/team member incidents.   
 
  • Self/Workload Management:  Responsible for effective self/workload management.  Demonstrates clear written and verbal communication skills.  Promotes collaboration and positive, professional work environment.  Attends all daily, weekly and/or monthly department/hotel meetings to ensure proper communication/planning occurs. Adheres to all B. F. Saul Company Hospitality Group Standard Operating Procedures. 
 
POSITION COMPETENCIES 
  • Customer focus 
  • Strategic focus 
  • Objective financial results 
  • People management and development 
  • Communication 
  • Decision quality 
  • Adaptability 
  • Teamwork 
  • Handles pressure well 
  • Conflict management 
  • Problem solving 
  • Drive for results 
REQUIRED SKILLS AND EXPERIENCE
  • Education:  High school diploma or GED required.  College degree or equivalent experience required. Serve Safe, TIPS or CARE beverage service certification or the ability to obtain certification is required.     
 
  • Experience/Knowledge/Skills/Abilities: 3+ years of progressive food and beverage experience required, with a minimum of one year supervisory/management experience.  Must have the ability to communicate well with all levels within and outside the organization, and be able to problem-solve with employees and guests.  Must be able to manage multiple priorities in a fast-paced environment.   
 
  • Physical:  Ability to lift, push and pull up to 50 pounds on a regular basis throughout shift.  Ability to lift, transport, and connect a keg weighing up to 150 pounds an occasional basis with assistance.  Requires ability to work extended hours based on business needs, with physically demanding responsibilities such as walking, standing, carrying, and lifting throughout the extended shift.     
 
PREFERRED SKILLS AND EXPERIENCE
  • Experience/Knowledge/Skills/Abilities:   
    • Prefer 2+ years of supervisory/management experience in a hotel setting of similar brand or distinction. 
    • Prefer experience with venue of similar size, volume, and reputation for focus on guest satisfaction.
    • Basic knowledge of culinary operation, restaurant, banquet and beverage service. 
    • Familiar with all aspects of tableside service; knowledge.
BENEFITS:
  • Well-Being Benefits
  • Health Insurance
  • Dental & Vision Insurance
  • Short & Long Term Disability
  • Vacation Policy
 
  • Long Term Planning:
  • 401(k) Retirement Program
  • Paid Life Insurance
  • Tuition Reimbursement
 
  • Team Member Programs:
  • Our Big 3 Mission Statement Leaders of the Month/Year
  • Annual Performance Appraisals and Wage Increase Opportunities
  • Annual Team Member Banquets
  • Annual Team Member Engagement Survey
  • Discounted Room Rates for Team Members, Family and Friends
  • Complimentary Room Stays
 
$55,000 - $65,000 a year

Minimum and maximum wage or salary for the position

The actual base pay offered is determined by several variables, including, as appropriate, the applicant's qualifications for the position, years of relevant experience, distinctive skills, level of education attained, certifications or other professional licenses held.  Base pay is one component of B. F. Saul Company & Affiliates total compensation package, which also includes access to or eligibility for healthcare benefits, a 401(k) plan, short-term and long-term disability coverage, basic life insurance, bonus plans and more. 

B. F. Saul Company Hospitality Group is proud to be an equal opportunity workplace dedicated to pursuing and hiring diverse professionals.

Equal Opportunity Employer/Veterans/Disabled

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