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Beverage Manager Jobs in Springfield, MA (NOW HIRING)

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Beverage Manager information

See Springfield, MA salary details

$32.9K

$68.2K

$90.2K

How much do beverage manager jobs pay per year?

As of Sep 6, 2026, the average yearly pay for beverage manager in Springfield, MA is $68,157.00, according to ZipRecruiter salary data. Most workers in this role earn between $56,300.00 and $79,200.00 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 Springfield, MA?

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

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

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

Beverage Manager jobs near you
Infographic showing various Beverage Manager job openings in Springfield, MA as of August 2026, with employment types broken down into 85% Full Time, 13% Part Time, and 2% Contract. Highlights an 83% Physical, 2% Hybrid, and 15% Remote job distribution, with an average salary of $68,157 per year, or $32.8 per hour.

Director of Food and Beverage

DoubleTree Hotel/Bradley International Airport

Windsor Locks, CT

Full-time

Re-posted 3 days ago

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.

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