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Beverage Operations Director Jobs in Indiana (NOW HIRING)

HHM Hotels

Food & Beverage Manager

Bloomington, IN · On-site

$52K - $58K/yr

Take ownerships of the financial aspects of operations pertaining to the role, while creating a work environment consistent with our values. Your Growth Path Food and Beverage Director Your Focus

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Aramark

General Manager - Food Services

Indianapolis, IN · On-site

$80K - $85K/yr

Services include food and beverage operations which could include concessions, catering and premium ... The General Manager will report to Senior Leadership with a team of salaried direct reports. WHO ...

Aramark

General Manager - Food Services

Indianapolis, IN · On-site

$80K - $85K/yr

Services include food and beverage operations which could include concessions, catering and premium ... The General Manager will report to Senior Leadership with a team of salaried direct reports. WHO ...

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Beverage Operations Director information

What does a beverage operations director do?

A Beverage Operations Director oversees all aspects of beverage service and management within a hospitality organization, such as a hotel, restaurant group, or cruise line. They are responsible for developing beverage menus, managing supplier relationships, controlling costs, ensuring quality and compliance, and leading training for bar and service staff. This role requires a strong understanding of industry trends, customer preferences, and regulatory requirements. The Beverage Operations Director plays a key role in enhancing guest satisfaction and maximizing profitability.

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

To thrive as a Beverage Operations Director, you need expertise in beverage management, inventory control, and hospitality operations, typically supported by a degree in hospitality or business and several years of industry experience. Familiarity with point-of-sale systems, inventory management software, and relevant certifications such as ServSafe Alcohol are commonly required. Strong leadership, communication, and problem-solving skills help drive team performance and ensure customer satisfaction. These skills and qualifications are crucial for optimizing beverage service, maintaining compliance, and achieving profitability across operations.

What are some common challenges a beverage operations director faces when managing multiple venues?

A Beverage Operations Director often navigates challenges such as maintaining consistency in beverage quality and service standards across various locations, managing supply chain logistics, and adapting to differing customer preferences. Coordinating with diverse teams, addressing training needs, and implementing new beverage programs efficiently are also key aspects of the role. Successful directors are proactive in communication and leverage technology to monitor performance and streamline operations, ensuring each venue meets company expectations.

What is the difference between Beverage Operations Director vs Beverage Manager?

AspectBeverage Operations DirectorBeverage Manager
ResponsibilitiesOversees multiple venues or locations, develops strategic plans, manages large teams, and ensures overall beverage service quality.Manages daily beverage operations at a single venue, supervises staff, and maintains service standards.
CredentialsTypically requires extensive experience in beverage management, certifications like TIPS or ServSafe, and leadership skills.Requires relevant experience, certifications, and knowledge of beverage service and inventory management.
Work EnvironmentCorporate or multi-location settings, high-level strategic planning, and cross-team coordination.Single venue, focus on daily operations, staff supervision, and customer service.

The main difference between a Beverage Operations Director and a Beverage Manager lies in scope and responsibility. The Director oversees multiple venues and strategic initiatives, while the Manager focuses on daily operations at a single location. Both roles require relevant certifications and industry experience, but the Director's role is more strategic and broad in scope.

What cities in Indiana are hiring for Beverage Operations Director jobs?

Cities in Indiana with the most Beverage Operations Director job openings:

Beverage Operations Director jobs near you

F&B Assistant Manager

South Bend, IN • On-site

DoubleTree by Hilton South Bend
See more jobs at DoubleTree by Hilton South Bendexternal

$47K - $63K/yr

Full-time

Posted 19 days ago

Key responsibilities

  • Support the daily operation of the hotel's Food & Beverage department, including restaurant, bar, banquet, and other F&B operations.

  • Supervise, coach, train, and support Food & Beverage team members to ensure guest service and hospitality standards are met.

  • Assist with employee scheduling, payroll review, inventory management, and monitoring departmental costs and expenses.

Job description

Job Summary:
The Assistant Food & Beverage Manager supports the daily operation of the hotel's Food & Beverage department, including restaurant, bar, banquet, and other food and beverage operations. This position works closely with the Food & Beverage Director and management team to ensure exceptional guest service, efficient operations, proper staffing, cost control, and compliance with hotel, company, and brand standards.
The Assistant Food & Beverage Manager is a hands-on leadership position and is expected to maintain a visible presence throughout the operation, support and coach team members, assist with scheduling and payroll, resolve guest concerns, and help ensure all outlets operate safely, efficiently, and profitably.
Qualifications
Education & Experience:
  • High school diploma or equivalent required.
  • Minimum of 2 years of progressive Food & Beverage, restaurant, hotel, or related hospitality experience preferred.
  • Previous supervisory or management experience strongly preferred.
  • Hotel Food & Beverage experience preferred.
  • Strong knowledge of restaurant, bar, banquet, and guest service operations.
  • Knowledge of food safety, sanitation, health department requirements, and applicable liquor laws.
  • Experience with scheduling, payroll, inventory, and cost controls preferred.
  • Must possess or be able to obtain required alcohol service and food safety certifications.
Availability Requirements
  • Open availability is required.
  • Must be available to work evenings, weekends, and holidays based on business needs.
  • Schedule will vary according to hotel occupancy, events, banquet functions, and operational needs.
  • Long and flexible hours may occasionally be required.
Physical Requirements
  • Ability to stand and walk for extended periods throughout the shift.
  • Medium work - exerting up to 50 pounds of force occasionally and/or 20 pounds frequently to lift, carry, push, pull, or otherwise move objects.
  • Ability to work in a fast-paced restaurant, banquet, and hotel environment.
General Requirements
  • Communicate effectively and professionally with guests, employees, managers, and other departments.
  • Maintain a warm, friendly, courteous, and service-oriented demeanor.
  • Demonstrate strong leadership, organization, communication, and problem-solving skills.
  • Effectively multitask and prioritize responsibilities in a fast-paced environment.
  • Respond appropriately to guest and employee concerns and assist with service recovery.
  • Maintain regular and reliable attendance in accordance with AFP Management standards.
  • Attend required hotel meetings, training's, and departmental meetings.
  • Participate in Manager on Duty (M.O.D.) coverage as required.
  • Maintain professional appearance and grooming standards.
  • Maintain confidentiality of employee, guest, and business information.
  • Follow all AFP Management, hotel, Hilton brand, safety, sanitation, and operational standards.
  • Perform other duties as assigned by management.
DUTIES & RESPONSIBILITIES
The Assistant Food & Beverage Manager will:
  • Assist with the overall day-to-day operation of the hotel's Food & Beverage department.
  • Provide hands-on leadership and floor coverage for restaurant, bar, banquet, and other F&B operations as needed.
  • Supervise, coach, train, and support Food & Beverage team members.
  • Ensure consistent execution of guest service and hospitality standards.
  • Monitor service quality and take immediate action to resolve guest concerns.
  • Assist with employee scheduling based on occupancy, banquet activity, business levels, and labor expectations.
  • Assist with payroll review, timekeeping, tip distribution, and other departmental administrative responsibilities.
  • Monitor labor costs, productivity, overtime, and departmental expenses.
  • Assist with inventory, ordering, requisitions, receiving, and control of food, beverage, liquor, and operating supplies.
  • Help maintain appropriate cost controls and identify opportunities to improve departmental profitability.
  • Ensure compliance with all food safety, sanitation, health department, and liquor regulations.
  • Ensure all restaurant, bar, banquet, kitchen-adjacent, storage, and service areas are maintained in a clean, organized, and safe condition.
  • Assist with banquet operations, including event execution, staffing, room set-up, service standards, and communication with culinary and catering teams.
  • Review banquet event information and communicate service expectations to the appropriate team members.
  • Coordinate with culinary, catering, sales, front office, housekeeping, and other departments to ensure successful events and hotel operations.
  • Conduct pre-shift meetings and service line-ups as needed.
  • Train and coach employees on menu knowledge, alcohol service, guest service, safety, and departmental procedures.
  • Assist with employee performance management, coaching, recognition, and performance reviews.
  • Ensure compliance with departmental SOPs and AFP Management standards.
  • Assist in maintaining and controlling Food & Beverage equipment and submit maintenance requests when necessary.
  • Maintain accurate departmental records and complete required reports in a timely manner.
  • Keep the Food & Beverage Director informed of operational concerns, staffing issues, guest concerns, and matters requiring additional attention.
  • Support departmental and hotel training initiatives, including CARE and other required programs.
  • Promote teamwork, accountability, professionalism, and a positive work environment.
  • Make personal contact with guests throughout the operation and ensure overall guest satisfaction.
  • Assume additional Food & Beverage leadership responsibilities in the absence of the Food & Beverage Director or other F&B leadership as assigned.
EQUAL OPPORTUNITY EMPLOYER
*We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation. DoubleTree by Hilton is a participant of E-Verify.

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