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Beverage Program Manager Jobs in Minnesota (NOW HIRING)

Spirit Mountain

Food and Beverage Manager

Duluth, MN · On-site

$50K - $60K/yr

... programs, and service standards * Adapts operations, staffing, and service models based on seasonal ... beverage management required * Multi-venue or banquet/catering oversight experience preferred

SPIRIT MOUNTAIN

Food and Beverage Manager

Duluth, MN

$50K - $60K/yr

... programs, and service standards * Adapts operations, staffing, and service models based on seasonal ... beverage management required * Multi-venue or banquet/catering oversight experience preferred

SPIRIT MOUNTAIN

Food and Beverage Manager

Duluth, MN · On-site

$50K - $60K/yr

SUMMARY/OBJECTIVE The Food & Beverage Manager is responsible for overseeing all food and beverage ... programs, and service standards * Adapts operations, staffing, and service models based on seasonal ...

Great Wolf Lodge

Manager, Food & Beverage

Bloomington, MN · On-site

$60K - $70K/yr

The Food & Beverage Manager oversees multiple operations including restaurants, bars, quick-serve ... Join a team that cheers for diversity and inclusion through programs that make everyone feel ...

Great Wolf Lodge

Manager, Food & Beverage

Bloomington, MN · On-site

$60K - $70K/yr

The Food & Beverage Manager oversees multiple operations including restaurants, bars, quick-serve ... Join a team that cheers for diversity and inclusion through programs that make everyone feel ...

Fringe Club LLC

Kitchen Manager

Minneapolis, MN · On-site

$60K - $70K/yr

Partner with the General Manager - Social to align kitchen operations with the overall business ... Collaborate with the beverage program to create complementary food and drink pairings. * Develop ...

Five Iron Golf

Kitchen Manager

Minneapolis, MN · On-site

$60K - $70K/yr

Partner with the General Manager - Social to align kitchen operations with the overall business ... Collaborate with the beverage program to create complementary food and drink pairings. * Develop ...

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Beverage Program Manager information

What are some common challenges beverage program managers face when curating a diverse menu for a hospitality venue?

Beverage Program Managers often encounter challenges such as balancing customer preferences with cost control, sourcing unique ingredients while maintaining supplier relationships, and ensuring menu items align with the venue's brand identity. They must also stay updated on industry trends and seasonal availability to keep the beverage menu fresh and appealing. Additionally, collaborating with chefs, bartenders, and the marketing team is essential to create cohesive pairings and promotional strategies that drive sales.

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

To thrive as a Beverage Program Manager, you need expertise in beverage selection, menu development, inventory management, and typically a background in hospitality or a related field. Familiarity with point-of-sale (POS) systems, beverage inventory software, and relevant certifications such as a sommelier or mixology credential are commonly required. Excellent leadership, negotiation, and customer service skills help you build strong vendor relationships and create memorable guest experiences. These abilities ensure the efficient operation, profitability, and reputation of the beverage program within a hospitality venue.

What is the difference between Beverage Program Manager vs Beverage Sales Representative?

AspectBeverage Program ManagerBeverage Sales Representative
Primary FocusDeveloping and managing beverage programs, overseeing product offerings, and coordinating marketing strategiesSelling beverages directly to clients, building customer relationships, and achieving sales targets
Required CredentialsRelevant experience in beverage management, marketing, or hospitality; certifications are optionalSales experience, knowledge of beverage products; often requires a sales or hospitality background
Work EnvironmentOffice-based with coordination across marketing, product development, and eventsField-based, visiting clients, attending events, and conducting sales presentations
Industry UsageCommon in hospitality, restaurants, and beverage companies for program developmentCommon in retail, distribution, and direct sales channels

The Beverage Program Manager focuses on creating and managing beverage initiatives, while the Beverage Sales Representative concentrates on selling beverages directly to customers. Both roles require industry knowledge but differ in their primary responsibilities and work settings.

What is a beverage program manager?

Beverage Program Managers are professionals responsible for overseeing the selection, procurement, and management of beverages in establishments such as restaurants, hotels, or bars. They create and maintain drink menus, manage vendor relationships, train staff on beverage service, and ensure compliance with regulations. Their goal is to deliver a high-quality beverage experience that aligns with the venue's brand and maximizes profitability.
What are popular job titles related to Beverage Program Manager jobs in Minnesota? For Beverage Program Manager jobs in Minnesota, the most frequently searched job titles are:
What job categories do people searching Beverage Program Manager jobs in Minnesota look for? The top searched job categories for Beverage Program Manager jobs in Minnesota are:
What cities in Minnesota are hiring for Beverage Program Manager jobs? Cities in Minnesota with the most Beverage Program Manager job openings:
Beverage Program Manager jobs near you
Infographic showing various Beverage Program Manager job openings in Minnesota as of August 2026, with employment types broken down into 1% As Needed, 77% Full Time, 17% Part Time, 1% Temporary, and 4% Contract. Highlights an 95% Physical, 1% Hybrid, and 4% Remote job distribution.

Food and Beverage Manager

Spirit Mountain

Duluth, MN • On-site

$50K - $60K/yr

Full-time

Re-posted 23 days ago

Job description

SUMMARY/OBJECTIVE
The Food & Beverage Manager is responsible for overseeing all food and beverage operations across multiple dining venues, seasonal concepts, and event services throughout the resort including the Riverside Bar & Grill, Skyline Café, Moosehead Saloon, Adventure Park Café, and onsite catering operations. This role leads front-of-house, back-of-house, and banquet operations while ensuring exceptional guest experiences, strong operational performance, and consistent service standards across all locations.
This position plays a key leadership role in weddings, special events, and seasonal operations through close collaboration with the Events & Partnerships Manager, Head Chef, and Indoor Operations team. Responsibilities include staff leadership and development, operational planning, inventory and cost controls, menu collaboration, and execution of catering and bar services.
The ideal candidate is a hands-on leader who thrives in a fast-paced environment, can effectively manage multiple priorities and teams in various locations, and adapts quickly to seasonal operational demands. Weekend, holiday, and peak-season availability is required.
ESSENTIAL DUTIES AND RESPONSIBILITIES
  • Oversees daily food and beverage operations across all venues, ensuring high standards of cleanliness, organization, safety, service quality, and operational readiness
  • Establishes, implements, and maintains operational systems, service standards, and procedures for all food and beverage locations
  • Provides coaching, corrective action, and employee evaluations in alignment with company policies
  • Provides visible, hands-on leadership during peak service periods, special events, and high-volume operations-acting as a point of contact for clients and event vendors as needed
  • Partners with the Events & Partnerships Manager and Grand Avenue Manager to coordinate catering and bar service requests for weddings, events, trainings, recreation groups, and other onsite functions
  • Proactively identifies opportunities to enhance menus and catering offerings, increase sales, improve margins, and elevate overall event execution in collaboration with the Head Chef and Events & Partnerships Manager
  • Recruits, hires, develops, and leads a high-performing team of food and beverage staff, establishing clear expectations, training programs, and service standards
  • Adapts operations, staffing, and service models based on seasonal demands in partnership with the Head Chef and supervisors
  • Oversees food and beverage purchasing and invoice processing
  • Develops and maintains par levels for all food and beverage locations in collaboration with the Head Chef and supervisors
  • Owns food and beverage pricing across all venues in alignment with revenue goals, operational costs, and market trends
  • Identifies opportunities to improve profitability, operational efficiency, and cost controls while maintaining quality standards
  • Ensures exceptional guest service standards and consistent delivery across food and beverage operations
  • Partners with Finance to support accurate reporting, inventory tracking, and financial process alignment
  • Ensures accuracy and compliance in all cash handling procedures-resolving discrepancies promptly
  • Handles guest concerns and service recovery situations professionally and efficiently
  • Partners with Marketing to promote food and beverage offerings, seasonal specials, restaurant hours, and menu updates
  • Oversees food and beverage-related POS setup, menu configuration, and product accuracy
  • Troubleshoots POS issues in coordination with the Guest Experience Manager
  • Establishes and maintains food safety standards and serves as the primary contact for health inspections and compliance requirements
  • Develops and maintains strong vendor relationships to support quality, consistency, cost control, and sponsorship opportunities where applicable
  • Develops and manages departmental budgets in collaboration with the Indoor Operations Director
  • Supports operational planning in partnership with the Indoor Operations Director to achieve revenue, labor, and guest satisfaction targets
  • Serves as Manager on Duty as assigned

Requirements
MINIMUM QUALIFICATIONS
  • 3+ years of food and beverage management required
  • Multi-venue or banquet/catering oversight experience preferred
  • Experience in leading teams in seasonal or high-volume environments preferred
  • Bachelor's degree in related field preferred
  • Experience with POS systems and operational reporting
  • Excellent written and oral communication
  • Strong time management and multitasking skills
  • Understanding of?seasonal resort operations and guest service expectations
  • ServSafe Manager Certificate (or willing to obtain one within 6 months)
  • Ability to make independent decisions in high pressure situations
  • Availability to work weekends, holidays, and during seasonal peaks as needed

Salary Description
$50,000-$60,000/annually

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