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$11K

$173K

How much do director of beverage operations jobs pay per year?

As of Jul 29, 2026, the average yearly pay for director of beverage operations in the United States is $171,273.00, according to ZipRecruiter salary data. Most workers in this role earn between $171,000.00 and $171,500.00 per year, depending on experience, location, and employer.

What are the job duties of a director of operations?

A director of beverage operations oversees the management and quality of beverage services within a hospitality or food service organization. They develop policies, manage staff, ensure compliance with health and safety standards, and optimize beverage sales and profitability. Strong leadership, industry knowledge, and operational skills are essential for success in this role.

What are the key skills and qualifications needed to thrive as a Director Of Beverage Operations, and why are they important?

To thrive as a Director Of Beverage Operations, you need deep knowledge of beverage management, supply chain logistics, inventory control, and typically a degree in hospitality or related fields. Familiarity with point-of-sale (POS) systems, inventory management software, and relevant certifications such as ServSafe Alcohol are important. Strong leadership, communication, and negotiation skills help in managing teams and vendor relations. These abilities are crucial for ensuring efficient operations, maintaining quality standards, and maximizing profitability across beverage outlets.

What are some of the main challenges faced by a Director of Beverage Operations, and how can they be effectively managed?

One of the main challenges in this role is balancing the creation of innovative beverage programs with cost control and profitability targets. Directors must also navigate supply chain issues, maintain consistent quality across multiple outlets, and ensure staff are well-trained in both service and compliance. Effective management involves close collaboration with procurement, culinary, and front-of-house teams, along with staying updated on industry trends to keep offerings competitive. Strong leadership and communication skills are key to successfully addressing these challenges.

Who is the highest position in the food and beverage department?

The highest position in the food and beverage department is typically the Director of Food and Beverage or Food and Beverage Director. This role oversees all food and beverage operations, sets policies, and reports to senior management or the general manager. The position requires strong leadership, management skills, and industry experience.

What does a Director of Beverage Operations do?

A Director of Beverage Operations oversees all aspects of a company's beverage services, including menu development, procurement, staff training, and quality control. They are responsible for ensuring the profitability and efficiency of beverage programs, maintaining high standards of customer service, and staying up-to-date with industry trends. This role often involves managing budgets, negotiating with suppliers, and implementing policies to ensure compliance with health and safety regulations.

What does a director of beverage do?

A director of beverage oversees the planning, management, and operation of beverage programs in hospitality or food service establishments. They develop menus, manage staff, ensure quality standards, and control budgets to maximize profitability and customer satisfaction.

What is the highest paid position in a restaurant?

In a restaurant, the highest paid position is typically the General Manager or Director of Operations, overseeing overall business performance and staff management. These roles often require extensive experience, leadership skills, and sometimes industry certifications, and they can earn six-figure salaries depending on the size and location of the establishment.
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Director Of Beverage Operations jobs near you
Infographic showing various Director Of Beverage Operations job openings in the United States as of July 2026, with employment types broken down into 74% Full Time, 25% Part Time, and 1% Temporary. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $171,273 per year, or $82.3 per hour.
Director, Beverage - Hotel Vin

Director, Beverage - Hotel Vin

Coury Hospitality, LLC

Grapevine, TX • On-site

Full-time

Posted 21 days ago

Coury Hospitality rating

6.7

Company rating: 6.7 out of 10

Based on 12 frontline employees who took The Breakroom Quiz

Job description

Why Work at Hotel Vin?
At Hotel Vin, Autograph Collection, we don't just offer jobs-we create opportunities to thrive in a dynamic, culture-driven environment. Located in the heart of Grapevine, Texas, our luxury boutique hotel blends world-class service with a passion for unforgettable guest experiences. Hotel Vin features 120 elegantly designed guest rooms, the renowned Bacchus Kitchen + Bar, and a premier wine experience celebrating the region's rich heritage. As part of Harvest Hall, a European-style food hall, and with state-of-the-art event spaces and a rooftop terrace, Hotel Vin is the perfect blend of luxury, innovation, and hospitality.
DEPARTMENT: F&B
REPORTS TO: Director of Restaurants and Bars
STATUS: Exempt
POSITION SUMMARY:
The Director of Beverage is responsible for the strategic leadership of the property's beverage program while providing operational leadership for restaurant and beverage service throughout the hotel. This role oversees beverage operations across bars, lounges, restaurants, banquet beverage service, and special events while serving as a Manager on Duty to ensure exceptional guest experiences, service execution, and operational excellence. The Director serves as the property's beverage expert and a visible hospitality leader, driving beverage innovation, financial performance and service excellence throughout all food and beverage outlets.
Reporting to the Director of Restaurants & Bars, this position partners with F&B leadership to maintain luxury service standards, drive financial performance, develop team members, and ensure all beverage and restaurant operations align with Coury Hospitality and Marriott brand standards.
PRIMARY JOB DUTIES:
  • Develop, implement, and continuously enhance beverage programs including cocktails, wines, beers, and non-alcoholic beverage offerings with a strong emphasis on creating an exceptional wine program.
  • Ensure beverage menus align with Coury Hospitality and Marriott brand standards and guest preferences.
  • Introduce seasonal and specialty beverage offerings to enhance the guest experience and increase beverage revenue.
  • Provide operational leadership for beverage and restaurant service throughout the hotel, including bars, lounges, restaurants, banquet beverage service, and special events.
  • Serve as Manager on Duty for Food & Beverage operations, providing visible floor leadership during restaurant service periods, evenings, weekends, holidays and special events.
  • Act as the property's hospitality ambassador and visible floor leader by welcoming guests, engaging with VIPs and returning guests, monitoring dining room operations, and ensuring a personalized luxury experience.
  • Lead daily pre-shift meetings, communicate service expectations and ensure front-of-house teams are prepared to deliver exceptional hospitality.
  • Ensure exceptional food and beverage service execution while maintaining the highest standards of hospitality, quality, cleanliness, and operational excellence in alignment with Coury Hospitality and Marriott brand standards, Health Department requirements, BSA audits and company policies.
  • Monitor service flow throughout all dining venues to ensure guests receive timely, attentive and personalized service.
  • Partner with F&B managers by monitoring daily operations, coaching service staff, assisting with service recovery and ensuring consistent execution of operational standards.
  • Recruit, supervise, mentor, coach, and develop bartenders, barbacks, lounge attendants, servers, hosts, food runners, sommeliers, and other front-of-house team members while fostering a culture of exceptional hospitality, accountability, and continuous development.
  • Manage beverage inventory, conduct regular inventory counts, and implement cost-control strategies to minimize waste, maximize profitability, and achieve budgeted financial goals.
  • Analyze beverage sales, costs and financial performance while presenting monthly beverage performance, cost analysis and P&L results and recommendations for improvement.
  • Monitor labor performance and staffing levels, partnering with F&B managers to optimize scheduling, control labor costs, and achieve productivity goals while maintaining exceptional guest service.
  • Develop and maintain strategic relationships with beverage distributors, wineries, breweries, and suppliers while partnering closely with the Director of Purchasing to negotiate pricing, forecast inventory needs, coordinate purchasing strategies, and ensure timely ordering and delivery of beverage products and operating supplies.
  • Secure supplier sponsorships, promotional funding, staff education, and marketing support to enhance hotel programming and drive beverage revenue.
  • Develop promotions, wine dinners, tasting events, cocktail features, and incentive programs that increase beverage sales and enhance guest experience.
  • Collaborate with the Director of Restaurants & Bars on departmental goals, budgeting, staffing, training and operational initiatives.
  • Ensure compliance with all alcohol service laws, responsible beverage service practices, and company policies.
  • Support special events, banquets, VIP functions, and hotel programming requiring beverage and restaurant leadership.
  • Maintain a highly visible presence throughout all food and beverage outlets by engaging guests, supporting service teams, resolving guest concerns, and ensuring exceptional dining experiences.

Additional tasks and responsibilities may be assigned at the discretion of the Director of Restaurants & Bars. Furthermore, tasks and responsibilities may be added or revised based on the volume of business and operational needs.
KNOWLEDGE, SKILLS AND ABILITIES:
  • Bachelor's degree in hospitality management or related field preferred.
  • 5 to 8 years of progressive Food & Beverage leadership experience in luxury hotels or upscale restaurant environments, including beverage operations and front-of-house service leadership.
  • Extensive knowledge of wines, spirits, cocktails, beverage operations, and luxury dining service.
  • Experience managing inventory, purchasing, beverage costs, budgeting, forecasting, and financial reporting.
  • Excellent leadership, communication, coaching, presentation, and organizational skills.
  • Proven ability to build strong supplier relationships and negotiate pricing, sponsorships, and promotional partnerships.
  • Certified Sommelier, WSET, or equivalent wine certification preferred.

PHYSICAL DEMANDS:
  • Ability to lift up to 40 pounds occasionally.
  • Frequent standing, walking, bending, and reaching during service operations.
  • Ability to work evenings, weekends, and holidays depending on operational needs.

This job description is not intended to create a contract of employment. Employment with the Company is at-will and may be terminated by either the employee or the Company at any time, with or without cause or notice, in accordance with applicable law.

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