Director Of Beverage Operations information
See Rochester, NY salary details
$10.9K - $25.4K
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$25.4K - $39.9K
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$39.9K - $54.4K
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$112.6K - $127.1K
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$127.1K - $141.6K
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$141.6K - $156.2K
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$159.8K is the 25th percentile. Wages below this are outliers.
$156.2K - $170.7K
100% of jobs
How much do director of beverage operations jobs pay per year?
As of Aug 19, 2026, the average yearly pay for director of beverage operations in Rochester, NY is $168,990.00, according to ZipRecruiter salary data. Most workers in this role earn between $168,700.00 and $169,200.00 per year, depending on experience, location, and employer.
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.
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.
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.
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