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Food And Beverage Operations Director Jobs (NOW HIRING)

Marriott

Food & Beverage Operations Manager

Seattle, WA · On-site

JOB SUMMARY Supervises daily Food and Beverage (F&B) shift operation and monitors compliance with all F&B policies, standards, and procedures. Manages day-to-day operations verifying that the quality ...

Spirit Mountain

Food and Beverage Manager

Duluth, MN · On-site

$50K - $60K/yr

Supports operational planning in partnership with the Indoor Operations Director to achieve revenue ... food and beverage management required * Multi-venue or banquet/catering oversight experience ...

SPIRIT MOUNTAIN

Food and Beverage Manager

Duluth, MN

$50K - $60K/yr

Supports operational planning in partnership with the Indoor Operations Director to achieve revenue ... food and beverage management required * Multi-venue or banquet/catering oversight experience ...

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Food And Beverage Operations Director information

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How much do food and beverage operations director jobs pay per year?

As of Aug 6, 2026, the average yearly pay for food and beverage operations director in the United States is $95,735.00, according to ZipRecruiter salary data. Most workers in this role earn between $72,000.00 and $115,000.00 per year, depending on experience, location, and employer.

What does a Food and Beverage Operations Director do?

A Food and Beverage Operations Director oversees all aspects of food and beverage service within an organization, such as a hotel, resort, or restaurant group. They are responsible for managing staff, ensuring quality service, developing menus, maintaining budgets, and ensuring compliance with health and safety regulations. Their role also includes strategic planning to enhance guest satisfaction and drive profitability. Effective directors balance operational efficiency with exceptional customer experiences.

What is the difference between Food And Beverage Operations Director vs Food Service Manager?

AspectFood And Beverage Operations DirectorFood Service Manager
ResponsibilitiesOversees multiple outlets, manages budgets, develops strategies, and leads large teamsManages daily operations of a single restaurant or food service location, supervises staff, ensures quality service
CredentialsTypically requires a bachelor's degree in hospitality or related field, extensive experienceOften requires a high school diploma or associate degree, with relevant experience
Work EnvironmentCorporate or large-scale hospitality settings, overseeing multiple venuesSingle restaurant or food service establishment
Industry UsageCommonly used in large hotels, resorts, and corporate hospitalityUsed in restaurants, cafes, and smaller food service operations

The Food And Beverage Operations Director focuses on strategic leadership and managing multiple outlets, while the Food Service Manager handles daily operations of a specific location. Both roles require hospitality experience, but differ in scope and responsibilities.

How does a Food and Beverage Operations Director typically collaborate with other department leaders to ensure smooth service delivery?

A Food and Beverage Operations Director works closely with department heads such as Executive Chefs, Event Managers, and Front Office Managers to coordinate schedules, align service standards, and address guest feedback. Regular interdepartmental meetings and daily briefings are common, ensuring that everyone is updated on upcoming events, special requirements, and operational challenges. This collaborative approach helps maintain seamless service, manage resources efficiently, and foster a team-oriented culture that enhances the guest experience.

What are the key skills and qualifications needed to thrive as a Food and Beverage Operations Director?

To thrive as a Food and Beverage Operations Director, you need expertise in hospitality management, budgeting, and food safety regulations, often backed by a relevant degree and significant industry experience. Familiarity with POS systems, inventory management software, and certifications such as ServSafe are typically expected. Strong leadership, communication, and problem-solving skills distinguish top performers in this role. These skills and qualities are crucial for ensuring efficient operations, high service standards, and profitability in a competitive hospitality environment.
What cities are hiring for Food And Beverage Operations Director jobs? Cities with the most Food And Beverage Operations Director job openings:
What are the most commonly searched types of Food And Beverage Operations jobs? The most popular types of Food And Beverage Operations jobs are:
What states have the most Food And Beverage Operations Director jobs? States with the most job openings for Food And Beverage Operations Director jobs include:
Food And Beverage Operations Director jobs near you

Director, Food & Beverage Operations

Crow Holdings

Dallas, TX • On-site

Full-time

Re-posted 16 days ago

Job description

Crow Holdings is a leading real estate investment and development firm founded in 1948 and based in Dallas, Texas. With 20 offices across the U.S., Crow Holdings’ local, on-the-ground presence amplifies its hands-on capabilities across a broad range of investment strategies, product types, and ventures in partnership with institutional investors. Crow Holdings has $34 billion in assets under management, one of the largest multifamily and industrial development platforms in the nation, investments across the energy sector including solar and battery storage projects, and a broad, diversified investment portfolio, pursuing compelling investment opportunities to capitalize on evolving, secular growth potential. For over 75 years, Crow Holdings’ success has been rooted in its founding principles of partnership, collaboration, and alignment of interests. For more information, please visit: www.crowholdings.com.

 Position Summary

The Director of Food & Beverage Operations is responsible for providing overall strategic leadership and direction in the delivery of world-class food, beverage, catering, and private event experiences that surpass guest expectations and promote the highest levels of quality, service, and presentation for our tenants.

This position serves as a member of the Old Parkland Leadership Team and maintains a key focus on the overall campus experience, while providing hands-on leadership across the Food & Beverage portfolio. Responsibilities include partnering with Operations Management agencies; continuously promoting a hospitality-driven culture; leading ownership initiatives; developing policies and procedures; establishing and implementing financial management tools (KPIs); building operational systems; collaborating with agencies of record to develop elevated, value-driven, and cost-effective menus for each venue; and leading and developing diverse operational teams.

Primary Responsibilities

Hospitality Management

  • Serves as the champion and strategic leader for all Food & Beverage operations
  • Oversees hospitality tactical initiatives, partnering closely with Director of Events and Marketing to support Old Parkland objectives
  • Reviews and analyzes financial performance through daily, weekly, and monthly reporting with concept leadership and senior management
  • Partners with Marketing to evaluate guest feedback and purchasing trends to continuously enhance the guest experience and operations
  • Drives execution of key hospitality initiatives, including service standards, training, atmosphere, product education, and leadership development
  • Develops and implements business plans to support training, product integration, and continuous improvement
  • Maintains strong, professional partnerships with vendors and service providers, collaborating with agency leadership on contract review, negotiation, and approval of new vendor relationships
  • Ensures operational compliance with state, federal, and local health regulations, TABC requirements, and company policies
  • Promotes a safe working environment by adhering to company procedures and all applicable state and federal guidelines

 Operations

  • Partners with the culinary team on menu analysis, development, and product sourcing
  • Provides strategic leadership over menu execution, cost analysis, supply chain considerations, and overall culinary performance to meet P&L goals
  • Leads concept development and oversees site selection and implementation of new Food & Beverage locations
  • Manages hospitality development and operational change initiatives across all project phases, from planning and design through execution and delivery
  • Drives technology initiatives and innovative solutions to improve efficiency, enhance the guest experience, and streamline operations
  • Oversees capital improvement projects across existing hospitality facilities

 Leadership & Strategy

  • Provides strategic leadership across the Hospitality division, developing talent, enabling innovation, and aligning teams to organizational goals
  • Partners with the Agency managing Food & Beverage Operations, Events & Marketing, and Culinary teams to deliver leadership oversight and performance feedback
  • Leads a peoplefocused hospitality culture that engages team members and reinforces service excellence
  • Develops, manages, and supports divisional operational systems and programs, including compensation structures, incentive plans, audits, and financial analysis
  • Oversees financial planning and decision support, including costbenefit analyses for Food & Beverage operations and management of the divisional Capital Plan
  • Ensures effective communication, coordination, and support between Home Office departments and the Hospitality division
  • Researches industry trends and market standards to drive continuous improvement, operational efficiency, and revenue growth
  • Collaborates with Marketing to align hospitality leadership efforts with established brand and marketing objectives
  • Represents the company internally and externally through senior leadership meetings and participation in restaurantfocused professional organizations

 Skills and Experience

  • 8+ years’ experience within high-volume restaurants with 5+ years of progressive experience in a senior management role(s) preferred
  • 4 Years experience in Private clubs (i.e. Golf, Tennis, Yacht, Social, etc.), and an emphasis on Banquet and Event management
  • Regional management experience over multiple units/locations
  • Master's degree or equivalent certification in Business Administration practices
  • Strong culinary background and experience
  • Professional verbal and written communication skills with an emphasis on presentation and leadership
  • Proficient across Microsoft Office suite
  • Working knowledge of back office and restaurant operational procedures, POS, cost management platforms and general accounting practices
  • Ability to prioritize and organize multiple tasks for multiple departments
  • Prior experience in developing training, compensation and leadership programs

Apply