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Food And Beverage Operations Director Jobs (NOW HIRING)

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 ... Supports operational planning in partnership with the Indoor Operations Director to achieve revenue ...

Marriott

Food & Beverage Operations Manager

Dallas, TX · 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 ...

Marriott Vacations Worldwide

$22.20/hr

As a Food & Beverage Ops Supervisor at MVW, you will assist in providing our Owners/guests with experiences and events to make memorable vacation memories, where meaningful moments are made together.

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Food And Beverage Operations Director information

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$95.7K

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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

Food and Beverage Manager

SPIRIT MOUNTAIN

Duluth, MN • On-site

$50K - $60K/yr

Full-time

Re-posted 21 days ago

Job description

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

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