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Food And Beverage Operations Manager Jobs (NOW HIRING)

Troon

Food & Beverage Operations Manager

Okatie, SC · On-site

We are seeking a Food & Beverage Operations Manager who understands that hospitality is more than service--it is creating memorable moments, building relationships, and making every member feel ...

Troon Golf

Food & Beverage Operations Manager

Okatie, SC · On-site

$90K - $100K/yr

We are seeking a Food & Beverage Operations Manager who understands that hospitality is more than service-it is creating memorable moments, building relationships, and making every member feel ...

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

As of Jun 13, 2026, the average yearly pay for food and beverage operations manager in the United States is $62,509.00, according to ZipRecruiter salary data. Most workers in this role earn between $52,500.00 and $66,500.00 per year, depending on experience, location, and employer.

What does a F&B operations manager do?

A Food and Beverage Operations Manager oversees the daily operations of restaurants, bars, or catering services, ensuring quality service, efficient workflow, and customer satisfaction. They manage staff, control budgets, maintain health and safety standards, and coordinate with suppliers, often using management software and requiring strong leadership skills.

What are some common challenges Food and Beverage Operations Managers face in maintaining consistent service quality across different shifts?

A frequent challenge for Food and Beverage Operations Managers is ensuring consistent service quality and standards across all shifts, especially in high-traffic or multi-outlet environments. Variations in staff experience, communication gaps, and fluctuating customer volumes can impact consistency. Managers typically address this by implementing robust training programs, conducting regular staff meetings, and using detailed standard operating procedures. Proactive supervision and real-time feedback also help maintain high standards regardless of the shift or team on duty.

What does a Food and Beverage Operations Manager do?

A Food and Beverage Operations Manager oversees the daily operations of restaurants, bars, catering services, and other food service establishments within hotels or resorts. They manage staff, ensure high standards of food quality and customer service, handle inventory and budgeting, and enforce health and safety regulations. Additionally, they work to optimize efficiency and profitability by implementing effective procedures and addressing customer feedback. Their role is crucial to ensuring a positive dining experience and the smooth running of all food and beverage services.

What is the highest paying position in a restaurant?

In restaurant operations, the highest paying position is often the General Manager or Food and Beverage Director, responsible for overall management, strategic planning, and financial performance. These roles typically require extensive experience, leadership skills, and often a background in hospitality management or related certifications. Compensation varies based on the size and location of the establishment, but these positions generally offer the highest salaries within restaurant staff.

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

AspectFood And Beverage Operations ManagerFood Service Supervisor
CredentialsRelevant management experience, certifications like ServSafe, hospitality management degree often preferredFood safety certification, experience in food service, sometimes a high school diploma or equivalent
Work EnvironmentHotels, restaurants, resorts, large-scale food service operationsRestaurants, cafeterias, catering services, smaller food establishments
Employer & Industry UsageUsed in hospitality, hotel, and large food service industriesCommon in restaurant and catering industries

The Food And Beverage Operations Manager oversees overall food service operations, focusing on strategic management, staffing, and profitability. In contrast, the Food Service Supervisor handles daily front-line supervision, ensuring service quality and staff coordination. Both roles require food safety knowledge, but the manager's role is broader and more strategic, while the supervisor focuses on daily operations.

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

To thrive as a Food and Beverage Operations Manager, you need strong leadership, business acumen, and a background in hospitality management, often supported by a relevant degree or significant industry experience. Familiarity with restaurant management systems, inventory software, and food safety certifications like ServSafe is typically required. Excellent communication, problem-solving, and team-building skills set standout candidates apart in this role. These competencies ensure efficient operations, high-quality guest experiences, and profitability within a dynamic hospitality environment.

How much should an operations manager get paid?

The salary for a Food and Beverage Operations Manager typically ranges from $50,000 to $85,000 annually, depending on experience, location, and the size of the establishment. In larger or high-end venues, salaries can exceed $100,000, especially with additional responsibilities or certifications. Compensation often includes benefits such as bonuses, health insurance, and paid time off.

Is being an F&B manager stressful?

Being a Food and Beverage Operations Manager can be stressful due to managing staff, ensuring customer satisfaction, and handling operational challenges. The role often requires strong organizational skills, problem-solving, and the ability to work under pressure, especially during busy hours or peak seasons.
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Food And Beverage Operations Manager jobs near you
Infographic showing various Food And Beverage Operations Manager job openings in the United States as of June 2026, with employment types broken down into 4% As Needed, 6% Full Time, and 90% Part Time. Highlights an 92% Physical, 2% Hybrid, and 6% Remote job distribution, with an average salary of $62,509 per year, or $30.1 per hour.

Food & Beverage Operations Manager

Greenleaf Hospitality Group

Miami, FL

Full-time

Posted 4 days ago

Greenleaf Hospitality Group rating

5.8

Company rating: 5.8 out of 10

Based on 6 frontline employees who took The Breakroom Quiz

Job description

Job Description

POSITION OVERVIEW

The Food & Beverage Operations Manager is responsible for the daily execution and oversight of all front-of-house food and beverage operations throughout Kalamazoo Country Club. This role serves as the operational leader for dining outlets, bars, banquets, club events, and seasonal food and beverage venues, ensuring exceptional member experiences and consistent service standards.

The Food & Beverage Operations Manager partners closely with the Director of Food & Beverage, Executive Chef, Event Sales & Services team, Golf Operations, Racquets, Aquatics, Membership, and other club departments to ensure seamless execution of all food and beverage offerings. This position is the primary owner of scheduling, beverage management, service training, event detailing, POS administration, and operational systems.

The ideal candidate is a highly organized, hands-on leader with strong hospitality experience, exceptional attention to detail, and a passion for creating memorable member experiences.

KEY RESPONSIBILITIES

Leadership & Team Development

  • Lead, coach, and develop all front-of-house food and beverage team members.

  • Foster a positive culture built on accountability, teamwork, hospitality, and continuous improvement.

  • Conduct regular training focused on service standards, beverage knowledge, member engagement, and operational procedures.

  • Lead daily pre-shift meetings and operational communications.

  • Assist with recruiting, interviewing, onboarding, and performance management of front-of-house associates.

  • Serve as the primary operational leader in the absence of the Director of Food & Beverage.

Food & Beverage Operations

  • Oversee daily front-of-house operations for all dining venues, bars, banquets, private events, and seasonal outlets.

  • Maintain a visible floor presence during peak business periods to ensure service excellence.

  • Monitor service flow, staffing levels, cleanliness, and member satisfaction.

  • Collaborate with culinary leadership to ensure seamless execution between kitchen and service teams.

  • Support banquet and club event execution to ensure exceptional experiences for members and guests.

  • Provide limited oversight and collaboration with back-of-house operations as needed to support overall departmental success.

Scheduling & Labor Management

  • Develop and manage department schedules based on business demands and labor budgets.

  • Monitor staffing levels and adjust schedules to maximize efficiency and member service.

  • Manage payroll review, time-off requests, and labor reporting.

  • Partner with the Director of Food & Beverage to achieve labor cost goals while maintaining service standards.

Beverage Program Management

  • Oversee all beverage inventory management, purchasing, receiving, storage, and distribution.

  • Maintain accurate beverage costing and inventory controls.

  • Manage beverage ordering and vendor relationships.

  • Collaborate with the Director of Food & Beverage on beverage menu development, pricing, promotions, and seasonal offerings.

  • Monitor beverage cost performance and identify opportunities for improvement.

Event Detailing & Execution

  • Serve as the primary food and beverage operational liaison for club events, member functions, tournaments, weddings, and private events.

  • Review event details and operational requirements to ensure successful execution.

  • Coordinate staffing, service plans, beverage needs, and operational logistics for events.

  • Participate in event planning meetings and post-event reviews.

Systems & Technology Management

  • Serve as the primary administrator for the club's POS system (Northstar) within the Food & Beverage Department.

  • Maintain menus, pricing, modifiers, inventory items, and reporting structures.

  • Ensure team members are properly trained on POS procedures and best practices.

  • Collaborate with Accounting, Membership, and Club Administration teams regarding POS integrations and reporting needs.

  • Identify opportunities to improve operational efficiency through technology and process enhancements.

Service Excellence & Member Experience

  • Establish, maintain, and enforce world-class service standards across all food and beverage operations.

  • Actively engage with members and guests to build relationships and ensure satisfaction.

  • Address service concerns, special requests, and member feedback promptly and professionally.

  • Conduct regular operational audits and service evaluations.

  • Champion a culture focused on hospitality, personalization, and exceeding member expectations.

Financial & Operational Management

  • Monitor departmental performance related to beverage cost, labor cost, and operational expenses.

  • Assist with forecasting, budgeting, and financial reporting.

  • Identify opportunities for increased revenue, operational efficiency, and cost savings.

  • Ensure proper controls are in place for inventory, cash handling, and operational procedures.

Cross-Department Collaboration

  • Build strong relationships with Golf Operations, Racquets, Aquatics, Membership, Events, Grounds, Facilities, and Administration teams.

  • Coordinate food and beverage support for club programming, tournaments, member events, and special initiatives.

  • Promote communication and collaboration across all departments to enhance the overall member experience.
ESSENTIAL JOB RESULTS

  • Delivers exceptional member and guest experiences through consistent execution of service standards.

  • Maintains efficient front-of-house operations while achieving labor and beverage cost objectives.

  • Develops high-performing teams through coaching, training, and accountability.Ensures accurate and effective management of Northstar POS systems and operational reporting.

  • Successfully executes club events, tournaments, weddings, and member functions.

  • Maintains strong inventory controls and beverage program performance.

  • Builds productive partnerships across all club departments.

  • Supports the achievement of overall food and beverage revenue, profitability, and member satisfaction goals.

QUALIFICATIONS

  • 3-5+ years of food and beverage management experience in a private club, upscale restaurant, resort, hotel, or hospitality environment.

  • Strong knowledge of dining operations, bar operations, banquet service, and member-focused hospitality.

  • Experience with scheduling, inventory management, beverage costing, and labor management.

  • Experience with POS systems; Northstar experience preferred.

  • Strong leadership, organizational, and communication skills.

  • Proven ability to manage multiple priorities in a fast-paced environment.

  • Strong financial acumen and understanding of operational reporting.

  • Ability to build relationships across departments and work collaboratively with club leadership.

  • ServSafe Manager and TIPS certifications preferred.

PHYSICAL REQUIREMENTS

  • Ability to stand and walk for extended periods of time.

  • Ability to lift up to 40 pounds.

  • Ability to work evenings, weekends, holidays, and special events as required.

  • Ability to safely operate within food and beverage service environments.

WHAT SUCCESS LOOKS LIKE

  • Consistent delivery of exceptional member experiences.

  • Strong service culture and team engagement.

  • Accurate schedules and labor management.

  • Controlled beverage costs and inventory accuracy.

  • Flawless execution of member events and club functions.

  • Effective administration and optimization of Northstar POS systems.

  • Strong collaboration across all club departments.

  • A visible, hands-on leadership presence that supports both members and team members every day.

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