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Food And Beverage Operations Manager Jobs (NOW HIRING)

Columbia Sussex

Food & Beverage Manager

Arlington, VA · On-site

$75K/yr

Manage daily operations of the food and beverage department, including restaurants, bars, and catering services. * Recruit, train, and supervise food and beverage staff to ensure high performance and ...

Access Management

Food & Beverage Manager

Leesburg, FL · On-site

$60K - $65K/yr

Food & Beverage Manager Job Overview The Food & Beverage Manager works closely with the Food ... Oversee daily front-of-house and back-of-house Food & Beverage operations, including restaurant ...

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

As of Aug 23, 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 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 are the key skills and qualifications needed to thrive as a food and beverage operations manager?

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.

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 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.

Is food and beverage operations manager a high paying job?

Food and Beverage Operations Managers typically earn a competitive salary that varies based on experience, location, and the size of the establishment. In general, they can earn above-average wages within the hospitality industry, especially with strong leadership skills and relevant certifications. Salary ranges often include base pay plus bonuses or incentives depending on performance and responsibilities.
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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 August 2026, with employment types broken down into 1% As Needed, 84% Full Time, 11% Part Time, 1% Temporary, 2% Contract, and 1% Nights. Highlights an 94% Physical, 2% Hybrid, and 4% Remote job distribution, with an average salary of $62,509 per year, or $30.1 per hour.

Director, Food & Beverage Operations

Crow Holdings

Dallas, TX • On-site

Full-time

Re-posted 5 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 people-focused 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 cost-benefit 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 restaurant-focused 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

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

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