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Food Beverage Operations Director Jobs (NOW HIRING)

Troon

Food & Beverage Operations Manager

Okatie, SC · On-site

The Food & Beverage Operations Manager will play an integral role during a significant period of ... Reporting to the Director of Food & Beverage, this leader serves as a visible presence throughout ...

Troon Golf

Food & Beverage Operations Manager

Okatie, SC · On-site

$90K - $100K/yr

The Food & Beverage Operations Manager will play an integral role during a significant period of ... Reporting to the Director of Food & Beverage, this leader serves as a visible presence throughout ...

AEG

Food & Beverage Operations Manager

Worcester, MA · On-site

$50K - $60K/yr

The Role Under general supervision, this position reports to the Director of Food and Beverage with ... Oversees food and beverage operations during events to ensure client satisfaction. * Create ...

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Food Beverage Operations Director information

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$34K

$107.7K

$179.5K

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

As of Jun 13, 2026, the average yearly pay for food beverage operations director in the United States is $107,680.00, according to ZipRecruiter salary data. Most workers in this role earn between $75,500.00 and $135,500.00 per year, depending on experience, location, and employer.

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

AspectFood Beverage Operations DirectorFood and Beverage Manager
ResponsibilitiesOversees multiple outlets, strategic planning, and high-level operationsManages daily operations of a specific restaurant or outlet
CredentialsTypically requires extensive experience, leadership skills, and industry certificationsOften requires hospitality or culinary degrees, certifications vary
Work EnvironmentCorporate or large hotel chains, overseeing multiple locationsSingle restaurant or hotel outlet
FocusStrategic growth, financial performance, and overall operationsCustomer service, staff management, and daily operations

The Food Beverage Operations Director focuses on high-level strategic oversight across multiple locations, while the Food and Beverage Manager handles daily operational management of a specific venue. Both roles require industry experience, but the director's role is broader and more strategic.

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What cities are hiring for Food Beverage Operations Director jobs? Cities with the most Food Beverage Operations Director job openings:
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Food Beverage Operations Director jobs near you
Infographic showing various Food Beverage Operations Director job openings in the United States as of June 2026, with employment types broken down into 95% Full Time, and 5% Contract. Highlights an 100% In-person job distribution, with an average salary of $107,680 per year, or $51.8 per hour.
Director, Food & Beverage Operations

Director, Food & Beverage Operations

Crow Holdings

Dallas, TX • On-site

Full-time

Posted 23 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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