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Food Beverage Operations Director Jobs (NOW HIRING)

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 · 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 · 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 ...

sycuan

Vice President of Food & Beverage

El Cajon, CA · On-site

Advanced knowledge of multi-venue Food & Beverage operations * Strong business acumen with the ability to execute strategic initiatives * Proven ability to lead and direct multiple Food & Beverage ...

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 ...

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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.

More about Food Beverage Operations Director jobs
What cities are hiring for Food Beverage Operations Director jobs? Cities with the most Food Beverage Operations Director job openings:
What are the most commonly searched types of Food Beverage Operations jobs? The most popular types of Food Beverage Operations jobs are:
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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.
Food and Beverage Manager

Food and Beverage Manager

Spirit Mountain

Duluth, MN • On-site

$50K - $60K/yr

Full-time

Posted 29 days ago

Job 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

Salary Description
$50,000-$60,000/annually

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