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Food 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 beverage operations manager jobs pay per year?

As of Jun 13, 2026, the average yearly pay for food 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 is the highest paid job in the food industry?

In the food industry, executive roles such as Food and Beverage Directors or General Managers typically have the highest salaries, often exceeding six figures. These positions require extensive experience, leadership skills, and often involve overseeing multiple outlets or large operations.

What does a Food Beverage Operations Manager do?

A Food Beverage Operations Manager oversees the daily operations of food and beverage services within establishments like hotels, restaurants, resorts, or catering companies. Their responsibilities include managing staff, ensuring high standards of food quality and service, maintaining budgets, and complying with health and safety regulations. They also handle inventory, supplier relationships, and customer satisfaction to ensure smooth and profitable operations. Strong leadership, organizational, and communication skills are essential in this role.

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

To thrive as a Food Beverage Operations Manager, you need expertise in hospitality management, budgeting, and food safety regulations, often supported by a degree in hospitality or business. Familiarity with point-of-sale (POS) systems, inventory management software, and relevant certifications such as ServSafe is typically required. Strong leadership, problem-solving, and communication skills set standout managers apart in this role. These skills ensure efficient operations, exceptional guest experiences, and compliance with industry standards in a competitive food and beverage environment.

What are some typical challenges faced by a Food Beverage Operations Manager, and how can they be effectively addressed?

Food Beverage Operations Managers often encounter challenges such as maintaining consistent quality, managing staff turnover, and balancing cost control with customer satisfaction. Addressing these challenges requires strong leadership skills, effective communication, and proactive problem-solving. Regular staff training, clear operational procedures, and the use of data-driven inventory management can help ensure high standards and smooth daily operations. Building a collaborative team environment also plays a key role in minimizing turnover and fostering a positive workplace culture.

How much should an operations manager get paid?

The salary for a Food & Beverage Operations Manager typically ranges from $50,000 to $85,000 annually, depending on experience, location, and the size of the establishment. Higher salaries are common in large or upscale venues, and managers with certifications or extensive industry experience may earn more.

Is being an F&B manager stressful?

Food and Beverage (F&B) managers often face stress due to managing staff, ensuring customer satisfaction, and maintaining operational efficiency in a fast-paced environment. The role requires strong organizational skills, problem-solving, and the ability to handle high-pressure situations, especially during busy hours or events.
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Food Beverage Operations Manager jobs near you
Infographic showing various Food Beverage Operations Manager job openings in the United States as of June 2026, with employment types broken down into 1% Internship, 1% As Needed, 27% Full Time, 64% Part Time, 5% Contract, and 2% Nights. 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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