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Manager Food & Beverage Jobs (NOW HIRING)

J.F. Shea Family of Companies

$62K - $67K/yr

The Food & Beverage (F&B) Assistant Manager supervises and coordinates activities for the F&B Teams for all outlets. This position reports to the Food & Beverage Manager or Restaurant Manager. KEY ...

Marriott

Mgr-Food & Beverage II-B

Cartersville, GA · On-site

Leading Food and Beverage Team Manages the Food and Beverage departments (not catering sales). Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well ...

Vertech

Excellent leadership, communication, organizational, and business management skills Why This Role Matters The Food amp; Beverage industry is evolving faster than ever. Manufacturers are under ...

The Next Idea Group Inc

Be Seen First

Hospitality Manager - Food & Beverage Operations & Events

Marina Del Rey, CA · On-site

$65K - $70K/yr (+ commission)

Hospitality Manager - Food & Beverage Operations & Events Del Rey Yacht Club | Marina del Rey, California Are you an experienced hospitality professional who thrives in both restaurant operations and ...

Ole Red

Assistant Manager, Food & Beverage - ACL

Austin, TX · On-site

$47K - $63K/yr

... managing front-of-house concessions and beverage operations, including all front-of-house staffing and event functions. This position will support the overall Food and Beverage functions and day-to ...

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Manager Food Beverage information

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$25.5K

$57K

$88.5K

How much do manager food & beverage jobs pay per year?

As of Sep 2, 2026, the average yearly pay for manager food & beverage in the United States is $57,040.00, according to ZipRecruiter salary data. Most workers in this role earn between $42,000.00 and $68,000.00 per year, depending on experience, location, and employer.

What is a manager food & beverage?

A Manager Food & Beverage is responsible for overseeing the daily operations of food and beverage services in establishments such as restaurants, hotels, or resorts. Their duties include managing staff, ensuring customer satisfaction, maintaining quality and safety standards, and controlling inventory and budgets. They also work on menu planning, staff training, and coordinating with suppliers to ensure smooth service. Effective communication and leadership skills are essential for success in this role.

What are the key skills and qualifications needed to thrive as a manager food & beverage?

To thrive as a Manager Food & Beverage, you need experience in hospitality operations, staff management, and inventory control, often supported by a degree in hospitality management or a related field. Familiarity with point-of-sale (POS) systems, food safety certifications (such as ServSafe), and scheduling software is essential. Leadership, problem-solving, and strong communication skills help foster team performance and guest satisfaction. These competencies ensure smooth operations, regulatory compliance, and consistently high-quality customer service in a fast-paced environment.

What are some common challenges faced by a food & beverage manager and how can they be addressed?

Food & Beverage Managers often encounter challenges such as maintaining high service standards during peak hours, managing inventory efficiently, and ensuring compliance with health and safety regulations. To address these, it's important to develop strong organizational skills, foster clear communication among team members, and regularly train staff on best practices. Additionally, staying updated with industry trends and leveraging technology for inventory and reservation management can help streamline operations and improve overall guest satisfaction.

What is the difference between Manager Food & Beverage vs Restaurant Supervisor?

AspectManager Food & BeverageRestaurant Supervisor
ResponsibilitiesOversees entire food and beverage operations, manages staff, handles budgets, and ensures customer satisfaction.Supervises daily restaurant activities, manages staff shifts, and ensures service quality.
CredentialsExperience in food service, management skills, possibly certifications like ServSafe or hospitality management degrees.Experience in restaurant service, leadership skills, and possibly food safety certifications.
Work EnvironmentHotels, resorts, large restaurants, catering companies.Casual to fine dining restaurants, cafes, and small hospitality venues.

The main difference is that a Manager Food & Beverage oversees the entire food and beverage department, including multiple outlets or large-scale operations, while a Restaurant Supervisor focuses on managing daily restaurant service and staff. Both roles require leadership and food safety knowledge, but the Manager has broader responsibilities and strategic oversight.

How much do food and beverage managers make in the US?

Food and beverage managers in the US typically earn a median annual salary of around $60,000 to $70,000, with experienced managers in larger establishments earning over $80,000. Salaries vary based on location, size of the operation, and level of experience, and the role often requires strong leadership and customer service skills.

What cities are hiring for Manager Food & Beverage jobs?

Cities with the most Manager Food & Beverage job openings:

What are the most commonly searched types of Food & Beverage jobs?

The most popular types of Food & Beverage jobs are:

What states have the most Manager Food & Beverage jobs?

States with the most job openings for Manager Food & Beverage jobs include:

Manager Food Beverage jobs near you
Infographic showing various Manager Food & Beverage job openings in the United States as of August 2026, with employment types broken down into 88% Full Time, 11% Part Time, and 1% Contract. Highlights an 80% Physical, 2% Hybrid, and 18% Remote job distribution, with an average salary of $57,040 per year, or $27.4 per hour.

Manager Food & Beverage- Temp

Sage Hospitality

Asbury Park, NJ • On-site

$65K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 21 days ago

Job description

Why us?
The Asbury Ocean Club is effortless living at its best - a collection of residential homes, a Beach Club, a boutique hotel, and an unprecedented suite of amenities. A unique blend of intimacy and grandeur serves as the hallmark of your stay in any one of our 54 guest rooms. With magical views, soaring ceilings, and private balconies, the sunlight is amplified, and the outdoors is invited in. Gracefully understated design and handpicked furnishings create the sense of beach house straight out of a dream.
The Asbury mashes up Asbury Park's Victorian-era history, rock-n-roll present, and shiny future into a new kind of social hub. Come experience our vibrant bars and hangouts like our renowned rooftop lounge Salvation, the outdoor movie theater Baronet and our lively lobby bar Soundbooth. There's something for everyone at The Asbury, whether it's hanging by the pool, enjoying live music in the lobby, soaking up a well being class on Baronet or simply relaxing in your room, this is the new Asbury Park.
Why Us? At Sage Hospitality Group, we look for innovative leaders, with an eye for disruption. Never looking for someone just looking for a job, we are looking for the power players, the people who want to rise to the top. Sage allows for opportunities for growth and personal fulfillment, paying attention to the parts that keep us human and happy. We want to attract and retain associates that are engaged in our culture, passionate about hospitality and excited to enrich lives, one experience at a time. Sage Hospitality Group was founded on a spirt of bold individuality. By going our own way, we have created some of the world's best hotels, restaurants, and experiences. But the truth is, none of it would have happened without people like you. People who follow their own path, wo are hungry to learn and who love their community. People who do not sit around and wait, they just do. You belong here.
Job Overview
Plan and manage the Restaurant, Room Service, Bar, and catering in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Position is responsible for the short term planning and managing the operations of the Restaurant, Room Service, Bar and catering. Recommends promotional ideas and procedural changes. Prepares forecasts, implements, monitors and controls the budgets for the various outlets.
Responsibilities
  • Manage the human resources within the department.
  • Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.
  • Develop, recommend, implement and manage the department's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.
  • Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
  • Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.
  • Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service.
  • Respond to customer needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.

Qualifications
Education/Formal Training
More than two years of post high school education.
Experience
One to two years of employment in a related position with this company or other organization(s).
Knowledge/Skills
  • Excellent comprehension for assisting with guest and associate matters.
  • Interpreting instructions from customers, associates, and managers.
  • Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies.
  • Excellent comprehension required to read and implement policies and procedures; writing schedules and reading forecast and SOPs.
  • Must have knowledge of food safety and chemicals/agents for training purposes.

Physical Demands
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  • Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules.
  • Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 -40 lbs.
  • Bending to pick up dropped items as needed. Bend to assist in serving food or getting supplies.
  • No kneeling required.
  • Mobility -95% of shift covering all areas of outlets supervising.
  • Continuous standing to assist at hostess station -minimal stationary standing.
  • Climbing stairs -varies by location. No driving required.

Environment
Inside 95% of shift. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen.
Benefits
  • Medical, dental, & vision insurance
  • Health savings and flexible spending accounts
  • Basic Life and AD&D insurance
  • Paid time off for vacation, sick time, and holidays
  • Eligible to participate in the Company's 401(k) program with employer matching
  • Employee Assistance Program
  • Tuition Reimbursement
  • Great discounts on Hotels, Restaurants, and much more.
  • Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.

Salary
USD $65,000.00 - USD $70,000.00 /Hr.
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About Sage Hospitality Group

Sourced by ZipRecruiter

As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences.

Industry

Hospitality services

Company size

1,001 - 5,000 Employees

Headquarters location

Denver, CO, US

Year founded

1984

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