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Manager Of Food Jobs (NOW HIRING)

Moonrise Hotel

Director of Food & Beverage

Saint Louis, MO · On-site

$70K - $80K/yr

... of food and beverage quality, service and merchandising to maximize profits. $70,000 to $80,000 per ... Position reports directly to the Hotel General Manager. * Oversee: 40 seat restaurant, 2-Bar ...

Moonrise Hotel

Director of Food & Beverage

Saint Louis, MO · On-site

$70K - $80K/yr

... of food and beverage quality, service and merchandising to maximize profits. $70,000 to $80,000 per ... Position reports directly to the Hotel General Manager. * Oversee: 40 seat restaurant, 2-Bar ...

Troon Golf

Director of Food & Beverage

Bonita Springs, FL · On-site

$100K - $110K/yr

As part of Troon, you'll contribute to a global leader in golf and community management. General Purpose: Directs and oversees all food and beverage facets. Salary Range: $100,000 - $110,000 annually ...

Hotel Lincoln

Director of Food & Beverage

Chicago, IL · On-site

$135K - $150K/yr

In this exciting role, you will be responsible for managing our diverse food and beverage outlets ... Knowledge of industry trends and techniques. * Excellent communication and interpersonal skills.

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How much do manager of food jobs pay per hour?

As of Sep 13, 2026, the average hourly pay for manager of food in the United States is $22.00, according to ZipRecruiter salary data. Most workers in this role earn between $16.59 and $24.04 per hour, depending on experience, location, and employer.

What is a manager of food?

A Manager of Food, often referred to as a Food Service Manager, oversees the daily operations of restaurants, cafeterias, or other establishments that prepare and serve food. They are responsible for ensuring food safety, managing staff, ordering supplies, and maintaining quality standards. Additionally, they handle budgeting, resolve customer complaints, and ensure compliance with health regulations. Their role is essential for ensuring that food service operations run smoothly and efficiently.

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

To thrive as a Manager of Food, you need strong knowledge of food safety, inventory management, and staff supervision, usually backed by experience in food service and relevant certifications like ServSafe. Familiarity with point-of-sale (POS) systems, scheduling software, and food safety compliance tools is typically required. Excellent communication, leadership, and problem-solving skills help motivate teams and resolve operational challenges. These skills are crucial for ensuring food quality, customer satisfaction, and smooth daily operations in a fast-paced environment.

How does a manager of food typically collaborate with kitchen staff and other departments to ensure smooth operations?

A Manager of Food works closely with kitchen staff, servers, and procurement teams to coordinate food preparation, inventory management, and timely service. Regular communication is essential to address challenges such as supply shortages or sudden menu changes. The manager also collaborates with front-of-house staff to ensure customer satisfaction and handles scheduling to maintain adequate staffing levels. This collaborative approach helps create a cohesive work environment and ensures consistent, high-quality dining experiences.

What is the difference between Manager Of Food vs Food Service Supervisor?

AspectManager Of FoodFood Service Supervisor
CredentialsFood safety certifications, management experienceFood safety certifications, supervisory experience
Work EnvironmentRestaurants, cafeterias, catering servicesRestaurants, cafeterias, catering services
Employer & Industry UsageFood service establishments, hospitality industryFood service establishments, hospitality industry
Search & Comparison IntentUnderstanding managerial roles in food serviceSupervisory responsibilities in food service

The Manager Of Food typically oversees entire food operations, including staff management, budgeting, and ensuring quality standards. The Food Service Supervisor focuses more on supervising daily service activities and staff, often reporting to the manager. Both roles require food safety certifications and experience in food service, but the manager has broader responsibilities and authority.

What cities are hiring for Manager Of Food jobs?

Cities with the most Manager Of Food job openings:

What are the most commonly searched types of Of Food jobs?

The most popular types of Of Food jobs are:

What states have the most Manager Of Food jobs?

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

What are popular job titles related to Manager Of Food jobs?

For Manager Of Food jobs, the most frequently searched job titles are:

Manager Of Food jobs near you
Infographic showing various Manager Of Food 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 $45,753 per year, or $22 per hour.

DIRECTOR OF FOOD & BEVERAGE

Colorado Springs, CO • On-site

Colorado Springs Country Club
See more jobs at Colorado Springs Country Clubexternal

Other

Medical, Dental, Vision, Retirement, PTO

This job post has expired 2 days ago. Applications are no longer accepted.

Job description

Job Description
Job Description
Description:

POSITION SUMMARY

The Director of Food & Beverage (F&B) is ultimately responsible for all food & beverage service operations, including multi-outlet dining, beverage programs, and member interactions. This visible, service-forward leader will ensure exceptional dining experiences are provided for our members and their guests while driving revenue generation and operational excellence. The director will work collaboratively with the Executive Chef as strategic partners to deliver seamless front and back-of-house operations. This position reports to the General Manager.

KEY RELATIONSHIPS

  • Works collaboratively with Executive Chef as strategic partners in food and beverage operations
  • Supervises F&B Assistant, front-of-house, and grill staff

KEY RESPONSIBILITIES/ESSENTIAL DUTIES

Operations Management

  • Oversee daily operations of all food and beverage outlets including main dining room, grill, bar/lounge, outdoor dining areas, and special event spaces
  • Work collaboratively with the Executive Chef as strategic partners, with the General Manager and Department Heads to facilitate seamless food and beverage operations
  • Ensure compliance with all health, safety, liquor consumption, and food service regulations
  • Implement and maintain food safety protocols throughout all dining areas
  • Take ownership of physical plant appearance and overall operation presentation

Team Leadership & Development

  • Lead food and beverage hiring, coaching, training, and orientations for approximately 20-40 department staff
  • Create a culture of teamwork while ensuring adherence to Club policies and governmental regulations
  • Conduct comprehensive training programs on service techniques, menu knowledge, sanitation, and conflict resolution
  • Develop effective orientation and onboarding programs with consistent professional development opportunities
  • Be a collaborative, hands-on leader who understands when to delegate and when to be directly involved

Member Relations & Service Excellence

  • Maintain a strong, highly visible, and respectful presence with the membership
  • Provide exceptional communication and interpersonal skills in interactions with members, guests, staff, and vendors
  • Respond to member requests for menu selections, event planning, and special accommodations with creative solutions
  • Work with Member Food & Beverage committees to develop and implement member activities and events
  • Collect and respond to member feedback to continuously improve service quality

Menu & Beverage Program Development

  • Partner with Executive Chef on menu selection, design, implementation, and pricing strategies
  • Develop and manage comprehensive beverage programs including wine list creation, wine and food pairing expertise
  • Oversee cocktail menu development and bar operations
  • Demonstrate knowledge of wines, spirits, and beverage trends
  • Drive innovation in developing unique dining experiences that exceed member expectations

Financial Management & Business Operations

  • Develop, monitor, and manage budgets and procedures for all food and beverage operations
  • Maintain P&L responsibility with focus on cost control, inventory management, and revenue generation
  • Monitor payroll and labor resource allocations to achieve financial goals
  • Work with Club Controller and General Manager on HR functions including payroll approvals and budget planning
  • Implement pricing strategies and sales initiatives to drive departmental profitability

Events & Catering

  • Oversee and execute all indoor and outdoor F&B events, activities, and functions including weddings, tournaments, holiday events, and member gatherings
  • Coordinate with event planning teams to ensure seamless execution of member and private events
  • Develop and implement member and catering events to energize participation

Vendor & Inventory Management

  • Manage relationships with suppliers and distributors
  • Oversee management of all alcoholic beverage inventories and purchases
  • Supervise inventory control and purchasing of food and beverage equipment
  • Review and approve product purchase specifications

Marketing & Communications

  • Develop marketing strategies to promote food and beverage offerings and drive member engagement
  • Coordinate member communications regarding special events, menu changes, and dining promotions
  • Champion technology initiatives and innovative dining concepts to enhance member experience and operational efficiency
Requirements:

EDUCATIONAL AND CERTIFICATION QUALIFICATIONS

  • Bachelor's degree in Hospitality Management, Business Administration, Culinary Arts, or related field preferred
  • Minimum of 5 years of food & beverage management experience in a private club, resort, or high-end hospitality environment required
  • Private club experience strongly preferred
  • Certification as ServeSafe Manager and TIPS required (or complete within first 60 days)
  • Professional hospitality certifications preferred

TECHNICAL SKILLS & COMPETENCIES

  • Proficiency with restaurant management systems, POS systems, and inventory management software
  • Strong computer skills including Microsoft Office Suite
  • Ability to read and interpret operational documents, safety procedures, and policy manuals
  • Excellent written and verbal communication skills for effective interaction with vendors, members, and staff

PHYSICAL DEMANDS

  • Must be able to lift up to 25 pounds occasionally and up to 50 pounds as needed
  • Ability to stand, walk, and work for extended periods in varying environments

WORK ENVIRONMENT

  • Must be available to work days, nights, weekends, and holidays
  • Indoor and outdoor work environment with exposure to varying weather conditions

SALARY & BENEFITS

Base salary range: $80,000 - $95,000 annually, with an opportunity for enhanced compensation for exceptional candidates who can achieve member satisfaction targets, revenue goals, and successfully execute strategic initiatives. This role is central to achieving our goal of enhancing and elevating CSCC as members' "favorite place dining" destination.

Benefits include Health, Vision, Dental insurance, vacation, sick leave, and retirement plan.

HOW TO APPLY

To be considered for this leadership opportunity, please submit a comprehensive cover letter and resume.

Your cover letter should be addressed to Mr. Mike Jones, General Manager, and should demonstrate:

· Strategic Vision: How your leadership approach aligns with our goal of establishing CSCC as members' "favorite place dining" destination

· Transformation Experience: Specific examples of how you've successfully elevated food & beverage operations, improved member/guest satisfaction, and driven measurable results

· Collaborative Leadership: Your philosophy on working as strategic partners with culinary teams and building high-performing service cultures

· Cultural Fit: Why you're drawn to private club hospitality and how your values align with our commitment to exceptional member experiences

We seek a visionary leader who can execute strategic initiatives while fostering collaborative excellence across all food & beverage operations.

Please email your cover letter and resume in Word or PDF format to: Patricia Bland, Controller at PatriciaB@cscountryclub.com

Subject Line: Food & Beverage Director Application - [Your Name]

We will begin reviewing applications immediately and continue until the position is filled.

Apply