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Manager Of Food Jobs (NOW HIRING)

AEG

Director of Food & Beverage

Honolulu, HI · On-site

Review and manage BEOs through Momentus to ensure proper planning, staffing, equipment, inventory ... Minimum of 5-7 years of progressively responsible food and beverage management experience ...

AccorHotel

Director of Food & Beverage

Los Angeles, CA · On-site

$160K - $200K/yr

Lead and manage the day to day operations of the Food & Beverage Division ensuring all luxury service standards are followed * Ensure the implementation of standards in guest service and constantly ...

the Chef Agency

Director of Food & Beverage

Yreka, CA · On-site

$120K - $140K/yr

Responsibilities - Operations Management: Direct and oversee all food and beverage outlets, bars ... Recruit, mentor, and evaluate F&B team members, fostering a culture of accountability ...

Troon Golf

Director of Food & Beverage

Bedford, NH · On-site

$120K - $135K/yr

As part of Troon , you will contribute to a global leader in golf and community management. At ... As a Food and Beverage Director, you will be responsible for providing incredible guest service and ...

DSRT SURF

Director of Food & Beverage

Palm Desert, CA

$110K - $120K/yr

What You'll Do The Director of Food & Beverage owns the full F&B vision at DSRT SURF - from concept ... Build and manage departmental budgets, labor models, and cost of goods frameworks * Source and ...

Stop-A-Minit

DIRECTOR OF FOOD SERVICE

Pickens, SC · On-site

Description: The director of food service will manage food service operations at all locations. The director of food service will (1) assist with hiring and training kitchen staff, (2) ServSafe ...

Troon

Director of Food & Beverage

Bedford, NH · On-site

$120K/yr

As part of Troon , you will contribute to a global leader in golf and community management. At ... As a Food and Beverage Director, you will be responsible for providing incredible guest service and ...

Stop-A-Minit

DIRECTOR OF FOOD SERVICE

Clemson, SC · On-site

Description: The director of food service will manage food service operations at all locations. The director of food service will (1) assist with hiring and training kitchen staff, (2) ServSafe ...

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How much do manager of food jobs pay per hour?

As of Sep 12, 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

Honolulu, HI • On-site

AEG
Recruiting and Staffing Services • 51 - 200 employees
Learn more about AEGexternal

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 7 days ago

Job description

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen.
ESSENTIAL DUTIES AND RESPONSIBILITIES
  • Provide overall leadership and direction for all Food & Beverage operations, including banquets, catering, concessions, premium services, and large-scale event execution.
  • Review and manage BEOs through Momentus to ensure proper planning, staffing, equipment, inventory, and operational readiness for each event.
  • Develop staffing plans and schedules based on event demand, including coordination and oversight of contingent labor needs.
  • Lead, coach, train, and develop management and hourly team members while reinforcing service standards, accountability, safety, and employee engagement.
  • Partner with culinary, purchasing, event management, operations, finance, and other departments to ensure seamless event execution and effective cross-functional communication.
  • Oversee inventory management, storage organization, requisitions, par levels, purchasing controls, and product utilization to support operational efficiency and cost control.
  • Monitor departmental budgets, forecasts, labor costs, food and beverage costs, inventory variances, and other key financial performance indicators.
  • Ensure compliance with company policies, food safety and sanitation standards, responsible alcohol service requirements, payment card security, workplace safety, and incident reporting procedures.
  • Maintain high standards of cleanliness, organization, maintenance, and readiness throughout all Food & Beverage service, storage, and equipment areas.
  • Lead pre-event and pre-shift meetings, oversee service execution during events, and proactively address guest, client, or operational concerns.
  • Support recruitment, onboarding, training, performance management, and succession planning for Food & Beverage team members.
  • Maintain a visible, hands-on presence during event setup, execution, and closeout, working alongside team members as needed to ensure the operational plan is carried out successfully. The Director may be required to step into floor-level operational duties when staffing shortages, service demands, or other event needs require additional support.
  • Perform other related duties as assigned and provide operational support to other departments or locations as business needs require.

SUPERVISORY RESPONSIBILITIES
Carries out supervisory responsibilities in accordance with all Legends Global policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION AND/OR EXPERIENCE
  • Bachelor's degree in Hospitality Management, Food & Beverage Management, Business Administration, Culinary Arts, or a related field preferred; equivalent combination of education and relevant experience may be considered.
  • Minimum of 5-7 years of progressively responsible food and beverage management experience, preferably within a convention center, arena, stadium, hotel, resort, catering, or other high-volume event environment.
  • Minimum of 3 years of experience leading managers, supervisors, and large hourly or contingent workforces.
  • Demonstrated experience with large-scale event planning and execution, banquet operations, concessions, catering, inventory control, labor planning, budgeting, forecasting, and cost management.
  • Experience interpreting and executing Banquet Event Orders (BEOs) and working with event management systems such as Momentus strongly preferred.
  • Working knowledge of food safety, sanitation, responsible alcohol service, workplace safety, cash handling, and applicable regulatory requirements.
  • Strong proficiency with Microsoft Office and the ability to learn and effectively utilize operational, scheduling, inventory, point-of-sale, and event management systems.

SKILLS AND ABILITIES
  • Strong leadership and people-management skills with the ability to direct, motivate, coach, and develop diverse teams in a fast-paced environment.
  • Excellent organizational and time-management skills with the ability to manage multiple events, priorities, deadlines, and changing operational needs simultaneously.
  • Strong knowledge of large-scale food and beverage operations, banquet and catering service, concessions, inventory controls, labor planning, and event execution.
  • Ability to read, interpret, and operationalize BEOs and event information to develop effective staffing, equipment, product, and service plans.
  • Strong financial acumen with experience managing budgets, forecasts, labor costs, food costs, inventory, and departmental performance.
  • Effective communication and interpersonal skills with the ability to work collaboratively across departments and build positive relationships with clients, vendors, team members, and guests.
  • Sound judgment and problem-solving skills with the ability to make timely decisions and respond effectively to operational challenges and guest concerns.
  • Demonstrated commitment to guest service, safety, sanitation, regulatory compliance, and operational excellence.
  • Ability to maintain professionalism, composure, and attention to detail during high-volume events and periods of significant operational demand.
  • Flexibility to work evenings, weekends, holidays, and extended hours based on the Convention Center's event schedule and business needs.

COMPENSATION
Salary Range: $140,000 - $150,000 annually, commensurate with experience. A generous benefits package that includes medical, dental, vision, life and disability insurance, self-managed paid vacation, paid holidays, paid sick leave, complementary assigned parking, and 401k plan.
WORKING CONDITIONS
Location: On Site
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  • Ability to stand and walk for extended periods during events and throughout the facility.
  • Ability to frequently move throughout banquet, kitchen, concession, storage, loading, and event areas.
  • Ability to lift, carry, push, or pull up to 25 pounds regularly and up to 50 pounds occasionally, with assistance as needed.
  • Ability to bend, stoop, reach, crouch, and climb stairs as required to inspect work areas and support event operations.
  • Ability to work in environments that may include varying temperatures, noise levels, crowded spaces, and exposure to food preparation and service areas.
  • Ability to use a computer, telephone, radio, and other standard office and operational equipment.
  • Ability to work extended hours, evenings, weekends, and holidays based on event schedules and business needs.
  • Must be able to safely navigate large event spaces and respond quickly to operational needs during high-volume events.

NOTE:
The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.
Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.
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About AEG

Sourced by ZipRecruiter

Industry

Recruiting and staffing services

Company size

51 - 200 Employees

Headquarters location

Saint Louis, MO, US

Year founded

1992

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