Food and Beverage Operations Manager

Career Guide
Oversees restaurant, bar, and banquet operations to ensure quality service, cost control, and compliance with food safety laws. Manages staffing, budgeting, inventory, and vendor relationships while driving guest satisfaction and profitability.

Key Responsibilities

  • Oversee daily FOH and BOH operations
  • Manage hiring, training, and labor scheduling
  • Control inventory, purchasing, and vendor relations
  • Monitor P&L, forecast sales, and set budgets
  • Ensure compliance with health codes, HACCP, and alcohol laws
  • Maintain service standards and resolve guest issues
  • Coordinate menus, pricing, and promotions with culinary/bar teams

Career Progression

Can Lead To
Food and Beverage Director
General Manager (Hotel/Resort)
Multi-Unit Operations Manager
Director of Operations (Hospitality)
Transition Opportunities
Catering Manager
Event Operations Manager
Procurement Manager (Foodservice)
Hospitality Consultant

Common Skill Gaps

Often Missing Skills
Hands-on HACCP program implementation and auditsFull P&L ownership with forecasting and variance analysisAdvanced labor modeling and schedule optimizationMenu costing and yield/waste analysisProficiency with POS/inventory systems integration
Development SuggestionsEarn ServSafe Manager and complete HACCP training; build P&L and menu-costing skills via a cost-control course and by leading inventory/cost projects on a current or volunteer shift.

Salary & Demand

Median Salary Range
Entry Level$45,000-$60,000
Mid Level$60,000-$80,000
Senior Level$80,000-$110,000
Growth Trend
growing | Hospitality rebound and steady dining demand sustain hiring

Companies Hiring

Major Employers
Marriott InternationalHiltonCompass Group USA
Industry Sectors
Hospitality (Hotels & Resorts)Contract Foodservice (Corporate, Education, Healthcare)Entertainment & Sports Venues

Recommended Next Steps

1
Obtain ServSafe Food Protection Manager and your state alcohol service/manager permit; complete an HACCP course (e.g., NSF, NEHA).
2
Learn a leading POS/inventory suite (Toast, Micros, or MarketMan) and run a mock P&L with sales, COGS, and labor forecasts.
3
Take AHLEI courses in F&B management or cost control and secure stretch assignments supervising shifts or banquets to demonstrate results.