Senior Level Assistant Director of Food and Beverage Jobs
Senior level assistant director of food and beverage jobs place experienced hospitality professionals in charge of full department operations, budget ownership, vendor relationships, and the teams that execute service across every outlet. Openings are predominantly on-site, concentrated in Consulting & Professional Services, Food & Beverage, and Hospitality & Tourism, with employers like Burns & McDonnell, Pinterest, and Dennis hiring at this level now.
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Food & Beverage Manager
Department: Food & Beverage
Reports To: Director of Food & Beverage, General Manager
Status: Full-Time
Pay Rate: From $25 per hour based on experience
Job Summary
The Food & Beverage Manager oversees daily property food and beverage operations, ensuring exceptional service standards, culinary excellence, and optimized department profitability. Working closely with the Director of F&B, this role drives revenue growth through innovative marketing, maintains strict budget control over labor and cost of goods sold (COGS), and fosters a high-performance team environment to minimize turnover. A key focus of this position includes the hands-on preparation and seamless execution of high-volume banquets and private events, alongside supporting daily operations within the Shade Bar & Grill.
Key Responsibilities
Operations & Event Execution
- Supervise and direct daily front-of-house F&H and banquet personnel to ensure seamless service delivery.
- Actively assist in the physical preparation, setup, and structural execution of major banquets, conferences, and property events.
- Oversee and support daily restaurant operations, guest relations, and service standards within the Shade Bar & Grill.
- Monitor product quality and presentation consistency, collaborating with the culinary team on menu engineering and planning.
- Address and resolve guest feedback or complaints swiftly, leveraging opportunities to elevate service recovery and guest loyalty.
Financial & Administrative Management
- Manage payroll and revenue budgets, ensuring productivity targets are met without compromising service quality.
- Coordinate the timely procurement of food, beverage, and service equipment within designated budgetary allocations.
- Prepare and submit operational, financial, and departmental reports within established timelines.
- Implement and track loss prevention, inventory controls, and waste reduction protocols across all outlets.
Leadership & Talent Development
- Interview, onboard, and hire front-of-house F&B associates in compliance with corporate talent standards.
- Lead the training of F&B personnel on Standard Operating Procedures (SOPs), technical skills, and premium hospitality practices.
- Facilitate brand-specific training (e.g., Marriott standards, advanced customer service) to maintain corporate compliance.
- Conduct regular departmental meetings to align staff on performance metrics, upcoming event details, and property initiatives.
- Participate in the Manager on Duty (M.O.D.) program and attend all required pre- and post-convention conferences.
Compliance & Safety
- Enforce full compliance with local, state, and federal liquor laws, health department codes, and sanitation regulations.
- Maintain strict adherence to brand standards, corporate SOPs, and employee grooming guidelines.
Job Requirements & Qualifications
Experience & Education
- Progressive Hospitality Experience: At least 6 years of progressive leadership experience in hotel food & beverage or a high-volume restaurant environment; OR
- Degree & Experience Multipliers: A 4-year college degree paired with a minimum of 3 years of related hospitality management experience; OR a 2-year college degree with a minimum of 4 years of related management experience.
Technical & Core Competencies
- Systems Proficiency: Proficient with property management systems (PMS), modern point-of-sale (POS) platforms, inventory software, and spreadsheet applications.
- Industry Knowledge: Deep operational understanding of F&B preparation techniques, banquet logistics, cost control, state liquor laws, and health department sanitation metrics.
Physical & Mental Demands
- Schedule Flexibility: Ability to work a flexible schedule including long hours, weekends, nights, and holidays according to business and event volumes.
- Physical Capability: Ability to exert up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently to lift, carry, push, pull, or move equipment and event materials.
- Critical Thinking: Exceptional situational problem-solving skills; ability to anticipate operational challenges, evaluate solutions, and make decisive, accurate judgments under pressure.
- Communication Style: Attentive, courteous, and highly effective communication style suited for resolving employee challenges and addressing corporate executive committee updates.
EEOE
Food & Beverage Manager
Department: Food & Beverage
Reports To: Director of Food & Beverage, General Manager
Status: Full-Time
Pay Rate: From $25 per hour based on experience
Job Summary
The Food & Beverage Manager oversees daily property food and beverage operations, ensuring exceptional service standards, culinary excellence, and optimized department profitability. Working closely with the Director of F&B, this role drives revenue growth through innovative marketing, maintains strict budget control over labor and cost of goods sold (COGS), and fosters a high-performance team environment to minimize turnover. A key focus of this position includes the hands-on preparation and seamless execution of high-volume banquets and private events, alongside supporting daily operations within the Shade Bar & Grill.
Key Responsibilities
Operations & Event Execution
- Supervise and direct daily front-of-house F&H and banquet personnel to ensure seamless service delivery.
- Actively assist in the physical preparation, setup, and structural execution of major banquets, conferences, and property events.
- Oversee and support daily restaurant operations, guest relations, and service standards within the Shade Bar & Grill.
- Monitor product quality and presentation consistency, collaborating with the culinary team on menu engineering and planning.
- Address and resolve guest feedback or complaints swiftly, leveraging opportunities to elevate service recovery and guest loyalty.
Financial & Administrative Management
- Manage payroll and revenue budgets, ensuring productivity targets are met without compromising service quality.
- Coordinate the timely procurement of food, beverage, and service equipment within designated budgetary allocations.
- Prepare and submit operational, financial, and departmental reports within established timelines.
- Implement and track loss prevention, inventory controls, and waste reduction protocols across all outlets.
Leadership & Talent Development
- Interview, onboard, and hire front-of-house F&B associates in compliance with corporate talent standards.
- Lead the training of F&B personnel on Standard Operating Procedures (SOPs), technical skills, and premium hospitality practices.
- Facilitate brand-specific training (e.g., Marriott standards, advanced customer service) to maintain corporate compliance.
- Conduct regular departmental meetings to align staff on performance metrics, upcoming event details, and property initiatives.
- Participate in the Manager on Duty (M.O.D.) program and attend all required pre- and post-convention conferences.
Compliance & Safety
- Enforce full compliance with local, state, and federal liquor laws, health department codes, and sanitation regulations.
- Maintain strict adherence to brand standards, corporate SOPs, and employee grooming guidelines.
Job Requirements & Qualifications
Experience & Education
- Progressive Hospitality Experience: At least 6 years of progressive leadership experience in hotel food & beverage or a high-volume restaurant environment; OR
- Degree & Experience Multipliers: A 4-year college degree paired with a minimum of 3 years of related hospitality management experience; OR a 2-year college degree with a minimum of 4 years of related management experience.
Technical & Core Competencies
- Systems Proficiency: Proficient with property management systems (PMS), modern point-of-sale (POS) platforms, inventory software, and spreadsheet applications.
- Industry Knowledge: Deep operational understanding of F&B preparation techniques, banquet logistics, cost control, state liquor laws, and health department sanitation metrics.
Physical & Mental Demands
- Schedule Flexibility: Ability to work a flexible schedule including long hours, weekends, nights, and holidays according to business and event volumes.
- Physical Capability: Ability to exert up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently to lift, carry, push, pull, or move equipment and event materials.
- Critical Thinking: Exceptional situational problem-solving skills; ability to anticipate operational challenges, evaluate solutions, and make decisive, accurate judgments under pressure.
- Communication Style: Attentive, courteous, and highly effective communication style suited for resolving employee challenges and addressing corporate executive committee updates.
EEOE
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Top Industries Hiring
- Consulting & Professional Services
- Food & Beverage
- Hospitality & Tourism
- Technology & Software
Senior Level Assistant Director of Food and Beverage Jobs: Frequently Asked Questions
How do I get a senior level assistant director of food and beverage job?
Employers at this level look for candidates who have already owned department-wide outcomes, not just managed a single outlet. Demonstrating that you have set operational standards, controlled a meaningful budget, reduced costs without compromising guest experience, and developed supervisors beneath you will separate your application. A record of cross-functional collaboration with executive chefs, event teams, and hotel general managers also signals readiness for the role.
Which companies hire senior level assistant director of food and beverages?
Companies hiring senior level assistant director of food and beverages right now include Burns & McDonnell, Pinterest, and Dennis, based on current listings on Migrate Mate as of November 2026. At this level, hiring tends to concentrate in full-service hotel groups, resort operators, casino properties, and large contract dining organizations that require experienced leadership across multiple food and beverage venues simultaneously.
Are there remote senior level assistant director of food and beverage jobs?
Yes, though most positions are on-site given the operational nature of the role. About 100% of senior level assistant director of food and beverage openings are remote or hybrid as of November 2026, and those tend to involve corporate-level oversight, multi-unit consulting, or regional director functions where site visits supplement desk-based planning rather than replacing in-person leadership.
What makes an assistant director of food and beverage role senior level?
A senior level assistant director of food and beverage role is defined by scope, ownership, and the expectation that you shape standards rather than follow them. At this stage you are responsible for department-wide P&L performance, setting training protocols, mentoring outlet managers, driving menu and concept strategy, and partnering directly with the director or GM on capital and staffing decisions. The role carries accountability for outcomes, not just execution.
Which industries hire the most senior level assistant director of food and beverages?
Senior level assistant director of food and beverage roles concentrate in Consulting & Professional Services, Food & Beverage, and Hospitality & Tourism, based on current listings on Migrate Mate as of November 2026. These sectors drive hiring at this level because they operate high-volume, multi-outlet food and beverage programs where experienced department leadership directly affects guest satisfaction scores, revenue per cover, and brand reputation.