Senior Level Beverage Director Jobs
Senior level beverage director jobs put experienced professionals in charge of portfolio strategy, vendor relationships, and the teams that build and execute a program from concept to service. Opportunities are concentrated across Consulting & Professional Services, Food & Beverage, and Hospitality & Tourism, with 100% remote or hybrid availability, and employers like Burns & McDonnell, Pinterest, and Dennis hiring at this level now.
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Showing 5 of 7+ Senior Level Beverage Director jobs
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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Find JobsSenior Level Beverage Director Job Market
Who's Hiring
Top Industries Hiring
- Consulting & Professional Services
- Food & Beverage
- Hospitality & Tourism
- Technology & Software
Senior Level Beverage Director Jobs: Frequently Asked Questions
How do I get a senior level beverage director job?
Employers at this level look for candidates who have owned a full beverage program, not just contributed to one. That means demonstrated results in menu development, cost control, and staff training across a sizable operation. Certifications like WSET Level 3 or Certified Sommelier strengthen your candidacy, but what moves most hiring decisions is a portfolio showing measurable program growth and a team you developed.
Which companies hire senior level beverage directors?
Companies hiring senior level beverage directors right now include Burns & McDonnell, Pinterest, and Dennis, based on current listings on Migrate Mate as of November 2026. At this level, hiring comes primarily from multi-unit hospitality groups, luxury hotel brands, and high-volume restaurant companies that need someone to lead program strategy across multiple venues or concepts.
Are there remote senior level beverage director jobs?
Yes, though most roles in this field are on-site given the hands-on nature of program oversight. About 100% of senior level beverage director openings are remote or hybrid as of November 2026, and those tend to be consulting, training, or corporate strategy roles where the work does not require daily presence on a floor or in a cellar.
What makes a beverage director role senior level?
A senior level beverage director role is defined by ownership of the full program: selecting and negotiating with vendors, setting pricing and margins, building training systems for front-of-house staff, and driving the creative direction of the menu. These roles also carry a mentoring responsibility, with direct oversight of junior beverage staff or sommeliers, and accountability for financial performance rather than just execution.
Which industries hire the most senior level beverage directors?
Senior Level beverage director 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 the most hiring because they operate high-volume, service-intensive environments where a well-run beverage program directly affects revenue, guest experience scores, and brand reputation.