Food and Beverage Manager Jobs in Oregon
Food and Beverage Manager jobs in Oregon are concentrated in Portland, Eugene, and Bend, where hotel groups, casino resorts, and independent restaurant operators maintain consistent hiring demand for managers with expertise in banquet operations, beverage programming, and multi-outlet oversight. Employers like Umpqua Holdings' hospitality subsidiaries, The Nines Hotel, and Wildhorse Resort and Casino represent the kind of anchor institutions that sustain ongoing openings across the state. Demand is strongest at the mid-level and director-adjacent tiers, with Oregon's farm-to-table and craft beverage culture raising expectations for sourcing knowledge and local vendor relationships. Find a role that fits below and apply directly.
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Job Summary:
Working as part of the Food and Beverage team, you will be responsible for executing operations of the company’s Food & Beverage program. Possess a strong working knowledge of all front and back of house operations. Directly leads supervisors and leads of all outlets. Hires, trains and supervises subordinates and applies relevant standards to ensure that the product, service and facility cleanliness are of the highest quality while delivering the best possible guest and employee experience.
Essential Job Functions
- Oversees daily operations of all resort F&B Operations. Working on the floor during operations, exceeding guest satisfaction as well as completing management reports pertaining to revenue accounting, tip disbursements and recording, scheduling, ordering products and equipment, payroll, inventory and maintaining daily logbook.
- Leads staff by providing a positive and safe working environment and successful operational system.
- Provides proper scheduling and staffing in accordance to BEO details of events, forecasted business levels and restaurant operational schedules.
- Administrative duties that support hiring, on boarding, training, time keeping, recruiting, off boarding, workplace safety and F&B related requirements.
- Manages each location staff to follow recipe specs, BEO details of menus and assists Executive Chef with portion planning, food ordering, operational templates, quality control, final presentation and timely food service.
- Assists with food preparation and cooking as needed.
- Provides staff training and meetings on regular basis.
- Maintains high quality standards for food quality, customer service and cleanliness.
- Upholds health and safety regulations according to Oregon Health Department standards.
- Follows a comprehensive operations plan of checklists and guidelines to meet labor and food cost goals.
- Develops positive working relationships with clients to ensure repeat business.
- Completes and regularly updates scheduled inventory of equipment, foods and goods. Maintains GOGS inventory and provides month end reporting.
- Is accountable for appointed Skibowl cyber key and other pertinent Skibowl property and assets.
- Manages relationships with vendors and/or distributors.
- Works with Executive Chef and outlet managers for menu development of all Skibowl company restaurants. Effectively cost out menus, regularly evaluates menu mix and develops programs to minimize waste and maximize yield.
- Continually seeks ways to improve the department and helps in the development of new plans with involved departments to meet the guests’ and industry’s changing needs.
- Posses strong computer skills including proficiency with Microsoft 365.
- F&B POS software knowledge
- Attends trade conventions and shows for business promotions and professional development.
- Wears approved uniforms, maintains professional appearance and follows standard Skibowl employee handbook policies.
- Find ways to improve efficiency and reduce waste/spoilage/breakage/theft.
- Must be able to lift at least 50 lbs and work in adverse conditions.
- Work as a TEAM PLAYER in a TEAM atmosphere.
- Help out in other departments as needed.
- Other duties as assigned.
- Have a positive attitude.
- Must have 5 years leadership/management experience.
- Must have exceptional communication skills, guest service and TEAM building abilities.
- Must have strong change management skills
- Must accept constructive criticism and be willing to improve upon service and management skills.
- Must be organized
- Must be at least 21 years old with OLCC and Food Handlers card.
- Must be able to work an entire shift.
- Must be able to work Holidays and Weekends, which may include evenings.
NOTE: The responsibilities and expectations outlined in this position description are not to be construed as exclusive or all-inclusive. Duties and responsibilities may be added, deleted, or changed at any time at the discretion of management and business need, formally or informally, either verbally or in writing, with or without any change in pay rate.
Mt. Hood Skibowl provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
Skibowl’s Mission
To create a memorable winter and summer mountain experience in harmony with our natural environment through a passion of delivering excellence!
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Find JobsFood and Beverage Manager Jobs by City in Oregon
Where Oregon roles are concentrated, by current openings.
Food and Beverage Manager Job Market in Oregon
A snapshot from current Oregon openings, updated as new roles post.
Who's Hiring
Top Industries Hiring
- Food & Beverage
What Oregon Employers Look For
The qualifications that appear most often in food and beverage manager jobs across Oregon.
- Bachelor's degree in hospitality management, business, or a closely related field preferred
- Three or more years of supervisory experience in food and beverage operations
- Oregon Food Handler certification or ServSafe Manager credential required
- Proven experience managing labor costs, food costs, and departmental budgets
- Demonstrated ability to lead, schedule, and develop front-of-house and back-of-house teams
- Experience with point-of-sale systems and inventory management software
Food and Beverage Manager Jobs in Oregon: Frequently Asked Questions
How do you become a food and beverage manager in Oregon?
Most Oregon employers expect a combination of a hospitality or business degree and several years of progressively responsible restaurant or hotel experience. Oregon does not issue a state license specific to food and beverage managers, but supervisory roles require a valid Oregon Food Handler Card, and many employers require a ServSafe Manager certification recognized by the Oregon Department of Agriculture. Working up through roles like assistant food and beverage manager or banquet captain at a full-service hotel or resort is the most direct path to a manager title.
Which companies hire food and beverage managers in Oregon?
Oregon food and beverage manager roles are posted by Dennis, Ecolab, and Target and others right now, based on current listings on Migrate Mate as of July 2026. Oregon's mix of destination resorts, tribal gaming properties, and urban hotel corridors in Portland keeps the pipeline of openings active across employer types and property sizes.
Which Oregon cities have the most food and beverage manager jobs?
Portland, Bandon, and Sunriver account for the largest share of food and beverage manager openings in Oregon. Portland dominates because of its density of full-service hotels, convention venues, and independent restaurant groups, while Bend's resort and tourism economy and Eugene's university-anchored hospitality sector generate consistent demand outside the metro.
Are there remote food and beverage manager jobs in Oregon?
Yes, but they're rare. About 0% of food and beverage manager openings tied to Oregon are remote or hybrid as of July 2026, which reflects how hands-on the role is by nature. The portions of the job most amenable to remote work include scheduling, vendor negotiations, menu costing, and corporate-level reporting for multi-unit operators.
How can I get hired as a food and beverage manager in Oregon with little or no experience?
The most realistic entry path is starting in a lead server, shift supervisor, or banquet captain role at a full-service Oregon hotel or resort, then moving into an assistant food and beverage manager position. Large properties affiliated with Marriott, Hilton, and Sage Hospitality in Portland regularly promote internally and offer management development programs. Earning a ServSafe Manager certification before applying demonstrates readiness for compliance responsibilities and gives candidates without formal management titles a concrete credential to reference.
Where can I find and apply to food and beverage manager jobs in Oregon?
You can find and apply to food and beverage manager jobs in Oregon on Migrate Mate, which lists current Oregon openings. Find roles that fit your experience and apply directly to the employers posting them.
See All 8 Food and Beverage Manager Jobs in Oregon
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