Food and Beverage Director
Impact: Direct Operational and Customer Experience
Plans, directs, and oversees all food and beverage operations, including menu development, staff management, and customer satisfaction, within a hotel, restaurant, or other hospitality establishment.
What the day looks like
- People interaction
- Extensive
- Team vs solo
- Team-oriented
- Client facing
- Always
- Impact visibility
- High
- Travel
- Moderate
- Schedule flexibility
- Rigid
- Remote work
- On-site Only
- Typical work hours
- 50-60 hours/week
- Stress level
- High
At a glance
- Median salary
- $95,000
- Entry-level
- $65,000
- Senior
- $130,000
- Growth by 2033
- Average
- Demand
- Stable
- Freelance potential
- Low
- Salary growth potential
- Excellent
- Typical student debt
- $30,000 - $60,000
Skills you'll use
Hard skills
- Budget Management
- Menu Planning
- Inventory Control
- Staff Training
- Food Safety Regulations
Soft skills
- Leadership
- Communication
- Problem-solving
- Customer Service
- Decision-making
Technical complexity: High
How to get there
- Minimum education
- Bachelor's degree
- Licensing
- No
- Years to mid-career
- 5-8 years
- Years to senior
- 10-15 years
- Career switching
- Moderate
Where this career leads
How people arrive here
Where you can go from here
Typical progression
- Assistant F&B Director
- F&B Director
- Regional F&B Director
- VP of Operations
Future outlook
- Automation probability
- Low
- AI disruption risk
- Low
- Demand trend
- Stable
How people feel about it
- Overall satisfaction
- 4/10
- Meaning
- 4/10
- Work-life balance
- 3/10
- Prestige
- 5/10
- Social perception
- High