Director of food and beverage vs dining room manager

The differences between directors of food and beverage and dining room managers can be seen in a few details. Each job has different responsibilities and duties. It typically takes 2-4 years to become both a director of food and beverage and a dining room manager. Additionally, a director of food and beverage has an average salary of $88,654, which is higher than the $49,372 average annual salary of a dining room manager.

The top three skills for a director of food and beverage include wine, customer service and culinary. The most important skills for a dining room manager are fine dining, food service, and good judgment.

Director of food and beverage vs dining room manager overview

	Director Of Food And Beverage	Dining Room Manager
Yearly salary	$88,654	$49,372
Hourly rate	$42.62	$23.74
Growth rate	10%	10%
Number of jobs	130,685	162,992
Job satisfaction	-	-
Most common degree	Bachelor's Degree, 60%	Bachelor's Degree, 51%
Average age	39	39
Years of experience	4	4

What does a director of food and beverage do?

A director of food and beverage is responsible for ensuring the quality of foods and services to maintain the guests' overall satisfaction on their dining experience. Food and beverage directors manage menu selections, analyzing current food trends to meet guests' demands. They also handle budget allocation, negotiating with reliable suppliers for high-quality materials and ingredients for minimal costs. A director of food and beverage must have excellent leadership and communication skills, observe strict sanitary standards and hygienic regulations for adherence of all personnel during operations.

What does a dining room manager do?

Dining Room Managers are responsible for supervising the operations of a dining establishment or restaurant. Their duties include ensuring workers adhere to operational and service standards, implement training and recruitment processes, addressing customer concerns, achieving customer satisfaction, and overseeing a restaurant's inventory and budget. Dining Room Managers compile daily reports, greet customers, introduce menus, and ensure the dining area is healthy and clean. They also assist in the orientation of workers.

Director of food and beverage vs dining room manager salary

Directors of food and beverage and dining room managers have different pay scales, as shown below.

	Director Of Food And Beverage	Dining Room Manager
Average salary	$88,654	$49,372
Salary range	Between $63,000 And $124,000	Between $35,000 And $69,000
Highest paying City	San Francisco, CA	New York, NY
Highest paying state	Nevada	Rhode Island
Best paying company	MUFG EMEA	Hca Hospital Services Of San Diego
Best paying industry	Real Estate	Hospitality

Differences between director of food and beverage and dining room manager education

There are a few differences between a director of food and beverage and a dining room manager in terms of educational background:

	Director Of Food And Beverage	Dining Room Manager
Most common degree	Bachelor's Degree, 60%	Bachelor's Degree, 51%
Most common major	Business	Business
Most common college	Cornell University	Cornell University

Director of food and beverage vs dining room manager demographics

Here are the differences between directors of food and beverage' and dining room managers' demographics:

	Director Of Food And Beverage	Dining Room Manager
Average age	39	39
Gender ratio	Male, 80.9% Female, 19.1%	Male, 42.9% Female, 57.1%
Race ratio	Black or African American, 10.7% Unknown, 5.9% Hispanic or Latino, 17.3% Asian, 8.5% White, 57.0% American Indian and Alaska Native, 0.6%	Black or African American, 10.4% Unknown, 4.9% Hispanic or Latino, 15.6% Asian, 8.5% White, 60.1% American Indian and Alaska Native, 0.6%
LGBT Percentage	10%	10%

Differences between director of food and beverage and dining room manager duties and responsibilities

Director of food and beverage example responsibilities.

Achieve established individual catering sales goals and assist team in achieving departmental booking goals.
Lead the implementation of a POS system that integrate mission-critical corporate data to achieve improve planning and management.
Lead development of catering programs for Marriott's full service brands.
Create reports, budgets and revenue forecast in Delphi in order to maintain and manage an efficient department.
Used Marriott computer applications to manage and administer events.
Manage and monitor daily operational duties of full service dining room for patients including creating and maintaining department budget.

Dining room manager example responsibilities.

Interview, hire, train, and manage take-out and in-room delivery staff.
Control operational costs by managing bar and wine inventory.
Manage payroll and timekeeping, and effectively complete proper paperwork for new hires and terminations.
Manage daily FOH staff line-up, covering necessary instruction and education concerning fine-dining service and beverage, menu and company knowledge.
Team with culinary product development to integrate customer data into new products that increase revenue and customer satisfaction.
Entrust with the care of VIP guests like Thomas Keller, Michael Mina and Alain Passard.

Director of food and beverage vs dining room manager skills

Common director of food and beverage skills

Wine, 10%
Customer Service, 7%
Culinary, 5%
BARS, 5%
Beverage Operations, 5%
Guest Service, 4%

Common dining room manager skills

Fine Dining, 27%
Food Service, 12%
Good Judgment, 12%
Cleanliness, 12%
Customer Service, 5%
Food Handling, 4%

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Director Of Food And Beverage
Director Of Food And Beverage vs Dining Room Manager

Updated January 8, 2025

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