Food stand manager vs director of food and beverage

The differences between food stand managers and directors of food and beverage can be seen in a few details. Each job has different responsibilities and duties. Additionally, a director of food and beverage has an average salary of $88,654, which is higher than the $39,031 average annual salary of a food stand manager.

The top three skills for a food stand manager include food service, food preparation and inventory control. The most important skills for a director of food and beverage are wine, customer service, and culinary.

Food stand manager vs director of food and beverage overview

	Food Stand Manager	Director Of Food And Beverage
Yearly salary	$39,031	$88,654
Hourly rate	$18.76	$42.62
Growth rate	14%	10%
Number of jobs	50,822	130,685
Job satisfaction	-	-
Most common degree	Bachelor's Degree, 41%	Bachelor's Degree, 60%
Average age	23	39
Years of experience	-	4

Food stand manager vs director of food and beverage salary

Food stand managers and directors of food and beverage have different pay scales, as shown below.

	Food Stand Manager	Director Of Food And Beverage
Average salary	$39,031	$88,654
Salary range	Between $25,000 And $59,000	Between $63,000 And $124,000
Highest paying City	-	San Francisco, CA
Highest paying state	-	Nevada
Best paying company	-	MUFG EMEA
Best paying industry	-	Real Estate

Differences between food stand manager and director of food and beverage education

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

	Food Stand Manager	Director Of Food And Beverage
Most common degree	Bachelor's Degree, 41%	Bachelor's Degree, 60%
Most common major	Business	Business
Most common college	Cornell University	Cornell University

Food stand manager vs director of food and beverage demographics

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

	Food Stand Manager	Director Of Food And Beverage
Average age	23	39
Gender ratio	Male, 48.8% Female, 51.2%	Male, 80.9% Female, 19.1%
Race ratio	Black or African American, 9.6% Unknown, 6.9% Hispanic or Latino, 18.6% Asian, 6.5% White, 57.5% American Indian and Alaska Native, 0.8%	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%
LGBT Percentage	8%	10%

Differences between food stand manager and director of food and beverage duties and responsibilities

Food stand manager example responsibilities.

Participate in all stages of inventory management from receiving product to delivery to individual locations.
Train all new team members on RF technology and pick to light systems.
Maintain weekly management of inventory both ordering and accounting for the inventory.
Work along side sous chefs in planning and directing food preparation in BOH
Supervise employees within their stand, ensuring all stand operations are in compliance with Aramark s policies and procedures.
Work for Aramark and are place throughout the concessions for the Steeler home games each season.

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.

Food stand manager vs director of food and beverage skills

Common food stand manager skills

Food Service, 18%
Food Preparation, 14%
Inventory Control, 6%
Financial Transactions, 6%
Customer Complaints, 6%
Concession Stand, 6%

Common director of food and beverage skills

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

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Food Stand Manager vs Director Of Food And Beverage

Updated January 8, 2025

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