Nutrition services manager vs director of food and beverage

The differences between nutrition services managers and directors of food and beverage can be seen in a few details. Each job has different responsibilities and duties. It typically takes 2-4 years to become both a nutrition services manager and a director of food and beverage. Additionally, a director of food and beverage has an average salary of $88,654, which is higher than the $43,923 average annual salary of a nutrition services manager.

The top three skills for a nutrition services manager include patients, customer service and nutrition services. The most important skills for a director of food and beverage are wine, customer service, and culinary.

Nutrition services manager vs director of food and beverage overview

	Nutrition Services Manager	Director Of Food And Beverage
Yearly salary	$43,923	$88,654
Hourly rate	$21.12	$42.62
Growth rate	10%	10%
Number of jobs	163,536	130,685
Job satisfaction	-	-
Most common degree	Bachelor's Degree, 39%	Bachelor's Degree, 60%
Average age	39	39
Years of experience	4	4

What does a nutrition services manager do?

A nutrition services manager is responsible for overseeing food planning and preparation for healthcare organizations. Your duties will include ensuring that culinary staff adheres to quality nutrition, safety, and sanitation standards set by the government, developing the dietary and food preparation guidelines, and overseeing the operations, budget, menu plans, and purchasing of clinical food service. Other duties include participating in programs that will broaden your knowledge and improve your performance, training employees in maintaining and operating equipment safely, and maintaining an inventory of supplies, food, and necessary equipment in food preparation.

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.

Nutrition services manager vs director of food and beverage salary

Nutrition services managers and directors of food and beverage have different pay scales, as shown below.

	Nutrition Services Manager	Director Of Food And Beverage
Average salary	$43,923	$88,654
Salary range	Between $26,000 And $72,000	Between $63,000 And $124,000
Highest paying City	Malden, MA	San Francisco, CA
Highest paying state	Rhode Island	Nevada
Best paying company	Hca Hospital Services Of San Diego	MUFG EMEA
Best paying industry	Health Care	Real Estate

Differences between nutrition services manager and director of food and beverage education

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

	Nutrition Services Manager	Director Of Food And Beverage
Most common degree	Bachelor's Degree, 39%	Bachelor's Degree, 60%
Most common major	Dietetics	Business
Most common college	SUNY College at Plattsburgh	Cornell University

Nutrition services manager vs director of food and beverage demographics

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

	Nutrition Services Manager	Director Of Food And Beverage
Average age	39	39
Gender ratio	Male, 26.0% Female, 74.0%	Male, 80.9% Female, 19.1%
Race ratio	Black or African American, 9.6% Unknown, 5.6% Hispanic or Latino, 18.2% Asian, 7.5% White, 58.4% American Indian and Alaska Native, 0.7%	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	10%	10%

Differences between nutrition services manager and director of food and beverage duties and responsibilities

Nutrition services manager example responsibilities.

Manage food allergies and special diets by providing nutritious alternatives and creating student-specific menus.
Inventory, QA information and meetings.
Advise clients on FDA regulations and labeling compliance.
Design and teach culinary arts and nutrition curriculum for all ages.
Develop, conduct and oversee quality assurance (QA) audits.
Review patient menus to check for portion/dietary restrictions, allergies or special instructions.

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.

Nutrition services manager vs director of food and beverage skills

Common nutrition services manager skills

Patients, 18%
Customer Service, 10%
Nutrition Services, 8%
Food Preparation, 6%
Kitchen Equipment, 5%
Meal Service, 5%

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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Nutrition Services Manager vs Director Of Food And Beverage

Updated January 8, 2025

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