The bustling world of food and beverage (F&B) in the hospitality industry isn’t just about elaborate buffets and poolside cocktails; it’s a high-energy, multi-tiered ecosystem driven by dedicated professionals.

From executive chefs to regional managers, those who reach the six-figure salary range often possess a blend of experience, passion, and business acumen.

Table of Contents

1. Food and Beverage Director
2. Regional Operations Manager
3. Owner, Independent Restaurant/Bar/Hotel
4. Executive Chef
5. Director of Culinary Operations
6. Catering Sales Manager

Here’s an updated look at some of the top-paying F&B roles and what it takes to achieve them.

1. Food and Beverage Director

Overview: Overseeing the F&B operations at luxury hotels and upscale dining venues, a Food and Beverage Director manages teams of up to 200 employees, including direct reports like dining room managers, executive chefs, and beverage managers. This role requires balancing operational efficiency with high standards of service and profitability.

Key Responsibilities:

• Setting budgets and monitoring financial performance.
• Managing and mentoring staff.
• Establishing partnerships with suppliers and staying ahead of culinary trends.

Qualifications & Salary:

• A degree in hospitality or restaurant management.
• 8-15 years of experience in F&B management.
• Exceptional communication and financial skills.
• Salary: $100,000–$250,000 depending on the scale of operations.

Insider Tip: “This role is far from a 9-to-5 job,” says Michael “Doc” Terry, hospitality expert at the University of Central Florida. “Every day is different, fast-paced, and rewarding in terms of developing future leaders and shaping business success.”

2. Regional Operations Manager

Overview: These professionals oversee multiple F&B outlets within a hotel chain or region. They’re responsible for ensuring each restaurant under their purview runs smoothly and profitably.

Key Responsibilities:

• Leading a team of 10-12 general managers.
• Coaching staff and conducting performance reviews.
• Maintaining brand consistency across locations.

Qualifications & Salary:

• Experience in senior F&B management roles.
• Strong emotional intelligence and leadership skills.
• A hospitality degree combined with an MBA is advantageous.
• Salary: $200,000–$500,000 for high-performing operations.

Why It Matters: “You become more of a mentor than a hands-on manager,” says Terry. “It’s about strategic thinking and empowering others.”

3. Owner, Independent Restaurant/Bar/Hotel

Overview: Many F&B professionals dream of owning their establishment, but success in this role requires a comprehensive skill set spanning operations, finance, marketing, and community engagement.

Key Responsibilities:

• Overseeing every aspect of the business, from staffing to menu development.
• Building relationships with stakeholders, including suppliers and the local community.
• Establishing and maintaining brand identity.

Path to Success:

• Start by gaining extensive experience with established F&B operations.
• Learn financial management, labor cost control, and marketing strategies.

Pro Tip: “A guest-centric approach is non-negotiable,” Terry emphasizes. “Promise great service and deliver consistently—it’s the cornerstone of building trust and a loyal customer base.”

4. Executive Chef

Overview: Executive chefs combine their culinary talent with business expertise to run a restaurant’s kitchen operations. Beyond crafting delicious dishes, they’re responsible for staff management, budgeting, and maintaining food quality.

Key Responsibilities:

• Creating and pricing menu items.
• Managing a team of chefs, line cooks, and kitchen staff.
• Monitoring food and labor costs.

Qualifications & Salary:

• Culinary arts certification or a degree.
• Proven experience as a sous chef or higher.
• Strong leadership and budgeting skills.
• Salary: $100,000+ with top roles exceeding general manager pay.

A Reality Check: “The hours are long, stretching into evenings, weekends, and holidays,” Terry notes. “This role is for those who live and breathe the kitchen.”

5. Director of Culinary Operations

Overview: This senior role at hotel chains involves overseeing the culinary standards and operations across multiple properties. Experience in high-level leadership and consistent excellence in previous chef roles is key.

Career Path Insight:

• Extensive tenure in leadership roles (15-20 years typically).
• Opportunities to shine through internal cooking competitions and achievements can help boost your profile.

Success Story: Colleen Kareti, VP of Operations at Hyatt, highlights the career of Martin Pfefferkorn, who started as a sous chef and worked his way up. “Participating in competitions like Hyatt’s Good Taste Series helps emerging chefs showcase their talent and earn recognition.”

6. Catering Sales Manager

Overview: If you enjoy connecting with people and have a knack for sales, the catering sales path might be ideal. This role involves booking events and managing client relationships for private events, conferences, and large gatherings.

Key Responsibilities:

• Building and maintaining client relationships.
• Coordinating with hotel staff, chefs, and event planners to ensure successful events.
• Maximizing revenue through strategic planning.

Qualifications & Salary:

• Strong background in sales and event management.
• Experience in front desk operations or F&B roles.
• Salary: $100,000–$150,000, with top earners at major hotels surpassing these figures due to commission.

Work-Life Note: “Expect to be ‘always on,’ especially during event days,” Terry adds. “It’s not uncommon to stay at the hotel to manage everything firsthand.”

Summary

Achieving a six-figure salary in the hospitality industry’s F&B sector requires dedication, adaptability, and a diverse set of skills. Whether you’re leading multiple outlets, managing your own business, or driving sales for grand events, passion for the craft and an unwavering commitment to excellence are essential.