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How to Become a Food and Beverage Manager: Australian Careers in Hospitality

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What is a Food and Beverage Manager?

What will I do?

What skills do I need?

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What is a Food and Beverage Manager?

A Food and Beverage Manager runs the food and drink services at hotels, restaurants, clubs, and catering businesses. They make sure guests enjoy quality food and service while keeping the business in profit.

This role covers a wide range of work. Managers plan menus with chefs, hire and train staff, and control costs. They also manage stock and ensure the business meets food safety laws. No two days look the same.

Food and Beverage Managers work in a busy, fast-paced setting. Strong leadership and care for detail are key. Most roles are found at hotels, resorts, restaurants, and function centres across Australia.

This career suits people who enjoy leading a team and giving great service. It offers a real path from front-of-house roles through to senior management in hospitality.

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Career snapshots For Food and Beverage Managers

Food and Beverage Manager (ANZSCO 135112) is a core management role across Australia’s hospitality sector. These professionals work in hotels, restaurants, resorts, clubs, and catering companies.

  • Average salary: approximately $78,000 per year (recent Australian data, 2025)
  • Entry salary: from $58,000
  • Senior salary: up to $105,000
  • Employment: predominantly full-time and permanent
  • Work settings: hotels, resorts, restaurants, clubs, event venues
  • Key qualification: Diploma of Hospitality Management (SIT50422)
  • Legal requirement: Food Safety Supervisor certificate (Standard 3.2.2A)

Demand for Food and Beverage Managers is steady. Australia’s tourism sector and the growth of the dining and events industries support ongoing hiring in this role.

What will I do?

A Food and Beverage Manager runs the full food and drink side of a hospitality venue. This covers hiring staff, planning menus, managing budgets, and meeting food safety rules. The role is key to both the guest experience and the financial health of the business.

  • Staff management: hire, train, and guide food and beverage staff to deliver steady, high-quality service.
  • Menu development: plan and update menus with chefs, based on seasonal produce, costs, and guest tastes.
  • Budget management: set and track budgets for food, drink, and labour costs to hit money targets.
  • Inventory control: manage stock levels, place orders, and cut waste to keep costs in check.
  • Food safety: ensure the venue meets all rules under Australia’s food safety standards (Standard 3.2.2A).
  • Customer service: respond to guest feedback and work with the team to fix issues quickly.
  • Event coordination: plan and run private functions, banquets, and in-house events.
  • Supplier relations: talk to suppliers, negotiate contracts, and keep strong working ties.
  • Sales and marketing: run promotions to lift revenue and bring in new guests.
  • Performance review: check sales reports and service data to find areas to improve.

What skills do I need?

A Food and Beverage Manager needs a mix of people skills and business skills. Strong leadership is essential. You need to train, motivate, and guide a team that may include servers, bartenders, kitchen hands, and supervisors. Clear communication helps you work well with chefs, suppliers, and guests.

On the business side, you need to understand budgeting and cost control. Managers track food and beverage costs, set pricing, and look for ways to improve margins without dropping quality. Knowledge of food safety laws is also a must. Most food service businesses in Australia must have a qualified Food Safety Supervisor on site under Standard 3.2.2A.

Staying up to date with trends in food, drink, and customer expectations is also part of the job. Managers who can spot new menu opportunities or adapt to changing guest needs help keep their venue competitive.

Skills/attributes

  • Leadership and team management
  • Customer service and complaint handling
  • Financial management and cost control
  • Menu planning and development
  • Inventory and stock management
  • Staff training and performance coaching
  • Food safety and hygiene compliance
  • Event planning and coordination
  • Supplier negotiation and vendor relations
  • Sales analysis and reporting
  • Communication and stakeholder management
  • Problem-solving under pressure
  • Knowledge of current food and drink trends
  • Scheduling and workforce planning
  • Budgeting and financial reporting

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About the author

Laura Atkinson

Laura Atkinson

Laura Atkinson is an Account Management and SEM specialist at Course Finder Group with six years' experience in the Australian education sector. She works day to day with universities, TAFEs and independent training providers, which gives her a close view of how courses map to real career outcomes. She writes practical guidance on career pathways, choosing the right qualification and what to expect when moving into a new field.