Food Service Operations Director - Caprock at Aramark

Food Service Operations Director - Caprock

The Food & Beverage Operations Director is a senior management position responsible for the full-scope leadership and daily execution of Caprock's dining servicesfrom the dining hall to grab-and-go, food truck, and catering operations. This role drives operational excellence, resident satisfaction, financial performance, and team development across all F&B outlets.

The ideal candidate is a hospitality-driven leader who brings deep expertise in both Front of House service standards and Back of House culinary operations. They thrive in a high-energy, resident-focused environment and bring a hands-on approach to quality, consistency, team culture, and guest experience strategy.

The Food & Beverage Operations Director leads and models a service culture that is guest-first, detail-driven, and team-empowereddelivering consistent, personalized experiences through genuine hospitality, accountability, and continuous improvement.

Key Responsibilities:

• Leadership & Team Development
• Lead, mentor, engage, and develop a high-performing F&B teamincluding recruiting, training, coaching, performance management, and recognition
• Build a culture of vibrancy, teamwork, and hospitality excellence aligned with Caprock's guest-first values
• Conduct regular staff meetings, performance evaluations, and ongoing coaching to maximize team contributions
• Develop and implement hiring and training programs to ensure all positions are adequately staffed with skilled, service-oriented personnel
• Reward outstanding performance and foster an environment of continuous improvement and professional growth
• Front of House Service Excellence
• Establish, implement, and maintain comprehensive Steps of Service SOPs across all FOH dining outlets, ensuring consistency in greeting, service flow, tableside standards, and resident farewell
• Lead ongoing development of professional service teams through structured training programs, service audits, and real-time coaching on hospitality standards
• Develop and enforce FOH service standards that reflect a guest-first, detail-driven approachfrom table presentation and staff appearance to communication and complaint resolution
• Oversee shift management of FOH operations including floor supervision, seating flow, table turnover, and guest engagement
• Monitor and assess FOH team performance against defined service benchmarks; implement corrective action plans when standards are not met
• Ensure all FOH staff are trained in personalized, genuine hospitalityempowering team members to anticipate resident needs and create memorable touchpoints
• Manage and refine service delivery across all dayparts, ensuring seamless transitions and consistent quality from opening through close
• Back of House Culinary Oversight
• Oversee all BOH operations including food production, prep standards, station readiness, and kitchen coordination across Palo Duro Cantina and all dining outlets
• Lead menu planning and development in alignment with Caprock's culinary philosophyfresh, made-to-order, and resident-driven
• Coordinate with culinary team on scratch cooking execution, seasonal offerings, and multi-concept station delivery
• Establish and maintain systems and procedures for ordering, receiving, storing, preparing, and serving food and related products
• Ensure bold flavors, quality craftsmanship, and consistent presentation standards across all BOH operations
• Drive grab-and-go product management and readinessensuring offerings are consistently stocked, fresh, and presentation-ready throughout all service periods
• Guest Experience Strategy & Program Development
• Design and implement strategic programs that create meaningful, memorable guest impact experiencesgoing beyond transactional service to build genuine community connection
• Develop and execute a guest experience operating plan that identifies opportunity areas, sets measurable service goals, and drives continuous improvement across all dining touchpoints
• Leverage guest experience analytics and resident feedback data (including Akia App insights) to identify trends, measure satisfaction, and generate actionable strategies
• Build and maintain feedback loops between frontline team members, leadership, and residents to ensure the dining program evolves with community needs and expectations
• Identify and create signature moments and experiential programming (themed dinners, resident events, seasonal activations) that reinforce Caprock's Complete Community Experience
• Develop adaptable service strategies that respond to shifting resident behaviors, demographics, and preferencesembedding guest-driven adaptability into daily operations
• Financial Management
• Build revenue and manage the F&B budget, including cost controls for food, beverage, and labor
• Ensure completion and maintenance of P&L statements; achieve food and labor targets
• Develop operational component forecasts and explain variances; oversee period inventory and accounting functions
• Manage resources to ensure quality and cost control within budgetary guidelines
• Identify and implement new products and services that support sales growth and resident satisfaction

Qualifications:

• Operations & Technology
• Oversee all F&B operations across Palo Duro Cantina, grab-and-go, food truck, catering, and additional outlets
• Leverage technology platforms (Oracle Simphony, Micros KDS, Digital 42 Boards, Akia App) to enhance speed, accuracy, and resident experience
• Drive high-volume readiness and efficient traffic flow across station-based service models
• Maintain effective client and stakeholder relationships at all levels of the organization
• Compliance & Safety
• Ensure all health, safety, and sanitation standards are consistently met across all dining operations
• Maintain records to comply with company, government, and accrediting agency standards
• Ensure all required employees are properly certified (ServSafe, TIPS, etc.) and that all applicable policies are followed
• Maintain a safe and healthy environment for residents, guests, and employees at all times
• Required Minimum 46 years of progressive F&B management experience, including at least 23 years in a director or senior management role
• Proven experience managing high-volume, multi-outlet dining operations (residential dining, catering, grab-and-go, or food truck experience a plus)
• Strong P&L accountability and demonstrated ability to manage food, beverage, and labor cost controls
• Excellent leadership, communication, and interpersonal skills with the ability to motivate diverse teams
• Proficiency in restaurant management technology; experience with POS systems (Oracle Simphony or Micros preferred)
• Ability to work a flexible schedule including evenings, weekends, and holidays
• Ability to lift up to 50 lbs. and stand for extended periods
• Preferred Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or a related field (or equivalent experience)
• Experience in residential, university, or resort dining environments
• Knowledge of sustainable food service practices
• Bilingual skills a plus