Job Description
About Caprock Dining Services
Caprock Dining Services is designed as a dynamic, approachable, and consistently exceptional culinary experience that supports residents throughout every part of their day. From early mornings to late evenings, our offering delivers thoughtful, high-quality food and service that align with the pace, preferences, and expectations of our residents-balancing convenience with elevated hospitality.
Our dining concept is centered on quality, variety, and consistency. We provide fresh, flavorful, and well-executed menu offerings that cater to a wide range of tastes and dining occasions. Whether it is a quick breakfast, a casual lunch, or a relaxed evening meal, every dish reflects attention to detail and a commitment to excellence.
Caprock's flagship dining venue, Palo Duro Cantina, serves as the vibrant centerpiece of dining operations-an elevated, high-energy dining hall bringing together diverse culinary concepts, seamless service, and innovative delivery models. With scratch cooking, grab-and-go accessibility, mobile ordering, and integrated food truck experiences, Palo Duro Cantina delivers a flexible, high-quality environment that reflects the energy, diversity, and hospitality of the Caprock experience.
Technology is a key enabler of our operations. Systems in use include Oracle Simphony POS, Micros KDS, Food Truck Freedom Pay, Tapin2, Digital 42 Menu Boards, Akia Resident Service Journey App, and the myWorkLife recruiting platform.
Role Overview
The Food & Beverage Operations Director is a senior management position responsible for the full-scope leadership and daily execution of Caprock's dining services-from 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-empowered-delivering 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 team-including 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
Job Responsibilities
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 approach-from 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 hospitality-empowering 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 philosophy-fresh, 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 readiness-ensuring 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 experiences-going 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 preferences-embedding 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
Qualifications
Required
Minimum 4-6 years of progressive F&B management experience, including at least 2-3 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
Education
About Aramark
Our Mission
Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.
At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.
About Aramark
The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what youre pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.
We focus on enriching and nourishing the lives of millions all over the world, providing a wide range of services—food, facilities and uniforms—to a diverse group of clients in 19 countries. We serve world champion sports teams, Fortune 500 companies, state-of-the-art healthcare providers and the world’s leading educational institutions. And every day, we dream of ways to do it better through our commitment to innovation and our passion for excellent customer service.
Innovation inspired by you
The better we know the people we serve, the greater the experiences we can develop. Whether it’s food service, facilities or uniforms, our proprietary programs allow us to understand the wants and needs of our audiences.
Armed with that knowledge, our Service Stars spring into action, combining insights and ingenuity to deliver moments that make a difference. These innovations could be game-changing campus transformations. Or a simpler, quicker way for you to access condiments at the ballpark. In any case, our innovations help create experiences that make an impact.
Beyond great service
Another key part of what makes us different is something we call service excellence.
To us, service excellence isn’t just about providing great customer service. It also means using time-tested practices and proven processes to get it right every day, everywhere, in everything that we do. And it's also about striking the perfect balance between doing something well over and over again and being responsive enough to the changing needs of clients and customers. It’s being open to the continuing cycle of innovation. Excellent, but never satisfied. Process-driven, but never locked in place.
We never stop thinking of new, better ways to get it right when our people impact the lives of clients and consumers every day.
Our people make all the difference—we make sure of it
Our commitment to hiring, training and rewarding the right people ensures that our employees are more than just hard workers. They’re Service Stars, and that means they can be counted on to go above and beyond, every single day.
We understand that many times our people are literally the face of your business. That’s why all 270,000 Service Stars receive continual access to professional development and proprietary skills training.
The bottom line is this: when you work with Aramark, you can be confident you’ll be collaborating with the right people with the right skills and the right attitude. That’s true whether it’s for strategic expertise, operational excellence or just serving a morning coffee. That’s our commitment as trusted partners and Service Stars. That’s the Aramark way.