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.

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 you're 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