Food Service Operations Director - Caprock

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