Regional Food and Beverage Manager

Key Responsibilities

• Oversight of back-of-house food service operations across multiple lodge locations within the assigned region.
• Training, coaching, and development of Executive Chefs, Sous Chefs, and culinary teams to ensure consistent execution of company standards and operating procedures.
• Conducting regular site inspections and operational audits to verify compliance with food safety, sanitation, inventory, and quality standards.
• Ensuring all sites maintain compliance with ServSafe, HACCP, health department regulations, and Target Hospitality safety requirements.
• Driving consistency in recipe execution, portion controls, food presentation, and dining quality through the use of standardized recipes and culinary procedures.
• Monitoring and supporting inventory management, purchasing practices, and Sysco ordering processes to ensure accuracy, efficiency, and cost control.
• Promoting internal talent development and succession planning by identifying and preparing high-performing team members for advancement opportunities.
• Monitoring food cost, labor utilization, waste, inventory variance, and other operational metrics, taking action to improve performance as needed.
• Assisting with new site openings, occupancy increases, and operational ramp-ups through training, process implementation, and site support.
• Collaborating with Operations, HR, and Talent Acquisition to support staffing plans and workforce development initiatives.
• Responding to operational challenges and supporting business continuity efforts during supply chain disruptions, severe weather events, or other emergencies.

Qualifications

• Bachelor's degree in Culinary Arts, Hospitality Management, Business, or related field preferred; equivalent experience considered.
• 5–7 years of progressive food service, culinary, hospitality, or institutional dining experience.
• Minimum of 2 years of multi-site leadership, district management, or regional operations experience preferred.
• Strong background in high-volume food service operations, workforce accommodations, hospitality, corporate dining, healthcare, higher education, or similar environments.
• Demonstrated experience implementing operational standards, conducting audits, and leading training initiatives.
• Experience managing inventory controls, food purchasing, vendor relationships, and Sysco ordering systems preferred.
• Strong knowledge of ServSafe, HACCP, food safety regulations, and sanitation best practices.
• Proven ability to develop and mentor culinary leaders and promote talent from within the organization.
• Strong organizational, communication, and problem-solving skills.
• Proficiency in Microsoft Excel and operational reporting systems.
• Valid driver's license with the ability to travel frequently throughout the assigned region.