Director of F&B Operations - Aramark Nexus

Aramark•Hereford, TX

1d•Onsite

About The Position

Aramark Nexus is hiring a Director of Food & Beverage Operations to lead all culinary and food and beverage operations for a new, large-scale workforce community near Hereford, Texas. This senior leadership opportunity is for an experienced leader who has successfully managed multiple dining concepts, large teams, and complex food service operations. The Director will provide overall leadership for the site's dining hall, restaurant operations, retail food service, commissary, culinary operations, and supporting food and beverage teams. This leader will oversee managers, chefs, assistant managers, sous chefs, and hourly team members, ensuring strong performance across food quality, guest experience, labor, food cost, safety, inventory, and operational execution. The role requires managing a broad food and beverage portfolio, developing other leaders, establishing consistent standards across multiple operations, and creating a strong dining experience at scale. The strongest candidates will have experience in large hotels, resorts, cruise lines, universities, corporate dining, healthcare food service, large residential communities, multi-unit restaurants, institutional dining, or other high-volume hospitality environments. This is an opportunity to help build the food and beverage operation from the ground up and establish the service culture, culinary standards, leadership structure, and operating practices that will define the resident dining experience.

Requirements

Requires significant progressive leadership experience in food and beverage operations, food service management, culinary operations, hospitality, dining services, or multi-unit restaurant operations.
Demonstrated experience leading multiple food service concepts or departments simultaneously is required.
Experience overseeing both front-of-house and back-of-house operations, including culinary leaders and operational managers.
Strong experience with high-volume dining, restaurant operations, retail food service, catering, commissary, or institutional food service is highly valued.
Demonstrated experience managing large teams and developing managers, chefs, supervisors, and other leaders.
Strong understanding of food cost, labor management, purchasing, inventory, budgeting, productivity, and P&L performance.
Strong working knowledge of food safety, sanitation, quality assurance, and large-scale food production standards.
Strong leadership, communication, financial, organizational, and problem-solving skills.
Ability to work effectively across culinary, operations, finance, purchasing, facilities, and other support functions.

Nice To Haves

Previous experience as a Director of Food & Beverage, F&B Director, Food Service Director, Director of Dining Services, Multi-Unit General Manager, Culinary Operations Director, or similar senior leader is strongly preferred.
Bachelor's degree in Hospitality, Culinary Arts, Food Service Management, Business, or a related field preferred. Equivalent senior-level operating experience will also be considered.

Responsibilities

Provide overall leadership for all food and beverage operations, including dining hall, restaurant, retail, commissary, and culinary functions.
Lead and develop department heads and culinary leaders, including dining managers, restaurant managers, retail managers, executive chefs, sous chefs, and assistant managers.
Establish consistent standards for food quality, service, sanitation, guest experience, production, presentation, and operational execution across all concepts.
Oversee high-volume meal production and service while ensuring each dining concept maintains its own operational identity and service standards.
Own food and beverage financial performance, including food cost, labor, inventory, purchasing, waste reduction, productivity, and departmental budgets.
Partner with culinary leadership on menu development, production planning, recipe standards, food quality, and continuous improvement.
Develop staffing strategies, leadership coverage, scheduling practices, training programs, and succession plans for a large food and beverage organization.
Monitor guest feedback, service metrics, food quality, operational data, and financial results to identify opportunities to improve performance.
Ensure compliance with food safety, sanitation, workplace safety, quality assurance, and applicable regulatory standards.
Partner with Purchasing, Facilities, Safety, Guest Services, Human Resources, and other site leaders to support reliable and coordinated operations.
Lead openings, new concepts, operational changes, special events, and periods of changing resident volume or meal demand.
Build a high-performing food and beverage culture focused on hospitality, culinary excellence, accountability, teamwork, safety, and consistent execution.