Food and Beverage Director - Curry Village, Yosemite, CA

Aramark•Yosemite National Park, CA

3d•$80,000 - $95,000•Onsite

About The Position

Curry Village is a vibrant, family-friendly destination offering a mix of tent cabins, lodges, and dining options. It’s a lively place to work, with a strong sense of community and a deep connection to Yosemite’s history. Team members enjoy a fast-paced, guest-focused environment in the heart of the park. The L2 Operations Manager II is responsible for ensuring the quality of Aramark’s products and services meet or exceed customer expectations. This opportunity will focus on developing team members, identifying ways to increase the quality of customer service, and implementing best practices across all levels.

Requirements

Requires at least 4 years of experience
Requires at least 1-3 years of experience in a management role
Requires previous experience in food service
Requires a bachelor’s degree or equivalent experience
Strong communication skills
Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships
Ability to demonstrate excellent customer service using Aramark's standard model
Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers
Requires occasional lifting, carrying, pushing, and pulling up to 50 lb.
Must be able to stand for extended periods of time.
ServSafe Manager and TIPS certification

Responsibilities

Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance
Identify client needs and effectively communicate operational progress
Adopt Aramark process and systems
Implement and maintain Aramark agenda for both labor and food initiatives
Maintain a safe and healthy environment for clients, customers and employees
Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development
Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility)