A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
Food and Beverage Manager The Bison Group of Companies Midland, TX Job Details Full-time $110,000 - $120,000 a year 1 day ago Benefits Health insurance Dental insurance 401(k) Paid time off Vision insurance Qualifications Vendor relationship building Operational analysis Strategic management Interpersonal skills Customer service Performance Reporting Leadership development Kitchen cost control Attention to detail Materials management in food and beverage Quality audits
Full Job Description Food & Beverage Manager Location:
Texas - : $120,000 annually
Job Type:
Full-Time We are seeking an experienced Food & Beverage Manager to oversee high-volume food service operations across multiple locations throughout Texas. This is a hands-on regional leadership position for someone who understands multi-site culinary operations, food safety, inventory and cost control, team development, and operational consistency. The successful candidate will work closely with Executive Chefs, Sous Chefs, site leadership, and operations teams to maintain exceptional food service standards across the region. Key Responsibilities Oversee food service operations across multiple locations. Coach and develop Executive Chefs, Sous Chefs, and culinary teams. Conduct regular site inspections and operational audits. Ensure compliance with ServSafe, HACCP, health department, sanitation, and food safety standards. Maintain consistency in recipes, portion control, presentation, and overall dining quality. Monitor food costs, labor utilization, waste, inventory variance, and operational performance. Manage inventory controls, purchasing practices, vendor relationships, and ordering processes. Identify operational gaps and implement corrective action plans. Lead onboarding and ongoing training for culinary and dining teams. Develop high-performing employees for advancement and succession opportunities. Support new location openings, operational ramp-ups, and increases in occupancy. Partner with Operations, Human Resources, and Talent Acquisition on staffing and workforce development. Provide operational support during supply-chain disruptions, severe weather, and other business-continuity situations. Qualifications 5-7 years of progressive food service, culinary, hospitality, or institutional dining experience. At least 2 years of multi-site, district, or regional leadership experience preferred. Strong experience in high-volume food service operations. Experience implementing operational standards, conducting audits, and leading training initiatives. Strong knowledge of ServSafe, HACCP, food safety regulations, and sanitation practices. Experience with inventory control, purchasing, vendor management, and food-cost management. Proven ability to coach and develop culinary leaders and teams. Strong organizational, communication, and problem-solving skills. Proficiency with Microsoft Excel and operational reporting systems. Bachelor's degree in Culinary Arts, Hospitality Management, Business, or a related field preferred; equivalent experience considered. Valid driver's license and ability to travel frequently throughout the assigned region. Ideal Candidate We are particularly interested in candidates who have managed large-scale, multi-location food operations in environments such as workforce accommodations, hospitality, institutional dining, corporate dining, healthcare, higher education, remote-site operations, or similarly complex high-volume settings.
Pay:
$110,000.00 - $120,000.00 per year
Benefits:
401(k) Dental insurance Health insurance Paid time off Vision insurance
