Food and Beverage Manager

Target Hospitality - West Texas Texas, USA

Job Title:
Regional Food & Beverage Manager

Reports to:

Regional Food & Beverage Director

Location:

Nationwide Travel

Scope:
The Regional Food & Beverage Manager is responsible for overseeing back-of-house culinary operations across an assigned region of Target Hospitality lodge and workforce accommodation sites. This role ensures standardized execution of recipes, food safety compliance, inventory controls, ordering processes, quality assurance programs, and training initiatives across multiple locations. The Regional Food & Beverage Manager works closely with Executive Chefs, Sous Chefs, Lodge Managers, Human Resources, and Talent Acquisition to develop talent, improve operational consistency, and maintain company food service standards.

The ideal candidate is a hands-on operational leader who excels at coaching teams, implementing processes, conducting audits, and ensuring consistency across multiple locations.

Target Hospitality is a leading provider of specialty rental and hospitality services, delivering turnkey workforce housing, culinary, and facility management solutions to remote and challenging environments across North America. We take pride in building not just accommodations, but communities — and that same commitment to people extends to our own team.

We believe that a great guest experience starts with a great employee experience, and we invest in the people who make that happen every day.

• Oversee back-of-house food service operations across multiple lodge locations within the assigned region.
• Train, coach, and develop Executive Chefs, Sous Chefs, and culinary teams to ensure consistent execution of company standards and operating procedures.
• Conduct regular site inspections and operational audits to verify compliance with food safety, sanitation, inventory, and quality standards.
• Ensure all sites maintain compliance with Serv Safe, HACCP, health department regulations, and Target Hospitality safety requirements.
• Drive consistency in recipe execution, portion controls, food presentation, and dining quality through the use of standardized recipes and culinary procedures.
• Monitor and support inventory management, purchasing practices, and Sysco ordering processes to ensure accuracy, efficiency, and cost control.
• Partner with site leadership to identify operational gaps and implement corrective action plans.
• Support onboarding and ongoing training programs for culinary and dining teams.
• Promote internal talent development and succession planning by identifying and preparing high-performing team members for advancement opportunities.
• Monitor food cost, labor utilization, waste, inventory variance, and other operational metrics, taking action to improve performance as needed.
• Assist with new site openings, occupancy increases, and operational ramp-ups through training, process implementation, and site support.
• Collaborate with Operations, HR, and Talent Acquisition to support staffing plans and workforce development initiatives.
• Respond to operational challenges and support business continuity efforts during supply chain disruptions, severe weather events, or other emergencies.

• 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…