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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.

KEY RESPONSIBILITIES

• 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 ServSafe, 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.

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.