Green Card Food Service Manager Jobs
Food Service Manager roles qualify for EB-3 sponsorship when employers complete PERM labor certification, and senior multi-unit or catering operations roles may meet EB-2 standards for advanced-degree professionals. Sponsorship requires demonstrating no qualified U.S. workers are available, making your specialized operational credentials and documented management experience central to a successful petition.
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Get Access To All JobsAre you passionate about assisting students in the classroom? Do you enjoy working collaboratively with others? If so, then Carlos Rosario International Public Charter School (CRIPCS) is the place for you.
Carlos Rosario International Public Charter School (CRIPCS) is an adult charter school that delivers high-quality education, career training, and supportive services that enable adult immigrants to realize their dreams while strengthening our community and economy. When you join the team at CRIPCS you become part of a unique, performance-driven organization where students are the center of our work and excellence permeates.
Carlos Rosario International Public Charter School (CRIPCS) is the nation’s first adult charter school and a national model for high-quality adult education, career training, and student support. Our mission-driven team advances innovative, equity-centered solutions that empower adult immigrants and English language learners while strengthening our community and economy. Through our award-winning three-pronged model—foundational coursework, career certification, and comprehensive supports—and guided by our core values: Integrity, Respect, Perseverance, Compassion, Inclusivity, and Collaboration, we advance our strategic priorities to empower our people and culture and build for the future.
Food and Beverage Management Instructor
ROLE SUMMARY:
The Food and Beverage Management Instructor supports CRIPCS’s mission by preparing adult immigrant students for supervisory and management careers in the food and beverage industry. Reporting to the Culinary Arts Training Program Director, this instructor delivers high-quality, industry-aligned instruction in F&B operations management—including cost control, inventory, labor scheduling, menu engineering, and food safety compliance—equipping students with the technical expertise, management skills, and workplace readiness they need to succeed in a competitive industry. The Instructor provides instruction that is responsive to students’ diverse educational backgrounds, learning styles, and English language abilities, and uses both formal and informal data to continuously improve student outcomes. This role is part of the Culinary Arts Training Program team and contributes to a collaborative, student-centered instructional environment.
CORE WORKSTREAMS AND RESPONSIBILITIES:
F& B Operations Management Instruction
- Teach core F&B management concepts including inventory and purchasing, menu engineering, labor scheduling, budget forecasting, and point-of-sale (POS) technology and data analysis.
- Deliver instruction using case studies, workplace scenarios, applied management tools, and simulated operations projects suited for adult English Language Learners (ELLs).
- Teach hospitality math concepts including food and beverage cost percentages, recipe yield testing, labor cost analysis, and margin calculation.
- Guide students through front-of-house (FOH) service standards, human resources basics (coaching and scheduling), and food safety compliance requirements.
- Deliver instruction aligned with the established Culinary Arts curriculum and program syllabus, adapting materials to meet the diverse learning needs, backgrounds, and English language levels of adult learners.
- Prepare clear and concise daily lesson plans with defined learning objectives, available to supervisors upon request.
- Create and select instructional materials, including course handouts, reference guides, and supplementary resources specific to the F&B management focus.
- Implement classroom policies and procedures and maintain a positive, inclusive learning environment that encourages active participation and regular attendance.
- Provide instruction that accommodates different learning styles and abilities, using a variety of instructional strategies to support student success.
Applied Learning and Community Partnerships
- Partner with the Culinary Arts Training Program Director, Culinary Instructors, and Cafeteria Operations Manager to use campus food service facilities as a live learning laboratory for student projects and applied management exercises.
- Collaborate with advisory committee members and community partners to facilitate mock interviews, industry site visits, and other career-connected activities that support student projects and professional readiness.
- Connect classroom learning to real-world management practice through hands-on projects, demonstrations, and simulated operational scenarios.
- Introduce students to industry certifications relevant to F&B management and food safety (e.g., ServSafe Food Protection Manager, ServSafe Alcohol, TIPS/RBS), preparing them for certification exams as applicable.
- Stay current on trends in food and beverage operations and management and integrate relevant, up-to-date content into instruction.
Student Assessment and Data Management
- Monitor and evaluate student performance through formal and informal assessments; modify instruction based on data to ensure all students are progressing toward program goals.
- Maintain accurate and up-to-date grade records and student progress reports.
- Record daily class attendance using the assigned roster and the Student Information System (SIS) by the end of each class session.
- Maintain student tracking forms, timecards, and other administrative records required by the program.
- Communicate student progress and concerns proactively to the Culinary Arts Training Program Director.
Team Collaboration and Program Support
- Collaborate with other Culinary Arts Training Program instructors and staff to support a cohesive, integrated student experience.
- Participate in departmental meetings, professional development activities, and program planning sessions as required.
- Support student career readiness by connecting instruction to industry employment pathways, including job search skills, professional conduct, and industry networking.
- Foster a classroom culture of teamwork, mutual respect, and professional pride.
Other duties as assigned
WHAT YOU’LL BRING:
- F&B Operations and Management Expertise: Deep, hands-on knowledge of food and beverage operations management, including cost control, inventory, scheduling, and food safety—brings credibility and practical relevance to every lesson through real industry experience.
- Instructional Skill with Adult Learners: Able to translate complex management and technical concepts into accessible, engaging instruction for adult learners with diverse backgrounds, learning styles, and English language levels.
- Student-Centered and Data-Informed: Uses formal and informal assessment data to understand where students are and adjust instruction accordingly; stays attentive to individual progress and intervenes early when students are struggling.
- Technical and Analytical Proficiency: Comfortable teaching hospitality math, cost analysis, and technology tools including Excel/Google Sheets and POS systems; models the analytical mindset employers expect of F&B managers.
- Collaborative Team Member: Works well within the Culinary Arts Training Program team and with campus partners; communicates proactively, follows through on administrative responsibilities, and contributes to a positive program culture.
- Mission Alignment: Brings genuine care for CRIPCS’s students and the communities we serve; understands that preparing adult immigrant learners for management careers is both an instructional and a social equity mission.
EDUCATION, CERTIFICATION, AND OTHER EXPERIENCES
- A Bachelor’s degree in Hospitality Management, Culinary Arts, Food & Beverage Management, or a related field preferred; equivalent professional experience will be considered.
- Minimum of 3–5 years of progressive supervisory or management experience in restaurants, hotels, catering, or institutional foodservice.
- Prior experience teaching adult learners, workforce development cohorts, or English Language Learners (ELLs) in the field of Food and Beverage Management preferred.
- Current ServSafe Certified Food Protection Manager certification required (or ability to obtain prior to start date); ServSafe Instructor/Proctor designation required (or ability to obtain while on the job) required.
- Proficiency in hospitality math (food/beverage cost percentages, recipe yield testing, labor cost analysis, margin calculation) and competency in Microsoft Excel/Google Sheets, POS software systems, and standard hospitality management tools.
- Excellent oral and written communication skills in English; bilingual in Spanish, Amharic, or French a plus.
- Proficiency with standard office and instructional technology; familiarity with Student Information Systems (SIS) a plus.
- Demonstrate commitment to CRIPCS’s core values and Diversity, Equity, Inclusion, and Belonging (DEIB) and the ability to model those values in relationships with colleagues and partners.
SALARY RANGE AND BENEFITS:
We offer:
- A competitive annual starting salary range of $63,000.00–$130,663.53 commensurate with experience.
- 46 total days of time off (a combination of paid holidays, vacation, sick, and personal time) per year. This number increases over time.
- Competitive health benefits and retirement match (up to 6% of the base salary) after your qualifying period.
- A flexible, hybrid work schedule.
- Deep investment in individualized professional development, inclusive of coaching, conference attendance, and tuition reimbursement.
Physical Requirements:
- Ability to stand, move about, and demonstrate culinary and beverage techniques for extended periods during class instruction.
- Ability to lift and carry supplies, equipment, and instructional materials up to approximately 30 pounds without assistance.
- Ability to communicate clearly in English in person and in writing with students, colleagues, and supervisors.
- Ability to operate standard kitchen and beverage equipment used in instructional demonstrations.
- Manual dexterity sufficient to demonstrate food and beverage preparation techniques accurately.
DETAILS OF ROLE:
- FLSA CLASSIFICATION: Exempt
- REPORTS TO: Culinary Arts Training Program Director
- TYPE OF ROLE: Full-Time, Split Shift / 10 Month
- LOCATION: Sonia Gutierrez Campus
- DEPARTMENT: Culinary Arts Training Program
- MANAGES: N/A
Equal Employment Opportunity Statement:
Carlos Rosario International Public Charter School is an equal opportunity employer, and is committed to providing equal employment opportunity in recruitment, hiring, training and development, promotion, termination, compensation and all other terms, conditions and privileges of employment. In accordance with federal and DC laws, Carlos Rosario School does not discriminate with regard to employment on the basis of race, color, religion, national origin, ethnicity, sex, age marital status, personal appearance, sexual orientation, gender identity and expression, genetic information, family responsibilities, political affiliation, disability, matriculation, veteran status, or other protected status under applicable law.
If you need a reasonable accommodation to assist with your job search or application for employment, please contact us by sending an email to rosariohr@carlosrosario.org or contact the Human Resources Department at (202) 797-4700. If possible, in your email please include a description of the specific accommodation you are requesting and a description of the position for which you are applying. Even if you don’t feel that all the requested qualifications are your current strengths, we still welcome you to apply. We invite all candidates of all backgrounds to apply.
This position will be posted until filled.
Are you passionate about assisting students in the classroom? Do you enjoy working collaboratively with others? If so, then Carlos Rosario International Public Charter School (CRIPCS) is the place for you.
Carlos Rosario International Public Charter School (CRIPCS) is an adult charter school that delivers high-quality education, career training, and supportive services that enable adult immigrants to realize their dreams while strengthening our community and economy. When you join the team at CRIPCS you become part of a unique, performance-driven organization where students are the center of our work and excellence permeates.
Carlos Rosario International Public Charter School (CRIPCS) is the nation’s first adult charter school and a national model for high-quality adult education, career training, and student support. Our mission-driven team advances innovative, equity-centered solutions that empower adult immigrants and English language learners while strengthening our community and economy. Through our award-winning three-pronged model—foundational coursework, career certification, and comprehensive supports—and guided by our core values: Integrity, Respect, Perseverance, Compassion, Inclusivity, and Collaboration, we advance our strategic priorities to empower our people and culture and build for the future.
Food and Beverage Management Instructor
ROLE SUMMARY:
The Food and Beverage Management Instructor supports CRIPCS’s mission by preparing adult immigrant students for supervisory and management careers in the food and beverage industry. Reporting to the Culinary Arts Training Program Director, this instructor delivers high-quality, industry-aligned instruction in F&B operations management—including cost control, inventory, labor scheduling, menu engineering, and food safety compliance—equipping students with the technical expertise, management skills, and workplace readiness they need to succeed in a competitive industry. The Instructor provides instruction that is responsive to students’ diverse educational backgrounds, learning styles, and English language abilities, and uses both formal and informal data to continuously improve student outcomes. This role is part of the Culinary Arts Training Program team and contributes to a collaborative, student-centered instructional environment.
CORE WORKSTREAMS AND RESPONSIBILITIES:
F& B Operations Management Instruction
- Teach core F&B management concepts including inventory and purchasing, menu engineering, labor scheduling, budget forecasting, and point-of-sale (POS) technology and data analysis.
- Deliver instruction using case studies, workplace scenarios, applied management tools, and simulated operations projects suited for adult English Language Learners (ELLs).
- Teach hospitality math concepts including food and beverage cost percentages, recipe yield testing, labor cost analysis, and margin calculation.
- Guide students through front-of-house (FOH) service standards, human resources basics (coaching and scheduling), and food safety compliance requirements.
- Deliver instruction aligned with the established Culinary Arts curriculum and program syllabus, adapting materials to meet the diverse learning needs, backgrounds, and English language levels of adult learners.
- Prepare clear and concise daily lesson plans with defined learning objectives, available to supervisors upon request.
- Create and select instructional materials, including course handouts, reference guides, and supplementary resources specific to the F&B management focus.
- Implement classroom policies and procedures and maintain a positive, inclusive learning environment that encourages active participation and regular attendance.
- Provide instruction that accommodates different learning styles and abilities, using a variety of instructional strategies to support student success.
Applied Learning and Community Partnerships
- Partner with the Culinary Arts Training Program Director, Culinary Instructors, and Cafeteria Operations Manager to use campus food service facilities as a live learning laboratory for student projects and applied management exercises.
- Collaborate with advisory committee members and community partners to facilitate mock interviews, industry site visits, and other career-connected activities that support student projects and professional readiness.
- Connect classroom learning to real-world management practice through hands-on projects, demonstrations, and simulated operational scenarios.
- Introduce students to industry certifications relevant to F&B management and food safety (e.g., ServSafe Food Protection Manager, ServSafe Alcohol, TIPS/RBS), preparing them for certification exams as applicable.
- Stay current on trends in food and beverage operations and management and integrate relevant, up-to-date content into instruction.
Student Assessment and Data Management
- Monitor and evaluate student performance through formal and informal assessments; modify instruction based on data to ensure all students are progressing toward program goals.
- Maintain accurate and up-to-date grade records and student progress reports.
- Record daily class attendance using the assigned roster and the Student Information System (SIS) by the end of each class session.
- Maintain student tracking forms, timecards, and other administrative records required by the program.
- Communicate student progress and concerns proactively to the Culinary Arts Training Program Director.
Team Collaboration and Program Support
- Collaborate with other Culinary Arts Training Program instructors and staff to support a cohesive, integrated student experience.
- Participate in departmental meetings, professional development activities, and program planning sessions as required.
- Support student career readiness by connecting instruction to industry employment pathways, including job search skills, professional conduct, and industry networking.
- Foster a classroom culture of teamwork, mutual respect, and professional pride.
Other duties as assigned
WHAT YOU’LL BRING:
- F&B Operations and Management Expertise: Deep, hands-on knowledge of food and beverage operations management, including cost control, inventory, scheduling, and food safety—brings credibility and practical relevance to every lesson through real industry experience.
- Instructional Skill with Adult Learners: Able to translate complex management and technical concepts into accessible, engaging instruction for adult learners with diverse backgrounds, learning styles, and English language levels.
- Student-Centered and Data-Informed: Uses formal and informal assessment data to understand where students are and adjust instruction accordingly; stays attentive to individual progress and intervenes early when students are struggling.
- Technical and Analytical Proficiency: Comfortable teaching hospitality math, cost analysis, and technology tools including Excel/Google Sheets and POS systems; models the analytical mindset employers expect of F&B managers.
- Collaborative Team Member: Works well within the Culinary Arts Training Program team and with campus partners; communicates proactively, follows through on administrative responsibilities, and contributes to a positive program culture.
- Mission Alignment: Brings genuine care for CRIPCS’s students and the communities we serve; understands that preparing adult immigrant learners for management careers is both an instructional and a social equity mission.
EDUCATION, CERTIFICATION, AND OTHER EXPERIENCES
- A Bachelor’s degree in Hospitality Management, Culinary Arts, Food & Beverage Management, or a related field preferred; equivalent professional experience will be considered.
- Minimum of 3–5 years of progressive supervisory or management experience in restaurants, hotels, catering, or institutional foodservice.
- Prior experience teaching adult learners, workforce development cohorts, or English Language Learners (ELLs) in the field of Food and Beverage Management preferred.
- Current ServSafe Certified Food Protection Manager certification required (or ability to obtain prior to start date); ServSafe Instructor/Proctor designation required (or ability to obtain while on the job) required.
- Proficiency in hospitality math (food/beverage cost percentages, recipe yield testing, labor cost analysis, margin calculation) and competency in Microsoft Excel/Google Sheets, POS software systems, and standard hospitality management tools.
- Excellent oral and written communication skills in English; bilingual in Spanish, Amharic, or French a plus.
- Proficiency with standard office and instructional technology; familiarity with Student Information Systems (SIS) a plus.
- Demonstrate commitment to CRIPCS’s core values and Diversity, Equity, Inclusion, and Belonging (DEIB) and the ability to model those values in relationships with colleagues and partners.
SALARY RANGE AND BENEFITS:
We offer:
- A competitive annual starting salary range of $63,000.00–$130,663.53 commensurate with experience.
- 46 total days of time off (a combination of paid holidays, vacation, sick, and personal time) per year. This number increases over time.
- Competitive health benefits and retirement match (up to 6% of the base salary) after your qualifying period.
- A flexible, hybrid work schedule.
- Deep investment in individualized professional development, inclusive of coaching, conference attendance, and tuition reimbursement.
Physical Requirements:
- Ability to stand, move about, and demonstrate culinary and beverage techniques for extended periods during class instruction.
- Ability to lift and carry supplies, equipment, and instructional materials up to approximately 30 pounds without assistance.
- Ability to communicate clearly in English in person and in writing with students, colleagues, and supervisors.
- Ability to operate standard kitchen and beverage equipment used in instructional demonstrations.
- Manual dexterity sufficient to demonstrate food and beverage preparation techniques accurately.
DETAILS OF ROLE:
- FLSA CLASSIFICATION: Exempt
- REPORTS TO: Culinary Arts Training Program Director
- TYPE OF ROLE: Full-Time, Split Shift / 10 Month
- LOCATION: Sonia Gutierrez Campus
- DEPARTMENT: Culinary Arts Training Program
- MANAGES: N/A
Equal Employment Opportunity Statement:
Carlos Rosario International Public Charter School is an equal opportunity employer, and is committed to providing equal employment opportunity in recruitment, hiring, training and development, promotion, termination, compensation and all other terms, conditions and privileges of employment. In accordance with federal and DC laws, Carlos Rosario School does not discriminate with regard to employment on the basis of race, color, religion, national origin, ethnicity, sex, age marital status, personal appearance, sexual orientation, gender identity and expression, genetic information, family responsibilities, political affiliation, disability, matriculation, veteran status, or other protected status under applicable law.
If you need a reasonable accommodation to assist with your job search or application for employment, please contact us by sending an email to rosariohr@carlosrosario.org or contact the Human Resources Department at (202) 797-4700. If possible, in your email please include a description of the specific accommodation you are requesting and a description of the position for which you are applying. Even if you don’t feel that all the requested qualifications are your current strengths, we still welcome you to apply. We invite all candidates of all backgrounds to apply.
This position will be posted until filled.
See all 610+ Green Card Food Service Manager Jobs
Sign up for free to unlock all listings, filter by visa type, and get alerts for new Green Card Food Service Manager Jobs.
Get Access To All JobsTips for Finding Green Card Sponsorship as a Food Service Manager
Document your management scope precisely
PERM audits frequently target Food Service Manager roles because DOL scrutinizes whether the position genuinely requires specialized skills. List every supervised function: inventory systems, food safety compliance certifications, and staff headcount you directly manage.
Target employers with multi-unit operations
Hospital systems, hotel chains, and university dining contractors routinely file PERM for Food Service Managers because turnover is high and qualified candidates are scarce. These employers already have HR infrastructure to support a green card petition from day one.
Search green card sponsors on Migrate Mate
Use Migrate Mate to filter Food Service Manager openings by employers with active EB-2 and EB-3 sponsorship history, so you're applying to roles where the PERM infrastructure already exists rather than negotiating sponsorship from scratch.
Align your degree to the job description
EB-3 professional classification requires a U.S. bachelor's degree or foreign equivalent. If your credential is a three-year hospitality diploma, get it evaluated by a NACES-member credential evaluator before your employer submits the prevailing wage determination to OFLC.
Verify the prevailing wage before accepting an offer
Your offered salary must meet or exceed the DOL prevailing wage for your specific job zone and location. Run the job title and your worksite ZIP code through the OFLC Wage Search before signing an offer letter to avoid a PERM denial.
Confirm your employer uses E-Verify
DOL's PERM recruitment rules require employers to demonstrate good-faith U.S. worker recruitment. Employers not enrolled in E-Verify sometimes face additional scrutiny during audit. Ask HR whether the company is enrolled and whether they've filed PERM petitions in the past three years.
Green Card Food Service Manager: Frequently Asked Questions
Does a Food Service Manager role qualify for EB-2 or EB-3 sponsorship?
Most Food Service Manager positions qualify under EB-3 as skilled workers or professionals, depending on whether the employer requires a bachelor's degree. Roles overseeing large-scale catering operations, healthcare food services, or multi-unit portfolios with a master's degree requirement can qualify under EB-2 as advanced-degree professionals. The PERM labor certification filing defines which category applies based on the actual job requirements your employer specifies.
How does green card sponsorship differ from H-1B for this role?
Green card sponsorship via PERM leads to permanent residency, not a temporary status tied to an employer's renewal cycle. EB-3 has no annual lottery, so there's no registration gamble each spring. The tradeoff is timeline: PERM recruitment, I-140 approval, and priority date availability typically take two to four years for most countries, compared to three years on an initial H-1B visa. For nationals from high-backlog countries, the wait can be significantly longer.
What credentials strengthen a Food Service Manager green card petition?
DOL evaluates whether U.S. workers can fill the role. Credentials that differentiate you include ServSafe Manager Certification, documented experience managing large-volume kitchens exceeding a specific headcount, food cost control records, and formal culinary or hospitality degrees. A foreign credential evaluation from a NACES-accredited agency is required if your degree was earned outside the U.S. USCIS and DOL review these documents during both the PERM and I-140 stages.
How do I find Food Service Manager jobs where the employer will sponsor a green card?
Most job postings don't advertise PERM sponsorship willingness upfront. Use Migrate Mate to search Food Service Manager roles filtered by employers with verified EB-2 and EB-3 sponsorship history. This saves you from spending weeks applying to positions where the employer has never filed a PERM petition and isn't equipped to start one.
Can my employer start the green card process while I'm on a work visa?
Yes. Employers commonly file PERM while you're working on H-1B, TN visa, or L-1 visa status. The green card process runs concurrently with your nonimmigrant status. USCIS requires you to maintain valid nonimmigrant status through the adjustment of status filing. Your employer's immigration attorney or a filing service handles the PERM recruitment documentation and I-140 petition in parallel with your ongoing employment.