Front of House Service Excellence
Establish, implement, and maintain comprehensive Steps of Service SOPs across all FOH dining outlets, ensuring consistency in greeting, service flow, tableside standards, and resident farewell
Lead ongoing development of professional service teams through structured training programs, service audits, and real-time coaching on hospitality standards
Develop and enforce FOH service standards that reflect a guest-first, detail-driven approach?from table presentation and staff appearance to communication and complaint resolution
Oversee shift management of FOH operations including floor supervision, seating flow, table turnover, and guest engagement
Monitor and assess FOH team performance against defined service benchmarks; implement corrective action plans when standards are not met
Ensure all FOH staff are trained in personalized, genuine hospitality?empowering team members to anticipate resident needs and create memorable touchpoints
Manage and refine service delivery across all dayparts, ensuring seamless transitions and consistent quality from opening through close
Back of House Culinary Oversight
Oversee all BOH operations including food production, prep standards, station readiness, and kitchen coordination across Palo Duro Cantina and all dining outlets
Lead menu planning and development in alignment with Caprock?s culinary philosophy?fresh, made-to-order, and resident-driven
Coordinate with culinary team on scratch cooking execution, seasonal offerings, and multi-concept station delivery
Establish and maintain systems and procedures for ordering, receiving, storing, preparing, and serving food and related products
Ensure bold flavors, quality craftsmanship, and consistent presentation standards across all BOH operations
Drive grab-and-go product management and readiness?ensuring offerings are consistently stocked, fresh, and presentation-ready throughout all service periods
Guest Experience Strategy & Program Development
Design and implement strategic programs that create meaningful, memorable guest impact experiences?going beyond transactional service to build genuine community connection
Develop and execute a guest experience operating plan that identifies opportunity areas, sets measurable service goals, and drives continuous improvement across all dining touchpoints
Leverage guest experience analytics and resident feedback data (including Akia App insights) to identify trends, measure satisfaction, and generate actionable strategies
Build and maintain feedback loops between frontline team members, leadership, and residents to ensure the dining program evolves with community needs and expectations
Identify and create signature moments and experiential programming (themed dinners, resident events, seasonal activations) that reinforce Caprock?s Complete Community Experience
Develop adaptable service strategies that respond to shifting resident behaviors, demographics, and preferences?embedding guest-driven adaptability into daily operations
Financial Management
Build revenue and manage the F&B budget, including cost controls for food, beverage, and labor
Ensure completion and maintenance of P&L statements; achieve food and labor targets
Develop operational component forecasts and explain variances; oversee period inventory and accounting functions
Manage resources to ensure quality and cost control within budgetary guidelines
Identify and implement new products and services that support sales growth and resident satisfaction
