Food & Beverage Manager - Log Cabin/Lake Crescent

Job Description

We are seeking a dynamic and experienced Food & Beverage Manager to lead culinary and operational excellence across multiple fast-paced restaurant locations within Olympic National Park. This role requires a hands-on leader with strong administrative capabilities who can manage both back-of-house (BOH) and front-of-house (FOH) teams while delivering high-quality food and guest experiences in a high-volume setting.

 

Olympic National Park & Forest is the ultimate, multi-terrain getaway that gives you access to deep, undisturbed rainforest, waterfalls & beaches. It will far exceed your expectations. Visitors tell us there’s so much to do & see, one trip is never enough. Typically, one visit turns into multiple year returns for our Olympic visitors. Points of interest like Sol Duc Falls, Hoh Rainforest, & Ruby Beach make that easy! 

 

COMPENSATION: The hourly rate or salary range for this position is $80,000 to $90,000.  If both numbers are the same, that is the amount that Aramark expects to offer.  This is Aramark’s good faith and reasonable estimate of the compensation for this position as of the time of posting.  

  

BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources.   Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage.  Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works.  For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation.   

  

There is no predetermined application window for this position, the position will close once a qualified candidate is selected.  Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts.   For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. 

Job Responsibilities

• Oversee daily operations of multiple restaurant locations, ensuring efficiency, consistency, and compliance with health, safety, and environmental regulations.
• Manage labor scheduling, timekeeping, and payroll coordination across all units.
• Control food and labor budgets; monitor performance metrics including food cost, labor cost, and sales targets.
• Maintain accurate records including inventory, supplier invoices, food safety logs, and compliance documentation.
• Lead procurement and vendor management, ensuring cost-effective and timely supply of ingredients and equipment.
• Prepare and present regular reports on financial performance, staffing, and operational challenges to senior leadership.
• Supervise and support BOH and FOH staff including cooks, servers, and shift supervisors across locations.
• Conduct hiring, onboarding, performance evaluations, and ongoing training to maintain a skilled and motivated team.
• Promote a culture of accountability, teamwork, and exceptional service.
• Ensure food quality, consistency, and presentation standards are upheld under high-volume conditions.
• Implement and monitor portion control, waste reduction, and food preparation best practices.
• Collaborate with FOH leaders to ensure seamless guest service, efficient seating flow, and timely food delivery.
• Resolve guest complaints professionally and promptly; use feedback to improve service quality.
• Enforce cleanliness, ambiance, and service standards to reflect the natural beauty of the environment.
• Travel between sites to ensure consistent execution of SOPs, menu offerings, and staff training.

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.  

Qualifications

• Bachelor's degree in Hospitality Management, Culinary Arts, or Business Administration (preferred)

• ServSafe Food Protection Manager certification

• 3-5 years in food service management

• Proven ability in staff supervision, inventory control, and customer service

• Leadership and team management skills

• Budgeting, cost control, and revenue optimization expertise

• Menu