What you will be doing:
You will partner with our global culinary team and your local site manager to strategically train, develop, innovate, and cultivate a guest experience for our global food program in a large campus environment with our sub-contractors/business partners to engage and align with our company philosophy, and core values.
Responsible for creating a positive employee experience as it relates to our food offerings and catering; by promoting food quality, variety in our menus, and exceptional customer service.
Ensure the organization is delivering excellence in all aspects of café operations while identifying innovative and creative services and solutions for our food programs.
Accountable for building a team environment where our food service provider and supporting suppliers of choice drive for customer satisfaction while balancing operational efficiency of our food programs.
Partner with food and beverage supplier to ensure efficient daily operations, hold team accountable for the highest food safety, menu quality, and service standards.
Oversee vendors successful daily support of café operations and breakroom services.
Review and analyze P/L statements to ensure overall costs, subsidy, catering cost, and food operations are best in class.
Establish a strong rapport with main customer base, executive briefing staff, and executive admins to understand catering service requirements.
What we need to see:
Qualifications include, but are not limited to the following:
Associate degree or bachelor’s degree in hospitality management, business administration, or a related field preferred or equivalent experience.
3+ years working in a hotel/restaurant or comparable food service experience.
5+ years’ experience in food service management, with a focus on vendor management and customer service.
Strong leadership skills with the ability to motivate and mentor staff.
Excellent communication and interpersonal skills, with the ability to interact effectively with employees at all levels of the organization.
Diligent approach with a dedication to quality assurance and continuous improvement.
Knowledge of food safety regulations and industry standard processes.
Proficiency in budgeting and financial analysis.
