Food Program Manager, AMS

Responsibilities

About the Team
The Food and Beverage team promotes best practices and supports the business by elevating and creating unique employee and client food and beverage experiences. Our team focuses on implementing industry knowledge across our global portfolio, providing special food and beverage opportunities, creating leading operating standards and deploying innovative ideas that engage our team.

Responsibilities:
- Multi-site management. Manage multiple office locations, clusters and/or sub-regions with the growing complexity of different catering models (e.g., meal passes, boxed lunch, and on-site catering), as well as pantry program management.
- Vendor Management & Quality Control. Oversee and manage all vendor requirements inclusive of service level agreements, key performance indicators, performance and weekly/quarterly management meetings, performance requirements, and vendor-related metrics.
- Food Program. Manage and oversee program activities, and mitigate risks inclusive of vendors who provide solutions to food program management (inclusive of meal and pantry rotations, inventory, menu, tasting, activations audits, equipment, cultural moments, delivery, pop-up experiences, adverse weather and/or crisis set-up mitigations, etc.).
- Food Compliance & Safety. Ensure food safety protocols, compliance, and requirements meet global and country regulatory requirements. Eliminate risks and manage crisis events. Facilitate vendor audits and inspections.
- Data management. Report on, monitor, handle, and forecast requirements and interventions (e.g. employee on-site usage, wifi data, OMBEA, satisfaction scores, tickets and other data trends). Provide data insights, analysis, trends, and solutions to leadership.
- Cross-functional stakeholder collaboration. Liaise and partner with Security, EHS, Workplace, Real Estate and other teams to handle food-related matters (e.g., incidents, investigations, real estate changes).
- Event, Brand & Communication strategy. Create and manage employee brand, calendar, event, and communication strategy and SOP-related activity through employee comms, pop-up events, and other innovative ideas. Oversee catering for events, meetings and leader visits.
- Employee Engagement. Check, monitor, forecast, and enhance employee engagement, sentiment and ideas. Engage with employees and vendors to enhance overall offerings through employee communications, investigations, feedback methods and other channels are optimized and employee engagement sustained.
- Training. Provide SOPs, guidance doc, training materials and resources for vendor and internal teams to support food services.
- Finance management. Create and manage purchase orders, budgets and inventory requirements. Make adjustments as needed based on variations as required. (e.g., acquire extra Ombea tablets, cost category adjustments, consumables like coffee, etc).
- Asset Management. Oversee asset management processes, from the equipment procurement process to delivery/installation, asset registry/tagging, and annual inventory process.

Qualifications

Minimum Qualifications:
- Bachelor's degree and/or equivalent experience in food science, nutrition, hospitality management, catering management, general business management, etc.
- Minimum of 5 years of experience managing a food program in a corporate dining setting.
- Ability to apply analysis and insights with data and hospitality principles to drive forward program goals.
- Strong risk and safety knowledge.
- Excellent organizational, interpersonal, and multi-tasking skills.

Preferred qualifications:
- Experience in on-site catering management in technology companies with an ability to navigate different applications and platforms to drive data-driven solutions.
- Demonstrated experience in project management.
- 0-40% travel.

Job Information

【For Pay Transparency】Compensation Description (Annually)

The base salary range for this position in the selected city is $84000 - $181556 annually.​

Compensation may vary outside of this range depending on a number of factors, including a candidate’s qualifications, skills, competencies and experience, and location. Base pay is one part of the Total Package that is provided to compensate and recognize employees for their work, and this role may be eligible for additional discretionary bonuses/incentives, and restricted stock units.​

Benefits may vary depending on the nature of employment and the country work location. Employees have day one access to medical, dental, and vision insurance, a 401(k) savings plan with company match, paid parental leave, short-term and long-term disability coverage, life insurance, wellbeing benefits, among others. Employees also receive 10 paid holidays per year, 10 paid sick days per