Responsibilities
About the Team
The Food and Beverage team promote best practices and support 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 engages our team.
Responsibilities
- Leadership: Lead and develop vendor teams across a sub-region.
- Programme Management: Operationalise strategic and data driven optimisation plans. Project manage, troubleshoot and systematically identify, change and develop programme to meet current and future requirements and initiatives. Apply research, trends, digital upgrades and/or stakeholder requirements.
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- Quality Control: Maintain, review and ensure high standards of food quality, presentation, and taste, ensuring consistency with data driven measures.
- Operations Management: Oversee and optimise operations, food preparation, inventory, staffing, scheduling, regional coverage and maintenance.
- Resource Management: Manage and optimise budgets, procurements and resources.
- Health & Safety: Partner with the safety team and ensure food safety regulations, sanitation, health codes and all related matters are handled promptly.
- Financial Management: Manage and optimise budgets, expenses and cost savings/investment measures that align with company optimisation principles.
- Stakeholder Engagement: Build and maintain relationships with cross function stakeholders and programme participants. Apply feedback and programme enhancements to support programme objectives.
- Data Management, Compliance & Reporting: Create and drive data driven analysis, insights and recommendations. Manage compliance and reporting requirements.
- Brand & Risk Management: Evolve the programme brand and mitigate risks or disruptions.
- Other duties as needed.
Qualifications
Minimum Qualifications
- Bachelor's degree and/or equivalent experience in food science, nutrition, hospitality management, catering management, general business management, etc.
- Strong project management, financial and resource management, operations and quality experience.
- +5/7 Professional experience in relative food industries; catering service/vendor provider management and structure.
- Strong communication, organization, user-focused, systematic thinking, data driven analytical and problem solving skills.
- Experience in on-site catering management in technology companies with an ability to navigate different applications and platforms to drive data driven solutions.
Preferred Qualifications
- MS Office (Word, PowerPoint, Excel and Project).
- Stakeholder and vendor management.
- Travel to other sites.