Job
Description
The job involves providing proactive and quality office food service operations in compliance with company policies. You will support and execute company policies and processes, purchase food and beverage supplies, manage expense tracking and submission processes, and manage operations such as meal programs, team off-sites/team building events, and client/user requests. You will be responsible for completing special projects by organizing and coordinating information and requirements to ensure all offices are operating at company-defined standards. Managing catering satisfaction, including conducting regular satisfaction surveys and optimizing food service operations, will be a key responsibility. Administrative catering duties, including budget control and procurement, will also fall under your purview. You will support vendor management controls and reporting systems, manage all kitchens and pantries at the client site, ensuring day-to-day operations are carried out to the highest standards. Attending and contributing to food committee meetings, resolving issues within timelines, and preserving excellent levels of internal and external employee service will be essential. You will design menus, continuously improve them, and support vendors to perform better. Identifying employee needs and proactively responding to their concerns, leading and training F&B vendor personnel, and establishing targets, KPIs, schedules, policies, and procedures are all part of the role. Creating a two-way communication environment emphasizing motivation and teamwork, conducting specific audits of F&B kitchens and pantries on a regular basis, ensuring vendors are properly ordering and replenishing F&B supplies, and managing their budgets will also be required. Maintaining and managing kitchen and pantry equipment, including coffee machines, to ensure proper functionality and use, complying with all health and safety regulations related to F&B operations, and timely updating senior and client points of contact (POC) on all incidents pertaining to food and beverage service operations are crucial aspects of the job. To be eligible for this position, you should have at least 2-3+ years of professional experience in the food industry, focusing on catering service and vendor provider management. A Bachelor's degree and/or equivalent experience in hospitality management, catering management, general business management, etc., are required. A business level of English and Native Language proficiency where applicable is necessary. Excellent people skills and the ability to interact with a wide range of clients and vendors, experience in continuous improvement initiatives, client communication, and reports, proficiency in Google Applications such as Google Sheets and Docs are essential. Experience in on-site catering management in technology companies, with an ability to navigate different applications and platforms to drive data-driven solutions, basic knowledge of catering setup, coffee breaks, and food safety guidelines, including actions to correct risks, excellent organizational, multitasking, verbal, and written communication skills, and being detail-oriented with strong analytical, problem-solving, and financial skills producing data-driven insights are required for this role.,