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Global Food Service Program Manager
Jones Lang LaSalle
Palo Alto, CA, United States
Job Details - this job has expired, please see similar jobs below
Main Roles and Responsibilities:
• Provide vision, leadership and oversight of all aspects of the Hospitality Programs including all on-site cafes, coffee bars, vending, coffee break rooms and catering services and other related amenities.
• Evaluate existing program in key markets, create action plan and go forward strategy.
• Program manage global hospitality RPF working with key stakeholders, creating the RFP documents and managing through the transition.
• Manage a vested relationships with Food Service Program partners in all locations including measuring service levels, program quality, and financial P&L management
• Negotiate pricing with providers on new products and conduct market baskets as needed to help ensure price competitiveness in market
• Lead efforts to incorporate Experience initiatives in all Cafes to reinforce what is important to HP associates with respect to value, health, community, and the right diversity of offering.
• Develop innovative new offerings consistent with the latest wellness and sustainability goals. Work to consistently align the organizations to drive employee engagement, participation, and collaboration
• Develop and manage a communication program that clearly and creatively informs the employee population of the program goals, changes and enhancements
• Serve as a key contact for customer feedback and suggestions. Evaluate suggestions to inform possible changes or improvements to the Food Services Program at all applicable venues
• Ensure training of all staff on safe food handling procedures, customer focus and vendor oversight to deliver a safe, engaging and efficient program
• Develop key performance indicators that measure business success in a win-win approach that ensure program success. Manage and track any food facility cost to plan.
• Support new designs around food service facilities as existing offices are remodeled over time or when entirely new spaces are purchases or leased to deliver the optimal experience
• Develop documentation and processes and procedures to ensure supplier training and onboarding of staff is efficient and in line with HP’s expectations.
• Explore variety of new food options and determine suitability for inclusion in Food Program
• Stay abreast of new food & health trends to continuously improve quality of the Food Program on all levels, ensuring an optimal customer experience
Relationship Management
• Acts as a key interface with client regarding food service programs
• Acts collaboratively to solve problems and resolve spontaneous and unique situations with professionalism and service orientation
• Receives feedback from employees on food service program offerings and makes appropriate adjustments within defined authority or escalates feedback to senior management for action if necessary.
• Ensures all suggestions are received and responded to with high touch communications
• Ensures delivery of committed services and overall satisfaction with Jones Lang LaSalle performance
• Demonstrates leadership, responsiveness and creativity in finding solutions for service delivery challenges
Service Delivery
• Reads and understands the applicable Service Level Agreements, helps achieve the Key Performance indicators and scores favorably on the client satisfaction surveys.
• Ensures vendors and catering providers are meeting agreed upon delivery and quality expectations
• Seeks to continuously improve processes, systems and overall client satisfaction
• Provides direction/information to vendors, facilities staff and service providers as required to ensure excellent coordination/execution of work within client environment with minimal disruption
Financial Management
• Monitors spend and budget to ensure adherence to plan and lowest cost of program for highest level of service and quality
• Leads and manages the food service budget (expected have sales of over $XM annually with maintenance related cost of $X) and forecasting process while being measured against client performance metrics
• Provide reporting on Food Program costs as well as key financial indicators such as check averages, participation, cost trend, etc.…
Skills/Qualifications
• Passion for quality and food
• Undergraduate degree required
• 10 years relevant experience in the food service industry at the global level
• Graduate degree a plus
• Hospitality or Culinary training or education preferred
• Corporate/Large Scale Food Service experience a plus
• Superior vendor contract management, financial skills and budget experience
• Superb user of MS Office, and outstanding written, verbal communication skills
• Ability to manage various personalities and relationships to bring optimum results to the client
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