Job Description

Responsibilities: Leadership: Lead AMS catering, food safety and third-party vendor team(s). Develop internal teams including organization design, team leadership and talent development. Strategic Planning: Apply a deep understanding of food operations and create data-driven plans, proposals, documentation and financial analysis/modeling for region(s) utilizing existing and future data-driven insights. Cross-Functional Direction: Lead across matrixed structures and departments to recommend, enhance, change and/or drive operational, strategic and value-added outputs and impact. Procurement & Supply Chain Management: Drive RFPs, and value propositions and support procurement on sourcing, reviewing and developing KPIs to manage vendors. Influence changes as needed and adapt agreements into food operations. Problem Solving: Analyses root causes, identifies challenges and develops and operationalizes data-driven solutions that demonstrate before and after success measurements. Adapts to changing priorities and applies multiple interventions to complex situations. Program Development: Oversee, enhance and define overall food program standards and operations with cultural competency. Build frameworks and models for regional implementation and drive cross-functionally with internal and external teams. Financial Management: Manage and optimize year-on-year budgets, expenses and cost savings/investment measures. Apply analysis and data-driven measures to ensure cost optimization and investment. Marketing, Communication & Promotion: Support marketing strategies to attract and retain users. Leverage technology and efficient tools to modernize program communication. Risk Management: Manage and mitigate risks internally and externally. Stakeholder Engagement: Build and maintain relationships with cross-functional stakeholders and program participants. Apply feedback and program enhancements to support program objectives. Data Management, Compliance & Reporting: Create and drive data-driven analysis, insights and recommendations. Manage compliance and reporting requirements. Brand & Risk Management: Evolve the program brand and mitigate risks or disruptions. Minimum qualifications: Bachelor's degree and/or equivalent experience in business management, food science, hospitality management, catering management, general business management, etc. At least 5 years of managerial experience developing regional or global food programs in a fast-paced environment. Demonstrable cultural competence with innovative practices with strong oral/written communication, documentation and policy development skills. Available to travel up to 40%. 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. Data-driven analysis, insight and action-oriented presentations, reports and proposals with evidenced results. Experience producing innovative and creative technology solutions in food operations, design and implementation. #J-18808-Ljbffr TikTok

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