Job Description

The Manager, Hospitality Programs will be responsible for oversight and management of our on-site food service provider, will manage our front desk reception staff, and will serve as the primary planner and logistical manager for certain on-site and local area events. The focus for this position is on creating a friendly atmosphere of top-notch customer service and product quality for our employees and guests. The Manager, Hospitality Programs will develop plans and proposals, prepare annual business plans and budgets for hospitality-related programs, and meet targets set by management for these programs.  

Qualifications

ESSENTIAL DUTIES AND RESPONSIBILITIES:  •    Manage our food service vendor for operation of our on-site commercial kitchen and servery to deliver high-quality meals to company employees and guests on a daily basis.  •    Ensure food service vendor compliance with local and state health regulations. •    Create a warm, welcoming, and helpful environment in our reception lobbies for our staff and guests.  •    Identify and track key operating metrics, report variances, and supervise contractors in execution of corrective actions on a daily basis. •    Ensure high level of service through training team members, identifying improvement opportunities, and providing corrective action when needed.  •    Act as a champion and program manager of certain campus and local area events and activities.  •    Direct and organize event execution, from set-up to break-down/clean-up. •    Execute events to company standards, to include managing timeline, staff, kitchen/catering, entertainment, etc. •    Ensure compliance with quality control processes and procedures. •    Act as the main point of contact for the venue and event coordinators. •    Ensure security and accountability of materials and goods using inventory control principles. •    Anticipate and respond to requests in a prompt and courteous manner while maintaining a solution-oriented work attitude.  •    When things do not go as planned, communicate early and often, and provide corrective action/solutions.  •    Maintain work areas and equipment in a clean and orderly condition and follow policies and safety regulations. •    Write routine reports and correspondence.   •    Manage relationships with venues, suppliers, and contract staff. •    Attend training classes and keep current certifications as needed.

SUPERVISORY RESPONSIBILITIES: •    Supervising multiple direct reports including but not limited to Front Desk/Reception staff. 

EDUCATION/EXPERIENCE/SKILLS:  Education & Experience: •    High school diploma or general education degree (GED) and eleven years related experience; or, •    AS/AA degree in a related discipline and nine years of related experience; or, •    BS/BA degree in a related discipline and seven years of related experience; or, •    Equivalent combination of education and experience.   •    Food Manager Certification, preferred.  •    May require additional certification in assigned area. •    A valid driver’s license with a good driving record.

Experience:  •    Experience in hospitality environments with a strong focus on excellent customer service. •    Experience in managing programs and direct reports, and delegating work to others. •    Experience planning large complex events.

Knowledge/Skills/Abilities: •    Excellent communication skills (verbal and written) with all levels of an organization. •    Strong customer service, time management, and organizational skills.  •    Extremely detail oriented. •    Ability to follow SOP’s and thoroughly complete tasks including follow-up as necessary.  •    Extensive understanding and application of event planning principles, concepts, practices, and industry standards.  •    Technical proficiency with MS Office suite. Experience with visitor management and food service software a plus. •    Ability to work in a team environment and independently to meet business needs. •    Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.   •    Ability to effectively capture data and results.

JOB COMPLEXITY/PHYSICAL DEMANDS:  •    Works on problems of moderate scope where analysis of situation or data requires a review of identifiable factors.  •    Exercises judgment within defined procedures and practices to determine appropriate action. •    Uses professional concepts and company policies and procedures to solve a variety of semi-routine problems.

#LI-AW1

Additional Information

DISCLAIMER

The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification.  It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to the job.

We are an Equal Opportunity Employer and do not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state or local protected class.