Not Authorized
You are currently not authorized to access this section.
Please contact your Administrator to change your authorization settings.
Please contact your Administrator to change your authorization settings.
Program Delivery Manager, Food
Sunnyvale, CA
Job Description
As the Program Manager, you are responsible for overseeing overall operations for a corporate dining account. You will be responsible for managing client relations, along with ensuring that the food offered to the customers is of superior quality. Additionally, you will be responsible for the following:
Key Responsibilities:
Support program strategy, scope, goals and deliverables that drive client's objectives in collaboration with senior executives, team members, and field operations
Oversee operations and implement scalable processes and procedures to support the client's food program, including management of Operations, Business Performance, Guest Experience, and Vendor Relations
Create and support adoption of KPIs to assess performance, operational effectiveness, and ROI of strategic projects
Analyze and assess financial statement data to inform planning and decision making
Create and communicate client-facing presentations on findings, business impacts, and recommendations
Document and analyze information and processes to solve critical business issues
Build internal and external business relationships vital to the success of operations
Maintain excellent relationships with customers, guests and client as well as other departments
Roll out new culinary programs in conjunction with marketing and culinary team
Ensures "inspection ready" state at all times
Preferred Qualifications:
BS, Hospitality or Culinary degree preferred
Three to five years of food service operation experience
Previous experience managing a budget
JLL Is an Equal Opportunity Employer JLL is committed to developing and maintaining a diverse workforce. JLL strongly believes in equal opportunity extended to all individuals in all aspects of the employment relationship, including recruitment, hiring, training, promotion, transfer, discipline, layoff, recall and termination without regard to race, color, religion, belief, creed, age, sex, pregnancy or maternity (including childbirth and related conditions), family responsibility (e.g. child care, elder care), nationality, ethnic or national origin or ancestry, citizenship, marital status, civil partner status, sexual orientation, gender identity or expression, transgender status, veteran’s status, genetic information, trade union membership, social position, political view or status as a qualified individual with a disability, protected leave status or any other protected characteristic in accordance with applicable law. The company also endeavors to make reasonable accommodations for known physical or mental limitations of otherwise qualified employees and applicants with disabilities unless the accommodations would impose an undue hardship on the operation of our business and ensures that employment decisions are based only on valid job requirements.
Key Responsibilities:
Support program strategy, scope, goals and deliverables that drive client's objectives in collaboration with senior executives, team members, and field operations
Oversee operations and implement scalable processes and procedures to support the client's food program, including management of Operations, Business Performance, Guest Experience, and Vendor Relations
Create and support adoption of KPIs to assess performance, operational effectiveness, and ROI of strategic projects
Analyze and assess financial statement data to inform planning and decision making
Create and communicate client-facing presentations on findings, business impacts, and recommendations
Document and analyze information and processes to solve critical business issues
Build internal and external business relationships vital to the success of operations
Maintain excellent relationships with customers, guests and client as well as other departments
Roll out new culinary programs in conjunction with marketing and culinary team
Ensures "inspection ready" state at all times
Preferred Qualifications:
BS, Hospitality or Culinary degree preferred
Three to five years of food service operation experience
Previous experience managing a budget
JLL Is an Equal Opportunity Employer JLL is committed to developing and maintaining a diverse workforce. JLL strongly believes in equal opportunity extended to all individuals in all aspects of the employment relationship, including recruitment, hiring, training, promotion, transfer, discipline, layoff, recall and termination without regard to race, color, religion, belief, creed, age, sex, pregnancy or maternity (including childbirth and related conditions), family responsibility (e.g. child care, elder care), nationality, ethnic or national origin or ancestry, citizenship, marital status, civil partner status, sexual orientation, gender identity or expression, transgender status, veteran’s status, genetic information, trade union membership, social position, political view or status as a qualified individual with a disability, protected leave status or any other protected characteristic in accordance with applicable law. The company also endeavors to make reasonable accommodations for known physical or mental limitations of otherwise qualified employees and applicants with disabilities unless the accommodations would impose an undue hardship on the operation of our business and ensures that employment decisions are based only on valid job requirements.
Job Summary
Company
Start Date
As soon as possible
Employment Term and Type
Regular, Full Time
Required Experience
3 to 5 years
Email this Job to Yourself or a Friend