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Workplace Hospitality Manager Just Fare +1 more

  • Date Posted October 22, 2021
  • Location Oakland, CA
  • Category Business / Culinary
  • Job type Full-Time
Company description

About Just Fare
We started as a Bay Area food and farm consultancy called Fare Resources in 2009 and have evolved into a multi-faceted social enterprise called Just Fare. What remains true throughout our journey is our commitment to good food and good people: creating great culinary and hospitality jobs, designing better culinary working environments, and sourcing as much good food from the local community as possible. 

Today we offer products and services to deliver on our mission. We make great food for all people to support a better food system and demonstrate fair business practices by providing a quality workplace and creating delicious, dignified food for our community. 

Job description About Workplace
We pride ourselves in being a new kind of food management company. Our values-driven food programs are built upon smart design, responsible food and empowered people. We are shifting the way people eat at schools, companies and institutions. We create food rooted in health and simplicity, using ingredients from local farms.

Overview
The Workplace Hospitality Manager (WHM) is responsible for setting and maintaining high standards for offering exceptional hospitality at all points of service for our office catering, grab and go and snacks & drinks operations. The WHM will report to the Culinary Operations Director, and will work closely with the Executive Chef and Senior Workplace Operations Manager to assure the highest quality of hospitality and food overall. The WHM will oversee all FOH operations, including FOH policies/procedures, hospitality training, FOH schedules, FOH inventory, transportation logistics, time/temp standards, food repurposing and signage for menus and community communications. Additionally, the WHM will oversee all Front of House (FOH) employees in all locations during breakfast, lunch, and dinner; as well as, our micro kitchen servicing.

Responsibilities
  • Workplace Development and Hospitality Operations
  • Develop and oversee SOPs related to catering and snack and drink on-site operations including steps of service and hospitality standards
  • Manage all systems related Workplace front of house and operations - create, identify and implement tools or systems to streamline operations
  • Oversee Fleet Coordinator and logistics related to Workplace programs and coordinate transportation with other business units
  • Drive education and engagement initiatives in client communities including development of goals and objectives and implementation
  • Manage signage for all offerings and ensure they are accurate
  • Works with the leadership team to develop FOH budgets
  • Adheres to budgetary goals with regard to all FOH related purchasing/supplies, including labor, equipment and perks
  • Participates in and leads FOH-related monthly finance meetings and reporting
People Management
  • Lead weekly meetings with FOH staff to ensure clear and open communication, including operational issues, people development and menus
  • Recruit, onboard, train and develop Workplace FOH staff
  • Develops FOH leadership team and leads training and development for FOH team
  • Manages and encourages good communications between FOH and BOH
  • Set and maintain the culture of hospitality for FOH teams at clients sites
  • Implement and oversee systems for daily service execution, administrative work, equipment maintenance, etc.
  • Oversee FOH scheduling
  • Oversee all FOH opening and closing duties
Snacks and Drinks
  • Supports Workplace Operations Manager to enforce merchandising standards specific to each client site, including merchandising smallwares and equipment
  • Onsite management of safe micro kitchens which include thoughtful organization, diligent sanitation and safety standards
  • Support with regular onsite support at client locations to ensure all standards of quality are being met
  • Assist with develop of FOH and Operations staff associated with snack and drink programs
Catering
  • Oversee and manage delivery and presentation of all catered meals (grab n gos, buffet, S&D)
  • Oversee all health and safety standards and practices for FOH operations and food service
  • Work with culinary team to develop and implement systems that ensure excellent food presentation and quality at all client sites
  • Manage proper signage for all offerings
  • Create and maintains high standards for product organization and storage
  • Review menus for accuracy, allergens, and other client needs

Requirements
  • Minimum 7-10 years experience as a high-level manager within a commissary, multi-location food business or relevant food operation
  • High levels of organizational development; systems creation, structure implementation and ongoing tracking and management
  • Experience as a proven leader with the desire and ability to train others with measurable goals, outcomes and success metrics. Must be inclusive, respectful and considerate
  • Ability to uphold high standards for team through positive discipline and fostering of teamwork
  • Ability to be self-sufficient and make sound decisions on-the-fly
  • Ability to think through the life cycle of food and develop plans to optimize operational efficiency, mitigate waste, and decrease environmental impact
  • Ability to set goals, then plan and execute a roadmap to achieve them
  • Honest, clear, and strong oral and written communication skills
  • Leads with compassion and understands and embodies Fare core values
  • Extremely organized and able to manage multiple projects and see how they fit into annual goals and objectives
  • Basic computer skills (docs, spreadsheets, asana, slack,etc)
  • Courage to think differently, take risks, ask questions and see outcomes as positive no matter the results
  • Experience working in a startup food business in a managerial position (preferred)
  • Experience running office catering and/or snack and drinks programs (preferred)
  • Bilingual (Spanish-English) a bonus
  • Desire to learn about food systems, production, and sustainability
  • Your own vehicle or ease of getting around to all client sites
Benefits & Perks
  • 401K (Retirement)
  • Commuter withholding (pre-tax)
  • Free meals daily
  • Medical, Dental & Vision
Compensation this position is : salaried, 75k-100k Application instructions Please click here to sign in and view application details.
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