Vice President of Hospitality

Salary: $180,000 - $200,000 / year

Other forms of compensation: Annual bonus potential

About the role

Leading in the VP of Hospitality role, you will be responsible for ensuring that assigned business operations are efficient and effective. This role functions as the Single Point of Contact (SPOC) for our client portfolio with 11 locations (10 in the U.S. and 1 in Canada) for employee dining services. The SPOC will be based in the Foster City/San Francisco offices and will travel approximately once per year to each of the other sites. The VP leads a direct team of 6 and an indirect team of up to 350.

Responsibilities

• Meets commitment to results for all areas of responsibilities, including but not limited to: Client Retention and Satisfaction, Financial Performance and Requirements, Regulatory Compliance, Purchasing Requirements, Culinary Programs and Standards, Human Resources Management, Retail and Marketing Programs
• Directs business to achieve high performance as measured by the company scorecard
• Successfully builds relationships at all levels of the organizations
• Identifies client's needs
• Communicates account progress and new Company programs to client
• Conducts and/or monitors customer, client, and associate satisfaction surveys
• Visits clients and facilities regularly
• Delivers the corporate communications and priorities to both the region team members and clients
• Builds an effective and results-achieving team within the region
• Communicates effectively with all team members
• Ensures that all direct reports take specific action to correct issues at client units that do not attain corporate levels of satisfaction
• Develops and monitors realistic and accurate budget and forecasts
• Ensures that the Region is meeting financial performance and client forecasts
• Participates in the sales process by working with pre-proposal site survey team, aiding in presentations, aiding in negotiation, and approving of final contract
• Ensures that Operations Team members are performing their responsibilities effectively
• Ensures that audits are conducted at all facilities including but not limited to: Financial and Contractual, Sanitation and Food Safety, and Human Resources Yearly audits

Requirements

• Bachelor’s degree is preferred, or equivalent professional experience
• 12-15 years upscale food service experience, including 10 years at the management level and five to seven years’ experience of multi-unit management; culinary background preferred
• Experience in personnel management including hiring, supervision, evaluation, and succession planning
• Ability to multi-task as well as stay on task and concentrate with constant interruptions
• Must be able to make business decisions based on financial reports and similar facts
• Must be knowledgeable on HACCP controls along with proper storage and use of food
• Excellent knowledge of Microsoft Office: Word, Excel, and PowerPoint
• ServSafe or Department of Health certification a plus
• Must be able to read and interpret business records and statistical reports
• Must be able to analyze and interpret policies established by administrators
• High emotional intelligence
• Compelling and concise communicator who is able to effectively work through others

Benefits

• Medical
• Dental
• Vision
• Life Insurance / AD&D
• Disability Insurance
• Retirement Plan
• Paid Time Off
• Holiday Time Off (varies by site/state)
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)
• Paid Parental Leave
• Personal Leave