Break Room Jobs (NOW HIRING)

Job Summary

The Microkitchen Director role is responsible for ensuring the operational and financial success of national Compass sites' programs, including break areas and vendor management. They are responsible for developing and implementing efficient operational strategies and plans while ensuring adherence to established standards. The ideal candidate is a natural-born leader with excellent project coordination and delegation skills. Effective communication, analytical thinking, and a strong motivation to optimize productivity and program success are essential for this role. Additionally, you will be responsible for the following:

POSITION OBJECTIVES:

In the performance of their respective tasks and duties all employees are expected to conform to the following:

Strategize, implement, and maintain program initiatives that adhere to organizational objectives at a national level

Develop program assessment protocols for evaluation and improvement across sites

Interact professionally with other employees, customers and suppliers.

Work effectively as a team contributor on all assignments.

Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.

MAJOR DUTIES/FUNCTIONS/TASKS:

 Program Management

Work closely with cross-functional teams, and managers to plan and develop scope, deliverables, required resources, work plan, budget, and timing for new initiatives

Manage program and teams for optimal return-on-investment, and coordinate and delegate cross-project initiatives

Identify key requirements needed from cross-functional teams and external vendors

Work with other program managers and site leads to identify risks and opportunities across multiple projects within the department

Analyze, evaluate, and overcome program risks, and produce program reports for management and stakeholders

Works with all site leads to ensure sites adhere to Client expectations of program guidelines, metrics and guest hospitality standards

Partner Management

Coordinator with Break Room vendors to ensure high quality break room snacks and beverages that are creative, cost effective

Ensures that all products and ingredients that are used are purchased following Bon Appetit purchasing standards and sustainability commitments. Meets and exceeds the expectations of the customer and client perceived value.

Assist in tracking equipment malfunction and maintenance logs and keeps tabs on repair progress and maintains accurate asset tracking.

Work with vendor to ensure that overall look of break rooms meets and exceeds programmatic standards

Supervision and Development of Staff

Promotes the Open Door Policy, ensuring the highest level of communication and understanding between all staff.

Handles staff conflicts or performance issues immediately, documenting coaching, counseling and/or disciplinary actions.

Discusses with the VP of Operations any areas of concern and/or performance issues. Provides the VP of Operations with action plans and timelines for resolutions.

Financial Management and Analysis

Supports weekly and monthly financial analysis of all sites for review by the National Team explaining variances to the budget.

Works with on site team & vendor partners on inventory control

Creates and keeps an up-to-date Operation Manual per client guidelines

Safety and Sanitation

Adheres to all Health Department, OSHA and ADA regulations. Liaisons between break room and janitorial operations and programs ensuring clean & sanitized break room spaces. Manages in compliance with established company, local, state, and federal regulations, policies, and procedures

Supports Sites with the development of the Safety Program for consistency nationwide

Customer Service and Client Relations

Treats all guests and staff with care and respect.

Handles guest complaints immediately and professionally, putting the guest at ease and resolving the issues to their full satisfaction.

Reviews and responds to Food Program concerns, comment cards, and inquiries in a timely manner; escalates to VP of Operations when required

Retail Management

Tours Sites when needed

Edits daily signage for correct spelling, descriptions and pricing.

Supports marketing, advertising and promotions.

Supports and contributes to updating of product ideas and concepts with Regional District Manager

Overall Management

Teaches Bon Appetit philosophy and culture, emphasizing food made from scratch, friendly and attentive service and a safe and clean environment

Supports management decisions while promoting a team spirit.

Performs any duties as assigned by the VP of Operations and/or Corporate Management.

Note: Job duties are subject to change as needed.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education: Bachelor's degree in business administration or related field preferred

Experience: Minimum of 5 years of experience in hospitality industry including 3 years in management (preferably program management) is required

Ability to demonstrate analytical problem-solving skills, a passion for hospitality, and have a proven track record as a strong leader with development of staff

Solid written and verbal communication skills are required; ability to navigate executive meetings and conduct client presentations

Must be proficient with analytics reporting to understand event forecasting, productivity and profitability reporting, P&L etc.

Proven proposal writing experience.