The Food and Drink Operations Manager (FDOM) supports the development of the in-office food service program in all facets. From special events, to daily meal services, and culinary infrastructure, this position requires attention to detail, organization, follow-through, strong communication and dynamic leadership. The FDOM will directly support all employees in their local program, while partnering directly with Office, Finance, and Facilities departments to systematize and execute high-level goals. Day-to-day strategic direction with vision for the future of the program are equally crucial in this expanding role.
Create and execute annual and quarterly program overviews and delegate manageable action plans.
Hire staff and grow the department.
Fine tune and develop new systems and tools which produce foundational alignment and efficiencies.
Create communication systems and metrics to track employee happiness and health.
Develop and implement green practices and environmental sustainability initiatives.
Foster relationships with outside vendors and strategic partners.
Compare vendor pricing and value (triple bottom line: people, planet, profit) in all areas of purchasing (food, equipment, etc.).
Work with HQ kitchen team and local caterer to expand menu offerings to match company values and employee tastes. Ensure high standards for variety, nutrition, creativity and presentation.
Oversee kitchen operations and identify/correct operational inefficiencies.
Develop and oversee food safety/sanitation practices, training and ongoing compliance.
Oversee and provide input on kitchen layout for new facility including equipment, station diagrams, storage, etc.
Work with Finance team to forecast budget and communicate expense projections/spending.
Manage budget using strategic purchasing, efficient kitchen systems, creative menus and excellent vendor relations.
Cultivate cohesive team environment that integrates Airbnb values and emphasizes fun and creativity and personal and professional growth.
Create, implement and expand upon food program values: influencing menu creation, purchasing, employee health and wellness, conservation, sustainability and service.
Skills and Qualifications
Minimum of ten years of food business management or relevant food service experience required.
Extremely organized and driven to create systems, establish structure and manage the process and outcome of a growing and amazing crew.
Effective and positive leadership skills, including ability to clearly set expectations, train individuals and foster teamwork.
Hold staff accountable and offer constructive and corrective feedback and direction when required while maintaining a supportive and professional rapport.
Pre-existing relationships with food community businesses and individuals.
Innovative green/waste/environmental impact ideas.
Knife, preparation and cooking skills, and ability to coach and collaborate with others.
Honest, clear and effective communication skills, oral and written.
Basic computer skills (doc, spreadsheets, etc.) required.
Ability to create and train others in providing an exceptional product while taking pride in service and excellence.
Experience supervising, motivating and disciplining employees.
Ability to work in a high-energy, quick-moving and demanding environment.
Works well under pressure, can effectively solve problems and communicate challenges.
Makes bold, mold-breaking decisions for exceptional outcomes.
Understands and adheres to all local health laws.
70% of time moving and communicating and 30% of time sitting in meetings and at the computer. Some nights and weekend work required.
Excellent attendance and punctuality is required with schedule flexibility determined by business needs.