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Lead Program Manager, Culinary, Facilities

About the position

Responsible for making sure our SoCal Workplace locations offer an incredible dining and hospitality experience, the Lead Program Manager, Culinary ensures that our culinary vision and program goals are continually met. This role is tasked with supporting the Culinary Director in being the go-to source of knowledge and key stakeholder for all culinary operations in L.A. and O.C.. Additionally, you will be tasked with assisting in the creation, implementation, and innovation of Culinary programs including cafés, coffee bars, catering, special events, alternative dining solutions, and OCS. Employee happiness, sustainability, and the well being for our entire team is of the utmost importance. Our Lead Program Manager will need to face day-to-day challenges head on and work with a large group of people in an efficient and timely manner to drive optimal costs, deliver exceptional results, establish sustainable practices, and uphold the workplace experience for our teams.

Responsibilities

Strategic thinker that can create solutions in new and existing culinary programs using data and program metrics
Develop operational systems, processes, and policies to support various projects
Consistently analyze our day-to-day culinary program and look for efficiencies and cost saving opportunities
Support fiduciary responsibility for culinary operations including all relevant cost metrics and P&L oversight
Support our culinary partners in both day-to-day tactical and long term strategic planning
Ensure catering and event standards are continually met or exceeded
Effectively communicate updates and feedback to Culinary teams and stakeholders
Maintain the strategy of Rivian’s culinary experience for employees through quality control, sustainability, optionality, cost management, and plant forward cuisine
Assist with forecasting and budget development
Develop and maintain strong relationships with all partners, vendors and leadership
Oversee timely repair and maintenance scheduled for equipment, as needed
Manage multiple projects and requests simultaneously while exceeding Rivian standards for quality
Assist as needed with ad hoc projects as identified by your manager

Requirements

5-7 years high volume food & beverage experience in related fields and/or degree from an accredited university in Hospitality, Business Administration, or related major.
Proven understanding of contract food service, contracts and p&l ownership
Well versed in cost management programming and knowledgeable about industry standards
Experience in multi-unit or multi-faceted f&b programs
Must have strong interpersonal skills and be able to direct and motivate staff to provide excellent customer service to our internal and external customers.
Ability to quickly understand complex problems and effectively facilitate a team to decision and action.
Strong leadership skills, people skills, and a positive attitude
Excellent communication and organizational skills, detail oriented
Exceptional knowledge within food safety and sanitation systems, procedures, and operations.
Must possess all local and state required certifications for food safety, sanitation, and health.
Ability and willingness to travel up to 10%-20%
Self-starter who is goal oriented highly motivated, and comfortable working in a fast-paced environment
Ability to shift focus very quickly and adjust to rapidly changing priorities