AREA LEAD, FOOD PROGRAM (LOS ANGELES OR BAY AREA)

The Area Lead will represent the client in overseeing the strategic direction and programming of the North America food program for a very large Fortune five global client. In this role, you will be responsible for working with senior stakeholders to drive performance from partners, use data to support decisions and measure results, manage strategic projects, oversee financial performance, optimize costs, and enhance guest experience across the area of North America you oversee. You will be expected to identify opportunities to improve outcomes across qualitative and quantitative metrics and track the effectiveness of different initiatives. To be successful in this role, you will need to take a proactive approach to delivering value to the client as a thought partner and expert communicator. The position is accountable to the Program Lead.

This role will require 25-30% travel (1-2 night trips 1-2x per month).

RESPONSIBILITIES

• Support program strategy, scope, goals and deliverables that drive client's objectives in collaboration with senior executives, E15 team members, and field operations
• Manage vendors and initiatives across the area's campus portfolio
• Assess food service operations to optimize processes, improve financial outcomes, and enhance guest experience
• Collaborate with Program Lead and regional stakeholders on enterprise-wide and area initiatives in a complex, cross-functional organization
• Create and present client-facing deliverables, including findings, business impacts, and recommendations
• Document and analyze processes to address critical business issues and share best practices
• Lead projects proactively, ensuring clear and concise communication across multiple departments
• Cultivate and maintain strong relationships with area stakeholders, including client and operational leaders, to ensure project success
• Analyze business data to identify patterns and provide insights that drive decision-making and strategic adjustments
• Identify, prioritize, and manage ad hoc projects aligned with client objectives, while coaching the team on forecasting impacts and outcomes
• Provide leadership, support, and development opportunities to team members, setting high standards for behavior, analyses, and deliverables

QUALIFICATIONS

• 3-5+ years of experience managing large on-going projects/programs as a manager in a client-facing business
• Degree in business strategy, hospitality, business analytics, finance, economics, or a related field
• Ability to work collaboratively in a consultative role
• Leading successful change management initiatives * Prioritizing needs and remaining organized in a matrixed organization
• Success leading short- and long-term projects as a manager
• Have developed and owned stakeholder relationships at multiple levels
• Great work ethic with a strong sense of urgency to support teammates and stakeholders
• Persuasive and professional communication skills (presentations, documents, emails)
• Comfortable and competent in front of executives

PREFERRED

• Foodservice operations and/or facilities management experience a significant plus
• Interest and/or experience in developing service-focused technologies