Job Description

Who We Are:
Our story began in 2011 when a group of office workers at a major logistics company in Chicago had a lunch problem. Nearby options were limited and the team was spending too much time and money traveling to their favorite restaurants. They had an idea: bring Chicago’s local restaurant culture inside the office to sell food. It was an immediate hit. When they discovered people from other companies sneaking into their office, they knew they were on to something and Fooda was born.

Fooda pioneered the concept of rotating popup restaurants inside offices. Today, we operate in 45 cities with over 120 million meals served and continue to grow rapidly. Powered by technology and a network of 2500+ restaurants, we feed hungry people at work through a platform of food programs located within companies, office buildings, hospitals, schools, distribution centers, and more. At Fooda, we believe a workplace food program should be something employees love and look forward to every dayy.

The Hospitality Director is responsible for the strategic and operational leadership of a full-service corporate conference center, including catering operations, audio-visual (AV) concierge services, and room reservation systems. This role ensures a seamless, high-quality guest experience while driving operational efficiency, financial performance, and client satisfaction across all hospitality services.

Key Responsibilities:
Operational Leadership

• Oversee daily operations of the conference center, including meeting spaces, catering, AV services, and reservation systems
• Ensure all events and services are executed to the highest standards of hospitality and professionalism
• Develop and enforce standard operating procedures (SOPs) across all service lines
• Act as the primary point of escalation for service issues and resolve challenges in real time

Catering & Food Service Management

• Direct all on-site conference center catering events in concert with Catering Manager, including corporate dining, meetings, and special events
• Partner with culinary teams to design menus aligned with client expectations and budget goals
• Ensure food quality, presentation, safety, and sanitation standards are consistently met
• Manage inventory, ordering, and vendor relationships

Conference & Event Services

• Oversee the end-to-end event lifecycle, from booking through execution and post-event review
• Ensure seamless coordination between clients, catering, facilities, and AV teams
• Maintain a high-touch, concierge-level experience for clients and guests

Audio-Visual & Technology Services

• Manage AV operations, ensuring all meeting and event technology is functional and up to date
• Oversee AV concierge services, including on-site support and troubleshooting
• Collaborate with IT and external vendors to enhance technology offerings

Room Reservation & Space Management

• Oversee the conference room reservation system and ensure optimal space utilization
• Implement processes to improve booking efficiency and user experience
• Analyze usage data to inform planning and capacity management

Client Relationship Management

• Build and maintain strong relationships with corporate clients and stakeholders
• Lead regular business reviews and gather feedback to continuously improve services
• Anticipate client needs and proactively deliver solutions

Financial & Administrative Oversight

• Manage departmental budgets, P&L, and cost controls
• Track key performance indicators (KPIs) including utilization, revenue, and client satisfaction
• Prepare reports and present operational insights to senior leadership

Team Leadership & Development

• Recruit, train, and manage a cross-functional hospitality team (catering, AV, front-of-house, admin)
• Foster a culture of service excellence, accountability, and continuous improvement
• Develop staff through coaching, performance management, and career growth opportunities

Compliance & Safety

• Ensure compliance with all health, safety, and food handling regulations
• Maintain adherence to corporate policies and industry best practices

Qualifications:

• Bachelor’s degree in Hospitality Management, Business, or related field (or equivalent experience)
• 7+ years of progressive leadership experience in hospitality, conference services, or corporate dining
• Strong background in catering, event management, and multi-service operations
• Experience managing AV services and conference technologies preferred
• Proven financial acumen with P&L responsibility
• Excellent leadership, communication, and client relationship skills
• Highly organized with the ability to manage multiple priorities in a fast-paced environment

Key Competencies:

• Service excellence and customer focus
• Strategic thinking and problem-solving
• Operational efficiency and attention to detail
• Team leadership and development
• Adaptability and decision-making under pressure

Work Environment:

• On-site role within a corporate conference center
• Requires flexibility to support early morning, evening, or high-profile events as needed

The salary range for this role is $80,000-$100,000. The salary is dependent on a number of factors including but not limited to: work experience, training, locations and skills.