1.1 Responsibilities
Operational Compliance
- Ensure timely setup, replenishment, and breakdown of food and refreshment service stations
- Liaise with catering teams and vendors to confirm daily menus, special dietary needs, and service quantities including tastings and meal order placements.
- Monitor presentation, cleanliness, and service flow during meal times.
Vendor & Stakeholder Communication
- Act as the primary on-site liaison between vendor teams and client stakeholders.
- Answer employee queries in-person, and online via ticketing and company communication tools.
- Escalate service issues or disruptions to the Vendor Account Manager and/or Client FTE Manager promptly.
- Participate in daily or weekly check-ins with vendor operations leads and address feedback, service gaps and opportunities.
- Provide solutions and ideas to enhance engagement and meal variation for employees.
Customer Experience & Engagement
- Serve as a point of contact for employees with questions about food service offerings.
- Support communication of menu details, allergens, and changes through signage or digital systems.
- Collect informal feedback and report common trends to FTE management and vendor leads.
Budget, Compliance & Standards
- Support adherence to food safety, sanitation, and health code standards by implementing company standards
- Complete assigned checklists (e.g., daily temperature logs, cleaning schedules).
- Ensure the service area is compliant with local and client-specific guidelines.
- Monitor weightage, wastage data accuracy.
- Monitor and record all related expenses.
- Manages food and beverage supplies in compliance with company processes.
- Follows food safety compliance processes and mitigates and prevents issues.
Reporting & Documentation
- Maintain basic service records (e.g., headcounts, food waste tracking, incident logs).
- Support client reporting requirements on KPIs, guest counts, and service quality where applicable.