Job Description

Serve as Catering industry subject matter expert across JPMC and traditional industry relationships Support the design aspects of upgrades and construction catering projects in development of new sites and renovation of existing locations Deliver and maintain a Brand Standards program while supporting construction projects and oversee metric reporting Strategic Implement India standards to deliver immaculate first class service in all areas in compliance with applicable regional policies and regulations Oversee the service model products line\'s life cycle and anticipate any problems Collaborate with vendor partners on global standards, concept development, menus and implementation initiatives to create brand relevance Provide leadership on the direction of proposed technology innovation and integration into vendor plans and programs Evaluate market and industry trends, competitive landscape and innovation to define program strategy Relationship manager for all Catering vendors Business Leverage Event Management System to analyze metrics monitoring utilization/participation and business trends to ensure program effectiveness Responsible to ensure consistency in planning innovative and creative cuisines of the highest quality, presentation and flavors for the conference center, resulting in outstanding employeesatisfaction and enhanced event experience Planning food and beverage menus for conference center offerings, keeping in mind the employee preferences and special requests (like sugar free, vegan or dairy free options) Responsible for smooth running of the conference centers and to manage areas of profit, stock, wastage control, hygiene practices and training within the conference center Provide analysis and business case review to key stakeholders on strategic initiatives Collaborate with internal partners in supporting areas that include Facilities, Global Multimedia Services, Dining, and Real Estate to deliver a seamless experience Liaise with key users/clients to consistently meet and exceed client expectations Support and manage annual budget and cost controls Partner with finance on Catering reporting, competitive analysis, market reviews and benchmarking exercises to support dining partnership discussions & overall program performance Management of vendors performance against contractual requirements including KPI and Audit tracking and coordinating quarterly catering business reviews People Display exceptional leadership by fostering a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management Execute training programs on brand, customer service excellence and new services/programs Work closely with the Head of Operations and Regional Amenity Managers to maintain full visibility of multiple initiatives, anticipating potential issues or resources gaps, ensuring they are pre-empted or addressed efficiently Partner with Amenity Managers to define voice of consumer program to understand client insight and incorporate valuable findings into operational service model Team up with Amenity Managers and vendors on the opening of new or renovated facilities to ensure the program and design intent are executed properly Minimum Skills, Experience and Qualifications Ability to manage remote teams at varying levels of experience Excellent communication skills - oral and written Ability to develop long term program strategies Project Management Strong interpersonal/relationship skills Highly organized with the ability to multi-task, eye for detail and apply judgment to priority Proven ability to drive results through collaboration with vendors and partners Strong customer focus and eye for details Budget management and accountability experience necessary Demonstrated ability to manage multiple priorities and demanding work environment excellent analytical, financial and business management skills and ability to leverage data to drive business decisions Ability to adapt to evolving priorities and work environment demonstrates flexibility and openness to changing circumstance Formulate travel itinerary based on needs and areas of opportunity (travel is required and some visits should be unannounced) Creative and collaborative to generate new ideas, programs and menus Creative and proficient in all aspects of food planning, food displays, balancing food costs and preventing food wastage Effectively manage guest experience and expectations through a high level of tact and diplomacy Flexibility to work with a fast-paced, diverse environment MS Office skills

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