Hospitality Director

Fooda; Indianapolis (IN); On-site; USD 85,000 - 95,000; Full time

Benefits offered by this job

Stock options

401k plan with company match

Daily subsidized lunch program

Comprehensive health plan

Paid maternity and parental leave

Job summary

Fooda is seeking an experienced Hospitality Director in Indianapolis to lead the corporate café, catering and pantry operations with a white glove service level. You will drive executive hospitality, manage budgets, vendor relations, and ensure top-tier guest experiences across all food and hospitality services.

The role requires 7+ years in leadership within hospitality or corporate dining, strong P&L acumen, and exceptional communication with senior leaders.

Qualifications

• Bachelor’s degree or equivalent experience in hospitality or related field.
• 7+ years of progressive leadership experience in hospitality or corporate dining.
• Strong background in white glove service, catering, and multi-site operations.
• Experience with pantry or micro-kitchen management and inventory systems.

Responsibilities

• Oversee daily café operations with a polished, white glove service for all guests.
• Direct all catering operations for internal meetings and executive events.
• Manage pantry/micro-kitchen inventory and vendor relationships.
• Lead executive hospitality for VIP guests and board visits.
• Build relationships with stakeholders and drive service excellence.

Skills

White glove service

Leadership

Catering

Multi-site operations

Inventory management

Executive hospitality

P&L management

Client relationships

Discretion

Organization

Education

Bachelor’s degree in Hospitality Management, Culinary Arts, Business, or related field (or equivalent experience)

Tools

Inventory systems

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.

Fooda pioneered the concept of rotating popup restaurants inside offices. Today, we operate in 60 cities with over 100 million meals served and continue to grow rapidly.

Powered by technology and a network of 3,500+ restaurants, we feed hungry people at work through a platform of unique 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 day.

Position Overview:

This is a new role supporting a new client in Indianapolis

The Hospitality Director is responsible for the strategic and operational leadership oftop tiercafé operations, catering services, pantry management, and executive hospitality at the corporate headquarters. This role ensures a seamless, elevated guest and employee experience — from daily café service to executive-floor hospitality — while driving operational excellence, financial performance, and stakeholder satisfaction across all food and hospitality services.

Key Responsibilities:

Café Operations

• Oversee daily operations of the corporate café, ensuring a polished, white glove level of service for all guests and employees

• Establish and uphold service standards that deliver a premium, hospitality-forward experience at every touchpoint

• Develop and enforce standard operating procedures (SOPs) for café service, presentation, and guest interaction

• Act as the primary point of escalation for service issues, resolving challenges quickly and discreetly

Catering & Event Services

• Direct all catering operations for internal meetings, executive events, board functions, and special occasions

• Partner with culinary teams and vendors to design menus that align with client preferences, dietary needs, and budget goals

• Ensure food quality, presentation, safety, and sanitation standards are consistently met across all catering events

• Manage the end-to-end catering lifecycle, from order intake through setup, service, and breakdown

• Maintain a high-touch, concierge-level experience for internal clients, executives, and visiting guests

Pantry Management

• Oversee stocking, organization, and presentation of all pantries and micro-kitchens throughout the headquarters

• Manage inventory, ordering, and vendor relationships to ensure consistent product availability and freshness

• Implement par levels and replenishment schedules to minimize waste and control costs

• Monitor pantry quality and cleanliness standards, conducting regular audits and spot checks

• Respond quickly to stockouts, special requests, or quality concerns raised by employees or leadership

Executive Headquarters Hospitality

• Deliver a premium, white glove hospitality experience tailored to executive leadership, board members, and VIP guests

• Coordinate executive dining, private meetings, and high-profile visits with meticulous attention to detail

• Anticipate the needs of executives and their guests, proactively resolving issues before they arise

• Serve as a trusted liaison between executive assistants, facilities, and hospitality staff to ensure flawless execution

• Uphold the highest standards of discretion, professionalism, and polish in all executive-facing interactions

Client & Stakeholder Relationship Management

• Build and maintain strong relationships with corporate stakeholders, executive assistants, and department leaders

• Lead regular service reviews and gather feedback to continuously improve café, catering, and pantry offerings

• Anticipate client and employee needs and proactively deliver solutions

Financial & Administrative Oversight

• Manage departmental budgets, P&L, and cost controls across café, catering, and pantry operations

• Track key performance indicators (KPIs) including food cost, utilization, waste, and satisfaction scores

• Prepare reports and present operational insights to senior leadership

Team Leadership & Development

• Recruit, train, and manage a cross-functional hospitality team (café, catering, pantry, and front-of-house staff)

• Foster a culture of service excellence, accountability, and continuous improvement

• Develop staff through coaching, performance management, and career growth opportunities, with an emphasis on white glove service standards

Compliance & Safety

• Ensure compliance with all health, safety, and food handling regulations across café, catering, and pantry operations

• Maintain adherence to corporate policies and industry best practices

Qualifications:

• Bachelor’s degree in Hospitality Management, Culinary Arts, Business, or related field (or equivalent experience)

• 7+ years of progressive leadership experience in hospitality, corporate dining, café operations, or catering

• Strong background in white glove service, catering, and multi-site food service operations

• Experience with pantry or micro-kitchen management and inventory systems preferred

• Prior experience supporting executive or C-suite hospitality strongly 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, exercising discretion when working with senior leadership

Key Competencies:

• White glove service excellence and customer focus

• Strategic thinking and problem-solving

• Operational efficiency and attention to detail

• Discretion and professionalism in executive-facing settings

• Team leadership and development

• Adaptability and decision-making under pressure

Work Environment:

• On-site role within a corporate headquarters environment

• Requires flexibility to support early morning, evening, or high-profile executive events as needed

What We’ll Hook You Up With:

• Competitive base salary, bonus plan, and stock options, based on experience
• Comprehensive health, dental and vision plans
• 401k retirement plan with company match
• Paid maternity and parental leave benefits
• Flexible spending accounts
• Company-issued laptop
• Daily subsidized lunch program (ours!)

Must be authorized to work in the United States on a full-time basis. No recruiters please.

The salary range for this role is $85,000-$95,000. The salary is dependent on a number of factors including but not limited to: work experience, training, locations and skills.