Director, Food Services

NBCUniversal•New York, NY

2h•$120,000 - $155,000•Onsite

About The Position

The Director, Food Services will lead the strategy, operations, vendor partnerships, and employee experience for food service offerings across NBCUniversal’s New York campus, with a primary focus on 30 Rockefeller Plaza. Within the Hospitality team, the role is responsible for elevating the quality, consistency, efficiency, and financial performance of cafés, catering, pantry programs, executive dining, employee dining, and special event support. The Director reports to the VP of Guest Experience. The role partners with Guest Experience, Facilities, Business Operations, Finance, Procurement, Sustainability, and other stakeholders to deliver food services for employees, productions, executives, visitors, and events while supporting Rock Center Operations priorities. It calls for a strategic hospitality leader with food and beverage operations expertise, vendor management skills, and a focus on high-quality workplace experiences. This is a full-time, onsite position at an NBCUniversal-designated worksite in New York, NY. Work outside standard business hours—including early mornings, evenings, weekends, and holidays, sometimes with short notice—may be required based on business and event needs. The salary range is $120,000–$155,000 per year, and the position is eligible for bonus and long-term incentive compensation.

Requirements

At least 8 years of experience in food service, hospitality operations, workplace services, corporate dining, catering, hotel operations, restaurant operations, or a related field.
At least 3 years of experience leading teams, vendors, or complex cross-functional operations.
Demonstrated experience managing vendor relationships, service-level expectations, budgets, operating metrics, and business reviews.
Strong knowledge of food and beverage operations, catering logistics, workplace hospitality, food safety standards, and customer service best practices.
Experience working with executives, senior leaders, cross-functional business partners, and high-touch client groups.
Proficiency with Microsoft Office, including Excel and PowerPoint, and comfort using data to inform operational decisions.
Must be willing to work in New York, NY and onsite at an NBCUniversal-designated worksite.
Must be willing to work outside standard business hours as needed, including early mornings, evenings, weekends, holidays, and with short notice.
Must have unrestricted work authorization to work in the United States.

Nice To Haves

Knowledge of food service sustainability practices, including waste reduction, responsible sourcing, reusable service ware, and operational efficiency.
Prior experience in media, entertainment, corporate campus environments, high-volume hospitality operations, or premium guest service settings.

Responsibilities

Lead day-to-day oversight and long-term strategy for campus food services, including cafés, catering, pantry services, executive dining, employee dining, special events, and related hospitality offerings.
Establish and maintain standards for food quality, service consistency, cleanliness, safety, accessibility, and employee experience.
Manage food service vendors, catering partners, pantry providers, and other third-party suppliers; ensure accountability for service levels, contractual obligations, budgets, and continuous improvement.
Develop and execute a food services roadmap to improve quality, expand offerings, enhance employee and guest experiences, and address changing workplace expectations.
Partner with Hospitality, Guest Experience, Facilities, Events, Production, Retail, Finance, Procurement, Legal, EHS, Security, Sustainability, and other teams to plan and execute operations, activations, and special events.
Oversee budgets, forecasts, invoices, P&L performance, vendor spend, and operating metrics; identify opportunities to improve efficiency, cost management, utilization, and revenue performance.
Use data, employee feedback, utilization trends, and stakeholder insights to evaluate programs and recommend service enhancements.
Support large-scale events, executive meetings, production needs, and high-visibility activations requiring food and beverage services.
Drive standards for food safety, sanitation, regulatory compliance, allergen awareness, sustainability, waste reduction, and responsible sourcing.
Develop operating procedures, escalation practices, reporting rhythms, and communication plans for food service operations.
Lead, coach, and develop internal team members and vendor teams, fostering accountability, hospitality, collaboration, inclusion, and service excellence.
Monitor industry trends and workplace hospitality practices to introduce innovative, practical, employee-centered food service solutions.