Hospitality and Culinary Product Manager

Fannie Mae•Reston, VA

1d•$141,000 - $184,000•Hybrid

About The Position

As a valued colleague in our Enterprise Workplace team, you will shape standout culinary and hospitality experiences that bring people together. Bring your entrepreneurial vision to elevate culinary service for employees, customers, and executives.

Requirements

6 years of product management experience in hospitality, luxury food service, or corporate dining.
Experience developing premium hospitality concepts and elevated experiences, including fine dining, executive hospitality, or luxury events.
Experience leading end-to-end culinary products or services, from concept and launch through continuous improvement.
Strong service design, customer experience, and operational expertise, balancing creativity with cost, efficiency, and scalability.
Ability to use data to guide decisions and investments while collaborating across teams and communicating effectively with executives and other stakeholders.
Shows curiosity and adaptability in learning and responsibly applying new technologies, including artificial intelligence, to reimagine how we work.

Nice To Haves

Bachelor’s degree or equivalent.
Background in restaurant management, culinary arts, hospitality, or luxury food and beverage innovation.
Experience using design thinking, user-centered design, pilots, and experimentation to develop and scale service experiences.
Strong analytical skills and experience using data to guide product and operational decisions.
Experience building and managing high-quality vendor and supplier partnerships.
Corporate dining or workplace hospitality experience, including executive, luxury, or high-touch service programs.

Responsibilities

Own the strategy, roadmap, priorities, service models, and standards for Culinary, Hospitality, Workplace Engagement, and Events across locations and customer segments.
Design and evolve branded experiences across dining, workplace engagement, events, executive hospitality, and VIP service, tailored by location and audience.
Lead the product lifecycle from research and concept development through pilots, launch, scale, and continuous improvement, using customer insights, data, and feedback.
Set culinary and hospitality standards and hold providers accountable for quality, presentation, service expectations, financial performance, safety, compliance, and customer satisfaction.
Lead regular reviews with business stakeholders regarding performance scorecards, corrective actions, and escalation of service issues.
Drive innovation, prioritize investments, and determine what to test, scale, standardize, or discontinue based on customer and business value.
Manage budgets, pricing and subsidy strategy, cost-to-serve, value realization, KPIs, and reporting across experience, engagement, quality, efficiency, financial performance, and business impact.
Align cross-functional partners and strengthen service culture through clear governance, standards, tools, training, and requirements for health, safety, compliance, accessibility, and operational readiness.