Hospitality Director

Fooda•Indianapolis, IN

1d•$85,000 - $95,000•Onsite

About The Position

This is a new role supporting a new client in Indianapolis. The Hospitality Director is responsible for the strategic and operational leadership of top tier café 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.

Requirements

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
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
Must be authorized to work in the United States on a full-time basis.

Nice To Haves

Experience with pantry or micro-kitchen management and inventory systems preferred
Prior experience supporting executive or C-suite hospitality strongly preferred

Responsibilities

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
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
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
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
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
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
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
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