Onsite Program Supervisor

Fooda•New York, NY

4d•$26 - $30•Onsite

About The Position

The Program Supervisor is the onsite operational leader responsible for the daily execution of Fooda services at their assigned client location(s). This role owns the full onsite experience including lunch programs, pantry operations, and onsite team leadership to ensure a seamless, hospitality-driven experience that reflects Fooda’s standards of quality, care, and consistency. The role is based onsite in a client office environment, combining hands-on service leadership with a consistent, daytime schedule aligned to standard business hours. The Program Supervisor leads and manages any hourly onsite staff dedicated to their assigned location and maintains ownership of pantry operations, including inventory management, ordering, restocking, menu planning, and budget oversight. They are accountable for service excellence, operational execution, and a positive experience for clients and consumers alike.

Requirements

You’re a hands-on leader who takes ownership of the full onsite experience.
You’re comfortable balancing client-facing responsibilities with operational execution.
You have experience in hospitality, retail, food service, or front-of-house operations and enjoy leading teams and delivering great service.
You’re someone who wants to stay in the service industry while working in a more structured, corporate-style environment with predictable schedules.
You’re organized, proactive, and calm under pressure.
You communicate clearly and professionally with clients, vendors, and staff.
You’re comfortable using technology and operational systems to support daily work.
You can lift up to 40 lbs and spend extended time on your feet as required by onsite needs.

Responsibilities

Own the day-to-day execution of Fooda services at your assigned location, ensuring a reliable, high-quality onsite experience.
Serve as the primary onsite partner for the client, building trust through consistent presence, communication, and follow-through.
Supervise and support all hourly onsite staff dedicated to the location, providing clear direction and accountability.
Oversee all pantry operations, including inventory management, ordering, restocking, menu planning, and budget awareness.
Monitor product usage and inventory levels, adjusting orders to maintain availability while preventing waste.
Responsible for execution on new levels of service, which may go beyond lunch and pantry services (catering events, coffee, etc.)
Act as the onsite escalation point for operational issues, resolving challenges in real time.
Partner with restaurant teams and internal stakeholders to ensure smooth service execution.
Ensure Fooda Standards of Service, Sanitation, and Safety are consistently upheld across all onsite operations.