Program Manager - Food & Hospitality

JLL•New York, NY

5d•$95,000 - $125,000•Onsite

About The Position

The Program Manager – Food & Beverage at JLL supports delivery of a high-quality workplace dining and hospitality experience across a regional portfolio for Wells Fargo in New York. Working closely with the Senior Program Manager, the role oversees day-to-day operational execution, vendor coordination, compliance oversight, and customer engagement across cafes, catering, micro markets, office beverage programs, and vending services. The position works with cross-functional partners, vendors, and client stakeholders to support program performance, continuous improvement, sustainability goals, and employee wellbeing initiatives throughout the region. The role monitors operations and service quality across multiple sites, conducts on-site visits and inspections, responds to operational inquiries and customer concerns, and coordinates vendors and facility teams. It also supports vendor performance management, operational reporting, invoice and purchase order processing, spending oversight, and initiatives to improve service delivery and customer experience. The position is on-site in New York, NY, with an on-site presence required at least three days per week and regional travel of more than 10% of the time. The position does not provide visa sponsorship; candidates must be authorized to work in the United States without sponsorship.

Requirements

Minimum of 7–10 years of experience in food service operations, hospitality management, workplace hospitality, or corporate dining services.
Proven experience supporting multi-site operations and coordinating with third-party vendors in a fast-paced environment.
Strong customer service orientation and ability to build positive relationships with employees, executives, vendors, and cross-functional stakeholders.
Excellent verbal and written communication skills and ability to manage stakeholder interactions professionally and effectively.
Strong organizational and time management skills, with ability to manage multiple priorities, operational demands, and regional site requirements simultaneously.
Experience supporting operational compliance related to health, safety, sanitation, and food safety standards.
Proficiency with Microsoft Office Suite, including Excel, Word, PowerPoint, and Outlook, and familiarity with reporting and operational management tools.
Ability to travel regionally more than 10% of the time and maintain an on-site presence at least three days per week in alignment with client requirements.
Ability to work effectively in a collaborative environment.
Candidates must be authorized to work in the United States without visa sponsorship.

Nice To Haves

Bachelor’s degree or professional certification in hospitality, food service management, facilities management, or a related field.
Experience supporting sustainability initiatives, wellness programming, or environmentally responsible food service operations.
Knowledge of contract administration, vendor relationship management, and service performance monitoring.
Familiarity with technology-enabled food service platforms, digital ordering systems, and customer feedback tools.
Understanding of food safety, sanitation, and regulatory compliance requirements; ServSafe certification preferred.
Experience collaborating with Integrated Facility Management (IFM), Property and Development Services (PDS), Human Resources, Finance, and workplace experience teams.
Ability to identify operational improvement opportunities and contribute innovative ideas to enhance service delivery and customer satisfaction.
Comfort working in a fast-paced, dynamic corporate environment with changing priorities and operational needs.
Commitment to fostering inclusive, collaborative, and engaging workplace experiences aligned with JLL’s culture and values.

Responsibilities

Monitor daily food and beverage operations across assigned regional locations, including cafes, catering, vending, micro markets, and office beverage programs, to ensure consistent service delivery, quality standards, and operational excellence.
Conduct regular on-site visits and inspections to assess service quality, health and safety compliance, operational readiness, and customer satisfaction.
Serve as the primary regional contact for operational inquiries, service escalations, and customer concerns.
Coordinate with vendors, facility teams, and internal stakeholders to align food service operations with building activities, events, and changing workplace needs.
Facilitate vendor meetings, monitor performance against service level agreements, and support corrective action planning and continuous improvement initiatives.
Collect, organize, and analyze operational data, customer feedback, audit documentation, and service metrics to support reporting and KPI tracking.
Support sustainability and wellness initiatives, including responsible sourcing, waste reduction, healthy dining options, and environmentally conscious operations.
Process invoices, purchase orders, and expense documentation; monitor regional spending and identify opportunities for operational efficiencies and cost optimization.
Identify opportunities to improve customer experience, service delivery models, and operational processes through innovation and data-driven insights.