Program Manager

Fooda•Memphis, TN

12d•Onsite

About The Position

Fooda pioneered the concept of rotating popup restaurants inside offices. Today, we operate in 60 cities with over 100 million meals served and continue to grow rapidly. Powered by technology and a network of 1500+ restaurants, we feed hungry people at work through a platform of unique food programs located within companies, office buildings, hospitals, schools, distribution centers, and more. At Fooda, we believe a workplace food program should be something employees love and look forward to every day.

Requirements

4–6 years of experience in operations, hospitality, food service, event management, account management, or a similar service-focused environment.
Experience directly supervising employees, including hiring, training, scheduling, coaching, and performance management.
Available to work a fixed, primarily nighttime schedule onsite five days per week.
Willing and able to provide weekend on-call coverage.
Comfortable working onsite in a high-volume, fast-paced construction environment.
Remain calm and solutions-focused when handling service disruptions, staffing challenges, and escalations.
Highly organized and able to manage multiple locations, schedules, partners, and deadlines.
Build strong relationships with clients, employees, restaurant partners, and cross-functional teams.
Communicate clearly and professionally with frontline employees and senior stakeholders.
Comfortable using Excel, scheduling and payroll systems, dashboards, and other internal tools.
Use operational data and feedback to solve problems and improve performance.
Dependable, proactive, and willing to step in wherever needed to support successful service delivery.
Reliable transportation and ability to travel between locations during the workday.
Comfortable working outdoors in varying weather conditions and temperatures.
Able to follow all applicable construction-site safety, security, dress, and access requirements.

Responsibilities

Supervising employees, including hiring, training, scheduling, coaching, and performance management.
Managing multiple locations, schedules, partners, and deadlines.
Building strong relationships with clients, employees, restaurant partners, and cross-functional teams.
Communicating clearly and professionally with frontline employees and senior stakeholders.
Using operational data and feedback to solve problems and improve performance.
Supporting successful service delivery.