Sr Director, Food & Beverage - Olympic & Paralympic Games

TKO•Los Angeles, CA

20h•Onsite

About The Position

The Senior Director will be part of the On Location Event Production department. This role will be responsible for the project planning, contract management, mobilisation, operational delivery, and demobilisation of catering services for the Official On Location Hospitality Programmes for the LA28 Olympics and Paralympics. During the planning phase, the Senior Director will be responsible for managing one or more catering contracts across multiple venues, while assisting with development and implementation of the catering strategy and concept of operations across all competition venues, as well as focusing in on one or more of the specific and specialist planning elements for the overall project. During the Operational Phase, the role will evolve into an operational role and managed the Catering Operation team at competition venue level with the site venue management of the hospitality catering operations, catering service providers and On Location venue team.

Requirements

10 years of experience in large scale international sport events preferably in the field of Hospitality Catering Operations
Fluency in English
Presently resides (or wiling to relocate to Los Angeles, CA.
Good knowledge of international and localised food and beverage cultures relating to Hospitality services at major sporting events
Experience of working in both a stadium environment and temporary hospitality structure
Ability to design and deliver a major Food and Beverage Programme to the highest of standards within fixed budgets and timelines
Experience and understanding of front and back of house operations involved in delivering high quality hospitality guest experience
An in-depth understanding and experience of international event catering procurement and contract management from tender design to execution
Ability to coordinate operational teams composed of direct reports, multiple contractors and services suppliers in delivering high level hospitality programmes

Nice To Haves

Experience interacting with exacting, high profile clients and protocols for Games Family and Heads of State
Experience in working in a multi-cultural organisation and with international stakeholders such as Government Organisations, Sporting Federations and Local Organising Committees
Ability to work calmly under pressure and meet multiple deadlines
Meticulous attention to detail
Flexible in a constantly evolving environment with good proactive problem-solving skills
Strong project management and time management skills
Good administration and IT skills including Microsoft Office and Cloud based Programmes
Strong verbal and written communications skills
Excellent team leader and developer of junior management team

Responsibilities

Assist the senior members of the Catering and EPR department in the development and implementation of the catering strategy and concept of operations for the Official Hospitality Programmes.
Assist with the development of catering service levels and specifications for each of the hospitality products in line with the concept of operations.
Assist with the research and analysis of the local and international market.
In collaboration with the Recruiting department, lead the hiring process and selection of candidates for designated venues in line with the personnel structure and recruitment plan.
Assist with the design and development of the training program for the competition venue teams and execute in designated venues.
Evaluate, monitor and assist where necessary with the development of the Catering Service Provider's temporary workforce training plans.
Direct, monitor and review the venue teams to ensure that they complete their allocated tasks as part of the overall achievement of the business plan, and that they are fully aware of the objectives of On Location.
Provide relevant input and assistance as required during the procurement, tender, appointment and contracting processes for catering services along-side the senior members of the departments and other key Functional Area (FA) within On Location.
Assist with the finalization of product specifications, food and beverage menu concepts, staffing ratios and all related scope of works by product.
Provide input to the Senior leadership team as required during the drafting and review process of all key legal documentation at all stages of the procurement process.
In conjunction with the Senior leadership team, evaluate Catering Service Provider's commercial proposals and cost breakdowns and schedules.
Participate in negotiations to reach best market price and value.
Evaluate proposals from Catering Service Providers and key suppliers and work in partnership with other senior members of the Catering Department to present objective and quantifiable analysis and recommendations for the Senior Leadership Procurement Committee prior to appointment.
Manage contractual and commercial timelines and responsibilities in the relationship between On Location and the designated contracted service provider from award to completion of the contract.
Monitor, coordinate and manage Catering Service Provider's project planning deliverables and other pre-event obligations in line with the master project plan and department risk register.
Monitor and manage designated set catering budgets to ensure designated Catering Service Providers and other suppliers deliver scope within the pre-agreed budget.
Work in partnership with the Senior members of the department and the Technical Operations team in FOH and BOH space allocations and planning, infrastructure, utilities and equipment layout design in terms of providing and delivering fully functional catering operational space.
Develop operational narratives for each catering space and provide any necessary information and paperwork required to obtain licencing, permits and sign off from government and tournament stakeholders.
Develop and define standard operating procedures per product per location with designated catering service providers.
Develop a fundamental understanding of the hospitality products on sale and identify and recommend opportunities to enhance client experience through improved operational delivery.
Design and develop all necessary operational phase collateral such as daily runs sheets, operational plans, policies and procedures for MATCH Venue Managers and Room/Floor Managers/Supervisors.
Understand the key timelines, milestones and deliverables of the hospitality project program and ensure that progress is tracked, and timelines are met for your designated tasks and workstreams.
Ensure Catering Service Provider's compliance to all national and local laws and international legislation relating to Health Safety, Food Safety and Hygiene standards and regulations within the catering industry.
Assist with the development and delivery of the Catering Service Provider workshops/educational sessions as a streamlined method to share information and promote inter-stakeholder collaboration.
Provide on-going reports to the VP, Olympic and Paralympic Event Production and Venue Management regarding the monthly progress and activities on the various projects in hand.
Deal with customer complaints within the parameters of the prescribed complaint management process, managing client expectations and any confrontational issues that may arise.
Escalate issues to the VP, Olympic and Paralympic Event Production and Venue Management that can't be resolved on the venue or may have a wider impact on other venues or other FA.
Ensure all maintenance standby teams are available on venues and easily contactable during all operational periods.
Ensure all pre event risk assessments, Health & Safety, Food Safety checks and Allergen Management checks are carried out.
Proactively troubleshoot quality and service issues before they escalate to customer complaints.
Manage any complaints at the moment and close out such potential issues on the spot.
Establish efficient reporting systems for On Location venue teams.
Execute and consolidate all daily readiness reports and daily operational service reports on Live Days.
Execute and consolidate catering service providers' KPls and any necessary consumption and reconciliation reports for day.
Ensure the regular execution of Issue logs and risk assessments on designated venue(s).