Hospitality Manager (Multiple Offices)

Sheppard, Mullin, Richter & Hampton, a global Am Law 50 firm, is seeking a Firmwide Hospitality Manager in any of our U.S. offices including Los Angeles, Century City, Orange County, Del Mar, San Diego (Downtown), Silicon Valley, San Francisco, Chicago, Dallas, Houston, New York and Washington DC. The Firmwide Hospitality Manager leads and standardizes hospitality services across all offices to deliver a consistent, high-quality experience for clients and employees. This role provides Firmwide operational leadership for meeting and event hospitality, pantry and beverage programs, and related workplace experience initiatives. The Manager oversees Firmwide hospitality budgets, vendor partnerships, and service standards, and directly supervises hospitality team members. The Manager partners closely with Office Administrators, Operations, and Marketing/BD to ensure hospitality support aligns with Firm culture, brand, and client-service expectations. This position manages multiple concurrent priorities in a fast-paced, service-driven environment and requires strong judgment and flexibility. Effective collaboration with Firm personnel across all levels is a critical component of this role, ensuring seamless operations and service excellence. Essential Functions Develop, implement, and maintain Firmwide hospitality standards, service levels, and operating procedures for meetings, events, pantry programs, and visitor experience. Lead hospitality initiatives that enhance client and employee experience, improve service consistency, and increase operational efficiency. Create and maintain toolkits, checklists, templates, and playbooks to support consistent execution across offices. Establish service quality metrics and perform regular audits/reviews; identify gaps and implement continuous improvement plans. Provide Firmwide operational oversight for hospitality support of internal meetings, trainings, and client-facing events, coordinating with local office teams and stakeholders. Oversee Firmwide hospitality budgeting, forecasting, and reporting for catering, pantry, supplies, and service vendors; implement cost controls while maintaining service quality. Source, onboard, and manage preferred hospitality vendors; negotiate contracts, pricing, SLAs, and performance expectations. Ensure vendor compliance with Firm requirements (including invoicing standards, insurance documentation, tax documentation, confidentiality, and security protocols where applicable). Design and manage pantry/snack and beverage programs; use utilization data and feedback to refine offerings, address dietary needs, and reduce waste. Directly supervise Hospitality Supervisors; provide coaching, performance management, training, and escalation support to ensure consistent service delivery and appropriate staffing coverage. Serve as a key liaison among offices and Firm stakeholders to ensure consistent service delivery, responsiveness, and effective issue resolution. Ensure food safety, workplace safety, and operational risk/compliance practices are followed across locations; maintain required documentation and support internal controls or audits as needed. Communicate effectively and professionally with Firm personnel at all levels to coordinate service delivery and achieve hospitality program goals. Must be available and able to work during core business hours. Required Qualifications 10+ years of hospitality, workplace experience, events, or facilities‑adjacent operations experience; multi‑site experience strongly preferred. 2+ years of people management experience, including supervision of frontline supervisors; Firmwide functional leadership experience strongly preferred. Demonstrated experience with budget ownership, forecasting, and vendor contract negotiation. Strong operational planning, process improvement, and stakeholder management skills. High discretion and professionalism; experience in a law firm or other professional services environment preferred. Possess excellent spelling, grammar, and punctuation skills. Strong attention to detail, ability to prioritize tasks, and excellent time management skills to meet deadlines. Education A high school diploma or equivalent is required, plus substantial and relevant work experience. Bachelor’s degree in hospitality management, business administration, or a related field is preferred. Computer/Software Knowledge Must have proficiency in Windows 11, Microsoft Outlook, Excel, PowerPoint, Adobe Acrobat Professional, Zoom, and Teams, and experience working with a document management system. Must be able to quickly learn new skills and systems. License and Certification Local/state Food Handler and California Responsible Beverage Service certifications is required. Work Environment This position requires you to work physically in the office Monday‑Friday, with some flexibility. Working indoors with limited exposure to hazards (only those that customarily come up with working in a high‑rise building). Indoor office work environment in a cubical or workstation. Overtime may be required as the job duties demand. Travel Requirements Minimum 25% travel to other U.S. offices. California: The salary range for this position is $100,000 to $125,000 per year. We will consider qualified applicants with criminal histories in a manner consistent with all applicable federal, state, and local laws, including the San Francisco Fair Chance Ordinance and the Los Angeles Fair Chance Initiative for Hiring Ordinance. Sheppard Mullin is an equal opportunity employer and does not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity and/or expression, national or ethnic origin, ancestry, citizenship, age, marital status, protected medical condition, physical or mental disability, veteran status, or any other characteristics protected by law. #J-18808-Ljbffr Sheppard