Supervisor, F&B Programs

Job Title: Food & Beverage Program Supervisor Location: Los Gatos (onsite) Compensation: $60.00/hr Contract: 1 year contract (possibility to extend or convert, W-2 and benefits Eligible Role Overview: We are looking for a self-motivated, operationally sharp Food & Beverage Program Supervisor to manage the day-to-day F&B program at our Los Gatos headquarters campus. This is a hands-on, onsite role (Mon-Fri) that requires someone who can work independently, build strong vendor relationships, and deliver a consistently excellent dining experience across our large, multi-building corporate campus. As the primary on-site owner, you will manage a multi-vendor ecosystem—including catering, grab & go, and pantry service providers—and serve as the daily point of contact for vendors, employees, and internal teams. The ideal candidate takes ownership of the program, communicates proactively, and brings genuine enthusiasm for food, hospitality, and employee experience. You will be accountable for service quality, food safety, employee feedback resolution, and budget compliance at the site level, while working closely with cross-functional partners in Facilities, Events, and Workplace Operations. Responsibilities Daily Operations & Quality: Oversee all daily F&B operations across serveries and pantry locations, ensuring spaces are well-stocked, properly set, and meeting service quality standards Conduct routine quality checks on food presentation, temperature compliance, freshness, and overall vendor execution Monitor and triage employee feedback submitted through Slack, Zendesk, and survey tools; escalat Maintain accurate inventory of on-site F&B equipment (espresso machines, beverage dispensers, refrigeration units, etc.) and coordinate repairs or replacements as needed Vendor Management: Serve as the primary on-site liaison for all F&B vendors, including catering, grab & go, and pantry service providers Conduct weekly operational check-ins with vendors to review performance, address gaps, and align on upcoming menu or service adjustments Provide structured feedback to vendors on food quality, variety, dietary accommodation, and employee satisfaction; escalat Event & Cross-Functional Support: Coordinate F&B support for onsite events, activations, catering requests, and special programming Manage the end-to-end F&B event workflow — confirming vendor availability, aligning on menus, and ensuring seamless execution on event day Collaborate with Facilities, Workplace Operations, AV, and Reception teams on dayto- day operational needs and campus-wide initiatives Budget & Financial Management: Process and track invoices and purchase orders for all site-level F&B vendors; ensure accuracy and timely submission Monitor month-to-month operating expenses against budget; flag variances to the F&B Operations Manager: Identify cost-saving opportunities and efficiency improvements within the program without compromising service quality Employee Experience Promote inclusive and diverse food programming across all dining spaces, with attention to dietary restrictions, cultural variety, and wellness offerings Manage employee-facing F&B communications across Slack channels and digital signage to keep employees informed about offerings, changes, and special events Requirements: 3+ years of experience in food & beverage operations, hospitality management, or a related field — ideally in a corporate, catering, or high-volume dining environment Demonstrated experience managing external vendors or service providers, including performance accountability and day-to-day operational coordination Strong organizational skills with the ability to manage multiple concurrent workstreams, vendors, and stakeholder relationships in a fast-paced environment Comfort working with budgets, invoices, and purchase orders; basic financial tracking and reporting experience required Proactive communicator — able to surface issues quickly, keep stakeholders informed, and drive resolution without being prompted Excellent interpersonal skills and a genuine commitment to hospitality; this role interacts daily with employees, vendors, and cross-functional partners Working knowledge of food safety standards, temperature compliance, and general HACCP principles

#TMCA