QUALIFICATIONS

Minimum Qualifications:- Bachelor’s degree required.- Minimum 3 years of direct, hands-on experience in catering services management within technology companies.- Proven track record of servicing large-scale employee populations (2,000+ employees) across daily operations.- Deep understanding of Chinese and global culinary trends, employee dietary preferences, and ability to drive menu innovation and quality improvement.Preferred Qualifications:- MBA degree is a plus.- Strong expertise in food safety, risk management, and compliance with local/global regulations (e.g., hygiene standards, labor laws).- Exceptional communication, organizational, analytical, and problem-solving skills, with the ability to collaborate cross-functionally.- Proven excellence in multi-tasking, prioritization, and stakeholder management in fast-paced environments.- Demonstrated project management experience, including planning, execution, and performance tracking in catering or related operational domains.

About the TeamThe Food and Beverage team promote best practices and support the business by elevating and creating unique employee and client food and beverage experiences. Our team focuses on implementing industry knowledge across our global portfolio, providing special food and beverage opportunities, creating leading operating standards and deploying innovative ideas that engages our team.- Strategic Planning: Evaluate, conduct root cause analysis and apply knowledge and solutions to complex food operations. Take initiative and build strategic and data driven plans to optimise plans.- Programme Management: Manage food cross function projects and end user satisfaction with data driven analysis, insights and recommendations. Troubleshoot and systematically identify, change and develop programmes across cross-functional teams. Apply research and operational experience. Develop and create policies, guidelines and processes.- Quality Control: Maintain, review and ensure high standards of food quality, presentation, and taste, ensuring consistency with data driven measures.- Food Operations Management & Audit: Oversee and optimise operations, food preparation, inventory, staffing, scheduling, regional coverage and maintenance.- Resource Management: Manage and optimise budgets, procurements and resources based on current and future requirements.- Food Safety: Partner with the safety team and ensure food safety regulations, sanitation, health codes and all related matters are handled promptly.- Financial Management: Manage and optimise budgets, expenses and cost savings/investment measures that align with company optimisation principles.- Stakeholder Engagement: Build and maintain relationships with cross function stakeholders and programme participants. Apply feedback and programme enhancements to support programme objectives.- Brand & Risk Management: Evolve the programme brand and mitigate risks or disruptions.