Campus Lead

**Entdecke den Spirit**:
**Campus Lead (M/F/d)**:
The Campus Lead for Munich drives excellence in the service and experience of all service operations within the Campus. Identifies, motivates, trains, develops and directs team members to deliver exceptional service and accomplish goals and projects. This position oversees the administrative and operational tasks, including supporting programs, financial management and analysis, sanitation and safety. The Campus Lead will focus on innovative hospitality and creating the service experience for the Food at Google to support operational excellence. Sets the standards for FOH operating systems and QA standards, hospitality, mentoring and development. Campus Lead provides high level culinary expertise, creativity, and project support to the Culinary department, managing, implementing and supporting all food related programs in a multi-unit operation. This position reports into the Head of Operations and will leverage their strong communication, hospitality and operational skills to partner with key stakeholders (culinary, nutrition, marketing, behavioral science, concept development, procurement, risk management, operations and people approach) to promote with standards, Food at Google expectations and enhance user (partner) experience. Campus Lead is an active voice within the different company organizational structures and drives collaboration, networking, best practice sharing and values of Compass Group.

**WAS WIR DIR BIETEN**:

- Comprehensive salary package including 13th salary
- 10% yearly bonus followed by KPIs
- Working materials such as Laptop, mobile phone
- Meals for free
- Compass group partner benefits from over 600 brands
- 30 Vacation days
- Flat hierarchies and a motivated team
- Structure onboarding plan to set you up for success

**DEINE AUFGABEN**:

- Designs, manages and owns the overall experience, not just the offerings within the Campus
- Drives a culture of hospitality that is friendly and engaging
- Has a passion for quality food preparation its taste and presentation
- Oversees implementation of operational initiatives along guidelines and budget expectations
- Manages and mentors toward business goals, ensuring the maturation
and training of our team and building future talents
- Monitors and manages all financial responsibilities in coordination with internal and external stakeholders.
- Accountable for meeting budget and financial projects as they arise
- Ensures all sector and Compass employee guidelines are implemented and adhered
- Create a culture of Food and Workplace Safety and drive Allergen Management programs with preventive actions to protect our users.
- Lead inspirationally with emotional intelligence and treat everyone with professionalism, care, and respect.
- Supervising, instructing, and supporting front of house merchandising. Includes conducting cafe walks.
- Revitalize older cafes by supporting them with new equipment, food programs guidelines, and merchandising.
- Maintain key relationship with our client
- Communicates with all our suppliers honestly, accurately, transparent and in a timely manner following our Anti Bribery and Compliance policies
- Ensures teams following deadlines for e.g. budgets, forecasts or committed Spend while maintaining standards
- Oversees and contributes to the successful opening of all new operational service levels or demand based service level adjustments
- Creating and meeting timelines for e.g. quarter and year-end reports given by our partner and Sector Employer (QBDs)
- Owning and driving the catering business operationally, conceptually and strategically to achieve budgeted revenues and deliver great user Experience
- Own contemporary team culture, DEI and engagement
- Support employees' development plans, review and challenge team changes positively
- Drives innovation and lead change: is accountable for driving key projects
- Drives and inspires team to deliver service excellence
- Works closely in conjunction with the related Departments to achieve targets and clients expectations for User Experience, Sustainability and Operational efficiencies.

**DEIN PROFIL**:

- Minimum of 5-7 years in a senior management/leadership role in contract catering or hospitality industry. A solid Food & Beverage knowledge is a must.
- Commercially focused with ability to analyse, measure impact and results and to set SMART goals to deliver KPIs managing larger catering business for up to 600 persons.
- Ability to create and maintain effective relationships, influence and collaborate internally and externally at all organisational levels.
- Proven ability to handle budgeting and financial management for a budget exceeding +10 million euros.
- Demonstrates Compass values and recognition principles.
- Understands and has knowledge of industry trends and direction; ability to learn and effectively utilise the clients Workspace tools.
- Strong communicator in English and German that can confide