Position Overview: This is a new role supporting a new client in IndianapolisThe Hospitality Director is responsible for the strategic and operational leadership of top tier café operations, catering services, pantry management, and executive hospitality at the corporate headquarters. This role ensures a seamless, elevated guest and employee experience - from daily café service to executive-floor hospitality - while driving operational excellence, financial performance, and stakeholder satisfaction across all food and hospitality services.
Key Responsibilities: Café Operations
- Oversee daily operations of the corporate café, ensuring a polished, white glove level of service for all guests and employees
- Establish and uphold service standards that deliver a premium, hospitality-forward experience at every touchpoint
- Develop and enforce standard operating procedures (SOPs) for café service, presentation, and guest interaction
- Act as the primary point of escalation for service issues, resolving challenges quickly and discreetly
Catering & Event Services
- Direct all catering operations for internal meetings, executive events, board functions, and special occasions
- Partner with culinary teams and vendors to design menus that align with client preferences, dietary needs, and budget goals
- Ensure food quality, presentation, safety, and sanitation standards are consistently met across all catering events
- Manage the end-to-end catering lifecycle, from order intake through setup, service, and breakdown
- Maintain a high-touch, concierge-level experience for internal clients, executives, and visiting guests
Pantry Management
- Oversee stocking, organization, and presentation of all pantries and micro-kitchens throughout the headquarters
- Manage inventory, ordering, and vendor relationships to ensure consistent product availability and freshness
- Implement par levels and replenishment schedules to minimize waste and control costs
- Monitor pantry quality and cleanliness standards, conducting regular audits and spot checks
- Respond quickly to stockouts, special requests, or quality concerns raised by employees or leadership
Executive Headquarters Hospitality
- Deliver a premium, white glove hospitality experience tailored to executive leadership, board members, and VIP guests
- Coordinate executive dining, private meetings, and high-profile visits with meticulous attention to detail
- Anticipate the needs of executives and their guests, proactively resolving issues before they arise
- Serve as a trusted liaison between executive assistants, facilities, and hospitality staff to ensure flawless execution
- Uphold the highest standards of discretion, professionalism, and polish in all executive-facing interactions
Client & Stakeholder Relationship Management
- Build and maintain strong relationships with corporate stakeholders, executive assistants, and department leaders
- Lead regular service reviews and gather feedback to continuously improve café, catering, and pantry offerings
- Anticipate client and employee needs and proactively deliver solutions
Financial & Administrative Oversight
- Manage departmental budgets, P&L, and cost controls across café, catering, and pantry operations
- Track key performance indicators (KPIs) including food cost, utilization, waste, and satisfaction scores
- Prepare reports and present operational insights to senior leadership
Team Leadership & Development
- Recruit, train, and manage a cross-functional hospitality team (café, catering, pantry, and front-of-house staff)
- Foster a culture of service excellence, accountability, and continuous improvement
- Develop staff through coaching, performance management, and career growth opportunities, with an emphasis on white glove service standards
Compliance & Safety
- Ensure compliance with all health, safety, and food handling regulations across café, catering, and pantry operations
- Maintain adherence to corporate policies and industry best practices
Qualifications: - Bachelor's degree in Hospitality Management, Culinary Arts, Business, or related field (or equivalent experience)
- 7+ years of progressive leadership experience in hospitality, corporate dining, café operations, or catering
- Strong background in white glove service, catering, and multi-site food service operations
- Experience with pantry or micro-kitchen management and inventory systems preferred
- Prior experience supporting executive or C-suite hospitality strongly preferred
- Proven financial acumen with P&L responsibility
- Excellent leadership, communication, and client relationship skills
- Highly organized with the ability to manage multiple priorities in a fast-paced environment, exercising discretion when working with senior leadership
Key Competencies: - White glove service excellence and customer focus
- Strategic thinking and problem-solving
- Operational efficiency and attention to detail
- Discretion and professionalism in executive-facing settings
- Team leadership and development
- Adaptability and decision-making under pressure
Work Environment: - On-site role within a corporate headquarters environment
- Requires flexibility to support early morning, evening, or high-profile executive events as needed
What We'll Hook You Up With:- Competitive base salary, bonus plan, and stock options, based on experience
- Comprehensive health, dental and vision plans
- 401k retirement plan with company match
- Paid maternity and parental leave benefits
- Flexible spending accounts
- Company-issued laptop
- Daily subsidized lunch program (ours!)
Must be authorized to work in the United States on a full-time basis. No recruiters please.
The salary range for this role is $85,000-$95,000. The salary is dependent on a number of factors including but not limited to: work experience, training, locations and skills. 
