Who We Are:
Our story began in 2011 when a group of office workers at a major logistics company in Chicago had a lunch problem. Nearby options were limited, and the team was spending too much time and money traveling to their favorite restaurants. They had an idea: bring Chicago’s local restaurant culture inside the office to sell food. It was an immediate hit. When they discovered people from other companies sneaking into their office, they knew they were on to something.
Fooda pioneered the concept of rotating popup restaurants inside offices. Today, we operate in 60 cities with over 100 million meals served and continue to grow rapidly.
Powered by technology and a network of 3,500+ restaurants, we feed hungry people at work through a platform of unique food programs located within companies, office buildings, hospitals, schools, distribution centers, and more. At Fooda, we believe a workplace food program should be something employees love and look forward to every day.
Position Overview:
This is a new role supporting a new client in Indianapolis
The 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
Catering & Event Services
Direct all catering operations for internal meetings, executive events, board functions, and special occasions
Ensure food quality, presentation, safety, and sanitation standards are consistently met across all catering events
Maintain a high-touch, concierge-level experience for internal clients, executives, and visiting guests
Pantry Management
Executive Headquarters Hospitality
Deliver a premium, white glove hospitality experience tailored to executive leadership, board members, and VIP guests
Client & Stakeholder Relationship Management
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
Team Leadership & Development
Recruit, train, and manage a cross-functional hospitality team (café, catering, pantry, and front-of-house staff)
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
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
Key Competencies:
Work Environment:
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.