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With minimal guidance, provides various office and location service activities, including managing outsourced corporate services, such as culinary and catering services, meeting and event services, mail and production services, and travel services, among others. Identifies, enhances and follows specific processes and procedures to maximize the efficient operations of and management/employee satisfaction with the services being provided. Often assigned direct administrative oversight of a particular service area. Incumbents demonstrate a breadth of knowledge of corporate services best practices. Develops and implements initiatives and projects to establish, maintain or improve the quality, effectiveness, and satisfaction of standard services. Develops and evaluates feasibility of new services or enhancements to existing services to determine the potential to address customer needs/preferences within budgetary parameters. Develops operating policies, procedures and methods; communicates and/or trains contracted, on-site staff to follow established procedures; monitors compliance and provides corrective guidance where deviations exist. Secures/obtains, tracks and maintains databases of relevant certifications, inspections, and related regulatory requirements relevant to the service being provided (e.g., food safety, insurance, hazardous materials, etc.) Serves as a primary liaison for on-site inspections or audits and produces requested documentation. Solicits, receives and analyzes proposals, quotations and tender submissions and recommends selection of suppliers in accordance with corporate policies. Performs cost-benefit analyses to assess effectiveness of services. Responsible for managing vendor staff performance, receiving and addressing complaints, identifying and implementing process improvements and on-the-job incident and safety management, among other vendor management activities. May perform on-site staff management activities such as scheduling, performance management, or disciplinary actions. Begins to build strategic relationships to influence at all levels of the organization. Liaises with other business units and collaborates with other stakeholders to develop and implement consensual decisions. Supervises, motivates and guides more junior Corporate Services roles. No direct reports. Provides technical advice/guidance to less experienced roles as needed. Has shared accountability for the effective operations or administration of a large service area, or the range of services being provided within a large facility. Modified based upon local regulations/requirements. Qualifications Bachelor s Degree or the equivalent combination of education and experience is required. 10-12 years of experience in vendor management preferred. May require experience specific to the assigned corporate service, such as culinary experience or food safety certifications, knowledge of mailroom and production equipment, AV technology resources, among others.

BNY Mellon is an Equal Employment Opportunity/Affirmative Action Employer.

Minorities/Females/Individuals With Disabilities/Protected Veterans.

Primary Location: United States-New York-New York

Internal Jobcode: 85122

Job: Finance/Accounting

Organization: BNY Mellon CAO-HR16507

Requisition Number: 1909774

Associated topics: chief chef, corporate kitchen, executive chef, executive kitchen, restaurant assistant chef, service manager, sous chef, sushi, sushi chef, tavern

* The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.

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