Continental Services

Develop and implement labor relations strategies, lead collective bargaining negotiations, ensure legal compliance, and build leadership capabilities in labor relations. | 7+ years of labor or employee relations experience, 2+ years supporting union contracts, strong knowledge of labor law, and experience as a first-chair negotiator. | Labor Relations Manager Department: Human Resources 500005 Employment Type: Full Time Location: Troy - Innovation Center Reporting To: Colleen Weber Description A Taste of Who We Are: Backed by a tireless commitment to high quality, innovative culinary offerings and unparalleled client and guest services, Continental consistently ranks among the top contract dining and refreshment providers in the nation according to Food Management Magazine, the industry’s source for food service news and trends. Our Mission Delight our guest. Every meal. Every day. Our Core Values Exceptional – We recruit and retain phenomenal people who consistently go the extra mile to deliver results that lead the industry. Hospitality – We are tirelessly committed to providing the highest quality food, beverages, and service by anticipating our guests' needs so they can count on memorable experiences every time. Collaboration – We prioritize working together with a shared vision and effective & transparent communication, we unite as one team to achieve remarkable experiences. Responsibility – we hold ourselves accountable to be there for our team and clients, to deliver what we say we will, when we say we will and check in on progress along the way. Innovation – We are forward-thinkers always looking for new processes, technologies, and techniques to increase efficiencies and scalability to improve our services. The Experience You’ll Create: The Labor Relations Manager will be successful by creating and implementing a labor relations strategy aligned with business objectives and team member needs, ensuring our teams are supported, compliant, and empowered to deliver exceptional service. This position will be the main HR point of contact for all Dining Union locations, will serve as chief negotiator for all Dining and Michigan based negotiations, and will support all out of state Labor Relations matters. Labor Relations Strategy and Support • Through partnership with HR and Operational Leaders, develop and implement labor strategies that align with Continental’s operational goals and service standard • Parter with HR and Operations to educate leaders on organized labor best practices. Coach leaders of Union locations to lead with confidence through a deep understanding of their location’s Collective Bargaining Agreement. • Leverage Culture Scorecard insights to identify opportunities to strengthen workplace culture and engagement in both Union and Non-Union locations. • Serve as HR main point of contact for all Union Dining locations. Develop strong rapport with Operational Leaders and Business Agents and develop strategy to empower managers and minimize grievances. Collective Bargaining and Contract Management • Lead the negotiation process for all Dining and Michigan based CBAs. • Develops a strategic plan that includes the appropriate partners, collecting relevant information such as CBA enhancements, budget information, and key initiatives prior to negotiations. Serve as First Chair negotiator for all Dining and Michigan based contracts. • Creates overall negotiation strategy that includes negotiation timelines, resources needed (based on complexity), clarity on objectives and decision makers, budget resources etc. Serves as an accountability partner to ensure timelines and objectives are met. • Serve as a key consultant for all out of state union related matters, partnering closely with the Sr HR Manager and Operational Partners to ensure consistent strategic planning in advance of negotiations and overall labor strategy. • Provide guidance on grievance and arbitration procedure as needed. • Analyze all CBAs to determine opportunities for more consistency, streamlining administration, payroll & benefits processes. Compliance and Policy Management • Ensures adherence to federal, state, and local labor laws including wage and hour, FMLA, NLRA, ADA, and EEOC. • Monitors legislative changes and updates policies and procedures accordingly. • Ensures compliance with annual regulatory compliance trainings – in accordance with federal, state, and local law. • Manages the Speak Up platform, ensuring consistent and timely responses to inquiries. Shares quarterly Speak Up trends with VP, Talent Management and Executive Leadership. Training & Skill Building • Design and deliver training programs on labor law, proactive labor relations, and effective management practices. • Build leadership capability in handling labor issues in Union Locations and cultivating positive workplace relationships in all locations. Ingredients for Thriving: • Bachelor’s degree required with specialization in Human Resources, Business Administration, Labor Relations or related field. • 7+ years of labor relations or employee relations experience. • 2+ years direct experience negotiating or supporting union contracts. • Strong knowledge of labor law, NLRA, and contract administration. • Experience working with Union Leadership and outside legal counsel. • Strong communication, conflict resolution and relationship building skills at all levels. • Multi-site and multi-union experience. • Experience as first-chair negotiator required. Location(s) & Logistics: • 25% travel – frequent travel to Kokomo, Indiana. As needed travel to other Indiana Union locations • Flexibility needed for periodic peak activity (e.g. arbitration, negotiations) Savor the Benefits: We offer a range of benefits for eligibles team members, including: • Health Coverage – Medical, Dental and Vision • Voluntary Life/AD&D, Short-Term and Long-Term Disability, Critical Illness • 401(k) • Paid Time Off • Paid Parental Leave • Wellness Programs • Additional Perks To see a summary of current benefits, please visit https://www.continentalserves.com/work-at-continental/#benefits.

Leading client relationships, developing business strategies, and managing team performance in the corporate dining sector. | Extensive experience in client management, sales, or business development within hospitality or related sectors, with leadership skills and financial acumen. | Director of Dining Operations Department: Human Resources 500005 Employment Type: Full Time Location: Auburn Hills Reporting To: Sarah Stricher Compensation: $90,000 - $110,000 / year Description The Director of Dining Operations will lead the strategic development and expansion of client relationships across the corporate dining sector. This role is critical in driving revenue growth through the retention and expansion of existing accounts, the acquisition of new sites, and the development of innovative service solutions tailored to meet client needs. The Director will work closely with the executive team, operations, and marketing to align business goals with client satisfaction and business growth. Key Responsibilities Client Relationship Management: Serve as the primary point of contact for our client, ensuring satisfaction and fostering long-term partnership. Oversee the development of customized solutions and services that align with client needs and the company’s value proposition. Proactively identify opportunities for upselling, cross-selling, and expanding the scope of services with existing clients. Work with the Operations team to ensure service excellence, addressing any issues or feedback raised by clients. Business Development: Develop and execute a comprehensive business development strategy aimed at acquiring new clients in the corporate dining space. Lead efforts to identify and pursue business opportunities, including managing the proposal process, client presentations, and contract negotiations. Collaborate with the Sales and Marketing teams to design and implement campaigns and strategies aimed at new client acquisition. Strategic Account Planning: Develop and maintain strategic account plans for key clients, outlining growth objectives, relationship management strategies, and tactical action plans. Conduct regular account reviews to ensure progress toward client relationship and revenue goals. Coordinate internal teams to meet client expectations, delivering operational excellence and innovative solutions. Leadership and Team Development: Lead a team of client relationship managers or account directors, providing guidance, mentorship, and performance management. Foster a client-first culture within the organization, ensuring that all teams understand client priorities and are focused on driving value for clients. Collaborate with the HR department to identify and recruit talent to strengthen the client relationship team. Market Research and Innovation: Stay abreast of trends and innovations in corporate dining and hospitality services, providing insights into potential areas for service growth. Work with the Culinary and Sustainability teams to align client needs with the latest food trends, sustainable practices, and health initiatives. Use market analysis and customer feedback to develop competitive service offerings and proposals Financial Performance and Reporting: Set and manage financial targets for client retention, growth, and acquisition. Monitor performance against revenue goals, adjusting strategies as needed to ensure success. Provide regular reports to the executive team on client performance, market trends, and growth opportunities Skills, Knowledge & Expertise Experience: 10+ years of experience in client relationship management, sales, or business development, preferably within corporate dining, food service, or hospitality sectors. Proven track record of growing client accounts and achieving revenue targets. Experience in managing and leading teams focused on client growth and satisfaction. Skills and Competencies: Strong strategic and analytical skills, with the ability to create actionable plans based on market insights and client feedback. Exceptional interpersonal and communication skills, with the ability to build strong relationships with senior-level clients and internal stakeholders. Strong leadership capabilities with experience in managing teams and working cross-functionally. Financial acumen with experience in budget management, forecasting, and setting performance metrics. Education: Bachelor’s degree in Business, Hospitality Management, or a related field (Master’s degree preferred). Job Benefits We prioritize the health, wellness and work-life balance of our team members and designed our comprehensive compensation packages to reflect that. • Full-time team members are eligible for medical, dental and vision insurance, life insurance, disability insurance, parental leave, 401(k) with company match, at-work dining perks, flexible schedules, generous PTO, and a total rewards program. Team Members can also use our inclusive employee assistance program. • Part-time Team Members are eligible for our 401(k) with company match, at work dining perks and team members can also use our inclusive employee assistance program. Location-specific perks may also include wellness programming, on-the-job training, corporate-hosted courses, certifications and team events. #LI-SH1

Leading complex digital transformation projects, managing testing and system integration, and overseeing sales operations and vendor management. | Extensive experience in project management, sales leadership, and technology implementation, with strong skills in stakeholder management and process improvement. | Campus Director Department: GMT Cole Cafe 700230 Employment Type: Full Time Location: GM Tech Reporting To: Jaclyn Flegm Compensation: $90,000 - $94,500 / year Description The Corporate Campus Dining Director will oversee the high-end dining services for a premier corporate campus, ensuring exceptional service, quality, and innovation in food offerings that align with the unique needs and expectations of an elite clientele. This individual will lead the day-to-day operations, delivering a refined, high-quality dining experience that reflects the sophistication and prestige of the client’s corporate environment. The Dining Director will work closely with executive leadership, culinary teams, and service staff to exceed client expectations, while managing financial performance and maintaining the highest standards of food safety and quality. Key Responsibilities • Client Relationship Management: • Serve as the primary point of contact for the high-end corporate client, ensuring all dining services meet their expectations in terms of quality, service, and presentation. • Build strong relationships with key stakeholders to ensure clear communication and continuous alignment with client needs. • Proactively solicit client feedback and address concerns promptly, ensuring complete client satisfaction and loyalty. • Operational Excellence: • Oversee daily operations of all campus dining facilities, including executive dining, staff cafeterias, catering services, and specialty dining options. • Ensure that all food services are delivered at the highest standards of quality, consistency, and timeliness. • Manage scheduling, staffing, and resource allocation to optimize service delivery and maintain a smooth, efficient operation. • Implement and enforce high-end service standards, creating a sophisticated dining atmosphere that aligns with the prestige of the client. • Culinary Innovation and Menu Development: • Collaborate closely with the Executive Chef and culinary team to design and execute innovative, high-end menus that cater to the tastes and preferences of the client’s leadership and employees. • Ensure that menus reflect current culinary trends and feature seasonal, locally sourced, and sustainable ingredients. • Customize offerings to accommodate dietary restrictions and preferences, delivering a personalized dining experience. • Team Leadership and Development: • Lead, mentor, and develop a high-performing dining services team, including front-of-house staff, kitchen personnel, and support staff. • Promote a culture of service excellence, ensuring that all staff are committed to providing an outstanding dining experience. • Conduct regular training sessions to maintain service standards and implement best practices in food safety, hospitality, and customer service. • Event Management and Executive Dining: • Oversee executive dining services, ensuring the highest level of discretion, customization, and attention to detail for VIPs and high-profile visitors. • Plan and manage large corporate events, executive meetings, and other special functions, ensuring that every event exceeds the client’s expectations. • Work with the Catering Manager and other stakeholders to create bespoke experiences tailored to the specific needs and preferences of the client. • Financial and Budgetary Management: • Oversee financial performance, ensuring that the campus dining services operate within budget while maintaining the highest levels of quality and service. • Develop and manage budgets for all dining operations, controlling food costs, labor, and operational expenses. • Analyze financial reports and KPIs to identify opportunities for cost savings without compromising service standards. • Health, Safety, and Compliance: • Ensure full compliance with local, state, and federal regulations regarding food safety and health standards. • Implement and enforce strict health and safety protocols, including regular staff training and audits. • Maintain a pristine and professional dining environment, adhering to the highest standards of cleanliness and hygiene. • Sustainability and Corporate Social Responsibility (CSR): • Drive sustainability initiatives, such as reducing food waste, sourcing from local and ethical suppliers, and implementing eco-friendly practices across the dining operations. • Collaborate with the client’s sustainability team to align dining services with broader CSR goals, including reducing the environmental impact of the campus’s dining operations. Skills, Knowledge & Expertise • Experience: • 10+ years of experience in food service management, with a minimum of 5 years in a leadership role overseeing high-end or fine dining operations. • Experience in managing large-scale corporate dining or hospitality services, particularly for a high-end or luxury client base. • Proven success in managing client relationships, delivering superior service, and driving continuous improvements in dining operations. • Skills and Competencies: • Strong leadership and team management skills, with a proven ability to inspire and develop teams in a fast-paced, high-expectation environment. • Exceptional customer service and client relationship management abilities. • Expertise in culinary trends, menu planning, and event execution for elite clientele. • Financial acumen with experience in budget management, financial reporting, and cost control. • In-depth knowledge of food safety, sanitation regulations, and best practices. • Education: • Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or a related field (or equivalent experience). • Certifications in food safety and sanitation (ServSafe or equivalent) are required Job Benefits We prioritize the health, wellness and work-life balance of our team members and designed our comprehensive compensation packages to reflect that. • Full-time team members are eligible for medical, dental and vision insurance, life insurance, disability insurance, parental leave, 401(k) with company match, at-work dining perks, flexible schedules, generous PTO, and a total rewards program. Team Members can also use our inclusive employee assistance program. • Part-time Team Members are eligible for our 401(k) with company match, at work dining perks and team members can also use our inclusive employee assistance program. Location-specific perks may also include wellness programming, on-the-job training, corporate-hosted courses, certifications and team events. #IND101 #LI-SH1

Lead client relationships, develop business growth strategies, and manage team performance within the corporate dining sector. | Requires 10+ years in client management or sales in hospitality or related sectors, with proven revenue growth and team leadership experience. | Director of Dining Operations Department: Human Resources 500005 Employment Type: Full Time Location: Auburn Hills Reporting To: Sarah Stricher Compensation: $90,000 - $110,000 / year Description The Director of Dining Operations will lead the strategic development and expansion of client relationships across the corporate dining sector. This role is critical in driving revenue growth through the retention and expansion of existing accounts, the acquisition of new sites, and the development of innovative service solutions tailored to meet client needs. The Director will work closely with the executive team, operations, and marketing to align business goals with client satisfaction and business growth. Key Responsibilities • Client Relationship Management: • Serve as the primary point of contact for our client, ensuring satisfaction and fostering long-term partnership. • Oversee the development of customized solutions and services that align with client needs and the company’s value proposition. • Proactively identify opportunities for upselling, cross-selling, and expanding the scope of services with existing clients. • Work with the Operations team to ensure service excellence, addressing any issues or feedback raised by clients. • Business Development: • Develop and execute a comprehensive business development strategy aimed at acquiring new clients in the corporate dining space. • Lead efforts to identify and pursue business opportunities, including managing the proposal process, client presentations, and contract negotiations. • Collaborate with the Sales and Marketing teams to design and implement campaigns and strategies aimed at new client acquisition. • Strategic Account Planning: • Develop and maintain strategic account plans for key clients, outlining growth objectives, relationship management strategies, and tactical action plans. • Conduct regular account reviews to ensure progress toward client relationship and revenue goals. • Coordinate internal teams to meet client expectations, delivering operational excellence and innovative solutions. • Leadership and Team Development: • Lead a team of client relationship managers or account directors, providing guidance, mentorship, and performance management. • Foster a client-first culture within the organization, ensuring that all teams understand client priorities and are focused on driving value for clients. • Collaborate with the HR department to identify and recruit talent to strengthen the client relationship team. • Market Research and Innovation: • Stay abreast of trends and innovations in corporate dining and hospitality services, providing insights into potential areas for service growth. • Work with the Culinary and Sustainability teams to align client needs with the latest food trends, sustainable practices, and health initiatives. • Use market analysis and customer feedback to develop competitive service offerings and proposals • Financial Performance and Reporting: • Set and manage financial targets for client retention, growth, and acquisition. • Monitor performance against revenue goals, adjusting strategies as needed to ensure success. • Provide regular reports to the executive team on client performance, market trends, and growth opportunities Skills, Knowledge & Expertise • Experience: • 10+ years of experience in client relationship management, sales, or business development, preferably within corporate dining, food service, or hospitality sectors. • Proven track record of growing client accounts and achieving revenue targets. • Experience in managing and leading teams focused on client growth and satisfaction. • Skills and Competencies: • Strong strategic and analytical skills, with the ability to create actionable plans based on market insights and client feedback. • Exceptional interpersonal and communication skills, with the ability to build strong relationships with senior-level clients and internal stakeholders. • Strong leadership capabilities with experience in managing teams and working cross-functionally. • Financial acumen with experience in budget management, forecasting, and setting performance metrics. • Education: • Bachelor’s degree in Business, Hospitality Management, or a related field (Master’s degree preferred). Job Benefits We prioritize the health, wellness and work-life balance of our team members and designed our comprehensive compensation packages to reflect that. • Full-time team members are eligible for medical, dental and vision insurance, life insurance, disability insurance, parental leave, 401(k) with company match, at-work dining perks, flexible schedules, generous PTO, and a total rewards program. Team Members can also use our inclusive employee assistance program. • Part-time Team Members are eligible for our 401(k) with company match, at work dining perks and team members can also use our inclusive employee assistance program. Location-specific perks may also include wellness programming, on-the-job training, corporate-hosted courses, certifications and team events. #LI-SH1

Coordinate catering operations, manage staff, ensure food quality, and develop business opportunities within a culinary setting. | Requires 3-5 years of culinary experience, management skills, and ServSafe certification, with a focus on food service and team leadership. | The Banquet Manager is primarily responsible for coordinating caterings with executive chef. This includes catering menu development, customer interaction, financial goals and performance based on new catering sales, ensuring all catering invoices are executed in accordance with company standards, and that customer needs are met, and caterings exceeded with follow up for possible additional catering opportunities, and complete catering invoices. Fresh at Work grab and Go weekly forms are prepared for coming week. Weekly catering meetings with culinary team to prepare for following week of service. Culinary and Service Excellence • Lead the successful execution of food preparation and client service for assigned locations. Anticipate client needs, uphold quality expectations, and embrace service standards. • Be a catalyst for continuous improvement. Review team performance, identify opportunities and implement change. Standardize operating procedures and maintain site-level accountability. • Step in as a working manager, leading by example. Plan, organize, direct, coordinate, and delegate responsibility to ensure goals and objectives are met on a daily basis. • Maintain culinary quality control at all times. Create and maintain Standard Operating Procedures (SOPs). Ensure food is properly prepared, packaged and served in a way that is appealing while upholding the integrity of the recipes. • Adhering to food safety procedures in accordance with health code standards. People Management • Actively engage in the caterings, training, setting up events, and scheduling of the team. Regularly coach, direct and evaluate catering driver. Provide recognition to team members excelling in their work. Provide open, honest communication with Executive Chef. Identify knowledge gaps and look for improvements to the catering operation within unit. Business Development • Inspire preferred status through exceptional client experiences. Earn respect and build rapport with clients. Identify and exploit opportunities within assigned accounts. • Achieve financial objectives. Create, monitor and review progress for catering business. Design, develop and execute changes with executive chef that perpetuate the achievement of both short and long term objectives. Fostering sales growth at the unit. • Participate with chief culinary officer, regional chefs and executive chefs on catering ideas and new concepts for consideration. • Participate with large catering events when applicable. Invoicing/catering operations/cash handling • Complete outgoing and incoming catering invoicing • Ensure quality and completeness of each catering. • Ensure quality standards are being met and timelines followed. • Ensure timely and complete communication with interested parties. • Cash handling and daily deposits • Printing and setting up forms for Fresh at work Grab and Go items • Print labels for Fresh at Work Grab and Go items Inventory • Monitor and maintain proper levels of inventory for all catering supplies. • Ensure proper rotation and efficient stocking. • Plan for proper break down and pick up of catering event equipment. • Maintain awareness of shortages of catering equipment Supervisory Responsibilities: • Average number of reports: 5-12 • Staff Reporting to position: Catering/Event Drivers • Provides coaching, training, and development opportunities with executive chef. • Resolves employee concerns, escalated issues, and grievances with executive chef. • 3-5 years culinary experience required, large kitchen strongly preferred. • Prior management experience strongly preferred. • ServSafe Manager. If the individual does not hold these, must be willing to obtain them through our ServSafe training program. Working Knowledge, Skills, and Abilities (KSAs): • Results oriented and flexible; takes action as soon as need arises and can demonstrate positive results; steadily follows through on tasks; able to find a balance between the business requirements and meeting client requests; absorbs new information quickly and translates key points into positive outcomes. • Has a passion for food and is skilled in needed areas; good at visualizing how to develop new dishes, scale them appropriately to achieve a remarkable client experience. Demonstrated ability to gain buy-in, respect, trust, and accountability to achieve goals. • High energy level; has demonstrated resilience, endurance and persistence throughout career. • Can-do attitude; stays positive, even in the face of adversity; sets right tone for others. Collaborative in work style with others both inside and outside organization; respectful of what others can contribute. • Believes in and routinely practices direct and honest communication; actively shares information openly with those who need to know; seeks collaborative resolution of issues; seeks others' points of view and encourages independent thought; listens well. • Personal values align with the company's values and culture; treats people with respect and consistency; trustworthy; highly ethical; appreciates and engages in creativity and forward thinking; takes long-range view. • Strong proficiency with electronic communication, Microsoft Office Suite, and related systems used in the industry. Communication (Internal and External): • Contacts include: Customers, Vendors, Team Members, Management, etc. • Methods include: Phone, email, face-to-face, presentations, etc. Typical Mental Demands (Discretion and Judgment): • Work requires independent ability to form opinions and make recommendations; • Negotiations with catering clients and/or customers on behalf of the company; • Assignments are significant in nature and greatly impact business operations; • Acts as a primary point of contact to outside customers and clients on catering events on and off unit location. Typical Physical Demands: • Work requires computer and usage • Regular lifting of 25-50 pounds. • Extended periods of time standing. • Walking required. Typical Working Conditions: • Work in an office environment and will include providing tour of the catering facility with clients on and off unit property. We prioritize the health, wellness and work-life balance of our team members and designed our comprehensive compensation packages to reflect that. Full-time team members are eligible for medical, dental and vision insurance, life insurance, disability insurance, parental leave, 401(k) with company match, at-work dining perks, flexible schedules, generous PTO, and a total rewards program. Team Members can also use our inclusive employee assistance program. Part-time Team Members are eligible for our 401(k) with company match, at work dining perks and team members can also use our inclusive employee assistance program. Location-specific perks may also include wellness programming, on-the-job training, corporate-hosted courses, certifications and team events. #LI-SH1