faire
Workplace Experience Manager
At a Glance
- Location
- United States
- Experience
- 3–6 years
- Compensation
- he pay range for this role is $95,000 - $131,000 per year. This role will also
- Posted
- 2026-02-19T15:35:35-05:00
Key Requirements
Required Skills
Domain Knowledge
- Hospitality
Requirements
3–6 years of experience in Workplace, Facilities, Office Operations, or Hospitality, ideally in a fast-paced environment.
Demonstrated experience managing vendors and owning a budget.
Comfortable providing basic IT troubleshooting and supporting AV systems.
Strong project management skills, including event execution.
Experience managing on-site staff or contractors preferred.
Highly organized, detail-oriented, and able to operate independently.
Compensation & Benefits
New York: the pay range for this role is $95,000 - $131,000 per year.
This role will also be eligible for equity and benefits. Actual base pay will be determined based on permissible factors such as transferable skills, work experience, market demands, and primary work location. The base pay range provided is subject to change and may be modified in the future.
Hybrid Faire employees currently go into the office 3 days per week on Tuesdays, Thursdays, and a third flex day of their choosing (Monday, Wednesday, or Friday).
Additionally, hybrid in-office roles will have the flexibility to work remotely up to 4 weeks per year. Specific Workplace and Information Technology positions may require onsite attendance 5 days per week as will be indicated in the job posting.
Why you’ll love working at Faire
We are entrepreneurs:
Responsibilities
The Workplace Manager is the single-threaded owner of the New York City office experience. This role ensures the workplace is high-performing, operationally sound, and community-driven — enabling teams to do their best work.
You will lead day-to-day operations, manage vendors and budget, oversee an on-site Workplace Concierge, provide light-touch IT support, and design meaningful moments that reinforce Faire’s culture and business priorities. This role blends hospitality with operational discipline and requires both hands-on execution and systems thinking.