Director of Operations

Job Summary

The Director of Operations provides strategic leadership and oversight of the Culinary, Beverage, Warehouse, Venue Retail, and Facilities teams, ensuring operational efficiency, seamless event execution, and the highest standards of quality, safety, and service across all areas of the organization. This role is responsible for developing and implementing operational procedures, managing resources and logistics, coaching and developing departmental leaders, and fostering effective communication and collaboration across departments to ensure events are executed consistently to MAX Ultimate Food's standards. Working closely with executive leadership, the Director of Operations oversees departmental budgets, labor costs, and financial performance while driving operational improvements, maximizing efficiency, and fostering a collaborative, accountable, and results-driven culture that supports the company's overall success.

General Responsibilities:

• Direct Reports: Executive Chef, Facilities Manager, Beverage Director, Warehouse Manager, Director of Venue Retail
• Oversee day-to-day activities of the Operations Teams, ensuring that the company is managed and performing efficiently and effectively
• Conduct weekly 1:1 meetings with each direct report 
• Management of Human Resources issues as they arise
• Develop, maintain, and implement all Standard Operating Procedures for the MAX commissary facility
• Weekly approval of Commissary Schedule/Labor Budget
• Participate in the hiring and training of all departmental managers
• Improve guest service and satisfaction through policy and procedure changes
• Coordinate and oversee the financials and oversight of budgets for Operations Cost Centers (On Call Staffing, Warehouse & Beverage, Transportation, Culinary Operations & Facility Management)
• Along with the Vice President, Director of Finance, and Director of Sales, plan and direct forecasts, budgets, and cost of sales in each department to achieve financial objectives

The Day-to-Day:

• Plan, Coordinate, and Oversee Event Execution – Oversight of FOH Operations
  • Knowledge of the day’s events and service schedule across all venues, drop-offs, off-premise events
  • Confirm that upcoming events have the right equipment, vehicles, etc.
  • Stay available to resolve operational issues – late deliveries, equipment problems, weather adjustments, client requests, etc.
  • Coordinate communication with the Director of Sales between sales, culinary, service, logistics, and venue teams when changes occur
• Monitor Food, Supplies, and Facilities – Oversight of Culinary, Warehouse, and Facilities
  • Ensure production and inventory needs are met with culinary and operating teams
  • Review shortages, product substitutions, purchasing needs, and waste concerns
  • Confirm that equipment, vehicles, venue spaces, cafes, and all work areas are clean, safe, and functional
  • Escalate equipment and facility issues that could affect service
  • Ensure teams are following food safety, sanitation, alcohol service, and workplace safety procedures
• Communicate and Problem Solve
  • Maintain regular contact with venues, department leaders, vendors, and employees as needed
  • Keep relevant teams informed when plans change or decisions affect service
  • Make timely operating decisions within company guidelines and escalate significant financial, safety, or client issues
  • Document incidents, equipment failures, and recurring operational problems
  • Close the loop with appropriate managers so issues do not carry over unresolved