Director of Operations

The Director of Operations provides strategic and operational leadership for a multi-account foodservice and catering operation, ensuring the successful execution of daily service, catering deliveries, financial performance, and client satisfaction. Reporting to the Regional Vice President, this position serves as a key operational leader responsible for coordinating logistics, managing financial results, overseeing facility and equipment upkeep, and supporting the execution of foodservice programs across multiple client accounts.

Working closely with senior leadership, account managers, and culinary teams, the Director of Operations ensures seamless daily operations across 12 client accounts, driving operational excellence, service quality, and consistent execution. The ideal candidate possesses strong foodservice operations experience, financial acumen, and the ability to balance strategic oversight with hands-on operational support in a fast-paced environment.

Operational Leadership

• Provide leadership and oversight for day-to-day operations across multiple client accounts, ensuring consistent service delivery, operational efficiency, and client satisfaction.
• Direct and coordinate daily catering and delivery logistics, ensuring timely, accurate, and professional execution of all events and catering functions.
• Oversee daily pack-out operations and maintain a thorough knowledge of menu offerings to ensure accuracy, quality, and effective communication with clients and operational teams.
• Collaborate closely with Account Managers, Culinary Leadership, and Executive Chefs to ensure alignment between client expectations, operational capabilities, and service execution.
• Monitor operational performance and implement process improvements that enhance efficiency, productivity, and service quality.
• Ensure compliance with company standards, food safety requirements, and client expectations.

Financial and Business Management

• Maintain accountability for operational budgets, labor management, and financial performance across assigned accounts.
• Analyze financial reports, labor costs, and operational metrics to identify opportunities for improved profitability and operational effectiveness.
• Develop and implement cost-control initiatives while maintaining exceptional service standards.
• Assist in forecasting labor, delivery, and operational expenses to support overall business objectives.

Workforce Planning and Team Leadership

• Oversee employee scheduling to ensure proper staffing levels that support operational demands and client commitments.
• Manage delivery scheduling and logistics to maximize efficiency and service execution.
• Provide leadership, coaching, and performance management support for operational team members.
• Foster a culture of accountability, teamwork, safety, and continuous improvement.

Client and Stakeholder Relations

• Serve as a primary operational liaison between clients, account managers, culinary teams, and company leadership.
• Build and maintain strong client relationships through proactive communication, responsiveness, and consistent service execution.
• Support business initiatives and operational strategies that strengthen client partnerships and drive long-term success.

Facilities and Asset Management

• Oversee building, equipment, and facility upkeep to ensure safe, efficient, and professional operating environments.
• Coordinate maintenance needs and ensure operational readiness of facilities and equipment.
• Monitor and evaluate operational assets to support long-term business needs and service expectations.

Strategic Leadership

• Partner with the Regional Vice President and senior leadership team in developing and executing short- and long-term operational strategies.
• Identify opportunities for operational growth, efficiency improvements, and enhanced client service offerings.
• Lead initiatives that promote operational excellence, employee engagement, and overall business performance.