Director of Operations

Our philosophy is simple.

• M-F 6am- 4pm schedule

• $4-5 million in revenue

• Staff of 25

• Currently doing drop off catering for Breakfast and Lunch and Dinner

• Drop off catering is fulfilling about 300 meals a day on average (busy weeks they are doing close to 1,000 a day)

• Catering background preferred over hotel or restaurant events

• Large corporate experience may be tough given this company is very small

Job Summary:

This position must lead, inspire and

embody our values and cultural philosophy in all interactions with our people, clients, vendors

and community. This position will also be tasked with overseeing and managing the daily

operations of the company, leading and growing a team of people who exemplify our culture

and values and insuring successful financial operations of the business.

Core Tasks and Key Responsibilities:

Operations:

• Oversee all daily operations of the company’s operations and logistics.

• Maintain, develop and implement standard operating procedures.

• Oversee management of driver team including route planning, scheduling, ordering.

• Oversee management of culinary team including kitchen daily operations and processes.

• Work closely with sales team to effectively plan and execute the logistics for full- service

and offsite events that include - event staffing, event operations & culinary planning.

• For full-service Events, oversee operations team, event logistics plans, delivery &

execution.

• Oversee relationships with clients, partners, and vendors to ensure company success.

• Oversee legal agreements, employment agreements, vendor and client contracts.

• Oversee all licensing, insurance and permitting.

• Manage beverage & liquor systems including – liquor permits, purchasing, planning,

packing & rentals.

• Oversee and manage all tech systems.

• Oversee general maintenance and management facility including vehicle fleet.

• Maintain a safe work environment and oversee OH&S standards.

• Research & implement new sustainability measures.

Financial and Business Development:

• Work with Ownership to prepare an annual operational budget and manage effectively

within this budget.

• Perform forecasting and budgeting for all controllable costs

• Manage weekly COGS meetings with management team and report back to ownership.

• Evaluate company performance against set goals and by analysing metrics and past

data.

• Work closely with Director of Catering & Sales on business development and growth

opportunities with the goal to reach monthly and yearly sales goals.

HR Management:

• Recruit, grow and train a team of hospitality professionals in all departments.

• Ensure effective recruiting, onboarding, professional development, performance

management, and staff retention.

• Oversee kitchen and operations employee productivity, building a highly inclusive

culture ensuring team members thrive and organizational outcomes are met.

• Conduct weekly meetings with management team and track progress.

• Submit weekly progress reports to ownership in all matters of importance.

Other Qualifications:

Relevant Knowledge, Skills, & Ability:

• 5 years’ experience in the catering & events industry with 3 years’ experience in a

high-level management position within a catering company.

• Must have the experience to execute and run large full service offsite events with food,

rentals, beverage, staff (minimum 5 years)

• Complete understanding of business systems including HR, Finance, Operations, Sales &

Marketing.

• Strong leadership skills, a proven background of growing sales and the ability to

approach business from a creative point of view.

• Aptitude in decision-making and problem-solving

• Working knowledge of data analysis and performance/operation metrics

• High level of experience with triple seat, MS Office, QuickBooks, Project Management

Tools and Catering Software.

• Knowledge of federal, state and local laws as it pertains to the catering and events

industry.

Education/Experience:

● Bachelor degree preferred

Work Environment:

● Involves sitting, walking and standing throughout most of the day

● Must be able to maneuver to all areas of the kitchen, including food and beverage areas

● Must be able to lift at least 50 pounds

Language

● English fluency and Spanish preferred

Job Type: Full-time

Pay: Up to $140,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Life insurance
• Paid time off
• Vision insurance

Schedule:

• 8 hour shift
• Day shift
• Evening shift

Work Location: In person