Director of Centralized Catering Operations

Compass Group•Mountain View, CA

5d•$150,000 - $175,000

About The Position

Bon Appetit Management Company is hiring a Director of Centralized Catering Operations in Mountain View, California. This senior leadership position oversees and strengthens regional centralized catering operations, with emphasis on last-mile logistics, assembly, staging, packing, and dispatch rather than direct kitchen oversight. The Director partners with the Executive Chef team to maintain production schedules and consistent, disciplined handoffs, while balancing hands-on operational leadership with strategic process improvement and resource planning. The role is responsible for improving operational rigor and service consistency across high-volume catering operations. The Director analyzes order patterns and volume variability, optimizes staffing and equipment against forecasts, establishes operational KPIs, and develops capacity plans. The position also advances digital systems and the practical use of AI and analytics for forecasting, scheduling, waste tracking, and workflow automation. A central focus is ensuring that high-volume catering remains grounded in genuine hospitality. The Director coaches leaders and frontline associates to deliver attentive, personal service at every guest interaction and delivery touchpoint, and develops teams through training, cross-training, and career progression. The role collaborates with regional operations, finance, sales, culinary leaders, event planners, workplace managers, transportation, and vendors. The position reports to the VP of Catering. The role is scheduled Monday through Friday. The listed salary range is $150,000–$175,000, and the position is bonus eligible. Bon Appetit offers a comprehensive benefits package.

Requirements

At least 8–10+ years of progressive operations management experience in high-volume last-mile logistics, centralized catering staging or dispatch, commissary distribution hubs, or multi-unit hospitality logistics.
Proven ability to establish operational rigor, implement SOPs, and manage complex schedule and volume variability.
Experience combining hands-on floor leadership with strategic vision and workflow redesign.
Strong analytical and metrics orientation, including experience with operational KPIs, labor models, capacity planning benchmarks, and performance dashboards.
Experience with modern digital platforms and working knowledge of AI tools and predictive analytics as operational resources.
Exceptional leadership presence and emotional intelligence, with a record of developing leaders and frontline staff, fostering authentic guest connection, and motivating a diverse workforce.
Demonstrated ability to challenge existing practices constructively and improve legacy operations.
Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or Operations Engineering, or equivalent practical leadership experience.
ServSafe Manager Certification, or ability to obtain it upon hire.

Responsibilities

Drive operational rigor across last-mile logistics, packing, staging, and dispatch, and establish SOPs for timing, safety, and consistency.
Partner with the Executive Chef team to maintain production schedules and disciplined culinary handoffs.
Troubleshoot floor-level logistics and dispatch bottlenecks while analyzing workflows and implementing structural improvements.
Analyze regional ordering trends and lead times to design production schedules that accommodate volume surges.
Challenge legacy practices and foster root-cause problem-solving and continuous improvement.
Partner with transportation, fleet logistics, and catering teams to coordinate dispatch, delivery windows, and temperature and safety compliance.
Establish, implement, and review operational KPIs, including labor efficiency, shift capacity, throughput, and food yield.
Optimize staffing, equipment utilization, and overtime in relation to volume and production forecasts.
Develop long-range operational plans and capacity models with regional sales, culinary leads, and event planners.
Partner with regional operations and finance leadership to identify cost drivers and sustainable efficiencies while maintaining culinary standards.
Drive adoption and optimization of catering platforms, digital inventory systems, and automated production tools.
Use AI tools and data analytics for demand forecasting, labor scheduling, waste tracking, and workflow automation.
Research and pilot culinary technologies, ergonomic equipment, and sustainable packaging solutions to reduce physical strain and improve productivity.
Embed hospitality in delivery, setup, and on-site interactions so high volume does not diminish attentiveness, presentation, or personal care.
Coach and train operational leaders and frontline associates in guest interaction and genuine hospitality.
Mentor and develop supervisory and frontline staff, including through career pathways, cross-training, and skills development.
Communicate strategic priorities as clear, actionable daily priorities for frontline teams.
Build collaborative partnerships across regional food program leads, Executive Chefs, workplace managers, and vendor partners.

Benefits

Medical insurance
Dental insurance
Vision insurance
Life insurance and AD&D
Disability insurance
Retirement plan
Paid time off
Holiday time off (varies by site/state)
Associate Shopping Program
Health and Wellness Programs
Discount Marketplace
Identity Theft Protection
Pet insurance
Commuter benefits
Employee Assistance Program
Flexible Spending Accounts (FSAs)
Paid Parental Leave
Personal Leave
Potential paid and/or unpaid time off benefits in accordance with applicable laws
Bonus eligibility