Director of Food Service Operations

Haffner's•Lawrence, MA

1d•Onsite

About The Position

The Director of Food Service drives strategic initiatives to grow and optimize food service operations across Haffner’s convenience stores, including delis, grab ‘n go, and Sal’s Pizza locations. This role manages vendor relationships, leads a team of food service managers, and partners closely with the Director of Retail Operations and Director of Retail Marketing to deliver consistent quality, operational excellence, and profitability. Reporting directly to the Chief Operating Officer, the Director ensures compliance with food safety standards, fosters innovation, and enhances customer experience across all 22 food service locations and 68 grab ‘n go convenience store offerings.

Requirements

Bachelor’s degree in business, Hospitality Management, or related field (preferred).
Minimum 7–10 years of progressive experience in food service management, including multi-unit leadership.
Proven ability to manage budgets, drive profitability, and lead large teams.
Significant experience in food service management, preferably in convenience store or quick-service environments.
Strong analytical and financial skills, with proven ability to manage budgets and P&L.
Excellent leadership, communication, and organizational skills.
Knowledge of food safety regulations and operational best practices.
High energy, strong drive, and a passion for delivering exceptional customer experiences

Responsibilities

Food Service Strategy & Growth: Partner with the Chief Operating Officer, Director of Retail Operations, and Director of Retail Marketing to define and execute food service strategy.
Identify growth opportunities for deli and pizza programs, including menu innovation and promotional campaigns.
Prepare financial, operational, and go-to-market plans for food service initiatives.
Analyze market trends and customer insights to optimize offerings and drive revenue.
Operational Leadership: Ensure compliance with food safety, health, and sanitation standards across all locations.
Develop and implement standardized operating procedures for food preparation and service.
Monitor inventory, food costs, and waste control to maximize profitability.
Build cross-functional partnerships with marketing, finance, and HR to support food service initiatives.
Team of 2 with dotted-line leadership of all 22 kitchen managers and front-line team members.
Vendor & Brand Management: Manage relationships with Sal’s Pizza and Aroma Joe’s as we run these franchises within the locations that must meet brand compliance, contractual obligations and meet vendor expectations.
Manage other food service vendors, ensuring adherence to brand standards and contractual obligations.
Negotiate vendor agreements and oversee product quality and supply chain efficiency.
Team Development & Leadership: Recruit, train, and mentor food service managers and staff.
This leader models Haffner’s values, champions a culture of safety, service, and accountability, and builds an engaged, performance-driven team.
Deliver Operational Excellence: Maintain consistent quality, safety, and compliance across all food service locations, including delis, Aroma Joe’s and Sal’s Pizza.
Drive Strategic Growth: Develop and execute initiatives that increase food service revenue and enhance customer experience.
Lead and Develop Teams: Build a high-performing team through effective leadership, training, and performance management.
Manage Vendor Partnerships: Ensure strong relationships with vendors and adherence to brand standards and contractual obligations.
Collaborate Cross-Functionally: Work closely with the Chief Operating Officer, Director of Retail Operations, and Director of Retail Marketing to align food service strategies with overall business goals.
Achieve Financial Targets: Monitor budgets, control costs, and deliver profitability for food service operations.
Champion Innovation: Introduce new ideas, menu enhancements, and operational improvements to keep offerings competitive and appealing.