Director of Operations

American Food & Vending ⏐ American Dining Creations•Liverpool, NY

5d•$90,000 - $135,000

About The Position

The Director of Operations is a working leader and designated General Manager successor candidate, reporting to the Executive Vice President. The role leads assigned refreshment operations—including vending, micro markets, office coffee, pantry, and related services—with structured mentorship and development from the Regional Vice President and General Manager. It involves substantial time at operating locations and direct involvement with teams, finances, and customers. The Director is accountable for assigned results from day one. The General Manager retains overall business leadership and final profit-and-loss accountability until responsibilities are formally delegated. Advancement to General Manager depends on performance, readiness, and business opportunity. The Regional Vice President and General Manager provide coaching, operating reviews, and feedback in coordination with the Executive Vice President, who sets priorities and delegates broader responsibility. Development is expected to progress from ownership of assigned operational results and participation in sales and account reviews during the first year, to broader operating reviews, budgets, sales development, retention plans, and a cross-functional improvement project during the second year. In the third year, as readiness permits, the Director may lead an annual operating plan, represent the business in selected executive and customer reviews, manage several functional leaders, and serve as acting General Manager for defined decisions or periods under delegated authority. Progress is reviewed at least annually. The position is based in Liverpool, New York, and requires approximately 50% travel to customer sites, operating locations, warehouses, and meetings. Flexible hours may be required when service needs require. Success is measured by delivery reliability, route productivity, warehouse and order accuracy, technical service performance, sales growth, renewals and retention, assigned margin, waste, safety, and team development.

Requirements

Bachelor of Science or Bachelor of Arts degree in Business or Logistics.
At least five years of progressive operations or business management experience, including team leadership in vending, refreshment services, food service, logistics, or another route-based service business.
Demonstrated profit-and-loss management skills, including interpreting income statements, budgeting, forecasting, variance analysis, cost control, and improving revenue, margins, and profitability.
Demonstrated proficiency with warehouse management systems (WMS) and vending management systems (VMS), including inventory analysis, route reporting, and performance tracking.
Strong Microsoft Office skills, including Excel formulas, PivotTables, lookups, and data analysis; Word documents; PowerPoint presentations; and Outlook.
Strong coaching, communication, customer relationship, and problem-solving skills.
Demonstrated ability to translate analysis into measurable operating improvements.
Ability to travel approximately 50% to customer sites, operating locations, warehouses, and meetings.
Ability to work flexible hours when service needs require.

Responsibilities

Lead assigned delivery teams and fleet activities, improving delivery reliability, driver productivity, vehicle utilization, maintenance coordination, and safe vehicle operation.
Oversee warehouse receiving, storage, inventory control, order picking, pre-kitting, loading, returns, and staffing; improve inventory and order accuracy, product rotation, sanitation, and shrink control.
Review route structures, schedules, service frequency, workload, and territory coverage; use sales and service data to improve route efficiency, capacity, service consistency, and cost per stop.
Lead assigned dispatch, installation, preventive maintenance, repair, and equipment deployment activities; monitor response times, first-time fixes, repeat calls, technician productivity, parts availability, and equipment uptime.
Partner with the General Manager and Sales on prospect visits, proposals, pricing, new account launches, expansions, and renewals.
Lead assigned account reviews, resolve escalations, identify retention risks, and execute recovery plans that protect customer relationships and profitability.
Manage assigned budgets, labor, inventory, and operating expenses; review revenue and margin, develop corrective plans, and help prepare forecasts, budgets, and investment cases.
Coach assigned managers and supervisors, set expectations, review results, support hiring and performance management, and develop future leaders.
Coordinate product mix, pricing recommendations, stocking, and display standards across vending, micro markets, and coffee services; reduce spoilage and waste while meeting customer and product requirements.
Uphold food-handling, workplace safety, and company standards; protect vehicles, equipment, markets, and inventory, and address risks identified during site visits and operating reviews.
As readiness permits and under delegated authority, lead an annual operating plan, represent the business in selected executive and customer reviews, manage functional leaders, and serve as acting General Manager for defined decisions or periods.