Director of Operations

Compass Group•New York, NY

22d•$115,000 - $125,000

About The Position

The Director of Operations provides strategic and operational leadership for a multi-account foodservice and catering operation, ensuring successful daily service, catering deliveries, financial performance, and client satisfaction. Reporting to the Regional Vice President, the role coordinates logistics, manages financial results, oversees facility and equipment upkeep, and supports foodservice programs across 12 client accounts. The Director works with senior leadership, account managers, and culinary teams to drive operational excellence, service quality, and consistent execution. The position combines strategic oversight with hands-on operational support in a fast-paced environment.

Requirements

5–10 years of progressive leadership experience in foodservice, hospitality, catering, dining services, or multi-unit operations management.
Strong understanding of foodservice operations, catering logistics, menu execution, and client service.
Experience managing financial performance, labor budgets, scheduling, and operational reporting.
Demonstrated success leading teams in a fast-paced, customer-focused environment.
Strong organizational, planning, and problem-solving skills.
Excellent communication and relationship-building abilities.
Ability to balance strategic leadership with hands-on operational involvement.
Ability to manage multiple priorities while maintaining attention to detail and service quality.

Nice To Haves

Bachelor's degree, or equivalent combination of education and relevant experience.
Experience supporting multiple locations, accounts, or business units.

Responsibilities

Lead and oversee day-to-day operations across multiple client accounts, ensuring consistent service, operational efficiency, and client satisfaction.
Coordinate daily catering and delivery logistics, ensuring timely and accurate execution of events and catering functions.
Oversee daily pack-out operations and maintain knowledge of menu offerings to support accuracy, quality, and effective communication.
Collaborate with Account Managers, Culinary Leadership, and Executive Chefs to align client expectations, operational capabilities, and service execution.
Monitor operational performance and implement process improvements.
Ensure compliance with company standards, food safety requirements, and client expectations.
Manage operational budgets, labor, and financial performance across assigned accounts.
Analyze financial reports, labor costs, and operational metrics to identify opportunities to improve profitability and effectiveness.
Develop and implement cost-control initiatives while maintaining service standards.
Assist with forecasting labor, delivery, and operational expenses.
Oversee employee scheduling and delivery scheduling to meet operational demands and client commitments.
Coach and support operational team members through leadership and performance management.
Foster accountability, teamwork, safety, and continuous improvement.
Serve as an operational liaison among clients, account managers, culinary teams, and company leadership.
Build and maintain client relationships through proactive communication, responsiveness, and consistent service.
Support business initiatives and operational strategies that strengthen client partnerships.
Oversee building, equipment, and facility upkeep; coordinate maintenance and ensure operational readiness.
Monitor and evaluate operational assets to support business needs and service expectations.
Partner with the Regional Vice President and senior leadership to develop and execute operational strategies.
Identify opportunities for operational growth, efficiency improvements, and enhanced client service offerings.
Lead initiatives promoting operational excellence, employee engagement, and business performance.