Director of Operations

Compass Group•Boston, MA

7d•$120,000 - $147,000

About The Position

The Director of Operations provides strategic leadership and oversight of the Culinary, Beverage, Warehouse, Venue Retail, and Facilities teams. The role ensures operational efficiency, seamless event execution, and high standards of quality, safety, and service across the organization. It develops and implements operating procedures, manages resources and logistics, coaches departmental leaders, and promotes effective cross-departmental communication and collaboration. Working with executive leadership, the Director oversees departmental budgets, labor costs, and financial performance while driving operational improvements and a collaborative, accountable, results-driven culture. The position oversees day-to-day operations and event execution, including food, supplies, facilities, and front-of-house operations. It coordinates with sales, culinary, service, logistics, venue teams, vendors, and department leaders; addresses operational issues; and ensures teams follow food safety, sanitation, alcohol service, and workplace safety procedures. The role also manages operational cost centers and works with executive colleagues on forecasts, budgets, and cost of sales.

Responsibilities

Oversee day-to-day activities of Operations teams and ensure the company operates efficiently and effectively.
Conduct weekly one-on-one meetings with each direct report.
Manage human resources issues as they arise.
Develop, maintain, and implement Standard Operating Procedures for the MAX commissary facility.
Approve the commissary schedule and labor budget weekly.
Participate in hiring and training departmental managers.
Improve guest service and satisfaction through policy and procedure changes.
Oversee budgets and financials for Operations cost centers, including On Call Staffing, Warehouse & Beverage, Transportation, Culinary Operations, and Facility Management.
Work with the Vice President, Director of Finance, and Director of Sales to plan and direct forecasts, budgets, and departmental cost of sales.
Oversee event execution and front-of-house operations across venues, drop-offs, and off-premise events.
Stay informed about daily events and service schedules and confirm upcoming events have appropriate equipment and vehicles.
Remain available to resolve operational issues such as late deliveries, equipment problems, weather adjustments, and client requests.
Coordinate with the Director of Sales and relevant teams when event plans change.
Ensure culinary and operating teams meet production and inventory needs; review shortages, substitutions, purchasing needs, and waste concerns.
Confirm equipment, vehicles, venue spaces, cafes, and work areas are clean, safe, and functional; escalate issues that could affect service.
Ensure teams follow food safety, sanitation, alcohol service, and workplace safety procedures.
Maintain contact with venues, department leaders, vendors, and employees; keep teams informed of changes and service-impacting decisions.
Make timely operating decisions within company guidelines and escalate significant financial, safety, or client issues.
Document incidents, equipment failures, and recurring operational problems, and follow up with managers to resolve them.