Director, Operations Catering

Sodexo•Menlo Park, CA

1d•$163,585 - $209,110

About The Position

Sodexo is seeking an exceptional Director, Operations Catering to oversee a high‑visibility, high‑expectation events and catering portfolio within a major global technology workplace. This role requires a strategic, hospitality‑driven leader who can elevate workplace experiences through thoughtful design, flawless execution, and a deep commitment to service excellence. As the senior leader for all catering and event operations, you will shape a program that blends creativity, precision, and modern workplace culture. You’ll guide the vision, standards, and execution of experiences ranging from executive meetings and VIP engagements to large‑scale activations and campus‑wide events. Your leadership will ensure every touchpoint feels intentional, polished, and aligned with the client’s brand and expectations. You will partner closely with client stakeholders, collaborate with cross‑functional workplace teams, and lead a high‑performing culinary and events organization. This role demands a leader who thrives in fast‑paced, high‑expectation environments and brings both operational rigor and a refined hospitality sensibility. You’ll be responsible for driving consistency, elevating service standards, optimizing processes, and ensuring seamless execution across multiple venues and service lines. For a leader who excels at blending strategy with hands‑on execution — and who is energized by creating memorable, meaningful experiences — this is a career‑defining opportunity to shape one of the most visible workplace hospitality programs in the industry.

Requirements

Proven catering and events leadership with experience overseeing high‑volume, high‑visibility programs in corporate, hospitality, or large‑scale environments
Strategic operational expertise with the ability to design, optimize, and elevate end‑to‑end catering and event workflows
Strong financial acumen including budgeting, forecasting, vendor management, and food and labor cost control
Exceptional client partnership skills with the ability to influence, communicate, and build trust at all levels
Team leadership and talent development experience, fostering high performance, accountability, and a hospitality‑first culture
Deep knowledge of food safety and compliance ensuring safe, consistent, and audit‑ready catering operations
Bachelor’s degree
7 years of management experience
7 years of functional experience

Responsibilities

Lead all catering operations across executive meetings, VIP engagements, large‑scale activations, and workplace events
Set strategic direction for menu development, event design, service standards, and operational execution
Develop and lead high‑performing teams across culinary, service, and event functions
Partner with client stakeholders to align catering programs with brand expectations and workplace culture
Drive operational excellence through SOPs, process optimization, and continuous improvement initiatives
Manage financial performance including budgeting, forecasting, and food and labor cost control