Position Title: Director of Operations

Role Description:
We are a social enterprise on a mission to spread joy through food. We produce and deliver high volumes of meals spanning a diverse array of cuisines to every demographic in New York City.
Are you a seasoned Director of Operations looking for a leadership role in a dynamic organization? As the Director of Operations, you will lead and manage the day-to-day operations of our high-volume commissary kitchen and food catering services. Your role will be pivotal in ensuring operational efficiency, maintaining high standards of food safety and quality, and driving growth and innovation. You will be responsible for overseeing a diverse team, optimizing processes, and ensuring we meet and exceed client expectations.
We are a proud minority owned business that celebrates diversity, equity, and inclusion.

General Responsibilities:
1) Onboarding Period:
• Complete a comprehensive onboarding process, including introductions to key team members, clients, and suppliers.
• Review and familiarize yourself with existing operational procedures, policies, and performance metrics.
• Conduct a thorough assessment of current operations, including staffing, workflows, inventory management, and client satisfaction.
• Hold one-on-one meetings with department heads and key team members to understand their roles, challenges, and suggestions for improvement.
• Begin to evaluate the effectiveness of current processes and identify any immediate areas of concern or opportunities for quick wins.
• Develop a preliminary action plan based on your assessment, focusing on immediate priorities and short-term goals.
• Establish key performance indicators (KPIs) to track progress and measure success
2) 3rd Month Goals:
• Implement initial changes based on your action plan, including process improvements, staff training programs, or operational adjustments.
• Monitor the impact of these changes on operational efficiency and team performance, making necessary adjustments.
• Develop a more detailed strategic plan for the next 6-12 months, incorporating feedback from the team and insights gained during the first three months.
• Set specific, measurable goals for key areas such as cost reduction, quality improvement, and client satisfaction.
• Strengthen team cohesion and performance through targeted training sessions, team-building activities, and performance reviews.
• Identify potential leadership or talent gaps and develop a plan for addressing them.
3) 1st Year Goals:
• Achieve and exceed key performance targets related to productivity, quality, and financial performance.
• Successfully implement long-term process improvements and innovations that enhance efficiency and client satisfaction.
• Drive initiatives to expand service offerings, increase client base, or enter new markets, based on business objectives and market trends.
• Develop and execute a plan for continuous improvement, leveraging data and feedback to refine operations and strategies.
• Foster a positive, high-performance work culture through effective leadership, clear communication, and recognition of team achievements.
• Ensure high levels of staff engagement and retention by addressing concerns, providing professional development opportunities, and creating a supportive work environment.
4) Future Growth:
Looking ahead, your role as the Director of Operations offers ample opportunities for personal and professional growth within our organization. Whether it’s spearheading new initiatives, mentoring junior team members, or contributing to cross-functional projects, your passion for excellence and collaborative spirit will set the stage for continued success. Embracing ongoing learning and development opportunities, you’ll stay ahead of industry trends and best practices, positioning yourself as a subject matter expert in high-volume food catering operations. With each milestone achieved and challenge overcome, you’ll play an integral role in shaping the future of our organization and driving sustainable growth for years to come.

Qualifications:
• Ability to work weekends and occasional holiday availability is required
• Bilingual in Spanish is high preferred
• Degree in an applicable discipline or equivalent professional experience
• 10+ years proven experience in a senior operational role within a high-volume kitchen or food service environment.
• Strong leadership and team management skills, with the ability to inspire and develop staff.
• Excellent organizational and problem-solving abilities.
• In-depth knowledge of food safety regulations and industry best practices.
• Strong financial acumen with experience in budgeting and cost control.
• Ability to work collaboratively with other departments and stakeholders.
• Exceptional communication skills, both written and verbal.
• Excellent Microsoft Office and Google Suite skills.
• Understanding of food safety, preparation and handling regulations.
• Sound knowledge of process optimization.
• Strong leadership experience in leading, motivating and performance managing teams of 50+.
• Strong data analysis skills including but not limited to forecasting, workforce planning, scheduling, resource allocation, financial planning etc.
• Able to perform root cause analysis and present logical conclusions.
• Experience negotiating with vendors on price, quality and payment terms.
• Familiarity with safety and environmental regulations from agencies like the Department of Health, EPA and OSHA.
• Able to perform physical aspects of the role, including but not limited to regularly lifting and/or moving up to 10 pounds and occasionally up to 50 pounds.

Stipend: $110,000.00-$150,000.00/ Annual commensurate with experience
Working Hour: Mon – Fri, 9:00 A.M. to 5:30 P.M.

Fringe Benefits:
• Health insurance, PTO, and professional development opportunities
• A mission-driven, inclusive workplace with growth opportunities

*Please note that the company does not accept J1 or J1 Transfer applicants for any of the listed positions.

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