Chief Operating Officer

Position Purpose:

The Chief Operating Officer (COO) is responsible for the overall operational leadership, strategic execution, and financial performance of the catering organization. This position oversees all aspects of catering production, event operations, logistics, purchasing, warehousing, transportation, staffing, and customer service to ensure the company consistently delivers exceptional events and experiences. The COO is responsible for translating the organization's strategic vision into effective operational plans that drive growth, profitability, operational excellence, and customer satisfaction. The COO develops and maintains efficient systems, processes, and performance standards that maximize productivity, control costs, ensure regulatory compliance, and support the organization's long-term success.
                                                                                                                                  
Essential Duties and Responsibilities:
 

• Lead and oversee all company operations, including culinary production, event execution, logistics, warehousing, transportation, purchasing, and customer service.

 

• Partner with the Chief Executive Officer to develop and execute strategic initiatives, growth plans, and operational objectives that support the organization's vision and long-term success.

 

• Identify and pursue new business opportunities, strategic partnerships, and market segments to expand the company's catering footprint, increase revenue, strengthen client relationships, and establish and grow the organization's portfolio of corporate, nonprofit, social, government, and special event clients.

 

• Negotiate contracts and service agreements with suppliers, vendors, and business partners to maximize value and operational effectiveness.

 

• Direct the planning, coordination, and execution of catering events to ensure exceptional service, operational efficiency, and client satisfaction.

 

• Establish, implement, and continuously improve operational systems, policies, procedures, and performance standards to maximize productivity and service quality.

 

• Develop and manage operating budgets, monitor labor and food costs, and ensure achievement of profitability goals and financial targets.

 

• Analyze operational and financial performance metrics, identify trends, and implement strategies to improve efficiency, reduce waste, and increase revenue.

 

• Oversee purchasing, inventory control, supply chain management, and vendor relationships to ensure cost-effective procurement and uninterrupted operations.

 

• Oversee recruitment, workforce planning, training, employee development, succession planning, and retention initiatives to build and maintain a high-performing workforce.

 

• Foster a culture of excellence, teamwork, accountability, innovation, and customer-focused service throughout the organization.

 

• Ensure compliance with all applicable federal, state, and local regulations, including food safety standards, health department requirements, and OSHA regulations.

 

• Ensure menu planning for residential sites are reviewed by a licensed dietician and meet USDA nutritional standards. 

 

• Direct risk management, workplace safety, emergency preparedness, and quality assurance programs to protect employees, customers, assets, and company reputation.

 

• Oversee the maintenance, utilization, and replacement of company facilities, fleet vehicles, equipment, and operational assets to ensure readiness and efficiency.

Non-Essential Duties and Responsibilities
 

• Participate in industry associations, networking events, and community engagement activities.

 

• Other duties as assigned.

  
Qualifications:
 

• Bachelor's degree in Business Administration, Hospitality Management, Culinary Management, Supply Chain Management, or a related field required.

 

• Minimum of eight (8) years of progressively responsible leadership experience in catering, hospitality, food service, event management, restaurant operations, or a related industry.

 

• Minimum of three (3) years of senior operational leadership experience.

 

• Extensive knowledge of catering operations, food service management, event execution, supply chain logistics, and hospitality industry best practices.

 

• Exceptional leadership, communication, negotiation, and conflict resolution skills.

 

• Knowledge of HACCP, OSHA, food safety regulations, health department standards, and risk management practices.

 

• Proven ability to lead organizational change and drive operational improvements.

 

• An attitude compatible with the goals and purposes of NCCF.

Physical Demands/Work Environment:

While performing the responsibilities of the job, the employee is required to talk and hear. The employee is often required to sit and use their hands and fingers to handle or feel. The employee is occasionally required to stand, walk, reach with arms and hands, climb or balance, and stoop, kneel, crouch or crawl. Vision abilities required by this job require close vision working with a computer monitor. While performing the duties of this position, the employee is regularly required to sit, stand, walk, speak, hear, and use hands and fingers to operate equipment and technology. The employee may occasionally lift and move items weighing up to 25 pounds. The employee will routinely visit kitchens, warehouses, event venues, and production facilities and may be exposed to varying temperatures, food preparation environments, and event locations. The noise level is typically moderate but may occasionally be loud during production or event activities. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.

Salary: $67,000 - $70,000 + Incentive based bonuses based on company and contract growth.