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Director of Operations

Teamshares · Pawtucket, · On-site

$100,000.00  -  $105,000.00

  • Escritório em Pawtucket
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Description

B&M Clambake Co. is a full-service catering company based in Pawtucket, Rhode Island. Founded in 1984, B&M has been serving clients across Rhode Island, Massachusetts, and Connecticut for over 40 years. With a team of 50 employees, B&M Clambake Co. offers various catering options, including on-site cooking, delivery with service, and pick-up services. Their menus are customizable to fit different event types and budgets, ensuring a memorable culinary experience for every occasion.

The Director of Operations oversees all operational, financial, and administrative functions of a catering company that provides both private catering services and contracted meal programs for public schools. This role ensures compliance with federal and state nutrition regulations,
maintains strong relationships with school district partners, drives business growth, and delivers exceptional food quality and customer service.

Key Responsibilities:

Operational Leadership

  • Oversee daily operations for catering services and school meal production, including food preparation, delivery, staffing, and safety.
  • Implement and monitor standard operating procedures to ensure efficiency and consistency across all departments.
  • Supervise kitchen, logistics, customer service, and administrative teams.
  • Ensure production meets deadlines for school meals and event catering.

    • Compliance & Food Safety

  • Maintain compliance with USDA, state, and local regulations for school nutrition programs.
  • Ensure adherence to food safety standards (HACCP, ServSafe, etc.).
  • Conduct regular audits of kitchen processes, sanitation, and delivery protocols.
  • Prepare documentation for inspections and regulatory reviews.

    • School Nutrition Program Management

  • Coordinate menu planning and nutritional analysis in alignment with federal school meal guidelines.
  • Manage relationships with school district officials, nutrition directors, and administrators.
  • Oversee forecasting, ordering, and inventory to meet school meal contract requirements.
  • Track participation rates and implement improvements to boost meal uptake.

    • Financial Management

  • Develop and manage budgets, P&L statements, and operational forecasts.
  • Monitor food and labor costs, identify savings opportunities, and maintain profitability for both business segments.
  • Lead pricing strategies for catering events and school meal contracts.

    • Team Leadership & HR

  • Recruit, train, and evaluate staff in kitchen, delivery, administrative, and management roles.
  • Foster a positive, collaborative workplace culture with a focus on safety and quality.
  • Oversee scheduling, performance management, and professional development.

    • Customer Relations & Business Development

  • Ensure a high level of service for catering clients and school partners.
  • Respond to feedback and resolve issues promptly.
  • Collaborate on marketing initiatives and strategies to expand catering business and retain school contracts.
  • Participate in community events and outreach to strengthen the company’s presence.

    • Strategic Planning

  • Identify opportunities for operational improvements and new revenue streams.
  • Develop long-term plans for growth, facility expansion, and service diversification.
  • Lead implementation of new technology, equipment, and systems to enhance productivity.

    • Qualifications:

  • Bachelor’s degree in Business Administration, Hospitality Management, Nutrition, or related field (preferred).
  • 5+ years of management experience in food service, catering, school nutrition, or related industry.
  • Experience working with USDA school meal regulations strongly preferred.
  • Strong leadership and team management skills.
  • Expertise in operations, logistics, and food production workflows.
  • Solid understanding of budgeting and financial analysis.
  • Excellent communication and customer service abilities.
  • Ability to manage multiple priorities in a fast-paced environment.
  • Proficiency in scheduling, inventory management, and food service software.
  • ServSafe Manager Certification ( preferred )
  • School Nutrition Specialist (SNS) certification (optional but valuable)