Executive Director of Operational Excellence

7 days ago

Port Chester, New York, United States CulinArt Sector Full time
Job Summary

The VP of Operational Experience will be responsible for ensuring that assigned business operations within CulinArt Group's diverse portfolio are efficient and effective. This includes the accurate management of resources, distribution of services to clients, and analysis of systems.

Key Responsibilities:
  • Meet dedication to results in all areas of responsibility, including client retention and satisfaction, financial performance, regulatory compliance, purchasing requirements, culinary programs, and human resources management.
  • Direct business to achieve high performance as measured by the company scorecard.
  • Establish relationships at all levels of the organization.
  • Identify client needs and communicate account progress and new company programs.
  • Conduct and/or supervise customer, client, and associate satisfaction surveys.
  • Visit clients and facilities regularly to ensure high levels of satisfaction.
  • Deliver corporate communications and priorities to both regional team members and clients.
  • Build an effective and results-achieving team within the region.
  • Communicate optimally with all team members.
  • Ensure that all direct reports take specific action to correct issues at client units that do not attain corporate levels of satisfaction.
  • Develop and monitor realistic and accurate budgets and forecasts.
  • Ensure that the region is meeting financial performance and client forecasts.
  • Participate in the sales process by working with pre-proposal site survey teams, aiding in presentations, and approving final contracts.
  • Ensure that operations team members are performing their responsibilities effectively.
  • Conduct audits at all facilities, including financial and contractual, sanitation and food safety, and human resources yearly audits.
Preferred Qualifications:
  • A bachelor's degree or equivalent professional experience in a similar role.
  • 12-15 years of upscale and complex food service experience, including 10 years at the management level and five to seven years of experience in multi-unit management.
  • Experience in personnel management, including hiring, supervision, evaluation, and succession planning.
  • Ability to multitask and stay on task with constant interruptions.
  • Ability to make business decisions based on financial reports and similar facts.
  • Knowledge of HACCP controls and proper storage and use of food.
  • Excellent knowledge of Microsoft Office: Word, Excel, and PowerPoint.
  • ServSafe or Department of Health certification is a plus.
  • Ability to read and interpret business records and statistical reports.
  • Ability to analyze and interpret policies established by administrators.
  • Able to travel up to 60% as required for the role.

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