Director Operations Manager Jobs in Racine, WI (NOW HIRING)

The Catering Operations Manager is responsible for overseeing the successful execution of catering events, ensuring an exceptional guest experience through effective leadership, operational excellence, and attention to detail. This position manages event-day operations from setup through completion, coordinating team members, food service execution, and guest interactions to ensure all events are delivered safely, efficiently, and according to company standards. The Catering Operations Manager serves as the on-site leader, ensuring quality service, proper food distribution, and adherence to food safety and sanitation practices while fostering a positive and professional team environment.

PRIMARY DUTIES & RESPONSIBILITIES

• Lead and oversee all aspects of catering event execution, ensuring events are delivered according to client expectations and company standards.
• Direct and supervise event staff, providing guidance, support, and real-time problem-solving throughout event operations.
• Conduct pre-event reviews with team members to confirm event details, service expectations, staffing assignments, food presentation standards, and safety requirements.
• Ensure proper food handling, transportation, storage, service, and distribution in compliance with company policies and health regulations.
• Monitor event timelines and service flow to ensure seamless guest experiences.
• Coordinate with culinary, logistics, sales, and operations teams to ensure event readiness and successful execution.
• Daily inspection of event setups, food presentation, equipment, and service areas to maintain quality and operational standards.
• Periodically evaluates units’ equipment for repairs and maintenance, schedules for service.
• Address guest concerns, service challenges, and last-minute event changes professionally and effectively.
• Ensure compliance with all food safety, sanitation, workplace safety, and company policies.
• Manage event labor, supplies, and resources efficiently while maintaining service excellence.
• Complete post-event evaluations, documenting successes, opportunities, and operational improvements.
• Assist in recruiting, training, coaching, and developing catering team members.
• Promote a culture of teamwork, accountability, safety, and exceptional customer service.
• Ensures compliance with all food safety, sanitation, workplace safety, and company operational standards during catering events.
• Reviews event requirements, staffing levels, equipment, and product needs to ensure successful event execution and service delivery.
• Coordinates and monitors the availability, transportation, and distribution of food, beverages, equipment, and event supplies.
• Maintains accurate event documentation, labor records, and operational reports related to event execution and service performance.
• As requested by management, prepares and submits event summaries, operational reports, and makes recommendations for process improvements and enhanced guest experiences.
• All Other Duties as Assigned

QUALIFICATION REQUIREMENTS:

• Ability to follow and support operational standards, ensuring consistency and quality across assigned events and team activities.
• Good operational awareness to coordinate multiple event tasks while maintaining service and quality standards.
• Effective leadership skills to guide, support, and provide day-to-day direction to team members.
• Well organized and dependable to prioritize tasks, stay on schedule, and assist with delegating work as needed.
• Proficient in managing multiple priorities in a fast-paced environment while remaining calm, flexible, and service focused.
• Sound problem-solving and decision-making skills, ability to address routine issues and escalate more complex concerns when appropriate.
• Strong interpersonal and communication skills to work effectively with team members, guests, and internal partners.
• Excellent attention to detail with the ability to stay focused on day-to-day execution while understanding overall event goals.
• Ability to analyze performance and provide clear, constructive feedback, including sharing insights and recommendations with leadership.
• Proficient in computer systems and software used for event planning and operations.
• Working knowledge of health, safety, sanitation, and alcohol service standards and regulations.
• Flexibility to work evenings, weekends, and holidays as required by business needs.

EDUCATION and/or EXPERIENCE REQUIREMENTS:

• High school diploma or GED required.
• Minimum of two years’ experience in hospitality, catering or similar.
• Experience managing multiple events, teams, or service areas simultaneously in a high-volume, fast-paced environment.

PHYSICAL REQUIREMENTS:

• Expected to work evenings, weekends, and some holidays.
• Position requires prolonged standing, walking, bending, stooping, twisting, lifting products and supplies weighing approximately 50 pounds, and repetitive hand and wrist motion.
• Regularly required to sit, talk, type, hear, bend, kneel, crouch, climb stairs, and reach overhead.
• Clear hearing and vision (including close and peripheral) to supervise staff and monitor the environment.
• Work with hot, cold, and hazardous equipment as well as operates phones, computers, copiers, and other office equipment.
• Maintain a professional, well-groomed appearance.