Director of Operations

Position Summary:  

The Director of Operations plays a pivotal role in ensuring the seamless execution of events at Peachtree Catering & Events. This position requires a dynamic leader who is passionate about food, beverage, and hospitality, and who thrives in a fast-paced environment.The Director of Operations oversees all operational facets of the company, collaborating with key departments to maintain the highest service standards and drive overall business performance. This individual must be highly organized, detail-oriented, and capable of strategic thinking while remaining hands-on in daily operations.

The ideal candidate is a self-starter with integrity, tenacity, and a proven ability to lead teams, manage multiple priorities, and foster a culture of accountability and excellence.

Responsibilities:

Leadership & Personnel Management

• Directly supervise the Facilities Manager, Event Operations Manager, and Beverage Manager, providing leadership, mentorship, and accountability.

• Oversee hiring, training, scheduling, performance management, and professional development for direct reports.

• Partner closely with other department heads—Staffing & Scheduling, HR, Events, Culinary, Finance, and Creative Operations—to ensure effective communication and alignment on staffing, logistics, and company priorities.

• Promote teamwork, high morale, and a culture of excellence throughout the operations team.

• Oversee the distribution and control of company uniforms, branded merchandise, and equipment issued to employees.

• Serve as a hands-on leader, willing and able to assist operationally as needed to ensure event and departmental success.

Facilities Management & Venue Liaison

• Oversee the maintenance, presentation, and day-to-day operations of all exclusive venues, ensuring they reflect Peachtree’s brand and service standards

• Manage security systems, locks, alarm codes, and facility access for all venues.

• Implement, maintain, and continuously improve Standard Operating Procedures (SOPs) for event execution, facility maintenance, vendor operations, and safety.

• Serve as the company liaison with property landlords and venue representatives, addressing facility needs and ensuring compliance with lease obligations.

• Identify and plan for both immediate and long-term facility upgrades and repairs.

• Ensure all vendors adhere to facility rules and maintain current Certificates of Insurance (COIs).

• Oversee venue cleanliness, organization, and readiness for client tours, events, and walkthroughs.

Equipment & Inventory Management

• Oversee all company-owned and rented equipment, ensuring accurate tracking, maintenance, and allocation.

• Manage packing and return logistics for both on- and off-premise events.

• Oversee the organization and consolidation of equipment across commissary and storage facilities.

• Develop and enforce inventory control systems that support efficiency and cost management.

• Ensure staff are properly trained in receiving, documenting, and returning all equipment, rentals, beverages, and client property.

• Oversee vendor pickups and deliveries, ensuring timely, safe, and professional handling.

Event Execution and Planning

• Ensure flawless execution of all events through proactive oversight, attention to detail, and cross-departmental coordination.

• Anticipate potential operational issues and resolve them quickly and professionally.

• Support Event Managers and Coordinators with logistics, resources, and on-site leadership as needed.

• Maintain close communication with Culinary, Events, and Beverage departments to ensure seamless client experiences.

• Serve as the main point of contact between Operations and the Event Coordination team.

• Provide logistical support, vendor COIs, and enforce house rules for all vendors.

• Collaborate with Sales and Culinary teams to ensure all client expectations and event requirements are fully understood and met.

• Oversee execution of all events to ensure consistency and quality across venues.

Business and Systems Management

• Oversee operational systems and SOPs to ensure consistency and efficiency across departments.

• Lead monthly reviews of costs, purchasing, and operational performance.

• Coordinate information flow between Culinary, Sales, Operations, Accounting, and Marketing to improve efficiency and profitability.

• Analyze operational data to identify opportunities for cost savings and process improvement.

• Partner with ownership and leadership to evaluate, plan, and launch new venues and business initiatives.

• Provide logistical and operational expertise in support of company expansion and infrastructure improvements.

Meetings & Reporting

• Participate in weekly meetings with the Owner to provide updates, discuss challenges, and recommend operational improvements.

• Attend weekly BEO meetings to review upcoming events and evaluate prior performances.

• Contribute to weekly management meeting other key leaders to review operational challenges, personnel development, and strategic goals.

Requirements: 

• Bachelor's degree in Hospitality Management, Business Administration, or related field.

• At least 5 years of related industry experience.

• Proven experience in event management and operations, preferably in the catering or hospitality industry.

• Strong organizational and multitasking skills.

• Excellent communication and interpersonal skills.

• Proven budgeting, P&L management and financial analysis skills. 

• Ability to handle multiple projects, priorities, and deadlines simultaneously. 

• Ability to work under pressure and handle challenging situations with grace.

• Proficient in Microsoft Office Suite, Google Suite, and Project Management Software.

• Ability to grasp innovations in software, AI and data collection and processing.

• Ability to read, analyze, and interpret the most complex documents. 

• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

• Ability to maintain longer intervals throughout the shift: mobility, lifting, stooping/bending, reaching, standing.

• Ability to receive and follow through on instructions under limited supervision. 

• Displays energy, persistence, and passion for the position.

• Demonstrates and encourages innovation in new ideas and solutions.

• Adapts to changes in the work environment; able to deal with frequent change, delays, or unexpected events; motivates others with enthusiasm to embrace change.

• Accepts new responsibilities without being asked.

• Expresses thoughts and ideas whether written or verbal in a clear, effective, and respectful manner.

• Exhibits superior active listening and comprehension skills; speaks clearly and audibly

• Conveys information, decisions, or problems to appropriate parties on a timely basis; refrains from distorting information.

• Consistently arrives for work on time and ensures work is covered when absent.

• Makes sound decisions through consideration of all facts, areas, and people affected or involved.

• Makes effective and timely decisions, especially in high-priority and stressful situations.

• Defines, anticipates, and prevents problems; overcomes obstacles and generates alternative solutions.

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Who we are – Stone Soup, Inc., is dedicated to setting new standards in service, cuisine and employment experience. Our goal is to collaborate with talented hospitality professionals and offer opportunities to learn and grow within the industry. As part of that goal, we perform off-premise catering throughout the tri-state region as Peachtree Catering. Our exclusive venues include: Pomme, an 8000-square-foot contemporary clubhouse in Radnor on Philadelphia’s Main Line; Parque, a beautiful mansion in Ridley Creek State Park in Newtown Square; Portico is an enchanting venue at a Victorian mansion in Philadelphia; The Willows is an elegant venue in a scenic park on Philadelphia’s Main Line. We are always in search of new opportunities. We seek inspired candidates who are passionate about food and the guest experience.