Director of Operations

Pay: $90000 per year - $135000 per year 

Location: Liverpool, New York

Summary: The Director of Operations is a working leader and designated General Manager successor candidate reporting to the Executive Vice President. The Director leads assigned refreshment operations with structured mentorship and development from the Regional Vice President and General Manager. The role covers vending, micro markets, office coffee, pantry, and related services, with substantial time at operating locations and direct involvement in teams, finances, and customers.

The Director is accountable for assigned results from day one. The General Manager retains overall business leadership and final profit and loss accountability until responsibilities are formally delegated. Advancement to a General Manager role depends on performance, readiness, and business opportunity.

Responsibilities:

• Fleet and delivery operations: Lead assigned delivery teams and fleet activities. Improve delivery reliability, driver productivity, vehicle utilization, maintenance coordination, and safe vehicle operation.
• Warehouse functions: Oversee receiving, storage, inventory control, order picking, pre-kitting, loading, returns, and warehouse staffing. Improve inventory accuracy, order accuracy, product rotation, sanitation, and shrink control.
• Routing and optimization: Review route structure, schedules, service frequency, workload, and territory coverage. Use sales and service data to improve route efficiency, capacity, service consistency, and cost per stop.
• Technical services: Lead assigned dispatch, installation, preventive maintenance, repair, and equipment deployment activities. Track response times, first-time fixes, repeat calls, technician productivity, parts availability, and equipment uptime.
• Sales and customer retention: Partner with the General Manager and Sales on prospect visits, proposals, pricing, new account launches, expansions, and renewals. Lead assigned account reviews, resolve escalations, identify retention risks, and execute recovery plans that protect relationships and profitability.
• Financial management: Manage assigned budgets, labor, inventory, and operating expenses. Review revenue and margin, develop corrective plans, and help the General Manager prepare forecasts, budgets, and investment cases.
• People leadership: Coach assigned managers and supervisors, set expectations, review results, support hiring and performance management, and develop future leaders. Reinforce accountability, teamwork, and safe work practices.
• Merchandising and inventory: Coordinate product mix, pricing recommendations, stocking and display standards across vending, micro markets, and coffee services. Reduce spoilage and waste while meeting customer and product requirements.
• Safety and assets: Uphold food handling, workplace safety, and company standards. Protect vehicles, equipment, markets, and inventory; address risks identified during site visits and operating reviews.

The Regional Vice President and General Manager will provide coaching, operating reviews, and feedback, coordinated with the Executive Vice President, who sets priorities and delegates broader responsibility. Development should include:

• First year: Establish credibility with frontline teams; own assigned fleet, delivery, warehouse, routing, and technical service results; participate in sales and account reviews; and learn how operating decisions affect profitability and retention.
• Second year: Lead broader operating reviews and budgets, take an active role in sales development and retention plans, own a cross-functional improvement project, and take responsibility for a defined portion of operating profit.
• Third year, as readiness permits: Lead an annual operating plan, represent the business in selected executive and customer reviews, manage several functional leaders, and serve as acting GM for defined decisions or periods under delegated authority.

Readiness will be evaluated through sustained financial and service results; the ability to lead managers across functions; sound judgment on pricing, customers, people, and capital; strong safety and compliance practices; and the ability to create and execute a credible business plan. The Executive Vice President will review progress at least annually with the Regional Vice President and General Manager.

Qualifications:

• BS or BA degree in Business or Logistics required.
• At least five years of progressive operations or business management experience, including team leadership in vending, refreshment services, food service, logistics, or another route-based service business.
• Demonstrated profit and loss (P&L) management skills, including interpreting income statements, budgeting, forecasting, variance analysis, cost control, and improving revenue, margins, and profitability.
• Demonstrated proficiency with warehouse management systems (WMS) and vending management systems (VMS), including inventory analysis, route reporting, and performance tracking. Strong Microsoft Office skills: Excel formulas, PivotTables, lookups, and data analysis; Word documents; PowerPoint presentations; and Outlook.
• Strong coaching, communication, customer relationship, and problem-solving skills, with demonstrated ability to translate analysis into measurable operating improvements.

Work Requirements and Measures of Success

Travel approximately 50% to customer sites, operating locations, warehouses, and meetings; work flexible hours when service needs require. Success measures include delivery reliability, route productivity, warehouse and order accuracy, technical service performance, sales growth, renewals and retention, assigned margin, waste, safety, and team development.

About Us

Together, American Food & Vending and American Dining Creations form one of the nation’s largest privately held dining and refreshment service organizations. Family-owned and headquartered in Syracuse, NY, we have served clients nationwide for more than 80 years, delivering customized dining and refreshment solutions across business, education, healthcare and cultural environments.

Recognized by NAMA and our peers as Operator of the Year, we combine national capabilities with a personal, responsive approach to create exceptional experiences for our clients and guests.

Our Mission

To create moments of happiness through customized hospitality experiences that delight guests and bring people together.

Our Vision

To be the best in the industry at elevating hospitality experiences for places where people want to be.

Our Values: F.I.R.S.T.

Family – Treat people as family.

Integrity – Do the right thing.

Responsiveness – Listen first. Then act with urgency.

Service Excellence – Deliver exceptional experiences every day.

Teamwork – Win together.

American Food & Vending Offers:

• Weekly pay
• 401K with company match
• Employee Assistance Program
• Eligible employees offered Medical, Prescription, Dental, and Vision Plans, FSA/HSA
• Ongoing training and development programs
• Bonus Programs for eligible positions

American Food & Vending is an Equal Opportunity Employer.

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