Director of Operations Bakery NYC

DIRECTOR OF OPERATIONS

Growing Bakery & Hospitality Group | New York City

Salary: Up to $110,000 + Comprehensive Benefits

THE OPPORTUNITY

PERSONE NYC is partnering with an exciting, growing bakery and hospitality company in New York City to identify an experienced, hands-on Director of Operations for a Growing Bakery.

This is an opportunity for a highly organized, entrepreneurial hospitality professional who thrives at the intersection of people, operations, production, and business strategy.

We're looking for someone who doesn't simply maintain existing systems but knows how to build better ones, bring structure to a growing organization, and create an environment where teams can consistently perform at their best.

Working closely with ownership, this individual will take responsibility for the operational performance of the business, overseeing retail operations, bakery production, commissary, wholesale, and supporting departments.

The ideal candidate is equally comfortable analyzing labor costs, developing operational procedures, coaching managers, and stepping onto the floor to solve a problem.

This is a highly visible leadership position with the opportunity to make a meaningful impact on a growing hospitality business.

THE ROLE

Operational Leadership & Business Development

• Oversee daily operations across retail locations, front-of-house, back-of-house, bakery production, commissary, and wholesale.
• Partner directly with ownership to translate business objectives into actionable operational strategies.
• Develop, implement, and continuously improve standard operating procedures (SOPs), workflows, and accountability systems.
• Identify operational inefficiencies and introduce practical solutions that improve productivity, consistency, and profitability.
• Lead department managers and supervisors, fostering a culture of collaboration, accountability, and high performance.
• Ensure consistent product quality, guest experience, and operational standards across all business channels.

People Management & Team Development

• Oversee recruitment, hiring, onboarding, training, scheduling, and performance management across departments.
• Coach and develop department leaders, establishing clear expectations and measurable performance standards.
• Manage labor allocation and staffing strategies based on business volume, production needs, and financial objectives.
• Oversee payroll administration, timekeeping, attendance, and related operational processes.
• Collaborate with HR on employee relations, documentation, compliance, and personnel development.
• Build strong communication and teamwork between retail, production, and administrative teams.

Bakery Production, Commissary & Wholesale

• Coordinate production planning across retail, commissary, wholesale, catering, and special orders.
• Work closely with kitchen and production leaders to ensure staffing, ingredients, equipment, and production schedules align with demand.
• Oversee order fulfillment, packaging, inventory availability, and production deadlines.
• Develop systems that improve production efficiency, minimize waste, and maintain consistent quality.
• Identify bottlenecks and implement scalable solutions to support business growth.

Financial Performance & Cost Management

• Monitor labor, food costs, purchasing, inventory, waste, and overall operating expenses.
• Develop effective purchasing procedures, inventory controls, and vendor management practices.
• Review operational performance and identify opportunities to improve margins without compromising quality.
• Use sales forecasts and operational data to guide staffing, purchasing, and production decisions.
• Prepare regular performance reports and communicate key findings and recommendations to ownership.

Compliance, Systems & Cross-Department Collaboration

• Ensure compliance with NYC Department of Health regulations, food safety standards, sanitation requirements, and applicable labor regulations.
• Oversee operational systems, including scheduling, payroll, POS, inventory, reporting, and internal communication.
• Coordinate equipment maintenance, facilities needs, and operational documentation.
• Collaborate with Events & Catering and Marketing teams to support special events, wholesale initiatives, product launches, and promotional activities.
• Ensure new initiatives are properly planned and executed without disrupting daily operations.

WHO WE'RE LOOKING FOR

We're seeking an experienced hospitality operator who combines strong business instincts with genuine leadership ability and a hands-on approach.

Ideal Qualifications

• Significant operations leadership experience within a bakery, café group, food production company, or hospitality business.
• Demonstrated experience overseeing multiple operational departments, including FOH, BOH, production, and administrative functions.
• Strong understanding of staffing, scheduling, payroll, inventory management, purchasing, and cost controls.
• Experience managing department heads, developing teams, and creating accountability across an organization.
• Familiarity with commissary operations, wholesale production, catering, or high-volume food production is highly valuable.
• Solid knowledge of NYC food safety, Department of Health regulations, and operational compliance.
• Strong analytical, organizational, communication, and problem-solving skills.
• Comfortable working directly with ownership in a dynamic, evolving business.
• Proficiency with operational technology, including POS, scheduling, payroll, and inventory management systems.
• Flexibility to work weekends or outside standard business hours when operational needs require it.

Above all, we're looking for a builder: someone who takes initiative, enjoys improving systems, leads by example, and understands how to balance operational discipline with the creativity and energy of a growing hospitality brand.

COMPENSATION & BENEFITS

Annual Base Salary: Up to $110,000

• Health Insurance: 100% employer-paid medical, dental, and vision coverage for the employee, effective the first of the month following 60 days of employment.
• Paid Time Off: 10 days annually.
• 401(k): Retirement savings plan available (currently without employer matching).
• Commuter Benefits: Pre-tax commuter program.
• Dining Perks: Employee dining discounts at sister restaurants.

WHY THIS OPPORTUNITY?

This is more than a traditional operations management role.

It's an opportunity to work closely with ownership, influence how a growing hospitality business operates, and help establish the systems, standards, and leadership structure that will support its next chapter.

For the right candidate, it offers the combination of hands-on operational responsibility, strategic involvement, and the satisfaction of seeing meaningful improvements come to life.

INTERESTED?

We welcome applications from experienced hospitality professionals who are actively exploring their next opportunity, as well as those who may be confidentially open to the right career move .

Apply confidentially or send your resume to

View email address on culinaryagents.com

PERSONE NYC | Boutique Hospitality Recruitment | New York City