27 Days holiday plus bank holidaysCar or Car allowanceBespoke training and development opportunitiesEnhanced matched Pension, life insurance and Private medicalDiscounts available via Perks at WorkAccess to employee assistance programmeFree meals whilst at workCareer development opportunitiesAs the Operations Director, you will play a pivotal role in driving operational excellence and ensuring smooth day-to-day performance across all catering contracts. This role focuses on retaining and growing client partnerships, optimizing business processes, and achieving profitability goals. Success will come from your ability to lead teams effectively, manage relationships with corporate clients, and foster a culture of continuous improvement. Creating value for both clients and the company will be central to your responsibilities, requiring strategic thinking, operational expertise, and a strong commitment to quality and compliance.Key Responsibilities:Operational Strategy and EfficiencyClient Relationship Management and Business GrowthOperational Excellence and Compliance Financial Management and ProfitabilityLeadership and Team Development Innovation and Industry Trends Key Skills & Competencies:- Strong leadership skills with the ability to inspire, guide, and motivate teams. - Excellent interpersonal and communication skills, with the ability to build relationships at all levels. - Strategic thinker with a focus on efficiency, profitability, and innovation - Expertise in, budget management, financial analysis and cost control. - In-depth knowledge of food safety, health and safety regulations and operational compliance. - Ability to thrive in a fast-paced, client-centric environment. - Strong problem-solving skills, with a proactive and solutions-oriented mindset. Qualifications & Experience:-Proven experience in operations management, preferably in the catering, hospitality, or food services industry. - Demonstrated success in managing client relationships and achieving business growth. - Experience in leading and developing teams within a multi-site or complex operational environment. - Solid understanding of financial management, including budgeting, forecasting, and cost control. - Knowledge of relevant food safety standards and health regulations.