Benefits

• 401(k)
• 401(k) matching
• Competitive salary
• Dental insurance
• Free food & snacks
• Health insurance
• Paid time off
• Vision insurance

Vice President of Hospitality & Logistics

Main Event Caterers (MEC) & Monumental Food (MF)

Position Overview

The Vice President of Hospitality & Logistics is a senior leadership role responsible for overseeing all operational logistics, warehouse management, transportation, and hospitality support functions across Main Event Caterers and Monumental Food.

This role works in close partnership with Culinary Leadership, the VP of Sales, and the Director of Hospitality & Staffing to ensure seamless execution from initial client planning through event delivery. The VP ensures that food, beverage, equipment, staffing, and logistics are aligned to deliver a consistent, high-quality client experience.

In addition to operational leadership, this role provides strategic oversight of warehouse systems, purchasing, vendor partnerships, compliance, and complex event logistics, ensuring the organization operates efficiently, safely, and at scale.

Key Responsibilities2. Cross-Functional Event Execution (Sales & Hospitality Alignment)

• Operations & Logistics Leadership
• Oversee all warehouse, logistics, and event support functions for MEC and MF
• Ensure seamless coordination between Culinary, Sales, Finance, and Hospitality teams
• Drive execution excellence from kitchen production → packing → transport → event execution
• Serve as the operational lead for high-profile or logistically complex events
• Develop and enforce SOPs across all logistics, warehouse, and transportation functions

Partner closely with the VP of Sales to:

•

• Ensure event logistics align with client expectations, contracts, and proposals
• Provide operational input on feasibility, scalability, and execution strategy
• Ensure events are executed exactly as sold

Collaborate with the Director of Hospitality & Staffing to:

•

• Align staffing models with event complexity and service style
• Ensure front-of-house teams are equipped and prepared for execution
• Maintain consistency in setup, service flow, and breakdown

Participate in:

•

• Menu tastings, site visits, and event walk-throughs to ensure operational readiness
• Pre-event planning meetings to proactively solve logistical challenges

3. Culinary Integration & Production Support

Partner closely with Executive Chef and Culinary Leadership on:

•

• Purchasing strategy and coordination (food, beverage, disposables, supplies)
• Production flow and readiness for load-out and execution timelines

Oversee and standardize:

•

• Expo and packing operations for accuracy, organization, and efficiency
• Event packing systems (labeling, staging, checklists, quality control)
• Food transportation protocols (temperature control, handling, timing)

Ensure alignment between kitchen production and logistics to eliminate delays, errors, and wasteLead and manage:Design and implement:5. Beverage Program Oversight6. Monumental Food Logistics & Delivery Operations

• Warehouse, Inventory & Fulfillment Operations Provide strategic oversight of all warehouse functions, including:

•

• Inventory management (equipment, disposables, beverage, rentals)
• Order fulfillment, staging, and returns processes
• Space utilization and warehouse layout optimization

•

• 2 Warehouse Managers (Ice Production/Supply + Inventory/Equipment)
• Warehouse staff and supervisors

•

• Efficient warehouse workflows to maximize accuracy and productivity
• Systems to maintain proper inventory levels for all event needs
• Real-time tracking and accountability systems
• Direct oversight of Beverage Manager / Beverage Associate
• Ensure beverage program aligns with culinary offerings and brand standards
• Oversee sourcing, procurement, inventory, and cost controls
• Support beverage planning for events and ensure seamless integration into logistics and staffing

Oversee Monumental Food Manager and delivery operations, including:

•

• Driver scheduling, routing optimization, and dispatching
• Delivery execution, accuracy, and timeliness
• Packing, labeling, and presentation standards

Ensure scalable systems are in place to support MF growthEnsure:8. Purchasing & Vendor Management

• Fleet, Transportation & Driver Management Oversee company fleet operations:

•

• Vehicle maintenance schedules and compliance
• Usage tracking and cost efficiency
• Driver certification, training, and safety compliance

•

• Proper loading/unloading procedures
• Efficient routing and scheduling
• Safe and compliant transportation of food and equipment

Oversee purchasing for warehouse and logistics operations:

•

• Ensure best pricing, quality, and availability
• Align purchasing with Culinary and Finance goals

Build and maintain strong vendor relationships:

•

• Negotiate pricing, rebates, and service agreements
• Ensure reliability and performance of suppliers

9. Facilities, Sanitation & Compliance

Maintain compliance with all:

•

• OSHA regulations
• Local health department standards
• Safety and sanitation protocols

Oversee:

•

• Dish machine operations and maintenance
• Laundry systems and linen processing

Ensure safe, clean, and fully operational facilities at all timesPartner with Finance to improve margins through operational efficienciesRecruit and retain top talent

• Financial & Cost Management Manage warehouse, logistics, and delivery labor costs in alignment with budget Track and optimize:

•

• Cost per event and delivery
• Inventory usage and waste
• Fleet and operational expenses
• Leadership & Team Development Lead, mentor, and develop:

•

• Warehouse Managers
• Beverage Manager
• Monumental Food Manager
• Warehouse, logistics, and driver teams

Conduct performance evaluations and ongoing coaching

Foster a culture of accountability, professionalism, and continuous improvement

Pay:

• Base salary $130,000 - $150,000
• Bonus structure available based on KPI's