Director of Off-Premise

Description

The Director of Off-Premise owns Pacific Catch's delivery, takeout, and catering business end-to-end. This leader grows sales across third-party delivery (3PD), B2B, and catering channels, protects margin through smart partner terms and pricing, and ensures every order leaving our restaurants is accurate, on time, and as fresh as in the dining room. The role partners closely with Operations, Marketing, Culinary, Finance, and restaurant General Managers.

REPORTS TO: Chief Marketing Officer (CMO)

SCHEDULE & LOCATION: Full-time, salaried exempt position. Remote, with regular travel to restaurant locations in Southern California and Northern California

REQUIRED ATTRIBUTES

• Commercially Minded & Growth-Driven: Focused on driving revenue across 3PD, B2B, and catering channels while protecting net channel profitability.
• Guest-Obsessed & Quality-Focused: Passionate about high-quality, fresh food and maintaining exceptional guest experiences across all off-premise touchpoints.
• Influential Leader: Credible with GMs and kitchen teams; skilled at training, coaching, and guiding teams without needing direct operational authority.
• Financially & Analytically Fluent: Highly analytical; comfortable evaluating P\&L performance, interpreting POS/BI data, and acting on key insights.
• Negotiator & Pipeline Builder: Strong track record in structuring partner terms, managing commission rates, and building direct corporate B2B relationships.

RESPONSIBILITIES

3PD & B2B Channels

• Grow third-party delivery revenue by adding partners/locations and driving order frequency.
• Negotiate and manage commission rates, fees, and partner-funded promotions.
• Research, evaluate, and launch new delivery and B2B partners.
• Own 3PD marketing plans: listings, photography, ratings, promos, and sponsored placement.

Catering

• Manage indirect catering through ezCater; optimize menu, ranking, and reviews.
• Build a direct catering business through B2B sales and corporate account development.
• Partner with GMs on local store marketing (LSM) initiatives.
• Select and implement technology for direct catering ordering.
• Guide catering pricing strategy and provide input to culinary/product planning.

Operational Excellence

• Set and enforce standards for order accuracy, on-time production, and handoff.
• Own packaging standards that protect food quality, temperature, and brand presentation.
• Maintain menus and the Otter platform across all channels; troubleshoot operational issues.
• Train and support GMs and restaurant teams on off-premise procedures.
• Lead revenue recapture for errors, disputes, and chargebacks.

Reporting & Analytics

• Report sales growth by partner, channel, and location.
• Measure marketing effectiveness and return on promo spend.
• Track revenue recapture results and trends.
• Publish operational KPIs (accuracy, wait times, ratings, cancellations) and drive action with Operations.

Success Measures

• Off-premise sales growth and share of total sales, broken down by channel and partner.
• Channel profitability: net of commissions, fees, promos, and packaging.
• Order accuracy, on-time rate, marketplace ratings, and cancellation/refund rate.
• Direct catering growth, repeat corporate accounts, and total dollars recaptured.

COMPENSATION

Salary Range: $100k to $120k per year plus bonus

Requirements

REQUIRED EXPERIENCE AND SKILL SET

• 7+ years of experience in restaurant operations or growth roles, including 3+ years leading off-premise, delivery, or catering for a multi-unit brand.
• Hands-on expertise with DoorDash, Uber Eats, Grubhub, ezCater, and aggregation tools such as Otter.
• Proven record negotiating partner agreements and building profitable, scalable revenue channels.
• Strong analytical skills; comfortable with P\&L, POS data, and Excel/BI dashboards.
• B2B or catering sales experience; able to build a sales pipeline and close corporate accounts.
• Credible with GMs and kitchen teams; a clear communicator who trains and influences without direct authority.
• Passion for high-quality, fresh food and guest experience; willing to travel to restaurant locations regularly.

PHYSICAL 

• Ability to sit, stand, and walk for varying periods throughout the workday.
• Ability to frequently use a computer, keyboard, mouse, telephone, and other standard office equipment.
• Ability to reach, bend, stoop, and frequently lift up to 25 pounds.
• Ability to move throughout restaurant locations as needed, including navigating kitchens, dining areas, service areas, and other operational spaces.