General Manager - Catering Operations

Position Title

General Manager – Catering Operations

Company

The Charmed Table, LLC – a full‑service catering company based in Baltimore, Maryland.

Compensation

Annual base salary: $55,000 – $65,000, commensurate with experience, qualifications, and performance.

Potential incentive structures (subject to approval and achievement of benchmarks):

• Base compensation plus performance bonus
• Base compensation plus profit participation
• Base compensation plus growth‑based incentives

Benefits

Eligible for the standard W‑2 employee benefits package as outlined in the company’s official documentation.

Summary of Responsibilities

Daily Operations Management

• Review daily orders, production needs, delivery requirements, and staffing coverage
• Assign responsibilities to the Catering Lead Cook and Inventory & Systems Cook
• Monitor daily workflow and correct issues in real time
• Ensure opening, mid‑day, and closing checklists are completed
• Maintain communication with leadership regarding major issues, delays, risks, or customer concerns

Catering & Event Execution

• Confirm catering orders, quantities, menus, timing, delivery details, and staffing needs
• Coordinate with the Catering Lead Cook to ensure production readiness
• Ensure food is prepared according to approved menus, recipes, portions, and presentation standards
• Ensure catering orders are properly labeled, packaged, and transported
• Monitor event execution and address service issues promptly
• Conduct post‑event reviews and document lessons learned
• Communicate event completion details to outsourced invoicing or finance support when needed

Meal Program & Group Home Delivery Operations

• Ensure group home and contracted meal deliveries are prepared and delivered on schedule
• Ensure menus are posted at applicable customer facilities as required
• Ensure meals match approved menus unless leadership‑approved substitutions are documented
• Monitor portioning, labeling, packaging, and delivery condition
• Address complaints or service concerns with urgency
• Maintain records of deliveries, menu postings, substitutions, and customer issues

DoorDash, Direct Delivery & Third‑Party Platform Operations

• Ensure DoorDash and direct delivery menus are accurate and consistent with approved offerings
• Monitor order flow, packaging standards, and customer complaints
• Review third‑party platform performance and customer ratings
• Identify low‑margin or high‑error menu items and recommend changes
• Coordinate with outsourced marketing support regarding promotions, photos, menu updates, and customer‑facing information
• Ensure delivery channel performance supports growth and profitability rather than uncontrolled volume

Menu Consistency, Recipe Compliance & Food Presentation

• Maintain consistency with approved menus and recipes
• Ensure portion sizes are followed and monitored
• Ensure food presentation meets company standards
• Coordinate menu changes with leadership and outsourced marketing support when applicable
• Ensure staff understand and follow menu requirements
• Document substitutions, shortages, or approved menu changes

Financial Performance, Profitability & Cost Control

• Monitor labor cost and adjust staffing recommendations accordingly
• Monitor food cost and waste trends
• Ensure purchases are appropriate, documented, and aligned with business needs
• Maintain complete receipt and expense documentation
• Review event and delivery profitability with leadership
• Identify unprofitable practices, menu items, or processes and recommend improvements
• Support pricing, costing, and margin analysis through accurate operational data

Inventory Management, Receiving & Vendor Controls

• Oversee inventory counts, receiving logs, and stock rotation
• Ensure first‑in, first‑out practices are followed
• Monitor shortages, overstock, waste, spoilage, and unexplained variance
• Review vendor deliveries for accuracy, quality, and pricing issues
• Ensure vendor issues are documented and addressed
• Coordinate purchasing needs while controlling unnecessary spend

Systems Implementation & Operational Controls

• Implement and maintain recipe costing for menu items
• Ensure inventory tracking is updated consistently
• Maintain production planning tools and checklists
• Ensure operational data is available for leadership review
• Work with leadership to improve dashboards and reporting tools
• Train staff on required systems and hold them accountable for usage

Food Safety, HACCP, Temperature Control & Compliance

• Enforce HACCP procedures and food safety protocols
• Ensure temperature logs are completed accurately
• Ensure meals are delivered within safe temperature ranges
• Maintain cleanliness and sanitation standards
• Ensure staff follow proper food handling procedures
• Prepare for health inspections, customer audits, and internal reviews
• Correct food safety deficiencies immediately

Unscheduled Duties

• Assisting in kitchen production during peak periods or staffing shortages
• Supporting deliveries, event setup, or service recovery when needed
• Responding to customer emergencies or operational disruptions
• Supporting tastings, client meetings, or special promotional activities
• Participating in implementation of new systems, tools, or workflows
• Supporting inspections, audits, or compliance reviews
• Performing additional work‑related duties as assigned by leadership

Qualifications

• Experience managing catering operations or recurring meal delivery programs
• Experience managing DoorDash, direct delivery, or third‑party delivery platforms
• Experience with recipe costing, inventory management, menu costing, or food cost controls
• Experience coordinating with outsourced HR, marketing, bookkeeping, or invoicing support
• Experience improving profitability, reducing waste, or implementing operational systems
• Experience working with group homes, institutional customers, corporate clients, or recurring food service contracts
• Experience using Microsoft Office, Google Workspace, POS systems, delivery platforms, inventory tools, or other operational systems
• Ability to work evenings, weekends, holidays, and event‑based schedules as needed
• Minimum 4–6 years of experience in catering, restaurant, institutional food service, hospitality operations, or related food service management
• Prior experience supervising staff and managing daily operations
• Working knowledge of food safety standards, sanitation, and temperature control

Education

• Bachelor’s degree in Business, Hospitality Management, Food Service Management, Operations Management, or a related field

Licensure / Certifications

• ServSafe Manager Certification (obtainable within 30 days)
• ServSafe Food Handler Certification

Competencies and Skills

• Strong day‑to‑day operational management ability
• Business awareness and understanding of cost, margin, and profitability
• Ability to supervise direct reports and hold staff accountable
• Ability to implement and maintain operational systems
• Strong communication and follow‑through
• Customer service and service recovery skills
• Food safety discipline and attention to compliance
• Ability to manage multiple service lines at once
• Ability to work under pressure and solve problems quickly
• Willingness to receive leadership direction and implement improvements