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 #J-18808-Ljbffr