Production Project Manager

TheProduction Project Manager oversees the flow of people, products, systems and equipment in a high‑volume business and catering kitchen. This role is responsible for ensuring that all back‑of‑house production meets expectations. Acting as the hub of communication between kitchen, warehouse and event teams, the Production Project Manager ensures deadlines are met and bottlenecks are avoided, data is integrated into internal systems for production, reporting and scheduling. Utilize Project Management tools as they are rolled out and help transition the organization from purely paper‑based management to a project‑management tool + paper based. Document and automate workflows. Ensure data integrity in Caterease ( ট্রে ) for events, final menus, items, ingredients and orders. When the new tool is in place, ensure that it reflects the latest calendar of events and workflows – and that everyone in the company is delivering production as expected. CULINARY DEPARTMENT Lead weekly kitchen production workflow by ensuring database entries are accurate and creating or generating reports and ensuring execution. Place orders / services kijken, driven by demand and inventory, with outside vendors as needed, monitor delivery and receive delivery orders. Check personally directed and “group thread” emails daily and reply with appropriate responses. Print all menu revisions and communicate changes as needed. Review Caterease calendar daily and communicate adjustments as needed, and add calendar entries as requested. Print paperwork for weekly production meeting. Take notes during production meetings and use them to check revisions. Assist Executive Chef and director of culinary services with vendor lists and scheduling vendor visits and permits, add new vendors to the list with all Accounts Payable requirements. Facilitate time‑off requests for culinary staff. Scan menus into computer weekly. Scan and submit Food and Equipment invoices for bill.com. Ensure monthly food inventory is complete, and input and update pricing into CE and report to fiscal/accounting. Assist Executive Chef with entering recipes in CE. Open kitchen by 7:30 or 8 am if Executive Chef is not available, close as needed. Check staff in/out when opening and closing. Assist with food coding as needed. Help Executive Chef with Kitchen Training documents. Assist with scheduling monthly/annual repair and maintenance for building and equipment, manage yearly permit and licensing. Print menus for kitchen staff and event staff. Ensure all invoices from vendors are received as soon as possible. Collect vendor COI and business licenses annually as needed. Share schedule with department after Executive Chef completes it. Review schedule with hourly end‑of‑week punches and work resolve any discrepancies. TRAFFIC & WORKFLOW COORDINATION, SAFETY & COMPLIANCE Direct and manage the movement of staff, equipment, and product within the kitchen to maintain efficiency and safety. Adjust traffic flow to accommodate changes. Monitor kitchen timelines, flagging delays or resource conflicts before they escalate. Help enforce food safety guidelines for products in transit within the kitchen and loading zones. SERVICE DEPARTMENT Assist Director of Service with all their scheduling. Assist Director of Service with collecting vendors’ bill and submitting for payment. SOFTWARE & SYSTEM INTEGRATION Maintain food codes, prices, recipes and equipment to ensure they are fully integrated into Caterease, Word and other platforms as needed. Run data, calendar and other reports as requested. COMMUNICATION & LIAISON DUTIES Serve as the point of contact between kitchen staff, sales, warehouse team, event managers and delivery drivers. Confirm event production readiness with culinary leads. Ensure all departments are aware of high‑priority orders and time‑sensitive departures. Logistics & Inventory Oversight. Help encourage team morale. Communicating emergencies with Executive Chef. QUALIFICATIONS 2–3 years in catering, event logistics, or high‑volume food production preferred. Strong computer skills required; competence with Excel required; experience and proficiency with Caterease preferred. Strong organizational and multitasking skills in fast‑paced environments. Excellent communication and conflict‑resolution abilities. Knowledge of basic food safety and sanitation practices. Time & Project Management: Keeps operations on schedule under pressure. Spatial Awareness: Understands how to manage physical flow in tight, busy spaces. Problem‑Solving: Anticipates and resolves conflicts in workflow before they impact deadlines. Team Coordination: Aligns multiple departments toward the same operational goals. Spanish proficiency preferred but not required. WORKING CONDITIONS, HOURS AND REQUIREMENTS Affairs to Remember’s main campus, located at 2316 DeFoor Hills Road, Atlanta, GA 30318. Standing and sitting position for up to 8 hours. The average work week is 35 hours. COMPENSATION You will be paid $20.00 an hour and $30.00 an hour based on any hours worked beyond 40 hours per week. Employer contribution to voluntary enrollment health benefits estimated at $3,000 annually, after qualifying period. Voluntary employee contribution to 401(k) program after qualifying period. Paid vacation following the first year of completed continuous full‑time service, as accrued, using the formula of actual hours worked divided by 52 weeks. Paid vacation following the second year of completed continuous full‑time service, as accrued, using the formula of actual hours worked divided by 52 weeks, times two. To apply: Please submit your resume to View email address on click.appcast.io. AFFAIRS to REMEMBER (ATR) is one of the largest privately held, full‑service luxury catering and event design companies in Atlanta GA. Our award‑winning services include expertise in off‑premise catering, site selection, décor, music=> #J-18808-Ljbffr