Catering Operations Manager

Benefits:

Employee discounts

Opportunity for advancement

Training & development

Bonus based on performance

Competitive salary

Free food & snacks

Paid time off

Catering Operation Manager

Company: Social Express Catering & Meal Prep (SECMP) Location: Metro Atlanta, GA (On-site) Job Type: Full-Time Compensation: $50,000–$55,000/year (based on experience) + KPI bonus opportunity Schedule: Early mornings required; some weekends/evenings depending on business needs Reports To: COO + CEO/Executive Chef Direct Reports: Kitchen staff (Catering Specialists/Cooks), Drivers, Shift Leads

Role Summary

Social Express Catering & Meal Prep (SECMP) is hiring a seasoned Operations Manager to run the day-to-day execution of our production kitchen, staffing, and delivery operations.

This role is for a true operator—someone who is organized, disciplined, and can lead people while driving performance through KPIs. You will be responsible for making sure our daily operations run smoothly across:

✅ Large-scale daily meal production + packing ✅ Delivery logistics and on-time dispatch ✅ Inventory readiness and waste control ✅ Kitchen structure, cleanliness, and compliance ✅ Staff scheduling and accountability ✅ Support for catering and event readiness (Chef-led execution)

This is not a desk job. You will be hands-on and fully responsible for keeping the business running without chaos.

Key Responsibilities

1. Own Daily Production & Kitchen Execution

Run daily operations including prep, cook, packing, staging, load-out, and reset

Lead daily pre-shift huddles and assign stations with deadlines

Enforce consistency in portioning, food quality, packaging, and accuracy

Prevent “fire drills” by planning ahead and controlling the pace of the kitchen

Ensure the kitchen is clean, organized, and production-ready at all times

1. Build the Daily/Weekly Plan (No Guesswork)

Create daily production timelines and prep lists

Coordinate staffing coverage based on volume and deadlines

Ensure all teams know the plan: who is doing what, by what time, and how it must look

Control overtime by planning ahead—not reacting late

1. Dispatch & Delivery Accountability

Confirm driver coverage daily and ensure smooth route execution

Maintain strict dispatch procedures:

correct loading order

route-ready staging

equipment sign-out and return tracking

departure time tracking

Identify delivery risks early and correct them before they become failures

Hold drivers accountable for accuracy, timeliness, and professionalism

1. Inventory, Ordering & Waste Control

Maintain par levels for food, packaging, and disposables

Track key inventory items that impact daily output (protein, trays, containers, labels, etc.)

Reduce waste through better forecasting, FIFO, and prep discipline

Communicate shortages immediately to leadership with a solution plan

1. Food Safety, Quality & Compliance

Enforce food safety and sanitation requirements daily

Ensure all required logs are completed (temps, sanitation, cleaning schedules, etc.)

Maintain compliance culture: no shortcuts, no excuses

Correct issues fast and prevent repeat mistakes

1. Staff Leadership & Performance Management

Train and coach staff to standards (SOPs, station expectations, speed, cleanliness)

Hold staff accountable for punctuality, professionalism, and performance

Support hiring and onboarding in partnership with CEO/COO

Document recurring performance issues and implement corrective actions

1. Catering & Events Support (Executive Chef-Led)

The Executive Chef owns all event strategy, planning, day-of execution, and culinary direction. The Operations Manager supports Chef by ensuring readiness.

Coordinate staffing support for event prep needs

Ensure equipment, supplies, and disposables are staged on time

Keep kitchen production protected so events don’t disrupt daily obligations

Ensure the kitchen is reset and ready after event prep work

1. Daily Reporting & KPI Management

Track performance with clear metrics and trends

Provide a daily recap to COO/CEO including:

on-time dispatch status

packing accuracy/mistakes

staffing issues/callouts

inventory gaps

corrective actions taken

Lead weekly KPI review and improvement actions

KPI Scorecard (What Success Looks Like)

Execution & Delivery

On-time dispatch: ≥ 98% weekly

Missed routes/sites: 0

Packing accuracy: ≥ 99%

Quality & Compliance

Log completion: ≥ 95% daily

Critical food safety incidents: 0

Client complaints: decreasing trend

Labor & Efficiency

Labor hours within weekly plan

Overtime controlled and approved only

Reduced waste month-over-month

Team Reliability

100% route/shift coverage

Improved punctuality + reduced callouts

Training completed within required timelines

Qualifications

Required

3–7+ years leadership in catering, meal prep, high-volume kitchens, or food production

Proven ability to manage a team and hit deadlines consistently

Strong organization and time management

Confident communicator and firm leader

Comfortable being hands-on and moving fast in a production environment

ServSafe Manager

Experience with multi-route delivery logistics and packing systems

Experience implementing SOPs and KPI tracking

What Success Looks Like (30/60/90 Days)

First 30 Days

Kitchen runs with structure (huddles, stations, deadlines, checklists)

Dispatch procedure locked in and consistent

Staffing schedule stabilized and reliable By 60 Days

Accuracy improves, fewer mistakes, fewer emergency issues

Overtime reduced through planning and control

Inventory is consistent with fewer shortages By 90 Days

Operations runs smoothly without owner micromanagement

KPI targets consistently hit

Staff culture becomes more accountable and performance-driven

How to Apply Submit your resume and a short message answering:

What is the largest kitchen/production operation you’ve managed?

What KPIs have you been responsible for?

What is your leadership style—firm, structured, fast-paced?