Manager of Off-Premise Catering & Operations

Manager of Off-Premise Catering & Operations Base Camp Home Office, 7700 Windrose Ave, Plano, Texas, United States of America Job Description Posted Wednesday, July 22, 2026 at 9:00 AM Job Title: Manager of Off-Premise Catering & Ops Reports to: Director of Operations Services FLSA Status: Exempt Compensation: $63,000 - $87,000 per year plus a 10% annual bonus

SUMMARY :

At Mendocino Farms, catering and off-premise success depends on flawless execution at the restaurant level. The Manager of Catering and Off-Premise Operations is responsible for supporting and maintaining the operational foundation that allows the business to scale reliably and profitably. This role manages and supports the operational levers across catering and off-premise, including execution standards,systems, training, and problem-solving. The focus is on reducing friction for restaurants, improving consistency, andsolving operational challenges so Mendo’s catering and off-premises experience is as craveable, seamless, anddependable as our in-store experience. This role reports to the Director of Operations Services and works cross-functionally with Culinary, Marketing,Training, Guest Relations, Finance, and Field Operations.

KEY RESPONSIBILITIES:

Support catering and off-premise execution standards across all locations, ensuring quality, accuracy, timeliness, and brand consistency Manage Catering SOPs, including packaging standards, prep workflows, staging, dispatch, and handoff protocols Collaborate with Culinary, Finance, and Marketing on menu innovation execution Support the execution process and rollout for launching hot catering, including packaging solutions, timing standards, and in-store processes to ensure food travels and presents well Build and maintain a scalable playbook for multi-channel fulfillment, including in-store pickup, delivery, Delivery Service Providers (DSPs), and courier models Systems, Scale & Operational Support Partner with Field Leadership to implement scalable systems for order management, delivery execution, and issue resolution Identify high-impact, low-to-medium effort operational improvements that unlock scale and reduce store-level friction Serve as the operational subject matter expert for catering and off-premise tools, workflows, and platforms Partner with Technology on testing, rollout, and adoption of new tools and integrations Manage delivery maps, including shifting delivery zones as needed to balance demand, protect operations, and maintain service standards Monitor DSP performance to ensure on-time delivery, fulfillment accuracy, and service level adherence Support driver issue management, including complaints, escalations, and resolutions Vet operational requirement of potential third-party marketplaces or delivery partners Collaborate on operational testing and deployment of new marketplace initiatives such as LTOs, bundles, or channel-specific offerings, in partnership with Marketing Training & Field Support Collaborate with Training to maintain onboarding and learning and development tools for Catering Specialists and store teams Support field leaders with clear expectations, playbooks, and escalation paths for catering and off-premise execution Support consistent execution through clear documentation, job aids, and ongoing process reinforcement Evaluate and refine the current in-restaurant catering support model to improve execution, capacity, and accountability Performance & Quality Management Monitor operational and delivery KPIs tied to accuracy, timeliness, defects, and guest issues Partner with Guest Relations to identify recurring challenges and lead root-cause analysis and resolution Continuously refine processes based on performance data, guest feedback, and field insights What Success Looks Like High catering Net Promoter Score (NPS) and strong repeat order rates Consistent, reliable catering execution across all locations Reduced operational friction for restaurants High engagement, confidence, and execution from Catering Specialists and store teams Qualifications 3+ years of multi-unit restaurant operations experience with catering or off-premise ownership Deep understanding of restaurant execution and operational realities Strong process design, prioritization, and problem-solving skills Ability to work cross-functionally and influence field teams without direct authority Experience working with third-party delivery platforms Passion for hospitality and operational excellence Must be able to travel up to 10% of the time including local travel as well as out of state to new store openings and meetings At Mendocino Farms, we believe Selling Happy starts from within. That’s why we offer: Annual Bonus Meal Privileges—because food should make people feel good! Comprehensive Health Benefits & 401k Plan with Company Match Paid Vacation to recharge and fuel your best self There is no “I” in Mendo Mendocino Farms is an equal opportunity employer that values diversity at all levels. All individuals, regardless of personal characteristics, are encouraged to apply. Mendocino Farms will consider qualified applicants with criminal histories for employment in a manner consistent with the requirements of the Fair Chance Initiative for Hiring. * Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Base Camp Home Office, 7700 Windrose Ave, Plano, Texas, United States of America #J-18808-Ljbffr Mendocino Farms