Catering and Commissary Manager

Catering & Commissary Manager

The Basics

• 5 days/week on site. 
• Reports to Director of Operations
• Salaried position: commensurate with experience

The Role

The Catering & Commissary Manager will be the leader of our delivery and catering kitchen, responsible for all aspects of commissary and delivery operations, and catering management. This is an active, on-site role, where you will expedite and run the pass during service, own catering ordering, organization, and execution, and serve as the primary communication link to ownership for this location. This is not a traditional Front of House position as there are no in-person guest-facing responsibilities, only virtual. It is a role that splits running service and expediting a kitchen line with digital management of catering communications and delivery service platforms. 

What You'll Do

Service Direction

• Run the expo station during service: pack orders, quality check items, and manage kitchen flow and timing.
• Prepare coffee and beverage orders as part of the order flow.
• Pack and stage all orders for pickup, ensuring quality and consistency with every order.
• Coordinate directly with third-party delivery platforms (e.g., DoorDash, Uber Eats, Grubhub) to dispatch orders on time and resolve any delivery issues with those platforms and with customers.
• Communicate directly with customers when order issues arise, such as missing items, delays, or below par food & bev quality, and fix any issues to drive customer satisfaction and re-ordering. 

Catering Management

• Own the catering pipeline from intake through delivery. 
• Enter and manage all catering orders accurately in our POS system.
• Build and maintain a production and delivery schedule for catering orders, coordinating timing with sous chef and kitchen staff. 
• Accept all catering orders in a timely manner and communicate with ownership/management/sous chef about all orders, special requests, and capacity management. 

Other duties

• Schedule and control labor costs for FOH employees. 
• Manage inventory of paper goods, beverage products, market goods, and other supplies integral to the operation of the commissary space. 
• Communicate clearly and frequently with ownership/management as well as the Sous Chef to ensure problems are solved, delivery and catering runs smoothly, quality of product is kept at standard, and costs are controlled. 

Requirements

• Prior experience in a restaurant, expediting, catering coordination, or a similar high-volume service role. Minimum 2 years of experience; 3 years ideally. 
• Comfort working with Toast, or willingness to learn, as well as utilizing backend systems and email to coordinate with internal team members and customers. 
• Strong communication skills. 
• Highly organized and can manage multiple moving orders (delivery expo + catering) simultaneously.
• Familiarity with third-party delivery platforms. 
• NYC food handlers license, or ability to obtain license soon. 

Why you’ll be the right person for this role

You value real ownership over how orders move through this kitchen and the speed with which it is executed and gets to the customer. This is a role built for someone who values the customer experience as much as efficiency and quality in the workplace. You’ll have operational responsibility and a direct line to leadership. It’s a great place to grow your responsibilities as well as learn from a deeply experienced and successful management team. 

Compensation

• Salary range: $66,300-$67,500