General Manager - Catering Operations

General Manager - Catering Operations Alternate Title(s):

Catering Operations Manager, Food & Beverage Operations Location:

Baltimore, MD Job Type:

Non-Exempt W-2, Hourly -

Full-Time Shift & Schedule:

Monday through Friday, 8:00 AM-5:00 PM (40 hours/week) Scheduling needs may vary based on business demands, and adjustments may be required as reasonably assigned.

Pay Rate:

$55,000 - $65,000 annually, commensurate with experience, qualifications, and demonstrated performance

Job Description:

The General Manager - Catering Operations is responsible for managing the day-to-day operations of The Charmed Table while ensuring that the Company's food service, catering, delivery, and meal program operations are executed accurately, safely, profitably, and consistently. This role is not limited to supervising kitchen activity. The General Manager - Catering Operations is expected to manage operational performance, control costs, implement systems, monitor staff productivity, support revenue growth, coordinate with outsourced administrative partners, communicate with customers, and report weekly to leadership on measurable results. The General Manager - Catering Operations must be able to translate leadership direction into action, identify operational gaps, implement improvements, and hold assigned staff accountable. The role requires a balance of hands-on operational management, business discipline, customer service, food safety oversight, and continuous improvement.

Key Responsibilities Daily Operations Management:

Coordinate and supervise daily food service operations, including staffing, production, delivery, customer service, inventory, and systems management. Review daily orders, production needs, delivery requirements, and staffing coverage. Ensure opening, mid-day, and closing operational checklists are completed accurately. Monitor workflow and correct operational issues in real time. Maintain communication with leadership regarding delays, risks, customer concerns, or operational issues.

Catering & Event Execution:

Oversee catering operations including order review, production planning, staffing, packaging, delivery coordination, setup, breakdown, and post-event follow-up. Ensure catering services are profitable, timely, professional, and aligned with company standards. Confirm catering orders, menus, quantities, delivery timing, and staffing needs. Conduct post-event reviews and communicate invoicing or financial details when required.

Meal Program & Delivery Operations:

Ensure all meal programs, recurring deliveries, and institutional food service contracts are executed accurately and on time. Monitor menu consistency, food temperature, labeling, packaging, and delivery quality. Address service concerns and customer complaints promptly and professionally. Maintain records related to deliveries, substitutions, and customer communication.

DoorDash & Third-Party Delivery Operations:

Oversee DoorDash and third-party delivery platform operations, ensuring accuracy, timeliness, profitability, and customer satisfaction. Monitor customer ratings, packaging quality, and delivery performance. Coordinate menu updates, promotional efforts, and customer-facing content with marketing support. Identify low-margin or high-error menu items and recommend operational improvements.

Food Quality & Menu Compliance:

Ensure all food preparation follows approved menus, recipes, portion sizes, and presentation standards. Monitor staff adherence to menu consistency and food quality expectations. Document substitutions, shortages, or approved menu modifications.

Financial Performance & Cost Control:

Monitor labor costs, food costs, waste trends, and operational profitability. Maintain complete receipt, expense, and purchasing documentation. Identify operational inefficiencies and implement corrective actions to improve margins and reduce waste. Support pricing analysis, costing systems, and profitability reviews.

Inventory & Vendor Management:

Oversee inventory counts, receiving logs, stock rotation, and vendor coordination. Monitor shortages, overstock, spoilage, and inventory variances. Ensure vendor deliveries are accurate, documented, and aligned with operational needs.

Systems Implementation & Reporting:

Implement and maintain operational systems such as recipe costing tools, inventory tracking systems, production planning sheets, delivery logs, and KPI dashboards. Ensure operational reporting and documentation are completed accurately and submitted on time. Train staff on operational systems and hold team members accountable for compliance.

Food Safety & Compliance:

Enforce HACCP procedures, sanitation standards, allergen awareness, and food safety protocols. Ensure temperature logs and safety documentation are completed accurately. Maintain audit readiness and prepare for inspections, customer audits, and compliance reviews. Correct food safety deficiencies immediately.

Licenses / Qualifications

Valid Driver's License in good standing ServSafe Manager Certification preferred ServSafe Food Handler Certification preferred ServSafe Alcohol Awareness Certification preferred CPR and First Aid Certification preferred Experience 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 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 Strong operational management, leadership, and accountability skills Working knowledge of food safety standards, sanitation, and temperature control Competencies and Skills Strong operational management and organizational abilities Business awareness with understanding of cost, margin, and profitability Ability to supervise staff and maintain accountability Strong communication and customer service skills Food safety discipline and compliance management Ability to manage multiple service lines simultaneously Strong problem-solving and decision-making skills Ability to work effectively under pressure in fast-paced environments Proficiency with Microsoft Office, Google Workspace, POS systems, inventory tools, and operational systems Education / Training Bachelor's degree in Business, Hospitality Management, Food Service Management, Operations Management, or a related field Physical Demands Prolonged standing and walking Lifting, carrying, pushing, or pulling up to 40 pounds Frequent movement between kitchen, storage, delivery staging, and customer/event areas Ability to work in hot, cold, fast-paced, and time-sensitive environments Working Conditions Kitchen and food production environments Delivery coordination areas Event sites and customer facilities Group home or institutional customer locations Evening, weekend, holiday, and event-based work as needed Time-sensitive operational demands requiring urgent decision-making What We Offer Benefits Eligible employees may receive: Standard W-2 employee benefits package Paid Time Off (PTO) Family and Medical Leave Supplemental health and disability insurance Retirement savings plan Professional development and continuing education opportunities