Position Title
General Manager – Catering Operations
Company
The Charmed Table, LLC – a full‑service catering company based in Baltimore, Maryland.
Compensation
Annual base salary: $55,000 – $65,000, commensurate with experience, qualifications, and performance.
Potential incentive structures (subject to approval and achievement of benchmarks):
- Base compensation plus performance bonus
- Base compensation plus profit participation
- Base compensation plus growth‑based incentives
Benefits
Eligible for the standard W‑2 employee benefits package as outlined in the company’s official documentation.
Summary of Responsibilities
Daily Operations Management
- Review daily orders, production needs, delivery requirements, and staffing coverage
- Assign responsibilities to the Catering Lead Cook and Inventory & Systems Cook
- Monitor daily workflow and correct issues in real time
- Ensure opening, mid‑day, and closing checklists are completed
- Maintain communication with leadership regarding major issues, delays, risks, or customer concerns
Catering & Event Execution
- Confirm catering orders, quantities, menus, timing, delivery details, and staffing needs
- Coordinate with the Catering Lead Cook to ensure production readiness
- Ensure food is prepared according to approved menus, recipes, portions, and presentation standards
- Ensure catering orders are properly labeled, packaged, and transported
- Monitor event execution and address service issues promptly
- Conduct post‑event reviews and document lessons learned
- Communicate event completion details to outsourced invoicing or finance support when needed
Meal Program & Group Home Delivery Operations
- Ensure group home and contracted meal deliveries are prepared and delivered on schedule
- Ensure menus are posted at applicable customer facilities as required
- Ensure meals match approved menus unless leadership‑approved substitutions are documented
- Monitor portioning, labeling, packaging, and delivery condition
- Address complaints or service concerns with urgency
- Maintain records of deliveries, menu postings, substitutions, and customer issues
DoorDash, Direct Delivery & Third‑Party Platform Operations
- Ensure DoorDash and direct delivery menus are accurate and consistent with approved offerings
- Monitor order flow, packaging standards, and customer complaints
- Review third‑party platform performance and customer ratings
- Identify low‑margin or high‑error menu items and recommend changes
- Coordinate with outsourced marketing support regarding promotions, photos, menu updates, and customer‑facing information
- Ensure delivery channel performance supports growth and profitability rather than uncontrolled volume
Menu Consistency, Recipe Compliance & Food Presentation
- Maintain consistency with approved menus and recipes
- Ensure portion sizes are followed and monitored
- Ensure food presentation meets company standards
- Coordinate menu changes with leadership and outsourced marketing support when applicable
- Ensure staff understand and follow menu requirements
- Document substitutions, shortages, or approved menu changes
Financial Performance, Profitability & Cost Control
- Monitor labor cost and adjust staffing recommendations accordingly
- Monitor food cost and waste trends
- Ensure purchases are appropriate, documented, and aligned with business needs
- Maintain complete receipt and expense documentation
- Review event and delivery profitability with leadership
- Identify unprofitable practices, menu items, or processes and recommend improvements
- Support pricing, costing, and margin analysis through accurate operational data
Inventory Management, Receiving & Vendor Controls
- Oversee inventory counts, receiving logs, and stock rotation
- Ensure first‑in, first‑out practices are followed
- Monitor shortages, overstock, waste, spoilage, and unexplained variance
- Review vendor deliveries for accuracy, quality, and pricing issues
- Ensure vendor issues are documented and addressed
- Coordinate purchasing needs while controlling unnecessary spend
Systems Implementation & Operational Controls
- Implement and maintain recipe costing for menu items
- Ensure inventory tracking is updated consistently
- Maintain production planning tools and checklists
- Ensure operational data is available for leadership review
- Work with leadership to improve dashboards and reporting tools
- Train staff on required systems and hold them accountable for usage
Food Safety, HACCP, Temperature Control & Compliance
- Enforce HACCP procedures and food safety protocols
- Ensure temperature logs are completed accurately
- Ensure meals are delivered within safe temperature ranges
- Maintain cleanliness and sanitation standards
- Ensure staff follow proper food handling procedures
- Prepare for health inspections, customer audits, and internal reviews
- Correct food safety deficiencies immediately
Unscheduled Duties
- Assisting in kitchen production during peak periods or staffing shortages
- Supporting deliveries, event setup, or service recovery when needed
- Responding to customer emergencies or operational disruptions
- Supporting tastings, client meetings, or special promotional activities
- Participating in implementation of new systems, tools, or workflows
- Supporting inspections, audits, or compliance reviews
- Performing additional work‑related duties as assigned by leadership
Qualifications
- 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
- Experience improving profitability, reducing waste, or implementing operational systems
- Experience working with group homes, institutional customers, corporate clients, or recurring food service contracts
- Experience using Microsoft Office, Google Workspace, POS systems, delivery platforms, inventory tools, or other operational systems
- Ability to work evenings, weekends, holidays, and event‑based schedules as needed
- 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
- Working knowledge of food safety standards, sanitation, and temperature control
Education
- Bachelor’s degree in Business, Hospitality Management, Food Service Management, Operations Management, or a related field
Licensure / Certifications
- ServSafe Manager Certification (obtainable within 30 days)
- ServSafe Food Handler Certification
Competencies and Skills
- Strong day‑to‑day operational management ability
- Business awareness and understanding of cost, margin, and profitability
- Ability to supervise direct reports and hold staff accountable
- Ability to implement and maintain operational systems
- Strong communication and follow‑through
- Customer service and service recovery skills
- Food safety discipline and attention to compliance
- Ability to manage multiple service lines at once
- Ability to work under pressure and solve problems quickly
- Willingness to receive leadership direction and implement improvements