General Manager - Catering Operations

American HomeStays LLC

Baltimore (MD)

On-site

USD 55,000 - 65,000

Full time

14 days+

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Benefits offered by this job

Standard W-2 employee benefits package

Performance bonus opportunities

Growth-based incentives

Job summary

The Charmed Table, LLC is seeking a General Manager for Catering Operations in Baltimore, Maryland. The ideal candidate will manage daily catering activities, coordinate menu execution, and oversee staff performance. Responsibilities include managing logistics, ensuring compliance with food safety standards, and improving profitability through efficient operations.

Qualified applicants should have 4-6 years of experience in food service management along with a relevant bachelor's degree. Exceptional leadership and organizational skills are required.

Qualifications

4–6 years of experience in catering or food service management.
Experience managing multiple service delivery platforms.
Supervisory experience and ability to manage daily operations.

Responsibilities

Manage daily catering operations and logistics.
Oversee financial performance and cost control measures.
Ensure compliance with food safety regulations.

Skills

Catering operations management

DoorDash and delivery platform management

Recipe costing and inventory management

Operational systems improvement

Food safety compliance

Education

Bachelor’s degree in Business or related field

Tools

Microsoft Office

Google Workspace

POS systems

Job description

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