About this opportunity
American HomeStays LLC lists this General Manager - Catering Operations opportunity in baltimore, Maryland. Review the employer’s description below for duties, qualifications and application requirements.
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
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
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Worksite address
baltimore, MD, 21276, US
Who can apply
Review the original listing for work authorization, qualifications and employer requirements.