Catering Operations Manager

Job Description

Job Description
Catering Operation ManagerCompany: Social Express Catering & Meal Prep (SECMP)
Location: Metro Atlanta, GA (On-site)
Job Type: Full-Time
Compensation: $50,000–$55,000/year (based on experience) + KPI bonus opportunity
Schedule: Early mornings required; some weekends/evenings depending on business needs
Reports To: COO + CEO/Executive Chef
Direct Reports: Kitchen staff (Catering Specialists/Cooks), Drivers, Shift Leads

Role SummarySocial Express Catering & Meal Prep (SECMP) is hiring a seasoned Operations Manager to run the day-to-day execution of our production kitchen, staffing, and delivery operations.

This role is for a true operator—someone who is organized, disciplined, and can lead people while driving performance through KPIs. You will be responsible for making sure our daily operations run smoothly across:

✅ Large-scale daily meal production + packing
✅ Delivery logistics and on-time dispatch
✅ Inventory readiness and waste control
✅ Kitchen structure, cleanliness, and compliance
✅ Staff scheduling and accountability
✅ Support for catering and event readiness (Chef-led execution)

This is not a desk job. You will be hands-on and fully responsible for keeping the business running without chaos.

Key Responsibilities1) Own Daily Production & Kitchen Execution

• Run daily operations including prep, cook, packing, staging, load-out, and reset
• Lead daily pre-shift huddles and assign stations with deadlines
• Enforce consistency in portioning, food quality, packaging, and accuracy
• Prevent “fire drills” by planning ahead and controlling the pace of the kitchen
• Ensure the kitchen is clean, organized, and production-ready at all times

2) Build the Daily/Weekly Plan (No Guesswork)

• Create daily production timelines and prep lists
• Coordinate staffing coverage based on volume and deadlines
• Ensure all teams know the plan: who is doing what, by what time, and how it must look
• Control overtime by planning ahead—not reacting late

3) Dispatch & Delivery Accountability

• Confirm driver coverage daily and ensure smooth route execution
• Maintain strict dispatch procedures:
  • correct loading order
  • route-ready staging
  • equipment sign-out and return tracking
  • departure time tracking
• Identify delivery risks early and correct them before they become failures
• Hold drivers accountable for accuracy, timeliness, and professionalism

4) Inventory, Ordering & Waste Control

• Maintain par levels for food, packaging, and disposables
• Track key inventory items that impact daily output (protein, trays, containers, labels, etc.)
• Reduce waste through better forecasting, FIFO, and prep discipline
• Communicate shortages immediately to leadership with a solution plan

5) Food Safety, Quality & Compliance

• Enforce food safety and sanitation requirements daily
• Ensure all required logs are completed (temps, sanitation, cleaning schedules, etc.)
• Maintain compliance culture: no shortcuts, no excuses
• Correct issues fast and prevent repeat mistakes

6) Staff Leadership & Performance Management

• Train and coach staff to standards (SOPs, station expectations, speed, cleanliness)
• Hold staff accountable for punctuality, professionalism, and performance
• Support hiring and onboarding in partnership with CEO/COO
• Document recurring performance issues and implement corrective actions

7) Catering & Events Support (Executive Chef-Led)

The Executive Chef owns all event strategy, planning, day-of execution, and culinary direction.
The Operations Manager supports Chef by ensuring readiness.

• Coordinate staffing support for event prep needs
• Ensure equipment, supplies, and disposables are staged on time
• Keep kitchen production protected so events don’t disrupt daily obligations
• Ensure the kitchen is reset and ready after event prep work
  
  

8) Daily Reporting & KPI Management

• Track performance with clear metrics and trends
• Provide a daily recap to COO/CEO including:
  • on-time dispatch status
  • packing accuracy/mistakes
  • staffing issues/callouts
  • inventory gaps
  • corrective actions taken
• Lead weekly KPI review and improvement actions
  
  

KPI Scorecard (What Success Looks Like)Execution & Delivery

• On-time dispatch: ≥ 98% weekly
• Missed routes/sites: 0
• Packing accuracy: ≥ 99%

Quality & Compliance

• Log completion: ≥ 95% daily
• Critical food safety incidents: 0
• Client complaints: decreasing trend

Labor & Efficiency

• Labor hours within weekly plan
• Overtime controlled and approved only
• Reduced waste month-over-month

Team Reliability

• 100% route/shift coverage
• Improved punctuality + reduced callouts
• Training completed within required timelines
  
  

QualificationsRequired

• 3–7+ years leadership in catering, meal prep, high-volume kitchens, or food production
• Proven ability to manage a team and hit deadlines consistently
• Strong organization and time management
• Confident communicator and firm leader
• Comfortable being hands-on and moving fast in a production environment
• ServSafe Manager
• Experience with multi-route delivery logistics and packing systems
• Experience implementing SOPs and KPI tracking

What Success Looks Like (30/60/90 Days)First 30 Days

• Kitchen runs with structure (huddles, stations, deadlines, checklists)
• Dispatch procedure locked in and consistent

Staffing schedule stabilized and reliable
By 60 Days

• Accuracy improves, fewer mistakes, fewer emergency issues
• Overtime reduced through planning and control

Inventory is consistent with fewer shortages
By 90 Days

• Operations runs smoothly without owner micromanagement
• KPI targets consistently hit
• Staff culture becomes more accountable and performance-driven

How to Apply
Submit your resume and a short message answering:

1. What is the largest kitchen/production operation you’ve managed?
2. What KPIs have you been responsible for?
3. What is your leadership style—firm, structured, fast-paced?