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