General Manager - Catering Operations

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
• 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
• Maintain records of deliveries, menu postings, substitutions, and customer issues
• Monitor portioning, labeling, packaging, and delivery condition
• Address complaints or service concerns with urgency

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
• Document substitutions, shortages, or approved menu changes

Financial Performance, Profitability & Cost Control

• Monitor labor cost and adjust staffing recommendations accordingly
• Maintain complete receipt and expense documentation
• Review event and delivery profitability with leadership
• Identify unprofitable practices, menu items, or processes and recommend improvements