Benefits:
Employee discounts
Opportunity for advancement
Training & development
Bonus based on performance
Competitive salary
Free food & snacks
Paid time off
Catering Operation Manager
Company: 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 Summary
Social 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 Responsibilities
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
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
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
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
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
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
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
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
Qualifications
Required
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?