Operations Manager

COMPANY WEBSITE:  thecharmedtable.com

COMPANY PHONE NUMBER: (667) 290-6226

HUMAN RESOURCES DEPARTMENT CONTACT INFO: (410) 372-4513 / hr@cwcmd.org

POSITION: Operations Manager

COMPANY: The Charmed Table

ALTERNATE TITLE(S): Food Service Operations Manager, Catering & Restaurant Operations Supervisor

DIVISION: Operations Division

DEPARTMENT: Food & Beverage Management

UNIT: Catering and Restaurant Operations

CLASSIFICATION: W-2

COMPENSATION RANGE: $25.00 / hour.  Paid time off.  Health, life, dental insurance reimbursement.  Retirement savings plan.  Disability insurance.

WORK SCHEDULE:  Monday to Friday from 8:00 AM to 5:00 PM and on call as needed.  Lunch break is from 12:00 PM to 1:00 PM daily.

ANTICIPATED TRAVEL: 15% of the time.

ACCOUNTABLE TO: Chief Operations Officer

SUMMARY OF POSITION RESPONSIBILITIES:

The Operations Manager oversees the daily operations of the catering and restaurant business, ensuring seamless service delivery, operational efficiency, and exceptional guest experiences. This role involves supervising staff, coordinating events, managing inventory, and upholding food safety and quality standards.

SCHEDULED DUTIES & RESPONSIBILITIES:

• Manage daily operations of the restaurant and catering business, including staff scheduling, service execution, and workflow coordination.
• On a daily basis conduct marketing outreach to at least 18 contacts from the list and document outreach in hubspot.
• Complete back office activities for online software such as finalizing catering contracts, updating daily menus on website, and verifying inventory from website counts.
• Oversee the preparation and delivery of catering orders to ensure timeliness and quality.
• Maintain inventory levels, order supplies, and track expenses to stay within budget.
• Supervise, train, and evaluate team members, fostering a positive and productive work environment.
• Develop operational policies and standard operating procedures for efficiency and compliance.
• Monitor food safety standards and ensure compliance with health regulations.
• Communicate with clients to confirm event details and customize catering services.
• Track sales, monitor revenue targets, and prepare regular reports for management.

UNSCHEDULED DUTIES & RESPONSIBILITIES:

• Address and resolve customer concerns or complaints promptly.
• Respond to urgent staffing or operational issues during peak hours or events.
• Identify and implement opportunities for service and operational improvement.

PHYSICAL DEMANDS:

• Ability to stand for extended periods and work in a fast-paced environment.
• Capability to lift and carry up to 30 pounds regularly.
• Frequent movement between kitchen, dining, and event areas.

WORKING CONDITIONS:

• Split time between restaurant and off-site catering locations.
• Exposure to hot kitchen environments and varying weather conditions during outdoor events.
• Weekend and evening availability required for events and peak dining hours.

QUALIFICATIONS:

Education and Experience:

• High school diploma or equivalent required; degree in hospitality, business management, or culinary arts preferred.
• Minimum of 3-5 years of experience in restaurant or catering operations management.
• Proven leadership experience in supervising staff and managing daily operations.
• Valid serve safe food protection manager certification.
• Drivers license.

Physical Requirements:

• Ability to perform tasks in a fast-paced, physically demanding environment.
• Willingness to work flexible hours, including evenings and weekends.

Additional Skills:

• Excellent organizational and time-management skills.
• Strong communication and interpersonal abilities for client and team interactions.
• Proficiency in restaurant management software and basic financial reporting.
• Knowledge of food safety regulations and catering best practices.