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Operations Manager 7

Operations Manager 7

Enterprise Mangement Solutions IncBaltimore, MD, US
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Job Description

Job Description

Salary : $40,000 $70,000 annually, based on experience and performance

ABOUT THE CHARMED TABLE & THE VELVET FORK :

The Charmed Table is a premium catering and event services company based in Maryland, known for its elegant presentation, exceptional flavors, and tailored culinary experiences. We cater to weddings, corporate functions, and private events, providing both full-service and drop-off catering solutions. Learn more at www.thecharmedtable.com.

The Velvet Fork is the sister brand to The Charmed Tablea modern, upscale restaurant concept combining elevated American cuisine with an artistic and community-driven ambiance. The restaurant serves as both a stand-alone dining destination and an operational hub for catering production, showcasing culinary excellence in both environments.

Together, the two brands reflect a commitment to creativity, consistency, and memorable hospitality experiences.

POSITION TITLE : Operations Manager 7

ALTERNATE TITLE(S) :

Restaurant & Catering Operations Manager, Food & Beverage Operations Leader

COMPANY :

The Charmed Table & The Velvet Fork

DIVISION : Operations

DEPARTMENT :

Restaurant Services & Catering Management

UNIT :

Hospitality & Culinary Operations

BENEFITS PACKAGE :

Eligible (W-2) Includes health, dental, vision, PTO, staff meals, and performance-based incentives

WORK SCHEDULE :

Full-Time | Monday - Friday, with flexible scheduling during evenings, weekends, and events as needed

ACCOUNTABLE TO :

Chief Operations Officer

ACCOUNTABLE FOR :

Oversight of day-to-day operations for both The Velvet Fork restaurant and The Charmed Table catering business, including staffing, scheduling, quality assurance, guest experience, event execution, financial tracking, and vendor coordination

CLASSIFICATION : W-2 Employee

COMPENSATION RANGE :

40,000 $70,000 annually, based on experience and performance

ANTICIPATED TRAVEL :

Yes Between restaurant location, catering event venues, and administrative offices

SUMMARY OF POSITION RESPONSIBILITIES :

The Operations Manager 7 plays a central leadership role in the coordination and execution of daily operations for The Velvet Fork, an upscale dining establishment, and The Charmed Table, a premier catering and events company. This position is responsible for ensuring operational excellence across all culinary service linesfrom in-house dining and private bookings to off-site catering and pop-up activations.

The Operations Manager will supervise front-of-house and back-of-house teams, coordinate with the Executive Chef and culinary leads, and act as the primary liaison between staff and senior leadership. This role combines hospitality oversight, event coordination, staffing management, and vendor engagement, ensuring the highest standard of service delivery and operational efficiency.

SCHEDULED DUTIES AND RESPONSIBILITIES : Restaurant Operations (The Velvet Fork)

  • Oversee daily front-of-house and back-of-house operations during brunch, lunch, dinner, and special events
  • Monitor guest satisfaction, table turnover, and service flow to ensure a memorable dining experience
  • Coordinate floor coverage, server rotations, kitchen communication, and reservations
  • Maintain facility cleanliness, health department standards, and compliance with local food safety regulations
  • Coordinate with culinary team to implement menu changes and seasonal specials

Catering Operations (The Charmed Table)

  • Supervise execution of catering contracts including weddings, private events, corporate orders, and institutional meal programs
  • Oversee event set-up, staff coordination, logistics, and breakdown
  • Ensure catering orders are accurately prepared, labeled, packaged, and delivered on time
  • Conduct post-event reviews to address customer satisfaction and staff performance
  • Manage catering calendar and collaborate with kitchen to meet batch cooking and prep timelines

    • Staffing & Leadership

  • Recruit, hire, and onboard hospitality and kitchen staff
  • Schedule and supervise team members across all departments (FOH, BOH, delivery, event staff)
  • Lead pre-shift meetings, enforce standards of professionalism, and manage employee disputes or concerns
  • Conduct regular performance reviews and collaborate on corrective action plans

    • Vendor & Inventory Oversight

  • Monitor inventory levels for food, beverages, linens, disposables, and dcor supplies
  • Place and track vendor orders in coordination with culinary and administrative teams
  • Maintain vendor relationships and assess quality, pricing, and delivery performance

    • Finance & Reporting

  • Track labor costs, sales performance, and event profitability
  • Submit daily, weekly, and monthly reports to the Chief Operations Officer
  • Monitor expense reports, supply costs, and event budgets
  • Support implementation of POS, catering management software, and scheduling tools

    • UNSCHEDULED DUTIES AND RESPONSIBILITIES :

  • Assist with front-of-house service or kitchen prep during peak hours or emergency call-outs
  • Conduct facility walkthroughs and ensure readiness for health inspections and surprise audits
  • Support pop-up or promotional activations in collaboration with the marketing team
  • Represent the brand in client tastings, venue tours, or business development opportunities

    • PHYSICAL DEMANDS :

  • Prolonged standing and walking during service hours and events
  • Lifting and carrying up to 40 lbs (food trays, catering equipment, supplies)
  • Bending, reaching, and physical movement required during set-up and breakdown

    • WORKING CONDITIONS :

  • Fast-paced, high-volume hospitality environment
  • Evening and weekend hours required for events, brunch service, and private bookings
  • Collaborative and dynamic team atmosphere

    • REQUIRED QUALIFICATIONS :

  • Minimum 3 years of experience managing restaurant and / or catering operations
  • Strong leadership and team supervision skills
  • Familiarity with health code requirements and food service regulations
  • Proficiency in POS systems, scheduling tools, and Microsoft Office / Google Workspace
  • Excellent communication, customer service, and crisis management skills
  • ServSafe Certification or ability to obtain within 30 days of hire

    • PREFERRED QUALIFICATIONS :

  • Experience managing a dual-concept business (restaurant + catering)
  • Prior work in fine dining or event catering environments
  • Familiarity with event logistics, dcor setup, and contract negotiation
  • Culinary knowledge and ability to collaborate effectively with chefs

    • LOCATION :

    Baltimore, MD Primary base at The Velvet Fork with regular visits to catering kitchens and event venues

    EMPLOYMENT TYPE : Full-Time, W-2

    MINIMUM EXPERIENCE :

    35 years in food service operations leadership

    COMPENSATION :

    40,000 $70,000 annually

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    Operation Manager • Baltimore, MD, US