Assistant Operations Manager - Corporate B&I

Compass Group•Boston, MA

16d•$70,000 - $80,000

About The Position

Join Bon Appétit Management Company—dedicated to Achieving Leadership in the Foodservice Industry—as a Director of Dining Services. We are seeking an energetic, entrepreneurial leader with an Ownership Mentality who takes initiative, solves problems independently, and delivers results without constant direction. You will maintain full responsibility for the account's successful operation, ensuring client satisfaction and cost-effective management across retail, cafeteria, and catering sectors.

Requirements

Experience: 5-7 years of direct foodservice operational management experience required (inventory/purchasing focus). BS degree preferred, or AA plus 4 years related experience.
Competencies: Must be an Adaptable & Fast Learner with strong knowledge of food and catering trends. Requires Strong Communication & Team Fit to engage effectively with management, clients, and customers.
Technical Skills: Excellent financial, budgetary, and computational skills. Proficient in Microsoft Office and web-based reporting tools.
Certifications: ServSafe Certification required.
Clearance: Must obtain and maintain property access requirements. (Rigorous site background/fingerprint process).

Nice To Haves

Language: Bilingual is preferred but not required.

Responsibilities

Strategic Operations: Oversee the overall direction and evaluation of the account. Pivot without losing momentum to drive quality improvement, sanitation, and infection control initiatives.
Team Leadership: Collaborate effectively to manage salaried managers and hourly associates. Interview, hire, train, and appraise performance while fostering a culture of development and accountability.
Financial Management: Prepare and manage the annual budget. Utilize company systems to generate accurate daily/weekly reports on inventory, cash, payroll, and production records.
Culinary Oversight: Direct food preparation and service to ensure strict adherence to company standards, HACCP/OSHA safety guidelines, and portion control.