Back of House Manager- Corporate Dining (NY)

Compass Group•New York, NY

3d•$75,000 - $80,000•Onsite

About The Position

As Back of House Manager, you will oversee all back-of-house operations for a premier corporate dining program serving a prestigious, high-profile investment firm in New York City. In this leadership role, you will ensure the highest standards of culinary execution, operational excellence, and hospitality while leading a team of culinary and utility professionals. Responsibilities include recruiting, hiring, training, mentoring, coaching, and developing team members to foster a culture of accountability, collaboration, and exceptional service.

Requirements

At least three years of progressive culinary/hospitality management experience in a high-volume setting
High volume purchasing, food storage, inventory control, and sanitation experience
A proactive self-starter with exceptional organizational skills, capable of effectively managing multiple priorities in a fast-paced, high-profile corporate dining environment
Knowledge of safe and sanitary food handling principles
Ability to lift, bend, carry up to 40 lbs., manage proper storage of food items as necessary
Strong supervisory, leadership, hands-on management, and coaching skills
Good communication skills, both written and verbal
Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet
Strong financial, budgetary, and food cost control practices
Conformity to the highest standards of personal integrity and ethical behavior

Nice To Haves

A Degree in Culinary Arts is preferred or equivalent professional experience
ServSafe or Department of Health certification a plus

Responsibilities

Adheres to HACCP guidelines to ensure efficient, safe, and sanitary food production, purchasing, receiving, food storage, and facility maintenance
Provides leadership and direction to the utility and culinary team, including hiring, training, developing, coaching, and counseling
Oversees inventory, ordering/purchasing, food cost controls, training, and sanitation