Complex General Manager

Compass Group•New York, NY

2d•$130,000 - $140,000

About The Position

The Complex General Manager leads a large, multi‑unit operation within a single high‑profile complex, partnering closely with the Regional Director of Operations. This role oversees a diverse portfolio of dining, catering, and hospitality services while cultivating a collaborative, service‑forward culture across the account. You will guide a team of leaders, including a mix of seasoned and developing managers, supporting growth, consistency, and operational excellence across the entire complex. This position is highly client‑facing and requires a passion for building strong relationships, delivering elevated hospitality experiences, and navigating a dynamic, unionized environment.

Requirements

Experience leading multi‑unit, high‑volume hospitality or foodservice operations, ideally within a large corporate or cultural complex.
Background managing union workforces and building positive, collaborative relationships.
Strong leadership presence with the ability to provide structure, support tactical planning, and develop emerging managers.
A people‑centered approach with a focus on service, partnership, and team growth.
Demonstrated success building strong client relationships and delivering high‑touch hospitality.
Experience in large‑scale catering and events.
Ability to balance big‑picture leadership with hands‑on operational management.
Strong communication skills, resilience, and a commitment to continuous learning.
Bachelor’s degree in Hospitality, Culinary Arts, Business, or a related field (or equivalent experience).
Five or more years of foodservice or hospitality leadership.
Experience overseeing high‑volume production and catering programs.
Experience managing financial and operational plans.

Responsibilities

Lead day‑to‑day operations across multiple dining and catering units within a large, complex account.
Provide clear operational structure and tactical oversight to ensure consistency, quality, and an excellent guest experience.
Support, coach, and develop a team of 12 managers and approximately 90 hourly associates, including early‑career managers.
Foster a positive, inclusive work environment in partnership with union teams and representatives.
Serve as the primary point of contact for the client, nurturing a trusted, long‑term partnership.
Oversee all operational planning, including scheduling, payroll, staffing, and team training.
Partner with culinary leadership to shape menus, elevate food quality, and ensure best‑in‑class execution.
Lead high‑touch catering operations within a $5M+ annual events program, ensuring flawless service and alignment with client expectations.
Implement new culinary and hospitality programs in partnership with Restaurant Associates marketing and culinary teams.
Guide HR‑related activities including hiring, coaching, and performance management.
Drive continuous improvement around service standards, operational efficiency, and guest satisfaction across all units