Director of Operations

Compass Group•Menlo Park, CA

6d•$130,000 - $145,000•Onsite

About The Position

Our Passion is Food!At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary The Director of Operations is responsible for the overall success of the dining services operation, ensuring alignment with client culture and expectations, Health Department regulations, company policies, and standards for food quality, presentation, hospitality, and operational excellence. This position provides strategic leadership for all culinary, operational, financial, and guest service functions while fostering a culture of innovation, accountability, safety, and continuous improvement. The Director of Operations maintains the account in accordance with approved budgets and client expectations while building strong relationships with employees, guests, clients, and cross-functional partners. This leader is responsible for driving business performance, managing financial results, implementing operational strategies, developing high-performing teams, and ensuring an exceptional guest experience. The role serves as the primary liaison between the client and dining services team, integrating food service operations with the broader facility objectives and long-term strategic goals.

Requirements

Bachelor's degree in Hospitality Management, Business Administration, Culinary Management, or a related field preferred; equivalent professional experience considered.
8-10 years of progressive food service or hospitality leadership experience, including multi-functional operational management.
Demonstrated experience in hiring, employee development, performance management, and succession planning.
Strong financial acumen with experience managing budgets, P&L statements, forecasting, food costs, labor management, inventory controls, and cash handling processes.
Proven ability to achieve operational and financial objectives while maintaining compliance with company and client standards.
Strong leadership, organizational, coaching, and mentoring skills.
Excellent problem-solving, conflict resolution, and decision-making abilities.
Experience with catering operations, food purchasing, and inventory management.
Knowledge of HACCP principles, food safety regulations, and sanitation best practices.
Outstanding client relationship and stakeholder management skills.
Ability to effectively prioritize multiple responsibilities in a fast-paced environment.
Advanced proficiency in Microsoft Office, including Excel, Word, and PowerPoint.
ServSafe and/or Department of Health certification preferred.
Demonstrated commitment to the highest standards of integrity, professionalism, and guest service excellence.

Responsibilities

Provide overall leadership and accountability for all dining operations.
Ensure high-quality food offerings are creatively prepared, presented, and delivered in a cost-effective manner.
Maintain company food standards, purchasing guidelines, sustainability initiatives, and farm-to-fork commitments.
Collaborate with culinary leadership to develop menus, dining concepts, and innovative food programs.
Drive continuous improvement in food quality, guest satisfaction, and operational efficiency.
Ensure all operations meet or exceed client and guest expectations while delivering exceptional value.
Develop and manage operating budgets aligned with client objectives and organizational standards.
Analyze operating statements, profit and loss reports, sales reports, labor metrics, variance reports, and financial trends.
Build forecasts, flash reports, annual budgets, and financial targets that support business growth.
Manage labor costs, overtime, food costs, purchasing programs, inventory controls, and cash handling procedures.
Identify opportunities to improve profitability, operational performance, and resource utilization.
Provide recommendations and action plans to senior leadership based on financial analysis and business trends.
Recruit, hire, train, mentor, develop, and supervise management and hourly team members.
Promote a culture of accountability, engagement, inclusion, and professional growth.
Lead employee meetings, training programs, performance evaluations, coaching sessions, and development plans.
Administer disciplinary actions professionally and consistently in accordance with company policies.
Identify high-potential talent and create succession plans to support future leadership needs.
Foster teamwork and strong interdepartmental relationships across the organization.
Establish and maintain strong partnerships with clients through proactive communication and collaboration.
Serve as the primary operational contact for clients and ensure consistent responsiveness to their needs.
Address guest feedback, service concerns, and client requests promptly and professionally.
Maintain excellent relationships with guests, employees, clients, and internal stakeholders.
Ensure the dining services operation is integrated with the broader facility and organizational objectives.
Ensure compliance with all local, state, and federal regulations, including Health Department, OSHA, ADA, and company standards.
Maintain strict adherence to food safety and sanitation programs, including HACCP principles and proper food storage procedures.
Lead incident reporting, investigations, and follow-up communication related to injuries, accidents, or foodborne illness incidents.
Ensure compliance with health, fire, and workplace safety regulations.
Promote a culture of safety through training, accountability, and proper use of personal protective equipment.
Maintain ownership and accountability for all operational, financial, and client satisfaction metrics.
Support organizational growth through innovation, operational excellence, and strategic planning.
Ensure compliance with contractual obligations and service-level agreements.
Complete all required company and client reporting accurately and on time.
Champion the organization's culture, mission, and commitment to hospitality and culinary excellence.
Demonstrate integrity, professionalism, and ethical leadership in all areas of responsibility.