Director of Operations

Compass Group•New York, NY

9d•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 SummaryThe Director of Operations is responsible for overseeing and managing onsite operations andpersonnel in all service areas, including Café, Coffee Bars, Micro Kitchen, Events & Catering. Theprimary focus of this role is to implement and improve operational efficiencies, enhance hospitalityand client satisfaction scores, and optimize financial performance.The Director of Operations will play a key role in staying updated on industry trends, researchinginnovative technologies, and ensuring compliance with company guidelines, program standards,and account Key Performance Indicators (KPIs). The position invo lves substantial involvement inbusiness administration, including operational documentation, metric gathering, leadershippresentations, client relations, and various business reports.

Requirements

Education: Minimum of four (4) years college education, bachelor's degree inHotel/Restaurant Management preferred.
Experience: Previous hotel-related experience, progressive management experience in foodand beverage operations, minimum of 4 years supervisory experience.
Demonstrated ability to make decisions and solve problems with minimal guidance,balancing the needs of the customer and Compass Group for positive outcomes.
Executive-level presence with effective written and verbal communication skills.
Strong organizational skills with the ability to handle multiple tasks and priorities effectively.
Has a computer skill with a working knowledge of Microsoft Word, Excel and Power Point.
Strong passion for great food.
General culinary knowledge of basic kitchen practices, protocols and procedures

Responsibilities

Operational Leadership:
Personnel Management: Oversee and manage all aspects of onsite operations,including personnel, in various service areas (Cafes, Coffee Bars, Micro Kitchen,Events & Catering).
Quality Control: Ensure the highest standards of quality, sanitation, and food safetyare always maintainedacross all service areas.
Emergency Coverage: Assume responsibility for the entire operation in theabsence of the General Manager, making executive decisions following the client'sculture, Health Department regulations, and Compass Standards.
Employee Relations:
Development and Retention: Maintain a positive employee relations environmentwith a strong focus on employee development and retention strategies
Safety Culture and Team Safety: Promote a robust safety culture and create anenvironment where team members are empowered to promptly report safetyconcerns, near-misses, and incidents.
Business Administration:
Operational Documentation: Maintain detailed operational documentation,including procedures, policies, and best practices.
Metric Gathering: Collect and analyze operational metrics to track performanceand identify areas for improvement.
Leadership Presentations: Prepare and deliver leadership presentations onoperational performance and strategic initiatives.
Client Relations: Foster strong client relationships and actively engage with clientsto address their needs and concerns.
Business Reports: Generate various business reports, including financial reports,performance analyses, and future projections.
Efficiency Enhancement& Innovation:
Process Improvement: Develop and implement plans and processes to improveoperational efficiencies, streamline workflows, and enhance the overall efficiency ofthe operation.
Customer Satisfaction: Work towards enhancing hospitality and client satisfactionscores by fostering a culture of exceptional service and client engagement.
Financial Performance: Optimize financial performance through budgetmanagement, cost control, and revenue generation strategies.
Industry Trends: Proactively identify and stay updated on industry trends, emergingtechnologies, and best practices in the foodservice industry.
Technology Adoption: Research and evaluate innovative technologies that can beapplied to improve operations and enhance the customer experience.
Compliance:
Guideline Adherence: Ensure strict adherence to company guidelines, programstandards, and account-specific Key Performance Indicators (KPIs).
Regulatory Compliance: Stay informed about and adhere to Health Departmentregulations and other relevant legal and regulatory standards.
Additional Responsibilities:
Standards and Initiatives: Contribute to the development and implementation ofNational account program standards and strategic initiatives.
Regional Account Sites: Be prepared to travel up to 20% of the time to regionalaccount sites, as needed, to provide hands-on leadership and support to ensureconsistent operational excellence.
Multi-Site Leadership: Provide leadership support to additional site locations,including sister companies or sub-contracted entities within the account portfolio.