General Manager- Corporate Dining

Compass Group•New York, NY

1d•$135,000 - $145,000

About The Position

Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A !Job Summary We’re seeking an accomplished and polished General Manager to lead the full dining portfolio—including a café, restaurant, and high‑end catering services—for a premier, high‑profile corporate client. This is an exceptional opportunity for a hospitality‑driven leader who thrives in luxury service environments, excels in people leadership, and delivers flawless execution across all aspects of food and beverage operations. The ideal candidate is a hands‑on operator at every level—equally comfortable engaging with guests, directing service on the floor, coaching staff, or partnering with executives. A refined professional presence and the ability to represent the brand with poise are essential. Enjoy a Monday–Friday schedule with weekends and holidays off.

Requirements

Bachelor’s degree or equivalent professional experience.
8–10 years of upscale, luxury, or high‑volume foodservice leadership, with at least 5+ years in management roles.
Strong background in high‑end restaurants, hotels or corporate environments.
Proven ability to lead and develop teams while maintaining a calm, polished, and professional presence.
Demonstrated financial acumen, including budget oversight, cost management, and forecasting.
Exceptional communication, interpersonal, and organizational skills.
Proficiency in Microsoft Office; ServSafe Certification preferred.

Nice To Haves

ServSafe Certification preferred.

Responsibilities

Provide strategic and day‑to‑day leadership for café, restaurant, and catering operations, ensuring exceptional service and operational excellence.
Serve as a highly polished point of contact for a high‑profile client, maintaining strong relationships through professionalism, communication, and partnership.
Oversee financial performance, including budgeting, forecasting, labor management, food cost control, and inventory oversight.
Recruit, train, lead, and develop high‑performing teams; drive a culture of engagement, accountability, and continuous improvement.
Act as a hands‑on leader—supporting service, resolving guest concerns, coaching staff, and ensuring excellence on the floor.
Collaborate with culinary leadership on innovative menu development, seasonal offerings, and event‑driven menu design.
Lead and grow premium catering services, ensuring flawless execution for executive meetings, VIP functions, and large‑scale events.
Uphold all food safety, sanitation, and HACCP requirements; maintain compliance with health department standards and company protocols.
Maintain strong relationships with internal stakeholders, ensuring seamless communication and alignment across the operation.