General Manager- Corporate Dining

Compass Group•New York, NY

1d•$110,000 - $135,000

About The Position

The General Manager will lead the launch and daily operations of a new, high‑volume dining program opening for Wells Fargo. Beginning in April, this leader will build the operation from the ground up—recruiting and developing a full team, establishing service standards, and preparing for a seamless opening. This role requires exceptional operational leadership, strong financial and people‑management experience, and the ability to cultivate outstanding client relationships in a fast‑paced environment.

Requirements

Minimum of five (5) years of foodservice management experience, preferably in high‑volume or multi‑unit environments.
Experience opening new business or launching large‑scale operations.
Strong client relationship management skills, particularly with corporate or high‑profile partners.
Proven financial acumen with experience in P&L oversight, budgeting, and forecasting.
Ability to lead large teams in fast‑paced settings while fostering a culture of hospitality.
Passion for delivering exceptional service and elevating the customer experience.

Responsibilities

Lead all pre‑opening planning, staffing, training, and operational setup for a June opening.
Build, hire, and onboard a full team to support a high‑volume, multi‑venue operation.
Manage daily operations of a fast‑paced food hall, coffee bar, and conference catering program.
Maintain strong relationships with the Wells Fargo client team and serve as the primary point of contact.
Ensure exceptional guest service, hospitality, and operational consistency across all venues.
Oversee P&L performance, budgeting, forecasting, scheduling, cost control, and financial reporting.
Identify and execute strategies to improve operational efficiency and profitability.
Lead a team of approximately 50 hourly associates and 12 management staff.
Conduct all HR functions including hiring, performance management, progressive discipline, and terminations.
Oversee scheduling, payroll, staff training, and leadership development.
Partner with the Chef and culinary team to ensure top‑quality food, presentation, and adherence to safety standards.
Ensure compliance with sanitation, food safety, and regulatory requirements.