General Manager - Rose-Hulman Institute of Technology

Compass Group•Terre Haute, IN

11d•$100,000 - $115,000

About The Position

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 General Manager is responsible for leading all dining operations while ensuring financial performance, client satisfaction, and operational excellence. This role oversees a $9M operation with 120 employees, including 8-9 managers, across 4 retail locations, 1 AYCTE, and a catering program that generates approximately $300K in annual revenue. The position is accountable for budgeting, team development, and service quality, while building strong relationships with clients, guests, and internal teams.

Requirements

Bachelor’s degree or equivalent professional experience
8 to 10 years of food service experience with at least 6 years in a management role
Strong financial acumen with experience managing budgets, P&L, and forecasts
Proven leadership experience in hiring, training, and team development
Experience with food purchasing, cost control, and inventory management
Strong organizational, multitasking, and problem-solving skills
Effective communication and client relationship management skills
Knowledge of HACCP standards and food safety regulations
Proficiency in Microsoft Office (Word, Excel, PowerPoint)

Nice To Haves

Experience with catering operations preferred
ServSafe or Department of Health certification preferred

Responsibilities

Lead daily dining operations in alignment with company standards and client expectations
Manage financial performance including budgeting, P&L, forecasting, and cost controls
Monitor and control food, labor, and operational expenses while maintaining quality
Develop, train, and lead teams through hiring, coaching, and performance management
Ensure compliance with company policies and all local, state, and federal regulations
Build and maintain strong relationships with clients, guests, and cross-functional teams
Oversee purchasing, inventory, and vendor management
Partner with culinary teams on menu planning and execution
Analyze financial and operational data to identify trends and drive improvements
Ensure food safety standards, including HACCP compliance, storage, and handling practices