General Manager

Compass Group•South San Francisco, CA

23d•$100,000 - $110,000•Onsite

About The Position

At Wolfgang Puck Catering, our commissary serves as the production and operational hub supporting corporate dining, catering, special events, and off-premise functions. We are seeking a collaborative and results-oriented General Manager to lead commissary operations, ensuring exceptional food quality, operational excellence, financial performance, and a safe, engaging workplace for our team. In this hands-on leadership role, you will oversee all aspects of commissary operations, including financial management, labor planning, facility maintenance, food safety, sanitation, and team leadership. You will work closely with chefs, operations leaders, and support teams to ensure the commissary consistently delivers high-quality products and services while meeting financial and operational goals.

Requirements

Demonstrated experience leading high-volume food production, commissary, catering, hospitality, or corporate dining operations.
Strong financial acumen with experience managing budgets, labor costs, food costs, forecasting, and profit and loss performance.
Knowledge of large-scale food production, inventory management, purchasing, quality assurance, and production planning.
Experience leading culinary teams and partnering effectively with chefs and operations leaders.
Understanding of food safety, sanitation, regulatory compliance, and workplace safety programs.
Ability to balance operational excellence with financial discipline and customer satisfaction.
Experience overseeing facility maintenance, equipment management, and vendor partnerships.
Strong leadership, coaching, talent development, and team-building skills.
Excellent communication and relationship-building abilities with associates, clients, and leadership teams.
Proven ability to prioritize multiple responsibilities and make sound decisions in a fast-paced environment.
Proficiency with Microsoft Office applications and operational management systems.
Experience managing a commissary, central production kitchen, catering production facility, or multi-unit foodservice operation.
Background in corporate dining, premium catering, events, hospitality, or contract-managed foodservice environments.
Experience with large-scale production planning, logistics, distribution, and labor management.

Nice To Haves

Certified Food Protection Manager or similar food safety certification preferred.

Responsibilities

Lead all commissary operations supporting corporate dining accounts, catering programs, special events, and off-premise events.
Oversee financial performance, including budgeting, forecasting, expense management, labor controls, inventory management, and profit and loss accountability.
Partner closely with culinary leadership to ensure food production meets quality, presentation, volume, and service expectations.
Develop staffing strategies to ensure appropriate labor levels while maintaining productivity and operational efficiency.
Monitor labor costs, scheduling, and workforce planning to align with business demands and financial objectives.
Ensure compliance with all company, local, state, and federal food safety, sanitation, health, and workplace safety standards.
Maintain oversight of commissary facilities, equipment, preventive maintenance programs, and vendor relationships to ensure operational readiness.
Establish and maintain systems that support product consistency, quality assurance, inventory control, and waste reduction.
Lead, coach, and develop managers, chefs, and hourly associates, creating opportunities for growth and career development.
Foster a culture of accountability, collaboration, inclusion, and continuous improvement.
Conduct regular operational audits to ensure compliance with company policies, client expectations, and regulatory requirements.
Use operational and financial data to identify opportunities, solve problems, and drive business performance.
Lead management meetings and communicate effectively across departments to ensure alignment on priorities and goals.
Build and maintain positive relationships with clients, vendors, associates, and internal stakeholders.