General Manager

Compass Group•New York, NY

4d•$90,000 - $95,000

About The Position

Bon Appetit Management Company, a contract food service restaurant company, is seeking a General Manager to lead a corporate dining operation consisting of one café and one micro-kitchen, serving approximately 200 guests daily. This hands-on leadership position is responsible for delivering an exceptional hospitality experience while driving financial performance, operational excellence, food quality, and client satisfaction. The General Manager provides strategic direction and daily leadership to salaried managers and frontline associates and ensures the operation exceeds guest and client expectations. The role requires a strong business operator with proven P&L management experience, excellent client relationship skills, and the ability to build a high-performing team culture. The schedule is primarily Monday through Friday, with a typical 7:00 AM start time.

Requirements

Proven P&L management experience.
Strong client relationship skills.
Ability to cultivate a high-performing team culture.
Ability to perform the essential functions of the position satisfactorily, with or without reasonable accommodation.

Responsibilities

Lead all daily operations for a corporate dining program with one café and one micro-kitchen.
Provide direct leadership, coaching, and development to 2–3 salaried managers and foster accountability, engagement, and operational excellence.
Build and maintain strong relationships with clients, guests, and team members; serve as the primary point of contact for operational and service-related matters.
Manage the business in accordance with company policies, client expectations, and local, state, and federal regulations.
Own account financial performance, including budgeting, forecasting, P&L management, financial reporting, labor management, cost controls, and profitability targets.
Analyze business trends and operational data to identify opportunities for continuous improvement, revenue growth, and expense management.
Partner with culinary leadership to execute innovative dining programs, menu strategies, and guest engagement initiatives.
Oversee purchasing, inventory management, and vendor relationships for efficient operations and cost-effective procurement.
Ensure high standards of food safety, sanitation, HACCP compliance, and workplace safety.
Lead recruiting, onboarding, training, performance management, and succession planning to develop a strong leadership pipeline.
Drive hospitality standards and create a welcoming environment that delivers an exceptional guest experience.
Collaborate with cross-functional stakeholders to align dining services with organizational objectives and client goals.
Support special events, catering initiatives, and other hospitality programs as required.