General Manager - Adobe

Compass Group•San Francisco, CA

5d•$115,000 - $140,000•Onsite

About The Position

Our Passion is Food!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 leads a multi-unit onsite dining operation, ensuring financial performance, operational excellence, and strong client satisfaction. This role oversees two cafes serving breakfast and lunch, two coffee bars, and a full onsite catering program, managing six managers and approximately 40 hourly associates. The General Manager is responsible for budget adherence, P&L oversight, food quality, safety compliance, and team development while fostering a collaborative, accountable, and guest-focused culture. This is a hands-on leadership role suited for a thoughtful operator who values strong food programs, creative problem-solving, and developing high-performing teams. Schedule is Monday–Friday, 7:00am–4:00pm, with weekends rarely required. This is a fully onsite role with onsite parking, holidays, and additional wellbeing days off.

Requirements

8–10 years of upscale food service experience, including 6 years in management
Proven experience leading managers and large teams in a multi-unit environment
Strong financial acumen with experience in budgeting, forecasting, and cost control
Demonstrated success in catering operations and client-facing environments
Excellent leadership, organizational, and problem-solving skills
Ability to manage multiple priorities in a fast-paced setting
High standards of integrity and professionalism
Proficiency in Microsoft Word, Excel, and PowerPoint

Nice To Haves

Bachelor’s degree preferred or equivalent experience
ServSafe or Department of Health certification preferred

Responsibilities

Lead daily operations in compliance with company policies and all local, state, and federal regulations
Manage financial performance including budgets, P&L, sales reporting, forecasting, and cash handling
Control food costs, purchasing, inventory, and quality standards
Oversee and support catering operations to ensure service excellence
Build and maintain strong relationships with clients, guests, associates, and internal partners
Recruit, train, coach, and develop managers and hourly associates
Plan menus in collaboration with culinary leadership
Ensure compliance with HACCP, food safety, health, and fire regulations
Analyze operational and financial data to identify trends and drive improvements