General Manager

Compass Group•Mountain View, CA

14d•$110,000 - $130,000

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 SummaryJob Summary: The Café General Manager is responsible for the overall success of hospitality operations within assigned café spaces and microkitchens located in a designated building. This role oversees front-of-house service, operational execution, and guest experience, while serving as a strategic counterpart to the Executive Chef, who leads culinary excellence. Both roles collaborate closely to ensure seamless integration of food and service. The General Manager leads all non-culinary aspects of the café environment, including team management, service training, compliance, financial performance, and safety advocacy. This role acts as the hospitality ambassador for the space, setting and maintaining standards for service excellence, spontaneous hospitality, and regulatory compliance (e.g., food safety, allergen protocols). Key responsibilities include managing labor and cost of goods (COGS), maintaining budget adherence, and driving operational efficiency. The General Manager is expected to balance strategic leadership with attention to daily operational details, ensuring both long-term vision and consistent execution are achieved. This role requires a high level of cross-functional collaboration, strong leadership capabilities, and a deep commitment to creating exceptional guest experiences through proactive service and operational excellence.

Requirements

Minimum 5 years of progressive leadership experience in hospitality or corporate dining.
Proven ability to lead multi-unit operations and manage cross-functional teams.
Strong culinary knowledge and passion for food, service, and innovation.
Excellent communication, interpersonal, and organizational skills.
Proficiency in Microsoft Office Suite (Word, Excel, PowerPoint).

Nice To Haves

At least 2 year of management experience within Corporate Dining Account preferred.
Union Experience Preferred

Responsibilities

Overall Management
Teaches and adheres to Bon Appétit’s philosophy, culture and commitment to quality food and service.
Takes over the ownership of the kitchen.
Has a Passion for food.
Ensures all products and purchases meet Bon Appetit sustainability guidelines
Has knowledge of and enforces the Client/Bon Appétit contractual agreement.
Strategic Leadership & Culture Building
Serve as the face of Bon Appétit within the assigned building, representing the values of both Bon Appétit and the client organization.
Build and sustain a culture of hospitality, inclusion, safety, and operational excellence across all café and microkitchen spaces.
Collaborate with site managers and the Executive Chef to align food and service programming with client goals and workplace culture.
Lead strategic initiatives that elevate the guest experience, drive innovation, and support sustainability.
Advocate for safety and ensure the implementation of safety programming throughout all hospitality spaces.
Major DutiesOperational Oversight
Oversee daily operations across cafés, microkitchens, and support event execution within the assigned building.
Partner with the Executive Chef to ensure food programs meet Bon Appétit standards for quality, freshness, presentation, and cost-effectiveness.
Maintain compliance with Health Department, OSHA, ADA, allergen protocols, and Bon Appétit safety standards.
Own the successful launch and ongoing performance of new café openings and program expansions.
Ensure daily operational details are executed consistently while maintaining a strategic view of long-term goals.
Ensure all allergen signage in cafés and microkitchens is accurate, clearly displayed, and compliant with regulatory and internal standards.
Partner with the culinary team to verify ingredient disclosures and maintain up-to-date allergen labeling.
Team Management & Development
Lead, mentor, and develop a team of managers and frontline staff across all hospitality spaces.
Foster a collaborative, high-performance environment with clear goals, accountability, and a commitment to service excellence.
Conduct regular coaching, performance reviews, and succession planning.
Train teams on spontaneous hospitality, service standards, and compliance protocols.
Identify and nurture talent for future leadership roles.
Financial Stewardship
Manage labor, cost of goods (COGS), and other financial metrics for the building, ensuring alignment with budget targets.
Partner with the Director of Operations to analyze financial reports and implement cost-optimization strategies.
Monitor and respond to DPRs, variance reports, and operating statements.
Ensure financial decisions support both client vision and Bon Appétit standards.
Collaborate with the purchasing team on vendor sourcing, contract negotiation, and pricing strategies to ensure quality, consistency, and cost-effectiveness across all hospitality programs.
Support inventory and procurement processes by aligning purchasing decisions with budget goals, operational needs, and client expectations.
Guest Experience & Client Relations
Ensure all guests are treated with professionalism, care, and respect across all service touchpoints.
Respond to guest feedback and complaints within 24 hours, providing thoughtful and effective resolutions.
Maintain transparent, timely communication with client stakeholders and Bon Appétit leadership.
Act as a hospitality ambassador, consistently promoting a welcoming and service-oriented environment.
Secondary DutiesSupporting Events
Partner with the Executive Chef and client stakeholders to plan and execute on-site events, activations, and hospitality experiences.
Ensure all event logistics—including staffing, setup, service flow, and breakdown—are coordinated to meet brand standards and client expectations.
Maintain clear communication with internal teams and external vendors to ensure seamless execution.
Support event forecasting, budgeting, and post-event analysis to drive continuous improvement.
Act as the on-site hospitality lead during events, ensuring guest satisfaction and real-time issue resolution.
Marketing & Activations
Collaborate with client teams and internal departments to develop and execute marketing campaigns, seasonal promotions, and cultural activations within café and microkitchen spaces.
Ensure all activations reflect brand identity, client values, and hospitality standards.
Oversee signage, digital communications, and in-space messaging to promote offerings and drive engagement.
Track performance and guest response to activations, using insights to inform future programming.
Champion storytelling and experiential design that enhances the guest journey and builds community.
FOOD AND SAFETY RESPONSIBILITIES:
Adheres to all Health Department, OSHA and ADA regulations.
Supervises, trains and maintains daily reporting of Time and Temperature and accurate labeling, dating and rotating of all food products.
Conducts weekly F.A.C.T. meetings, and ensures that regular trainings are occurring in units
Reports any injury, accident and/or foodborne illness incident for customers and/or staff accurately and in a timely manner to the General Manager.
Develops daily and weekly cleaning checklists for kitchen staff and oversees their accomplishment.
Trains kitchen personnel in safe operating procedures of all equipment, utensils and machinery. Establishes maintenance schedules in conjunction with manufacturer’s instructions for all equipment. Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR.
Attends monthly safety meetings and participates in safety inspections