National Director of Operations

Compass Group•Sunnyvale, CA

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 National Director of Operations is a pivotal leadership role responsible for overseeing all strategicoperations across multiple locations. Reporting directly to VP of Hospitality,the Director will superviseand guide the site operational teams to ensure seamless execution of operational strategies.Accountable for effectively coordinating and directing all activities within the assigned region throughon-sitemanagers and directors. This includes monitoring ongoing operations, selectively negotiatingas necessary, and ensuring the highest levels of client and customer satisfaction, account retention,and employee relations. The National Director of Operations will also play a key role in achieving andformulating future business growth plans.

Requirements

Education: Minimum of four (4) years college education, bachelor's degree inHotel/Restaurant Management preferred.
Experience: Previous hotelrelated experience, progressive management experience in foodand beverage operations, minimum of 8 years supervisory experience.
Demonstrated ability to make decisions and solve problems with minimal guidance,balancing the needs of the customer and Compass Group for positive outcomes.
Executive-level presence with effective written and verbal communication skills.
Strong organizational skills with the ability to handle multiple tasks and priorities effectively.
Has a computer skill with a working knowledge of Microsoft Word, Excel and Power Point.
Strong passion for great food.
General culinary knowledge of basic kitchen practices, protocols and procedures.

Responsibilities

Develop and implement strategic plans to optimize operational efficiency andachieve organizational goals across all sites.
Oversee the across account's operations, including management of on siteleadership
Implement best practices and standards to optimize productivity, quality, andcustomer satisfaction across all service areas.
Maintains and supports client satisfaction at a level that ensures account retention.
Ensures that all employees demonstrate an Spontaneous hospitality towardcustomers and clients.
Promotes client awareness of program alternatives and the availability ofcorporate resources.
Assist in developing and/or monitoring unit business plan and reporting to clients asneeded.
Collaborate closely with national team members to develop and executeoperational initiatives that drive efficiency, consistency, and excellence across allregions
Implement and monitor operational processes, policies, and procedures to ensurecompliance with regulatory standards and deliver exceptional customerexperiences.
Responsible for implantation and effectiveness of programs in each site
Recognizes the importance of effective leadership in meeting and targets set forthin the account’s performance plan.
Develop, monitor, and manage budgets in collaboration with site DOOs, ensuringfinancial targets are met while maintaining
Recognizes the need for and demonstrates good communication and listeningskills with clients, customers and employees.
Visit each siteand selected accounts on a regular basis to ensure that a sharingand exchange of ideas and experiences occurs
Operational Documentation: Maintain detailed operational documentation,including procedures, policies, and best practices
Metric Gathering: Collect and analyze operational metrics to track performanceand identify areas for improvement.
Leadership Presentations: Prepare and deliver leadership presentations onoperational performance and strategic initiatives.
Provide guidance, mentorship, and direction to Director of Operations (DOOs) ateach site, fostering a culture of excellence and accountability.
Quality Control: Ensure the highest standards of quality, sanitation, and food safetyare always maintainedacross all service areas.
Emergency Coverage: Assume responsibility for the entire operation in theabsence of the General Manager, making executive decisions following the client'sculture, Health Department regulations, and Compass Standards.
Responsible for productivity and staffing that is appropriate to the account(s).
Participate in the human resource planning process to support implementation ofhuman resource strategies and tactics including proper staffing levels.
Responsible for selection of management personnel, as required.
In conjunction with human resources develops the region's training plan formanagement employees and ensures its successful implementation.
Development and Retention: Maintain a positive employee relations environmentwith a strong focus on employee development and retention strategies
Safety Culture and Team Safety: Promote a robust safety culture and create anenvironment where team members are empowered to promptly report safetyconcerns, near-misses, and incidents.
Process Improvement: Develop and implement plans and processes to improveoperational efficiencies, streamline workflows, and enhance the overall efficiency ofthe operation.
Customer Satisfaction: Work towards enhancing hospitality and client satisfactionscores by fostering a culture of exceptional service and client engagement.
Financial Performance: Optimize financial performance through budgetmanagement, cost control, and revenue generation strategies.
Industry Trends: Proactively identify and stay updated on industry trends, emergingtechnologies, and best practices in the foodservice industry.
Technology Adoption: Research and evaluate innovative technologies that can be applied to improve operations and enhance the customer experience.
Guideline Adherence: Ensure strict adherence to company guidelines, programstandards, and account-specific Key Performance Indicators (KPIs).
Regulatory Compliance: Stay informed about and adhere to Health Departmentregulations and other relevant legal and regulatory standards.
Standards and Initiatives: Contribute to the development and implementation ofNational account program standards and strategic initiatives.
Regional Account Sites: Be prepared to travel up to 20% of the time to regionalaccount sites, as needed, to provide hands-on leadership and support to ensureconsistent operational excellence.
Multi-Site Leadership: Provide leadership support to additional site locations,including sister companies or sub-contracted entities within the account portfolio.