PM Café Manager

Compass Group•San Bruno, CA

5d•$83,000 - $88,000

About The Position

Bon Appetit Management Company is seeking a results-driven Café Manager to oversee the holistic café experience, combining innovative hospitality with operational excellence. Reporting to the Multi-Unit General Manager, the manager partners with account stakeholders to deliver an outstanding food-service experience that delights guests and supports the partner’s strategic goals. The role oversees café operations, including financial stewardship, labor management, and development of a high-performance team. The Café Manager champions workplace and food safety, including responsible practices that support the well-being of guests and team members. The role also advances Bon Appetit’s food-program vision of inspiring food choices and using food experiences to foster more sustainable lifestyles and communities. The position is in San Bruno, California, with a Monday–Friday schedule from 10:30 a.m. to 8:30 p.m., and a stated salary range of $83,000–$88,000.

Requirements

At least 2–4 years of management experience in a high-volume café, restaurant, hotel, or stadium environment.
Strong written and verbal communication skills, including the ability to present to stakeholders and provide clear executive direction.
Computer and technical proficiency, including working knowledge of Google Sheets, Docs, and Slides.
Value-driven leadership, a sense of purpose and responsibility, and the ability to inspire a large, diverse team.
Passion for the intersection of exceptional food and world-class service.

Nice To Haves

Associate degree or equivalent professional experience.
ServSafe Manager Certification.
Experience managing and navigating a union environment.

Responsibilities

Enhance and enforce food and workplace safety practices, including allergen management and compliance with health regulations.
Design, manage, and take ownership of the overall café experience, from atmosphere through service.
Establish and maintain warm, inclusive hospitality that proactively engages guests.
Lead team professional development and foster continuous learning, growth, and associate engagement.
Manage financial and budgetary responsibilities, inventory control, and labor management.
Collaborate with culinary leadership to integrate back-of-house innovation with front-of-house service.
Integrate diverse perspectives and experiences into the café culture and build an inclusive team.
Maintain relationships with client partners and regional leadership to ensure the café exceeds program expectations.