General Manager

Assistant General ManagerOur 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 Assistant General Manager (AGM) serves as a strategic operational leader responsible for supporting the General Manager in achieving business objectives, maintaining operational excellence, and delivering exceptional client and guest experiences. This role oversees daily operations across Front of House (FOH), Catering, and Kitchen teams while ensuring compliance with company policies, safety standards, financial goals, and service expectations.The AGM partners closely with management, supervisors, and hourly employees to drive employee engagement, leadership development, operational efficiency, and continuous improvement. This position is responsible for fostering strong client relationships, supporting workforce planning and employee relations initiatives, managing compliance and risk programs, and ensuring seamless execution of catering services, special events, and daily dining operations.As a hands-on leader, the Assistant General Manager supports business success through effective management of people, processes, financial performance, and operational standards. The role drives results by developing high-performing teams, improving operational efficiency, maintaining regulatory compliance, and delivering exceptional service while ensuring the successful execution of all operational, catering, and client service initiatives.ResponsibilitiesOperations & LeadershipSupport execution of daily operations and service standards to ensure an exceptional guest experience.Provide leadership coverage and oversee workflow efficiency across all operational areas.Coordinate communication between management, supervisors, and frontline employees.Drive accountability, operational consistency, and continuous process improvements.Foster strong interdepartmental relationships and integrate dining service programs with overall facility operations.Carry out supervisory responsibilities in accordance with company policies and applicable laws.Participate in special projects and perform additional duties as assigned.Employee Relations, Human Resources & Team DevelopmentInterview, hire, onboard, train, coach, and develop employees and managers.Lead employee meetings, training programs, and leadership development initiatives.Manage Leave of Absence (LOA), FMLA, personal medical leave, accommodations, and return-to-work processes.Administer Modified Duty Agreements and coordinate workplace injury follow-up.Conduct coaching sessions, performance discussions, corrective actions, and employee support conversations.Maintain HR records, tracking tools, compliance documentation, and workforce reporting.Promote a positive culture focused on engagement, accountability, and professional growth.Training & Organizational DevelopmentDevelop and implement training programs for supervisors, managers, and hourly employees.Maintain leadership development resources and succession planning initiatives.Create and update Standard Operating Procedures (SOPs), training materials, and operational tools.Support onboarding, team-building, and continuous learning programs to strengthen operational performance.Additional ResponsibilitiesFinancial & Business ManagementAssist the General Manager in managing the operation within approved budget targets.Monitor food, labor, and operational costs while maintaining quality and service standards.Manage purchasing, inventory controls, and vendor performance.Prepare and monitor budgets, forecasts, flash reports, and financial performance metrics.Support menu planning initiatives in collaboration with culinary leadership.Manage cash handling processes, account reconciliations, and operational reporting.Compliance, Safety & Risk ManagementEnsure compliance with company policies, payroll practices, food safety procedures, and regulatory requirements.Maintain knowledge of HACCP principles and proper food handling, storage, and sanitation standards.Support injury reporting, workplace investigations, and risk mitigation efforts.Monitor compliance with health, safety, sanitation, and fire regulations.Maintain record retention, legal documentation, organizational updates, and audit readiness.Conduct and support safety, sanitation, maintenance, and compliance programs.Catering, Events & Vendor ManagementOversee catering logistics, event execution, and operational readiness.Develop and maintain catering procedures, service standards, and training programs.Coordinate vendor relationships, purchasing activities, deliveries, and inventory management.Support the planning and execution of special events, client functions, and pop-up programs.Ensure exceptional service quality and seamless event operations.Administrative & Client SupportMaintain operational documentation, calendars, reports, and internal communications.Coordinate facilities requests, security access, and badge administration as needed.Develop organizational structures, timelines, and workflows that improve efficiency.Build and maintain strong relationships with clients, guests, vendors, and internal stakeholders.Demonstrate exceptional business etiquette and customer service.QualificationsBachelor's degree in Hospitality Management, Business Administration, Human Resources, or a related field preferred; equivalent experience considered.Five to seven years of upscale food service, hospitality, or dining services experience, including leadership or multi-unit management experience.Strong experience in catering operations and event management.Proven leadership, coaching, scheduling, training, and employee development skills.Knowledge of food purchasing, inventory management, production, and cost controls.Experience managing budgets, forecasts, financial reporting, and operational performance metrics.Working knowledge of HACCP standards, food safety regulations, and sanitation practices.Understanding of employee relations, leave administration, workplace accommodations, and compliance requirements.Strong problem-solving, conflict management, and decision-making abilities.Excellent written and verbal communication skills.Exceptional organizational skills with the ability to prioritize multiple responsibilities in a fast-paced environment.Strong client relations and stakeholder management skills.Proficiency in Microsoft Office Suite (Word, Excel, PowerPoint).ServSafe and/or Department of Health certification preferred.Bon Appetit is a member of Compass Group USA. Associates at Bon Appetit are offered many fantastic benefits.MedicalDentalVisionLife Insurance/ ADDisability InsuranceRetirement PlanPaid Time OffHoliday Time Off (varies by site/state)Associate Shopping ProgramHealth and Wellness ProgramsDiscount MarketplaceIdentity Theft ProtectionPet InsuranceCommuter BenefitsEmployee Assistance ProgramFlexible Spending Accounts (FSAs)Paid Parental LeavePersonal LeaveAssociates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements