Head of Operations & Business Management

Director of Operations
Our passion is food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! 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. Our rapid growth and breadth of accounts translates into exciting opportunities for our people!
The Director of Operations provides strategic and operational leadership for a multi-account foodservice and catering operation, ensuring the successful execution of daily service, catering deliveries, financial performance, and client satisfaction. Reporting to the Regional Vice President, this position serves as a key operational leader responsible for coordinating logistics, managing financial results, overseeing facility and equipment upkeep, and supporting the execution of foodservice programs across multiple client accounts.
Working closely with senior leadership, account managers, and culinary teams, the Director of Operations ensures seamless daily operations across 12 client accounts, driving operational excellence, service quality, and consistent execution. The ideal candidate possesses strong foodservice operations experience, financial acumen, and the ability to balance strategic oversight with hands-on operational support in a fast-paced environment.
Provide leadership and oversight for day-to-day operations across multiple client accounts, ensuring consistent service delivery, operational efficiency, and client satisfaction.
Oversee daily pack-out operations and maintain a thorough knowledge of menu offerings to ensure accuracy, quality, and effective communication with clients and operational teams.
Collaborate closely with Account Managers, Culinary Leadership, and Executive Chefs to ensure alignment between client expectations, operational capabilities, and service execution.
Monitor operational performance and implement process improvements that enhance efficiency, productivity, and service quality.
Ensure compliance with company standards, food safety requirements, and client expectations.
Financial and Business Management

Maintain accountability for operational budgets, labor management, and financial performance across assigned accounts.
Analyze financial reports, labor costs, and operational metrics to identify opportunities for improved profitability and operational effectiveness.
Assist in forecasting labor, delivery, and operational expenses to support overall business objectives.
Workforce Planning and Team Leadership

Manage delivery scheduling and logistics to maximize efficiency and service execution.
Provide leadership, coaching, and performance management support for operational team members.
Foster a culture of accountability, teamwork, safety, and continuous improvement.
Serve as a primary operational liaison between clients, account managers, culinary teams, and company leadership.
Support business initiatives and operational strategies that strengthen client partnerships and drive long-term success.
Facilities and Asset Management

Oversee building, equipment, and facility upkeep to ensure safe, efficient, and professional operating environments.
Coordinate maintenance needs and ensure operational readiness of facilities and equipment.
Monitor and evaluate operational assets to support long-term business needs and service expectations.
Partner with the Regional Vice President and senior leadership team in developing and executing short- and long-term operational strategies.
Lead initiatives that promote operational excellence, employee engagement, and overall business performance.

• Bachelor's degree preferred, or equivalent combination of education and relevant experience.
• 5-10 years of progressive leadership experience in foodservice, hospitality, catering, dining services, or multi-unit operations management.
• Strong understanding of foodservice operations, catering logistics, menu execution, and client service.
• Experience managing financial performance, labor budgets, scheduling, and operational reporting.
• Demonstrated success leading teams in a fast-paced, customer-focused environment.
• Strong organizational, planning, and problem-solving skills.
• Excellent communication and relationship-building abilities.
• Experience supporting multiple locations, accounts, or business units preferred.
• Proven ability to manage multiple priorities while maintaining attention to detail and service quality.

At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.
Certain positions may require Florida Level 2 background screening. Applications are accepted on an ongoing basis.