Head of Operations & Business Management

East Coast Operations Manager
Bon Appetit Management Company (a Compass Group USA company)

Reports To: Account Director
Travel: Regular travel across East Coast sites required

This role serves a dual function within the corporate foodservice program: leading national catering support for a complex, multi‑site client portfolio while providing operational oversight across East Coast locations. The Manager partners with site‑level leadership, the national event services team, and client stakeholders to ensure catering execution, hospitality standards, and financial performance are consistent, elevated, and brand‑aligned across all sites.

Serve as point of accountability for the national catering program, ensuring standards, menus, pricing, and service models are applied consistently across all supported sites.

Coordinate with the client’s national event services team on high‑visibility programs, executive functions, and cross‑site events.

Lead order intake, presentation standards, and sales data entry/tracking for executive floor and national function requests.

Build and maintain a quarterly marketing and promotional calendar in partnership with Compass and client stakeholders, including signage, labels, social content, and seasonal campaigns.

Provide functional oversight of operations at NYC, Toronto, Atlanta, Charlotte, and Washington DC, partnering with each site’s General Manager, Experience Manager, and Campus Chef.

Travel routinely across the portfolio to audit standards, support large events, and reinforce a unified Campus and Urban service model.

Distribute detailed function sheets and communication tools to keep all sites and stakeholders aligned.

Manage and develop catering production, sales, and lead associates across the supported sites.

Carry out supervisory responsibilities, including interviewing, hiring, training, scheduling, performance appraisal, recognition, coaching, and progressive discipline, in accordance with Compass policy and applicable law.

mentor site‑level catering leads.

Conduct regular team meetings to keep communication open between management and front‑line staff.

Lead executive floor catering presentation—ensuring displays are current, signage and labeling are accurate, and food is merchandised to standard.

Be physically present at major events to manage room flow, hospitality, and real‑time client communication.

Prepare and manage the annual catering budget; make sound business decisions on labor, product, and capital.

Conduct weekly inventory and ordering as assigned; maintain appropriate equipment, product, and décor inventories.

Partner with culinary leadership on quarterly menu refreshes reflecting seasonality and food trends.

Ensure all team members are trained in and follow food safety, sanitation, and HACCP standards.

Stamina to work 50+ hours per week, including extended shifts of 10+ hours when business dictates.

Flexibility to work different shifts, weekends, and travel across West Coast sites as needed.

Ability to reach, lift, stoop, bend, stand, and walk (including stairs) throughout the shift.

Ability to taste and evaluate food and beverage products.

Education / Experience: Bachelor’s degree from a four‑year college or university; or 15 years of related experience and/or training; Demonstrated multi‑site or multi‑unit catering/hospitality leadership experience, ideally within a corporate or B&I foodservice environment.

Proven ability to standardize operations across geographies while respecting site‑level nuance.

Financial fluency: budgeting, cost control, and basic mathematical/analytical skills (discounts, ratios, percentages, proportions).

Strong written, verbal, and computer skills (including Microsoft Office, catering management systems, and digital signage/marketing tools).

Medical

Dental

Life Insurance / AD

Disability Insurance

Retirement Plan

Holiday Time Off (varies by site/state)

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Personal Leave

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. J-18808-Ljbffr Bon Appétit Management Company