General Manager

Salary: $75,000 - $85,000 / year

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

The General Manager is responsible for the overall leadership, financial performance, and operational execution of multiple dining service operations across several facilities. This role holds full P&L ownership and provides strategic oversight of a high-volume catering program generating approximately $1M in annual revenue. The General Manager ensures consistent service delivery, strong client relationships, and achievement of financial and operational goals.

Key Responsibilities

• Lead and manage multi-unit dining service operations, ensuring high standards of quality, service, and efficiency
• Oversee and optimize a large-scale catering operation with approximately $1M in annual revenue, ensuring profitability and client satisfaction
• Own full financial management, including budgeting, forecasting, P&L accountability, and financial reporting
• Ensure all operational, service, and client timelines are consistently met
• Hire, develop, and lead management teams through coaching, performance management, and succession planning
• Conduct regular management meetings and operational reviews
• Ensure compliance with company policies, food safety regulations, and accrediting standards
• Perform routine audits to maintain quality, sanitation, and operational consistency
• Serve as the primary client-facing leader, building strong partnerships and addressing operational needs
• Assess operational challenges and implement timely, effective solutions

Preferred Qualifications

• Bachelor's degree in Food Service Management, Hospitality, or a related field, or equivalent experience
• Five or more years of foodservice operations management experience, preferably in B&I environments
• Demonstrated experience managing catering operations of approximately $1M in annual revenue within a B&I