Assistant General Manager, Dynamic Food Service Retail

Bon Appétit Management Company; Atlanta (GA); On-site; USD 75,000 - 87,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Job summary

Bon Appetit Management Company is seeking an Assistant General Manager - Retail at Emory University. You will partner with the General Manager to manage the account, uphold the approved budget, and ensure client expectations are met across service, safety, and sanitation.

You will lead a team, foster development, maintain strong relationships with employees and guests, and integrate dining service with facility operations while focusing on cost controls, quality, and compliance.

Qualifications

• Minimum 5–7 years of food service experience, including 1 year of multi-unit management.
• Strong leadership and organizational skills; able to adapt to change and maintain attention to detail.
• Excellent communication and coaching abilities; effective problem-solving and conflict management.

Responsibilities

• Carries out supervisory responsibilities in accordance with policies and laws.
• Interviews, hires, trains, and coaches employees and managers.
• Participates in employee meetings and training programs.
• Maintains food cost while ensuring quality standards.
• Manages purchasing and inventory controls.
• Is knowledgeable on HACCP controls and proper storage and use of food.
• Performs related duties and special projects as assigned.

Skills

Leadership

Organizational skills

Communication

Problem solving

Multi-tasking

Budgeting

Cash handling

HACCP knowledge

MS Office

Food safety

Tools

Microsoft Office

Job description

Bon Appetit Management Company is seeking an Assistant General Manager - Retail at Emory University. You will partner with the General Manager to manage the account, uphold the approved budget, and ensure client expectations are met across service, safety, and sanitation.

You will lead a team, foster development, maintain strong relationships with employees and guests, and integrate dining service with facility operations while focusing on cost controls, quality, and compliance.