Campus Dining Assistant GM: Lead FOH & Catering

Compass Group USA

Forest Grove (OR)

On-site

USD 90,000 - 120,000

Full time

2 days ago

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Benefits offered by this job

Medical

Vision

Life Insurance/AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off (site/state varies)

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

Bon Appetit Management Company, part of Compass Group USA, is seeking an Assistant General Manager to lead a dynamic residential dining and hospitality program generating about $5M in annual revenue. The role oversees front-of-house operations, guest experience, retail, and catering services.

Reporting to the General Manager, you will manage supervisors and hourly staff, ensuring safety, service excellence, and financial performance while building client relationships and leading a diverse

Qualifications

Bachelor's degree or equivalent professional experience preferred.
3–5 years of progressive food service, hospitality, catering, or retail dining management experience.
Experience managing complex, multi-unit food service operations, including high-volume dining, retail, and catering environments.
Demonstrated catering leadership experience with responsibility for event planning, execution, staffing, and client engagement.
Minimum of one year of experience managing financial performance, including P&L oversight, labor management, budgeting, forecasting, and cost controls.
Proven success leading and developing supervisors, managers, and hourly associates.
Strong understanding of hospitality operations, guest experience management, and customer service excellence.
Comprehensive knowledge of food service operations, food safety, sanitation, and quality assurance standards.
Ability to work a schedule that includes evenings and weekends as a regular component of operational leadership responsibilities.
Self-directed leader with strong organizational skills, attention to detail, and the ability to execute complex operational priorities with minimal supervision.
Strong communication, relationship-building, and problem-solving skills.
ServSafe Certification preferred.
Proficient in Microsoft Office Suite.

Responsibilities

Lead all customer-facing operations across a multi-unit dining program, including residential dining, catering, coffee shop, and multiple retail locations.
Provide day-to-day operational leadership for breakfast, lunch, and dinner service seven days per week.
Oversee planning, execution, and financial performance of the catering program with campus stakeholders and clients.
Direct and support a team of approximately 30 hourly associates, 5 supervisors, and a salaried Catering Manager.
Serve as primary operational leader during evenings and weekends, ensuring safety and exceptional service.
Coach and develop frontline leaders and associates, building bench strength and succession plans.
Maintain guest experiences with high standards of hospitality, service, cleanliness, and presentation.
Collaborate with culinary leadership for seamless front- and back-of-house coordination.
Assist in budgeting, labor costs, revenue performance, forecasting, and expense controls.
Analyze performance metrics and implement strategies to improve efficiency and profitability.
Ensure adherence to company, client, health department, and food safety standards.
Build strong relationships with clients, campus partners, guests, and stakeholders.
Support diversity and inclusive hospitality reflecting the campus culture.