Campus Dining Operations Leader (Catering & Service)

Bon Appétit Management Company; Forest Grove (OR); On-site; USD 79,000 - 85,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Paid Parental Leave

Personal Leave

Job summary

Bon Appetit is seeking an Assistant General Manager to lead a dynamic residential dining and hospitality program with approximately $5M in annual revenue. You will oversee front-of-house operations across dining halls, catering, coffee service, and retail locations, delivering exceptional guest experiences.

You will report to the General Manager and supervise a team of ~30 hourly associates, 5 supervisors, and a salaried Catering Manager.

Qualifications

• Bachelor's degree or equivalent professional experience.
• Minimum of 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, including Word, Excel, Outlook, and PowerPoint.

Responsibilities

• Lead all customer-facing operations across a multi-unit dining program that includes a residential dining hall, catering department, coffee shop, and multiple retail locations.
• Provide day-to-day operational leadership for breakfast, lunch, and dinner service seven days per week, ensuring consistent execution, safety, and guest satisfaction.
• Oversee the successful planning, execution, and financial performance of the catering program, partnering closely with clients and campus stakeholders to deliver exceptional events and service experiences.
• Direct and support a team of approximately 30 hourly associates, 5 supervisors, and a salaried Catering Manager, fostering a culture of accountability, engagement, and continuous development.
• Serve as the primary operational leader during evenings and weekends, providing complementary leadership coverage alongside the culinary team to ensure uninterrupted operational excellence and a strong safety culture.
• Coach, mentor, and develop frontline leaders and associates, building bench strength and succession plans throughout the operation.
• Maintain exceptional guest experiences by ensuring high standards of hospitality, service execution, cleanliness, and presentation across all service outlets.
• Collaborate with culinary leadership to ensure seamless coordination between front-of-house and back-of-house teams.
• Assist in managing departmental budgets, labor costs, revenue performance, forecasting, and expense controls while maintaining operational and service standards.
• Analyze financial and operational performance metrics and implement strategies to improve efficiency, guest satisfaction, and profitability.
• Ensure all company, client, health department, and food safety standards are consistently met and exceeded.
• Build and maintain strong relationships with clients, campus partners, guests, and internal stakeholders.
• Support a diverse campus community and contribute to inclusive hospitality experiences that reflect the unique culture and traditions of the operation's longstanding Pacific Islander community.
• Execute operational initiatives independently, effectively interpreting written communication, operational directives, reports, and action plans to drive results.
• Assist the General Manager with strategic initiatives and operational projects, allowing senior leadership to focus on broader business objectives and client partnerships.
• Perform other duties as assigned.

Education

Bachelor's degree or equivalent professional experience

Tools

Microsoft Office Suite (Word, Excel, Outlook, PowerPoint)

Job description

Bon Appetit is seeking an Assistant General Manager to lead a dynamic residential dining and hospitality program with approximately $5M in annual revenue. You will oversee front-of-house operations across dining halls, catering, coffee service, and retail locations, delivering exceptional guest experiences.

You will report to the General Manager and supervise a team of ~30 hourly associates, 5 supervisors, and a salaried Catering Manager.