Multi-Unit Food Service Operations Manager

Compass Group USA; New York (NY); On-site; USD 95,000 - 130,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health & Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Personal Leave

Job summary

CulinArt Group is hiring an Assistant General Manager to oversee operations and budgets for a high-volume dining program. You will excel at staff leadership, client relations, and cross-department collaboration to deliver exceptional service.

You will work with the General Manager to drive safety, sanitation, and financial targets, while developing the team and integrating dining services with facility operations. Strong planning and communication are essential.

Qualifications

• Bachelor’s degree or equivalent professional experience.
• 5–7 years upscale food service management experience.
• Knowledge of HACCP controls and food storage/handling.
• ServSafe or Department of Health certification a plus.
• Excellent communication and leadership skills.

Responsibilities

• Supervise and coach staff in accordance with policies and laws.
• Interview, hire, train and develop employees and managers.
• Attend meetings and training programs.
• Manage food cost while maintaining quality standards.
• Oversee purchasing and inventory controls.
• Monitor health and safety regulations in food preparation and service.

Skills

Leadership

Coaching

Communication

Budgeting

Food service

Education

Bachelor’s degree

Tools

Microsoft Office

Word

Excel

PowerPoint

Job description

CulinArt Group is hiring an Assistant General Manager to oversee operations and budgets for a high-volume dining program. You will excel at staff leadership, client relations, and cross-department collaboration to deliver exceptional service.

You will work with the General Manager to drive safety, sanitation, and financial targets, while developing the team and integrating dining services with facility operations. Strong planning and communication are essential.