NYC General Manager: Dining & Operations Leader

Compass Group USA; New York (NY); On-site; USD 110,000 - 170,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Personal Leave

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Compass Group USA is seeking a General Manager to maintain budgets and deliver exceptional service across client accounts. The GM will cultivate strong relationships with staff, guests, and the client while guiding the dining service and integrating it with the facility operations plan.

The role emphasizes leadership, financial acumen, and staff development to ensure quality standards and cost controls in a dynamic hospitality environment.

Qualifications

• Bachelor’s degree preferred, or equivalent professional experience.
• Eight to ten years upscale food service experience, including six years in management.
• Experience in personnel management including hiring, supervision, evaluation and succession planning.
• Proven track record achieving company goals in compliance with policies and procedures.
• Excellent leadership, organization, and attention to detail.

Responsibilities

• Maintains account in accordance with approved budget and meets client expectations.
• Promotes professional growth and development of the team.
• Fosters interdepartmental relations and integrates dining with facility plans.
• Promotes compliance with policies, procedures and laws.
• Manages financial reporting including sales, P&L, budgets, and cash handling.

Skills

Leadership

Budgeting

P&L reporting

Food service

HACCP knowledge

Staff training

Cash handling

Microsoft Office

Supervisory skills

Education

Bachelor’s degree

Job description

Compass Group USA is seeking a General Manager to maintain budgets and deliver exceptional service across client accounts. The GM will cultivate strong relationships with staff, guests, and the client while guiding the dining service and integrating it with the facility operations plan.

The role emphasizes leadership, financial acumen, and staff development to ensure quality standards and cost controls in a dynamic hospitality environment.