Senior Foodservice Operations Leader

Compass Group USA; Chicago (IL); On-site; USD 120,000 - 130,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Asscociate Shopping Program

Job summary

Compass Group USA is seeking a General Manager to lead the day-to-day operations of a Company account reporting to the Regional VP. The role requires strong communication, multi-tasking, team leadership, client relations, and delivering exceptional food quality and service.

Responsibilities include P&L oversight, budgeting, HR, scheduling, payroll, and training; building strong client relationships; collaborating with chefs on menu design; and rolling out culinary programs with marketing.

Qualifications

• BS, Hospitality or Culinary degree preferred
• Five years of foodservice operation experience
• High volume production and catering experience is essential
• Previous experience managing a budget
• Desire to learn and grow with a top notch foodservice company

Responsibilities

• Oversees all P&L and budgeting as it pertains to the account
• Manages overall day to day operations of the account
• Conducts HR functions including hiring, progressive counseling, terminations
• Oversees scheduling, payroll and team training
• Maintains excellent relationships with customers, guests and Client as well as other departments
• Works with the Chef and management team in creating menus and providing top quality food
• Rolls out new culinary programs in conjunction with Company marketing and culinary team

Skills

Leadership

Budget management

HR functions

Menu planning

Education

Hospitality/Culinary degree

Job description

Compass Group USA is seeking a General Manager to lead the day-to-day operations of a Company account reporting to the Regional VP. The role requires strong communication, multi-tasking, team leadership, client relations, and delivering exceptional food quality and service.

Responsibilities include P&L oversight, budgeting, HR, scheduling, payroll, and training; building strong client relationships; collaborating with chefs on menu design; and rolling out culinary programs with marketing.