VP of Hospitality & Client Experience

Bon Appétit Management Company; San Francisco (CA); On-site; USD 180,000 - 200,000; 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 Management Company in the San Francisco area seeks a Vice President of Hospitality to oversee client operations across multiple locations. You will ensure efficient resource management, service delivery, and financial performance, serving as the SPOC for a varied portfolio.

The role leads a team of 6 direct and up to 350 indirect reports, travels annually to sites, and partners with sales, operations, and culinary teams to elevate standards and client satisfaction.

Qualifications

• 12-15 years upscale food service experience, including 10 years in management.
• Experience in multi-unit management and personnel development.
• Ability to make decisions from financial reports and data.

Responsibilities

• Lead client operations across multiple locations with focus on retention and satisfaction.
• Direct budgeting, forecasting, and financial performance against plans.
• Build relationships at all organization levels and communicate program updates.
• Oversee audits, compliance, and culinary standards across sites.

Skills

Multi-unit leadership

Financial analysis

People management

HACCP knowledge

Microsoft Office

Communication

Adaptability

Strategic planning

Education

Bachelor’s degree or equivalent

Tools

Excel

PowerPoint

Word

ServSafe

Health certification

Job description

Bon Appetit Management Company in the San Francisco area seeks a Vice President of Hospitality to oversee client operations across multiple locations. You will ensure efficient resource management, service delivery, and financial performance, serving as the SPOC for a varied portfolio.

The role leads a team of 6 direct and up to 350 indirect reports, travels annually to sites, and partners with sales, operations, and culinary teams to elevate standards and client satisfaction.