Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $82,200.00 - $149,000.00
Work Schedule
Standard Hours
Flexible
Benefits
Medical
Dental
Vision
Life insurance
Disability insurance
Retirement Plan
Paid Time Off
Job Description
Bon Appetit Management Company is a leading food service operator known for its dedication to culinary excellence and outstanding service. Operating within the contract food service industry, Bon Appetit prides itself on creativity and innovation, setting itself apart by avoiding standardized recipes and central commissaries. Instead, the company empowers its chefs and managers to stay up-to-date with culinary trends, encouraging risk-taking and originality in their cafes. This approach fosters a dynamic and rewarding environment for employees who are passionate about food and committed to delivering exceptional guest experiences. Bon Appetit's rapid growth and diverse portfolio offer exciting opportunities for career... Show More
Job Requirements
- Minimum seven years of food service operations leadership
- Multi-site or portfolio experience preferred
- Two years of management experience within Bon Appetit preferred
- Strong culinary knowledge
- Proficient in Microsoft Office Suite
- Exceptional communication skills
- Proven leadership ability
- Ability to work independently and in a team
- Knowledge of health and safety standards (OSHA, ADA, ServSafe)
Job Qualifications
- Minimum seven years of food service operations leadership with multi-site or portfolio experience preferred
- Two years of management experience within Bon Appetit preferred
- Strong culinary knowledge and passion for food quality and presentation
- Proficient in Microsoft Office Suite including Word, Excel, and PowerPoint
- Exceptional communication, organizational, and analytical skills
- Proven ability to lead cross-functional teams and manage complex projects
- Ability to work as an independent self-starter while functioning effectively in a team environment
- Familiarity with health, safety, and food sanitation standards including OSHA, ADA, and ServSafe
Job Duties
- Design and implement standard operating procedures across back-of-house, front-of-house, catering, and safety programs
- Collaborate with national team members to develop, beta test, improve, and implement new programs
- Lead rollout strategies for new initiatives and ensure adherence across all portfolio locations
- Conduct regular walk-throughs and audits of front- and back-of-house spaces, collaborating with the National Culinary Director
- Mentor and develop unit leads by meeting with general managers to address challenges and strategize solutions
- Uphold compliance and streamline communication across locations
- Travel annually to audit and train all sites within the portfolio, ensuring operational excellence and brand alignment
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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