Salary: $160,000 - $185,000 / year
Our Passion is Food!
At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won’t find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people!

JOB SUMMARY

Responsible for managing a dynamic, multi-unit B&I dining account featuring six micro restaurants, multiple 24/7 self-checkout grab-and-go locations, a third-floor café, branded coffee shop, local restaurant partnerships, a complimentary snack and beverage program, internal delivery services, and a robust catering operation. Oversees strategic planning, daily operations, and performance evaluation to meet financial goals, client expectations, and guest satisfaction. Serves as the primary client liaison, leading team development and continuous improvement efforts.

QUALIFICATIONS

• Bachelor’s degree or equivalent combination of education and experience
• 10+ years of leadership experience, preferably in a multi-unit, contract-managed B&I setting
• Proven expertise in hospitality or foodservice operations, team leadership, and client relations
• Successful track record managing P&L, strategic planning, and financial reporting
• Skilled in navigating matrixed organizations and high-volume, client-facing environments
• Experience implementing systemic change and tracking measurable outcomes
• Proficient in Microsoft Office Suite and financial management tools
• Serve-Safe and applicable local health certifications required

QUALIFIED CANDIDATES MUST BE ABLE TO PERFORM THE ESSENTIAL FUNCTIONS OF THIS POSITION SATISFACTORILY WITH OR WITHOUT A REASONABLE ACCOMMODATION. DISCLAIMER: THIS JOB POST IS NOT NECESSARILY AN EXHAUSTIVE LIST OF ALL ESSENTIAL RESPONSIBILITIES, SKILLS, TASKS, OR REQUIREMENTS ASSOCIATED WITH THIS POSITION. WHILE THIS IS INTENDED TO BE AN ACCURATE REFLECTION OF THE POSITION POSTED, THE COMPANY RESERVES THE RIGHT TO MODIFY OR CHANGE THE ESSENTIAL FUNCTIONS OF THE JOB BASED ON BUSINESS NECESSITY. WE WILL CONSIDER FOR EMPLOYMENT ALL QUALIFIED APPLICANTS, INCLUDING THOSE WITH A CRIMINAL HISTORY (INCLUDING RELEVANT DRIVING HISTORY), IN A MANNER CONSISTENT WITH ALL APPLICABLE FEDERAL, STATE, AND LOCAL LAWS, INCLUDING THE CITY OF LOS ANGELES’ FAIR CHANCE INITIATIVE FOR HIRING ORDINANCE, THE SAN FRANCISCO FAIR CHANCE ORDINANCE, AND THE NEW YORK FAIR CHANCE ACT.

Applications are accepted on an ongoing basis.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES

• Develop and implement strategies aligned with client goals; deliver regular performance updates in business reviews
• Direct daily operations across all venues, ensuring top-tier food quality, presentation, safety, and service
• Lead a high-performing, diverse team; foster professional development and cross-functional collaboration
• Maintain strong client partnerships; identify opportunities to enhance service and ensure client retention
• Drive innovation and continuous improvement across catering, events, and retail programs
• Manage budgets, financial reporting, forecasting, and compliance with fiscal targets
• Ensure adherence to company policies, food safety, sanitation, and regulatory standards
• Promote a culture of agility, accountability, and operational excellence in a fast-paced environment