East Coast Operations Manager
Compass GroupAbout the role
Position Title: East Coast Operations Manager
Salary: 120,000-140,000
Other Forms of Compensation:
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
Position Summary
This role serves a dual function within the corporate foodservice program: leading national catering support for a complex, multi-site client portfolio, while providing operational oversight across East Coast locations. The Manager partners with site-level leadership, the national event services team, and client stakeholders to ensure catering execution, hospitality standards, and financial performance are consistent, elevated, and brand-aligned across all seven sites. The successful candidate is an executive-presence operator who can move fluidly between national strategy and on-the-ground execution — strengthening systems, coaching teams, and representing the program with professionalism in front of senior client audiences
Responsibilities
Coordinate with the client's national event services team on high-visibility programs, executive functions, and cross-site events.
Lead order intake, presentation standards, and sales data entry/tracking for executive floor and national function requests.
Build and maintain a quarterly marketing and promotional calendar in partnership with Compass and client stakeholders, including signage, labels, social content, and seasonal campaigns.
Establish and maintain tracking systems for catered events; verify deliveries are on time, on standard, and meet client expectations.
East Coast Operational Oversight
Provide functional oversight of operations at NYC, Toronto, Atlanta, Charlotte, and Washington DC — partnering with each site's General Manager, Experience Manager, and Campus Chef.
Travel routinely across the portfolio to audit standards, support large events, and reinforce a unified Campus and Urban service model.
Managing Cross sector partnerships ensuring brand and standards compliance
Distribute detailed function sheets and communication tools to keep all sites and stakeholders aligned.
Team Leadership
Manage and develop catering production, sales, and lead associates across the supported sites.
Carry out supervisory responsibilities including interviewing, hiring, training, scheduling, performance appraisal, recognition, coaching, and progressive discipline — in accordance with Compass policy
and applicable law.
Build a strong, stable, hospitality-driven team culture; mentor site-level catering leads.
Conduct regular team meetings to keep communication open between management and front-line staff.
Client & Hospitality Leadership
Act as a primary liaison between Compass/Bon Appetit and client representatives on catering matters.
Maintain proactive, positive engagement with guests, clients, and executive stakeholders.
Lead executive floor catering presentation — ensuring displays are current, signage and labeling are accurate, and food is merchandised to standard.
Be physically present at major events to manage room flow, hospitality, and real-time client communication.
Resolve client and guest concerns swiftly, professionally, and to a service-recovery standard.
Financial & Administrative Accountability
Prepare and manage the annual catering budget; make sound business decisions on labor, product, and capital.
Conduct weekly inventory and ordering as assigned; maintain appropriate equipment, produc
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