What are the responsibilities and job description for the Hospitality Manager position at Compass Group North America?
Our Passion is Food
Bon Appétit Management Company is committed to two core values: delivering great food and providing outstanding service. We operate in the contract food service industry, which gives our chefs and managers the freedom to be creative, take risks, and excel. Our goal is to foster a work environment that supports staff growth, innovation, and learning.
**Job Summary:**
A Hospitality Manager at Bon Appétit supervises the overall success of the operation, adhering to client guidelines, Health Department regulations, and Bon Appétit's standards for food quality, freshness, and presentation. They work closely with the Director of Operations to analyze and report café financials, staffing levels, décor, innovation, and company growth. The Hospitality Manager motivates, trains, and develops staff to achieve goals and objectives while ensuring guest satisfaction.
**Key Responsibilities:**
Food Programs
The Hospitality Manager oversees the preparation and presentation of high-quality food items in a cost-effective manner. They maintain Bon Appétit's food standards and follow purchasing guidelines in all programs, including farm-to-fork percentages.
Supervision and Development of Staff
The Hospitality Manager assists in hiring, training, and supervising management teams. They ensure adherence to uniform standards, identify motivated staff for advancement, and assist in their development.
Financial Management and Analysis
The Hospitality Manager helps formulate Bon Appétit and client budgets, considering operational standards and client vision. They analyze café financials, staffing levels, décor, innovation, and company growth.
Safety and Sanitation
The Hospitality Manager adheres to Health Department, OSHA, and ADA regulations. They report any injuries, accidents, or foodborne illnesses accurately and timely. They use Personal Protective Equipment in kitchens and service areas.
Customer Service and Client Relations
The Hospitality Manager treats guests with professionalism, care, and respect. They respond to comments and complaints within 24 hours, following up with written or verbal responses copied to the RDM, DO, and Client.
Retail Management
The Hospitality Manager ensures that café operations and operators meet Great Expectations standards.
Overall Management
The Hospitality Manager meets timelines for quarter and year-end reports from the Client and Bon Appétit. They teach and adhere to Bon Appétit's philosophy, culture, and commitment to quality food and service. The Hospitality Manager takes ownership of the account and has a passion for culinary and hospitality excellence.
Requirements:
* At least 1 year of management experience with Bon Appétit
* Minimum of 5 years of food service operation supervision experience
* Ability to communicate clearly and listen attentively to staff, peers, supervisors, guests, and clients
* Proficiency in Microsoft Word, Excel, and PowerPoint
* Strong passion for great food and general culinary knowledge of basic kitchen practices, protocols, and procedures
Bon Appétit Management Company is committed to two core values: delivering great food and providing outstanding service. We operate in the contract food service industry, which gives our chefs and managers the freedom to be creative, take risks, and excel. Our goal is to foster a work environment that supports staff growth, innovation, and learning.
**Job Summary:**
A Hospitality Manager at Bon Appétit supervises the overall success of the operation, adhering to client guidelines, Health Department regulations, and Bon Appétit's standards for food quality, freshness, and presentation. They work closely with the Director of Operations to analyze and report café financials, staffing levels, décor, innovation, and company growth. The Hospitality Manager motivates, trains, and develops staff to achieve goals and objectives while ensuring guest satisfaction.
**Key Responsibilities:**
Food Programs
The Hospitality Manager oversees the preparation and presentation of high-quality food items in a cost-effective manner. They maintain Bon Appétit's food standards and follow purchasing guidelines in all programs, including farm-to-fork percentages.
Supervision and Development of Staff
The Hospitality Manager assists in hiring, training, and supervising management teams. They ensure adherence to uniform standards, identify motivated staff for advancement, and assist in their development.
Financial Management and Analysis
The Hospitality Manager helps formulate Bon Appétit and client budgets, considering operational standards and client vision. They analyze café financials, staffing levels, décor, innovation, and company growth.
Safety and Sanitation
The Hospitality Manager adheres to Health Department, OSHA, and ADA regulations. They report any injuries, accidents, or foodborne illnesses accurately and timely. They use Personal Protective Equipment in kitchens and service areas.
Customer Service and Client Relations
The Hospitality Manager treats guests with professionalism, care, and respect. They respond to comments and complaints within 24 hours, following up with written or verbal responses copied to the RDM, DO, and Client.
Retail Management
The Hospitality Manager ensures that café operations and operators meet Great Expectations standards.
Overall Management
The Hospitality Manager meets timelines for quarter and year-end reports from the Client and Bon Appétit. They teach and adhere to Bon Appétit's philosophy, culture, and commitment to quality food and service. The Hospitality Manager takes ownership of the account and has a passion for culinary and hospitality excellence.
Requirements:
* At least 1 year of management experience with Bon Appétit
* Minimum of 5 years of food service operation supervision experience
* Ability to communicate clearly and listen attentively to staff, peers, supervisors, guests, and clients
* Proficiency in Microsoft Word, Excel, and PowerPoint
* Strong passion for great food and general culinary knowledge of basic kitchen practices, protocols, and procedures
