General Manager

We are seeking an experienced, high-energy, hands-on General Manager to lead a multifaceted, high-profile corporate dining account in Chicago. This multi-unit operation serves over 2,000 guests daily, with multiple outlets and a robust catering program. The GM will act as the CEO of the account, overseeing all operational, financial, and client relationship facets with a strong focus on operational excellence, culture, and innovation.

This is a hands-on leadership role suited for an operator who thrives in fast-paced, complex environments and can deliver under high visibility and pressure. The successful candidate will be entrepreneurial, adaptable, and able to "land in outer space" jumping in on day one to lead the team, drive results, and elevate the guest experience.

• Serve as the visible, active leader of the operation; not hiding in the office but engaging directly with clients, guests, and teams daily.
• Build a strong, inclusive culture where change is embraced as a constant, and teams operate with a growth and entrepreneurial mindset.
• Manage, mentor, and develop a team of 10 salaried managers and approximately 60 hourly associates, fostering strong relationships and cross-functional collaboration.
• Champion initiatives across operations, culinary, QA, marketing, and DEI.
• Act as the primary liaison with the senior client leadership team, ensuring high-touch, proactive communication and relationship management.
• Respond to client and guest feedback promptly, with solutions-focused communication.
• Oversee day-to-day operations across multiple outlets and manage volume of $30 million.
• Ensure consistent delivery of top-tier food quality, hospitality, and service across all units.
• Lead innovation initiatives, scrapping and rebuilding processes as needed to improve efficiency and guest satisfaction.
• Manage P&L, maintain labor, food, and operating costs within budget while driving financial performance and profitability.
• Partner with district and regional leadership to execute budgets, forecasting, and strategic initiatives.
• Enforce all Compass Group and regulatory standards, including health, safety, HR, and sanitation protocols.
• Drive operational consistency and adherence to policies and procedures across all units.

• Bachelor's degree or equivalent professional experience.
• Minimum of 5 years in multi-unit foodservice management, preferably in corporate dining, boutique hotel foodservice, or contract services.
• Strong background in pure operations with proven experience handling complex, high-pressure accounts.
• Demonstrated ability to "do more with less," operate hands-on, and drive transformational change.
• Excellent communication skills (written and verbal).
• Financial acumen with a track record of managing large-scale budgets and driving profitability.
• Experience managing catering operations and working cross-functionally with culinary, QA, marketing, and other departments.
• Passion for building strong relationships and leading high-performing teams.
• Resilient, adaptable, and able to quickly analyze gaps and implement solutions.