Multi-Unit F&B Director of Operations

Job Summary

We’re seeking a seasoned, visionary Multi-Unit F&B Director of Operations to lead a high-performing culinary and hospitality portfolio that spans Bon Appetit's operations at a national account based in San Mateo. This role demands a sharp operational mind, a passion for food and service excellence, and the ability to drive strategic initiatives across multiple sites while maintaining brand integrity, safety compliance, and client satisfaction.

You’ll be the connective tissue between site-level execution and national standards—developing SOPs, coaching teams, auditing performance, and reporting to executive stakeholders. If you thrive in a fast-paced, people-first environment and love turning operational complexity into culinary brilliance, this is your stage.

Key Responsibilities

Operational Leadership

• Design, implement, and oversee SOPs across BOH, FOH, Catering, and Safety programs
• Collaborate with other members of portfolio National Team to develop, beta test, improve, and implement new programming
• Lead rollout strategies for new initiatives and ensure adherence across the portfolio, holding teams accountable to brand and regulatory standards
• Conduct regular walk-throughs and audits of FOH and BOH spaces; collaborate with the National Culinary Director on findings and improvements
• Mentor and develop unit leads by meeting regularly with unit General Managers to assess unique challenges and strategize for solutions
• Uphold compliance and streamline communication across all locations
• Travel annually to audit and train at all sites within the portfolio, ensuring operational excellence and brand alignment

Administrative & Strategic Reporting

• Contribute to monthly and quarterly slide decks for Client and Bon Appétit leadership
• Track and report on Waste Not metrics; collaborate with site teams to improve food recovery and sustainability efforts
• Monitor Food Standards Dashboard and drive improvements and alignment across all sites
• Verify food recovery partner donations and ensure accurate documentation
• Develop operational dashboard to maintain reporting and metrics in one location
• Work closely with other National Team members to identify CAPEX improvements, and oversee purchasing projects
• Collaborate with Portfolio VP and Financial Analyst to identify areas of opportunity for data reporting and revenue growth

Safety & Compliance

• Implement and uphold safety and sanitation training protocols, ensuring full compliance with company standards, local health regulations, and client expectations
• Oversee safety incident investigations and manage communication streams with all stakeholders
• Ensure weekly safety and hospitality trainings are completed across all units
• Audit Origami reports and unit logs for accuracy, completeness, and timeliness
• Cascade Red Alerts from Compass and ensure timely action
• Track ServSafe certifications, Steritech audits, and Health Department inspections
• Maintain G&G labeling and packaging standards in alignment with brand guidelines and county regulations
• Conduct quarterly PPE check-ins with unit chefs, advising on new products
• Verify and track that all locations are current on permitting, health, and safety inspections

Team Development & Culture

• Mentor General Managers, Executive Chefs, and frontline leadership in developing strong, high-performing teams grounded in a culture of excellence, accountability, and warmth
• Foster a “train the trainer” environment—equipping site leaders with the skills and tools to deliver impactful, consistent training at the unit level
• Lead the design and delivery of hospitality-forward training programs that drive exceptional guest service, team connection, and community building across all café locations
• Drive accountability for training execution through regular site visits, performance audits, and team feedback loops
• Conduct ongoing leadership development coaching for managers and supervisors, with a focus on emotional intelligence, communication, and service recovery
• Uphold Bon Appetit's culture of culinary excellence, sustainability, and hospitality

Qualifications

• Minimum 7 years of food service operations leadership, with multi-site or portfolio experience preferred
• Preferred 2 years of management experience within Bon Appétit
• Strong culinary knowledge and passion for food quality and presentation
• Proficient in Microsoft Office Suite (Word, Excel, 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 also functioning as member of a larger team in a deadline-driven environment
• Familiarity with health, safety, and food sanitation standards (OSHA, ADA, ServSafe)