General Manager

General Manager

 

 

**This position is eligible for a $5000 sign on bonus

 

 

 

Key Purpose

 

The General Manager is responsible for ensuring all functions, initiatives, and priorities support the customer’s overall business strategy. This position is responsible for the effective and efficient functioning of the operation(s) within the guidelines established by the client organization, as well as the corporation. He/She/They is responsible for continuous improvement, and will drive and optimize performance and contract obligations, deploying ISS Guckenheimer standard processes and concepts. The General Manager will also identify and leverage innovative initiatives and best practices with a constant focus on driving compliance.

 

Success Criteria

 

• To build and grow the account and organization with an entrepreneurial mindset
• Be able to anticipate client needs, deliver on those needs and exceed expectations
• Identify opportunities and solve for deficiencies before they become long term issues
• Ability to adapt and pivot at a moment’s notice in a fast paced and demanding environment
• Being knowledgeable on current trends within the hospitality and food industry

 

Key Areas of Collaboration and Influence

 

• Develop, manage agendas, and lead weekly management team meetings using provided online tools
• Ability to effectively communicate, motivate and interact with all levels within the organization to help build and speak to the culture of ISS Guckenheimer
• Creating and developing relationships with local vendors, other department leads and individuals
• Managing client and customer relationships

 

Ideal Candidate Experience

 

• Minimum 3 years General Management experience in multi-unit food environment or food service
• Experience managing a team of management and staff of 20+ employees (hourly and salaried)
• Proven track record of leadership: building, managing, and leading a large culinary and hospitality team composed of hourly and salaried members
• Positive attitude and dependable under pressure - an excellent role model, motivator, and leader
• Passion for hospitality, innovation, and creative experiences
• Successful coaching and teaching skills with peers, individuals, and teams
• Creating a culture of food and workplace safety
• Proven ability to maximize budget, enhance user experience and creativity across all channels in alignment with business strategy
• Demonstrate good judgement and decision-making skills
• Working knowledge of Google Docs, Microsoft Word, Excel, and PowerPoint
• Client interaction experience in an informal setting and in formal meetings
• Ability to work independently as well as in a team
• Ability to work in a fast paced and changing environment
• Manager ServSafe Certified or ability to be certified immediately after hire
• Graduate of an accredited Culinary Institution or Hospitality program preferred
• Managing within a union environment is preferred

 

Key Accountabilities

 

• To satisfy the needs of the client and customer by providing high-quality, cost-effective food service that delivers on all core program expectations
• To develop, in conjunction with Guckenheimer food standard programs, attractive menus meeting the needs of the customers at that location
• To interview and hire unit staff employees in accordance with corporate, client, Federal, State, and local regulations
• To participate and lead in establishing corporate employee training and development programs as instructed by the Area Manager
• To maintain accurate and timely accounting and financial records including forecasting, declining budgets, and payroll. Prepare and monitor unit operating budgets in cooperation with client guidance
• To maintain sanitary and safe operation in accordance with Federal, State and local health regulations; this includes following NSF and HACCP guidelines to prevent food borne illnesses, allergen contamination, and core program expectations
• To establish effective communication channels with customers and client management which provides a system of feedback on the overall success of the operation. This feedback should lead to the implementation of operational improvements that better meet the needs of both clients and customers
• Achieve the highest standards in food, utilizing recipes and programs
• To manage the entire process in the planning of procurement, inventory control, and supply chain activities, ensuring effectively functioning processes
• Train staff on appropriate ways to build and maintain client and customer relationship