Assistant General Manager

About the role

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.

Responsibilities

• Build and grow the account and organization with an entrepreneurial mindset
• Anticipate client needs, deliver on those needs and exceed expectations
• Identify opportunities and solve for deficiencies before they become long term issues
• Adapt and pivot at a moment’s notice in a fast paced and demanding environment
• Be knowledgeable on current trends within the hospitality and food industry
• Develop, in conjunction with Guckenheimer food standard programs, attractive menus meeting the needs of the customers at that location
• Interview and hire unit staff employees in accordance with corporate, client, Federal, State, and local regulations
• Participate and lead in establishing corporate employee training and development programs as instructed by the Area Manager
• 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
• 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
• 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
• 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 relationships that ensure the highest quality of service
• Schedule employees and conduct employee meetings
• Coach employees and conduct performance appraisals
• Work closely with the Area Manager to review budgets, financials, and unit performance overall
• Lead and maintain safety as priority for all employees, customers, and clients

Requirements

• Minimum 3 years Food 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
• Create 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

Qualifications

• Graduate of an accredited Culinary Institution or Hospitality program preferred
• Manager ServSafe Certified or ability to be certified immediately after hire
• Managing within a union environment is preferred

Skills

• Leadership
• Team Management
• Customer Service
• Financial Management
• Menu Development
• Health and Safety Compliance
• Training and Development
• Inventory Control
• Procurement
• Performance Appraisal
• Safety

Benefits

• Medical
• Dental
• Life
• Disability Insurance
• Comprehensive Leave Program

Pay

The annual salary range for this position is $80000 per year - $90000 per year. Final compensation will be determined based on experience and skills and may vary from the above range.

Schedule

Not specified