Food and Facilities Manager

ISS•Boston, MA

8d•$115,000 - $120,000

About The Position

The Food and Facilities Manager ensures the safe, efficient, and effective operation of the organization’s facility. This includes overseeing maintenance, managing vendor relationships, ensuring compliance with safety regulations, and utilizing key software tools to optimize operations. The manager is also responsible for ensuring all food and catering-related functions, initiatives, and priorities support the customer’s overall business strategy. This position is responsible for the effective and efficient functioning of a Barista, Grab n Go Program, Catering and WEX 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. It is key this person identify and leverage innovative initiatives and best practices with a constant focus on driving customer engagement and satisfaction. Success Criteria 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 industry Key Areas of Collaboration and Influence Develop, manage agendas, and lead weekly 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 Guckenheimer/ISS Support and help manage client and customer relationships Key Responsibilities: Building Maintenance & Operations: Manage the maintenance and repair of all building systems (HVAC, plumbing, electrical). Ensure routine and preventive maintenance schedules are followed. Vendor Management: Source and manage vendors. Monitor performance and resolve issues directly. Budgeting & Cost Control: Develop and manage budgets for food and facility operations. Create a culture of food and workplace safety Intentionally design and deliver a workplace experience, not just manage food and facilities. This person must understand how daily employee experiences influence culture, engagement and employer brand. Team Supervision: Lead staff, coordinate schedules, assign tasks, and provide training and development.

Requirements

Minimum 7 years of Management experience; corporate dining and/or facilities ideal
Experience managing a team of 10+ employees
Proven track record of leadership: building, managing, and leading a team
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
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
Food and Allergens experience a must
Must possess a valid driver's license as this position may requires travel to nearby sites
To maintain sanitary and safe operation in accordance with Federal, State and local health regulations.
Come to work properly dressed as a professional
Employee must be able to work under pressure and time deadlines during peak periods
All employees must adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures to ensure a safe and compliant work environment. This includes following safety protocols, maintaining environmental responsibility, and upholding quality standards in all tasks. Employees are expected to actively participate in HSEQ training and report any potential hazards or compliance concerns.

Nice To Haves

Graduate of an accredited Culinary Institution or Hospitality program preferred

Responsibilities

Manage the maintenance and repair of all building systems (HVAC, plumbing, electrical)
Ensure routine and preventive maintenance schedules are followed
Source and manage vendors
Monitor performance and resolve issues directly
Develop and manage budgets for food and facility operations
Create a culture of food and workplace safety
Intentionally design and deliver a workplace experience, not just manage food and facilities
Lead staff, coordinate schedules, assign tasks, and provide training and development
Interview and hire unit staff employees in accordance with corporate, client, Federal, State and local regulations
Participate and support corporate employee training and development programs as instructed by the KAM
Maintain accurate and timely accounting and financial records including forecasting, declining budgets, and payroll
Maintain sanitary and safe operation in accordance with Federal, State and local health regulations.
Execute 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
Support 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

Benefits

ISS offers full time employees a variety of benefits including medical, dental, life and disability insurance, as well as a comprehensive leave program based on employment status.

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