General Manager

ISS•Los Angeles, CA

19d•$90,000 - $110,000

About The Position

The General Manager ensures that all functions, initiatives, and priorities support the customer’s overall business strategy. The role is responsible for the effective and efficient operation of the unit or units within client and corporate guidelines, driving continuous improvement and optimizing performance and contract obligations through ISS Guckenheimer processes and concepts. The General Manager identifies and applies innovative initiatives and best practices while maintaining a strong focus on compliance. The role builds and grows the account and organization with an entrepreneurial mindset, anticipates and exceeds client needs, identifies opportunities and addresses deficiencies early, and adapts to a fast-paced, demanding environment. The General Manager leads weekly management team meetings; communicates and builds relationships across the organization, with local vendors, department leads, clients, and customers; and supports the Guckenheimer/ISS culture. Key responsibilities include delivering high-quality, cost-effective food service; developing attractive menus; hiring, training, scheduling, supervising, and coaching employees; maintaining financial records and budgets; overseeing procurement, inventory, and supply chain activities; and ensuring food safety, sanitation, and compliance with applicable regulations and program standards. The role works closely with the Area Manager on budgets, financials, and overall unit performance, and leads safety for employees, customers, and clients. The position requires the ability to lift at least 25 pounds, follow the dress code, and work under pressure and time deadlines during peak periods. Employees must follow Health, Safety, Environment, and Quality (HSEQ) policies and procedures, participate in training, and report potential hazards or compliance concerns. ISS offers full-time employees medical, dental, life, and disability insurance, as well as a comprehensive leave program based on employment status. The annual salary range is $90,000–$110,000; final compensation depends on experience and skills. Employment may be contingent on a background check and, where applicable, drug and/or alcohol screening.

Requirements

At least 3 years of General Management experience in a multi-unit food environment or food service.
Experience managing a team of 50 or more hourly and salaried employees.
Demonstrated leadership of a large culinary and hospitality team comprising hourly and salaried employees.
Positive attitude and dependability under pressure; ability to serve as a role model, motivator, and leader.
Coaching and teaching skills with peers, individuals, and teams.
Ability to create a culture of food and workplace safety.
Ability to maximize budgets and enhance user experience and creativity across channels in alignment with business strategy.
Good judgment and decision-making skills.
Working knowledge of Google Docs, Microsoft Word, Excel, and PowerPoint.
Experience interacting with clients in informal settings and formal meetings.
Ability to work independently and as part of a team in a fast-paced, changing environment.
Manager SERV Safe certification, or ability to obtain certification immediately after hire.
Ability to lift a minimum of 25 pounds.
Ability to follow the dress code and work under pressure and time deadlines during peak periods.
Ability to comply with HSEQ policies, participate in training, and report potential hazards or compliance concerns.

Nice To Haves

Graduation from an accredited culinary institution or hospitality program.
Experience managing in a union environment.
Passion for hospitality, innovation, and creative experiences.

Responsibilities

Ensure operations, initiatives, and priorities support the customer’s business strategy and comply with client and corporate guidelines.
Drive continuous improvement, operational performance, contract obligations, and compliance, using ISS Guckenheimer standard processes and concepts.
Build and grow the account and organization, anticipate client needs, address deficiencies, and apply relevant hospitality and food-industry trends and best practices.
Develop agendas and lead weekly management team meetings using provided online tools.
Communicate and build relationships with employees at all levels, local vendors, department leads, clients, and customers.
Provide high-quality, cost-effective food service that meets core program expectations.
Develop attractive menus that meet local customer needs and follow Guckenheimer food standards.
Interview and hire unit staff in accordance with corporate, client, and applicable legal requirements.
Participate in and lead employee training and development programs as instructed by the Area Manager.
Maintain timely and accurate accounting and financial records, including forecasting, budgets, and payroll.
Prepare and monitor unit operating budgets in cooperation with client guidance; review budgets, financials, and unit performance with the Area Manager.
Maintain sanitary and safe operations in accordance with applicable health regulations and NSF and HACCP guidelines, preventing foodborne illness and allergen contamination.
Establish communication channels to gather client and customer feedback and implement operational improvements.
Achieve high food standards by using recipes and programs.
Manage procurement planning, inventory control, and supply chain activities.
Train staff to build and maintain client and customer relationships and deliver high-quality service.
Supervise, direct, and schedule unit food service personnel; schedule employees and conduct employee meetings.
Coach employees and conduct performance appraisals.
Lead and maintain safety as a priority for employees, customers, and clients.
Follow HSEQ policies and procedures, participate in HSEQ training, and report potential hazards or compliance concerns.