General Manager

ISS•Reno, NV

3d•$105,000 - $120,000

About The Position

The General Manager ensures that operational functions, initiatives, and priorities support the client’s business strategy. The role oversees efficient and effective operation within client and corporate guidelines, drives continuous improvement and performance, fulfills contract obligations, applies ISS Guckenheimer standard processes, and identifies innovative initiatives and best practices while maintaining compliance. The General Manager builds the account with an entrepreneurial mindset, anticipates and exceeds client needs, addresses operational deficiencies, adapts to a fast-paced environment, and stays informed about hospitality and food-industry trends. The position manages client and customer relationships, leads weekly management meetings, develops relationships with vendors and other department leaders, and communicates with and motivates people throughout the organization. The General Manager oversees food-service quality, menus, hiring, training, budgets and financial records, food safety, procurement, inventory, employee schedules and performance, and overall unit performance in collaboration with the Area Manager. Employees must follow HSEQ policies and participate in related training. Employment may be contingent on successful completion of a background check and, where applicable, drug and/or alcohol screening. The position requires the ability to lift at least 25 pounds, comply with the dress code, and work under pressure and time deadlines during peak periods. ISS offers full-time employees medical, dental, life, and disability insurance, plus a leave program based on employment status. The annual salary range is $105,000–$120,000; final compensation depends on experience and skills.

Requirements

At least 3 years of General Management experience in a multi-unit food environment or food service.
Experience managing a team of 20 or more hourly and salaried employees.
Proven leadership experience building, managing, and leading a large culinary and hospitality team of hourly and salaried employees.
Positive attitude and dependability under pressure; ability to serve as a role model, motivator, and leader.
Passion for hospitality, innovation, and creative experiences.
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 both informally and in formal meetings.
Ability to work independently and as part of a team.
Ability to work in a fast-paced and changing environment.
Manager ServSafe certification or ability to become certified immediately after hire.
Ability to lift at least 25 pounds.
Ability to work under pressure and time deadlines during peak periods.
Ability to comply with the dress code.

Nice To Haves

Graduate of an accredited culinary institution or hospitality program.
Experience managing within a union environment.

Responsibilities

Ensure operations, initiatives, and priorities support the client’s business strategy and comply with client and corporate guidelines.
Drive continuous improvement, operational performance, contract obligations, compliance, and adoption of standard processes and best practices.
Build and grow the account and organization, anticipate client needs, and identify and resolve deficiencies.
Develop agendas and lead weekly management team meetings using provided online tools.
Communicate with, motivate, and interact with employees at all organizational levels; build and represent ISS Guckenheimer’s culture.
Develop relationships with local vendors, department leads, and other individuals, and manage client and customer relationships.
Provide high-quality, cost-effective food service that satisfies client and customer needs and meets program expectations.
Develop attractive menus in conjunction with Guckenheimer food standard programs and use recipes and programs to maintain high food standards.
Interview and hire unit staff in accordance with applicable corporate, client, and government regulations.
Participate in and lead employee training and development programs as instructed by the Area Manager.
Maintain accurate and timely accounting and financial records, including forecasts, budgets, and payroll; prepare and monitor unit operating budgets with client guidance.
Maintain sanitary and safe operations in accordance with applicable health regulations and NSF and HACCP guidelines, preventing foodborne illness and allergen contamination.
Establish communication and feedback channels with customers and client management and use feedback to improve operations.
Manage procurement planning, inventory control, and supply-chain activities.
Train staff to build and maintain client and customer relationships and provide high-quality service.
Supervise, direct, and schedule unit food-service personnel in keeping with Guckenheimer’s traditions and values.
Schedule employees, conduct employee meetings, coach employees, and conduct performance appraisals.
Work with the Area Manager to review budgets, financials, and overall unit performance.
Make safety a priority for employees, customers, and clients.
Adhere to HSEQ policies and procedures, participate in HSEQ training, maintain environmental responsibility and quality standards, and report potential hazards or compliance concerns.