General Manager

ISS•West Memphis, AR

13d•$75,000 - $85,000•Onsite

About The Position

The General Manager serves as the senior on-site leader responsible for creating an exceptional workplace hospitality experience that supports the client's culture, business objectives, and employee experience. Working in close partnership with a highly talented Executive Chef and established leadership team, the General Manager focuses on building strong client relationships, developing people, driving operational excellence, and creating an environment where employees and guests thrive. Success in this role is measured not only by operational and financial results, but by the strength of the culture, the quality of the client partnership, the engagement of the team, and the experiences created every day. This is a rare opportunity to join a successful operation with a talented Executive Chef, a strong leadership team, and an engaged workforce already in place. We're not looking for someone to fix a broken culture or rebuild a struggling operation. We're looking for a leader who can inspire people, strengthen client relationships, create new possibilities, and help an already exceptional team reach its next level. If you're energized by collaboration, hospitality, innovation, and people leadership, you'll feel right at home here.

Requirements

Minimum 5 years of leadership experience in hospitality, workplace dining, food service, hotels, restaurants, or related service environments.
Proven success leading managers and large teams in a customer-focused environment.
Strong client relationship management and stakeholder engagement skills.
Demonstrated ability to coach, develop, and retain high-performing teams.
Passion for hospitality, innovation, and employee experience.
Strong business and financial acumen, including budgeting, forecasting, and labor management.
Excellent communication and presentation skills.
Ability to influence and lead through collaboration.
Experience managing change and driving continuous improvement.
Lift up to 25 pounds.
Work in a fast-paced environment and manage competing priorities during peak periods.
Maintain professional appearance standards consistent with company and client expectations.
Spend time walking, standing, engaging with employees, customers, and clients throughout the day.
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

Experience in union environments preferred.
Bachelor's degree in Hospitality, Business, Culinary Arts, or related field preferred.

Responsibilities

Create an environment where people genuinely enjoy coming to work.
Lead with visibility, authenticity, and accountability.
Develop leaders and build a strong internal talent pipeline.
Foster a culture of teamwork, recognition, inclusion, and continuous improvement.
Build trusted relationships with client stakeholders at all levels.
Understand the client's business and anticipate evolving needs.
Serve as a strategic partner who brings ideas, solutions, and innovation.
Consistently exceed client expectations.
Partner with the Executive Chef to deliver innovative culinary and hospitality experiences.
Create programs that engage customers and strengthen workplace culture.
Champion hospitality as a core part of the employee experience.
Drive customer satisfaction through exceptional service and execution.
Deliver strong financial performance and operational excellence.
Maintain high standards of food safety, workplace safety, and compliance.
Identify opportunities to improve efficiency, quality, and customer value.
Lead a culture of ownership and accountability.
Serve as the primary relationship leader for the client account.
Partner closely with the Executive Chef to align culinary innovation with client objectives.
Lead and develop a team of managers, supervisors, and frontline employees.
Facilitate weekly leadership meetings focused on business performance, employee engagement, operational priorities, and innovation.
Collaborate with local vendors, community partners, and support teams.
Build strong relationships across culinary, hospitality, facilities, and client organizations.
Promote Guckenheimer and ISS values through visible, hands-on leadership.
Serve as the primary point of contact for client leadership and stakeholders.
Build strong partnerships that support client goals and workplace culture.
Lead regular business reviews and present opportunities for innovation and enhancement.
Ensure exceptional client satisfaction through proactive communication and execution.
Lead, coach, and develop a high-performing management team.
Recruit, develop, and retain top talent.
Conduct performance reviews, coaching conversations, and succession planning.
Foster an engaging, inclusive, and accountable workplace culture.
Celebrate successes and recognize employee contributions.
Ensure every customer interaction reflects Guckenheimer's commitment to hospitality excellence.
Partner with the Executive Chef to deliver exceptional food and hospitality experiences.
Gather customer feedback and continuously improve programs and services.
Drive creativity and innovation across all customer touchpoints.
Ensure operations are executed efficiently and consistently.
Maintain compliance with company, client, regulatory, and contractual requirements.
Lead initiatives that improve service quality, productivity, and effectiveness.
Monitor performance metrics and drive continuous improvement.
Develop and manage operating budgets, forecasts, and financial plans.
Drive responsible financial performance while maintaining service excellence.
Manage labor, purchasing, inventory, and operational expenses.
Ensure accurate reporting and sound business practices.
Maintain the highest standards of food safety, sanitation, and workplace safety.
Ensure compliance with HACCP, NSF, and all applicable regulations.
Promote a culture where safety is everyone's responsibility.
Identify opportunities to enhance programs, services, and customer experiences.
Stay current on hospitality, culinary, and workplace experience trends.
Implement best practices and innovative ideas that strengthen the client partnership.
Support growth opportunities and strategic initiatives.