You have passion for what you do. You like working as a team and be part of a family. It’s not work when you love what you do. Come join us as a Key Account Director and see where your career will take you!!!
Key Purpose
The Key Account Director is responsible for ensuring all functions, initiatives, and priorities support the customer’s overall business strategy. 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 Guckenheimer / ISS standard processes and concepts. The Key Account Director will also identify and leverage innovative initiatives and best practices with a constant focus on driving compliance.
Success Criteria
- To build and grow the account and organization with an entrepreneurial mindset
- Account development, sustainability, growth, and retention
- Operational development and account transformation
- High customer satisfaction scores
- 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 and food industry
Key Areas of Collaboration and Influence
Develop, manage agendas, and lead weekly management team meetings using provided online toolsAbility to effectively communicate, motivate and interact with all levels within the organization to help build and speak to the culture of Guckenheimer / ISSCreating and developing relationships with local vendors, other department leads and individualsManaging client and customer relationshipsIdeal Candidate Experience
5 years General Management experience in multi-unit food environment or food service10 years in Food Management, Restaurant, Hospitality, Food & Beverage experienceExperience managing a team of management and staff of 20 employees (hourly and salaried)Bachelor’s degree in Hospitality, Business, or similar required; Master’s degree is highly preferredProven track record of leadership : building, managing, and leading a large culinary and hospitality team composed of hourly and salaried membersPositive attitude and dependable under pressure - an excellent role model, motivator, and leaderPassion for hospitality, innovation, and creative experiencesSuccessful coaching and teaching skills with peers, individuals, and teamsCreating a culture of food and workplace safetyProven ability to maximize budget, enhance user experience and creativity across all channels in alignment with business strategyDemonstrate good judgement and decision-making skillsWorking knowledge of Google Docs, Microsoft Word, Excel, and PowerPointClient interaction experience in an informal setting and in formal meetingsAbility to work independently as well as in a teamAbility to work in a fast paced and changing environmentManager ServSafe Certified or ability to be certified immediately after hireGraduate of an accredited Culinary Institution or Hospitality program preferredManaging within a union environment is preferredKey Accountabilities
To satisfy the needs of the client and customer by providing high-quality, cost-effective food service that delivers on all core program expectationsTo develop, in conjunction with Guckenheimer food standard programs, attractive menus meeting the needs of the customers at that locationTo interview and hire unit staff employees in accordance with corporate, client, Federal, State, and local regulationsEnsure all corporate employee training and development programs are completed.To maintain accurate and timely accounting and financial records including forecasting, declining budgets, and payroll. Prepare and monitor unit operating budgets in cooperation with client guidanceTo 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 expectationsTo 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 customersAchieve the highest standards in food, utilizing recipes and programsTo manage the entire process in the planning of procurement, inventory control, and supply chain activities, ensuring effectively functioning processesTrain staff on appropriate ways to build and maintain client and customer relationships that ensure the highest quality of serviceTo supervise, direct and schedule the activities of unit food service personnel following the tradition and values of the Guckenheimer organizationSchedule employees and conduct employee meetingsCoach employees and conduct performance appraisalsWork closely with the Area Manager to review budgets, financials, and unit performance overallLead and maintain safety as priority for all employees, customers, and clientsPhysical Demands & Work Environment
Must be able to lift a minimum of 25lbs.Come to work properly dressed according to the dress codeEmployee must be able to work under pressure and time deadlines during peak periodsAs a global organization, ISS Group is committed to making the international community more resilient and just for all people. We encourage diversity and inclusion in their broadest terms, including ethnicity, race, age, gender, gender identity, disability, sexual orientation, religious beliefs, language, culture, and educational background. We look to lead our industry by example and to positively influence the market wherever we operate.
