Full Job Description
The General Manager directs all aspects of the Amped Kitchens facility including:
Management of tenant relationships
Oversight of facility staff
Management of outreach and leasing
Maintenance of facility and equipment as per regulatory guidelines and Amped Kitchens policies procedures
Oversight of accounts payables and receivables
Preparation of annual budgets and oversight of financial reporting
The GM reports directly to the Owners of Amped Kitchens.
GM Key Responsibilities
1. Tenant Management
Know details of property, current availability of spaces for lease, and prices
Tour potential tenants through the facility
Negotiate new leases and lease renewals within parameters set by Ownership
Enforce leases and manage collections
Manage tenant relations, assist with move-ins, and address specific tenant needs
Resolve tenant complaints and maintain good tenant morale while enforcing policies, procedures and keeping a balanced approach to tenant requests
Collect reporting data from tenants for public agencies and project lenders and investors
Manage tenant improvement construction projects. Define scope, scheduling and insure proper permitting and inspections for space upgrades for tenants within parameters set by Ownership.
Facilitate tenant compliance with policies and procedures to ensure safe, efficient and enjoyable operation of the facility
Calculate net charges for tenants, including share of utility costs, storage and other incidental charges
Organize programs and events
Manage and facilitate tenant interactions via Mobilize (our online collaboration system)
Report to Ownership on rental receipts, vacancy/leasing activity and delinquency/collections
2. Personnel Management
Provide leadership for the successful day-to-day operation of the facility
Hire assistant GM (responsible for bookkeeping, tenant tours, managing database of potential tenants and general back-up for GM)
Inspire and lead others. Manage and train staff of approximately 10-12, including logistics/dock, security and custodial personnel to assure continuous improvement and highly efficient operations
Conduct performance appraisals and provide coaching and guidance to all employees and carry out terminations where necessary
Implement HR policies and maintain required documentation
Manage employee claims including harassment, workers comp. Reporting all claims to Ownership
Be available to respond to emergencies as necessary
3. Facility Management
Ensure maintenance requests are completed in a timely and decisive manner
Oversee all facility subcontractors and in-house maintenance
Establish schedules for routine maintenance and emergency staff coverage
Assure facility cleanliness and safety in common areas and provide ongoing coaching and support for tenants and staff in cleanliness and safety per industry best practices
Work with tenants and staff to identify opportunities to improve operations
Maintain building security and access control
4. Regulatory Compliance/Health and Safety
Enforce and offer improvements to facility-wide Sanitary Standard Operating Procedures and move-in procedures to comply with County, State, FDA, USDA and other relevant food safety standards.
Manage relationships with governmental and third-party health inspectors including County and State Health Departments and USDA as well as private food safety auditors (e.g. Everclean).
Develop and implement policies for Food Safety Modernization Act compliance.
Assure compliance with worker safety policies.
5. Financial management and Vendor Relationships
Partner with CFO to develop operating and capital budget and provide regular reports to Ownership on financial performance
Analyze past income and expenditure patterns and make recommendations to improve profitability.
Oversee assistant general manager/bookkeeper in processing accounts payable, accounts receivable and assisting CFO with documentation for annual audit.
Control operating and capital expenses to ensure compliance with budgetary restrictions and meet financial performance targets.
Manage day-to-day vendor relationships.
Generate, verify and approve purchase orders and invoices.
Engage new vendors within parameters and with approval of CFO and Ownership.
Prepare biweekly payroll.
5+ years’ experience in commercial or industrial property management.
Experience in facilities management, preferably for commercial kitchens, food production or related manufacturing facilities.
Successful experience managing a budget and reporting on financial performance.
Strong computer skills including the ability to understand, prepare and use spreadsheets for analyzing data and trends. Willing to learn property management software.
Skilled in conflict resolution and negotiation. Demonstrable customer relations skills.
Ability to be assertive, highly organized, detail oriented, a problem solver, flexible, and dependable.
Prior leadership, team building and advanced coaching experience.
Excellent written and oral communication and people management skills.
Education Required: Bachelor's Degree and/or culinary arts degree and/or relative industry experience.
Serv safe manager certification for food handling required prior to start.
Contact: Submit resume to Anne Weisler, VP of Operations, firstname.lastname@example.org