Account Manager LGC Hospitality Staffing Full-Time | Base + Commission | Field & Office This is a performance role, not a maintenance role. Some people read that and feel pressure. The right person reads it and feels seen. We're hiring an Account Manager to keep clients, grow existing accounts, and expand revenue inside our current book of business. If you take ownership, drive results, and don't wait to be told what to do — keep reading. Some days you're onsite checking staff in and getting face time with your clients. Some days you're at your desk working orders, fixing problems, and finding the next upsell. Every day you're juggling priorities across multiple accounts — not an autodialer, not a cubicle, and never monotonous. At LGC Hospitality Staffing, Account Managers are the face of the company to our clients. You'll protect and grow revenue across your accounts and be held directly accountable for results. 23 years in business. We staff hotels, hospitals, schools, arenas, and colleges with the people who keep them running — and you'll own the client relationships that make that possible. A Career, Not a Clock-Out Some jobs are a paycheck you stop thinking about at 5pm. This isn't that job — and that's the point. At LGC you'll learn hospitality staffing, relationships, sales, client requirements, and account management, and you'll own the client side of every event we staff. You'll run your book on Avionte, our staffing platform (ATS/CRM) — strong attention to detail and organization are a must, because clean records are how this business gets paid. Know how long we play for: we keep clients for decades, so the book you build is one you could still be serving twenty years from now. Work hard on the front end and grow your career and income as you grow your book. A year from now, your book can be bigger, your income bigger with it, and your name the one clients ask for. This is also the seat our Branch Managers come from — a branch here is a multi-million-dollar operation, and the people who run them started where you'd be starting. Coming Out of Restaurants, Hotels, Catering, or Events? This role is a proven landing spot for hospitality people. You already speak the language of chefs, banquet managers, and F&B directors — because you've worked alongside them. Here you'll use everything you know about the industry and move it into an office-based career. You'll still live in the world you know, but from the desk and the phone, not the floor: even our busiest Saturdays typically mean 3-4 hours of midday phone and computer work, not a double on your feet. No more closing shifts, no more working the event. What You Own Keeping every client in your book — clients rarely complain before they leave; they just stop calling. You see it coming and act first Revenue growth inside existing clients — more departments, more shifts, more of the order Referrals and introductions — the buyer one door down from a buyer we already serve is the easiest sale in this company, and you ask for it Every order in spec — every person we send meets what that client agreed to. Our biggest accounts have their own rules, pulled onto a one-page sheet; you'll know yours cold and check orders against them before they go out The paperwork that pays people and bills clients — typed timesheet to the client the day before, collected after, turned in by Tuesday 5pm. Billing problems are the second-biggest reason clients leave a staffing company Client relationships and overall satisfaction — you're the person they call, and the person who calls them first What You'll Do Weekly client touchpoints — calls, texts, and in-person visits. They place orders every week with someone; be there the day that someone has a bad day Onsite check-ins and temp starts — your face is in front of the client when our people walk in Spot and act on upsell and cross-sell openings — "Oh! I didn't know you place housemen too" is a sentence you'll stop hearing, because you told them first Fill orders alongside our Staffing Managers — the branch owns the fill together Know more than one person in every building — the GM, the chef, the A/P desk. One-contact relationships are how accounts get lost Fix problems fast and own them out loud — the recovery should land harder than the miss Schedule & On-Call Expectations We're upfront about this because it's real, and it's non-negotiable — we'd rather you know now than find out after you've started. M-F, 8am-5pm is the baseline — but hospitality doesn't stop at 5pm. On-call coverage for nights, weekends, and holidays is part of this role — handled from your phone and laptop, not from the event floor On-call rotates within the branch team, covering mornings (6-8am), evenings (5-8pm), and weekends While on-call, you may need to handle no-shows, call-offs, sent-home staff, or injuries in real time A 30-minute response standard applies to on-call emails and missed calls — every time How You're Measured You're graded first on keeping clients. Growth is what the commission rewards. Client retention — customers kept and dollars kept Account revenue growth — how much and how often your clients buy New buyers and departments opened inside your accounts Order fill rate and execution quality — including orders shipping in spec Timesheets in on time, invoices right the first time Client engagement — touchpoint frequency and onsite presence What It Takes Strong communicator who builds trust quickly High sense of urgency with consistent follow-through Ability to manage multiple accounts in a fast-paced environment Problem-solver who takes ownership without waiting for direction A people person who asks for the business — referrals, introductions, more of the order Comfortable in the field and on the phone every day Strong attention to detail and organization — you'll live in our staffing platform, and accuracy matters Career-minded — you want to build something and grow your income with it, not just collect a check Genuinely energized by being measured and held accountable — not just tolerant of it Our Core Values We hire for these as much as for skills — they show up in every interview, and they'll show up in how you work here every day. We Care Genuinely — clients and coworkers can tell the difference, and we don't fake it. We Reject Average — good enough isn't. We push for better. We Break a Sweat — real effort, not just activity. We are Coachable — we want to get better, and we act on feedback. We Own it Completely — no blame, no excuses — just results and accountability. Compensation & Benefits Competitive base salary plus commission tied directly to account growth and retention. Health, Dental, Vision, and Life Insurance ESOP (Employee Stock Ownership Plan) — a real ownership stake in the company. Eligible after 1 year full-time, fully vested after 3. Fewer than 6,500 U.S. companies offer this. Is This You? Be honest — somewhere above, you either recognized yourself or you didn't. This role is a great fit if you want to own a book of business, grow it, and be recognized for results — if you're a people person who wants a career with room to grow, and if our Core Values genuinely sound like you, not just like a good answer in an interview. Hospitality, restaurant, and event professionals do especially well here. This is not the right fit if you're looking for a support or administrative role, if you manage accounts passively and hope they grow, if you want a job you clock out of at 5pm and never think about, or if a rotating on-call schedule doesn't work for where you are in life right now. Better to know that now than after you start. People who thrive here tell us the same thing: they knew early. If you just felt that, don't overthink it — apply now.

Pay:

$50,000.00 per year

Benefits:

Dental insurance Health insurance Paid time off Vision insurance

Experience:

Account management: 1 year (Preferred) Ability to

Commute:

Bingham Farms, MI 48025 (Required)

Work Location:

In person