Larry Weihs: ESS support services.

• Author: Stomierowski, Peg
• Position: VIEW FROM THE TOP - Interview

A food service professional and Nebraska Husker at heart, Larry Weihs arrived in Alaska in 1986 to be executive chef at Chardonnay's restaurant in the Matanuska Valley. In 1991, he began his career with ESS Support Services, a division of the Compass Group, specializing in food-service and related facility-support services for clients in remote sites, defense and offshore locations around the world.

During 19 years with ESS in Alaska, Weihs has worked in many capacities, from remote site cook to director of business development to district manager to VP of operations. He and his wife, Sandy, live in Wasilla with son Conner. They enjoy hunting, fishing, boating and gardening.

ABM: How's the view from the top at ESS ... how do you see your role?

Weihs: As driver of the bus, I make sure we have the right people aboard, each in the right seat. As service providers, we have key roles. I try to not complicate things and try to emphasize great people, service and results achieved by being organized, with well planned and defined programs and guidelines. So to be uncomplicated, you must first be complicated. Every member of our statewide team has an integral role in superior service.

ABM: How much business volume is done a year supporting workers remotely?

Weihs: Our business has peaks and valleys, depending on the volume of work and support services needed around Alaska and the western United States. Generally we average $35 million to $40 million annually in remote-site support business.

ABM: Describe your business culture and a cultural lesson from global operation.

Weihs: We share passion for quality, are very driven and take pride in superior food and service. We are responsible for each other and for client satisfaction. We find our associates everywhere have a can-do attitude. And while this is wonderful, we need to make sure everyone manages "can do" behaviors safely. The common denominator globally among associates is love for their children and families. This dictates working smartly and safely.

ABM: What forces drive your food business?

Weihs: Internally, safety, efficiency and innovation. Externally, the same forces that drive the economy, the price of oil and metals and the return on investment and capital.

ABM: Name top four concerns when hiring for remote employment.

Weihs: First, remote-site work means being away from home...