Manager Food Services-Dietary-Full Time

Summary:

Assumes responsibility and authority in the multi-functional food service areas. Implements business practices in order to uphold CHRISTUS mission and values. The candidate will be responsible for Cafe operations, food quality, customer service, cash handling procedures, catering and all back of the house operations when needed. Candidate must also be competent in the following areas: Analytical Thinking, Diversity Awareness, Customer Focused, Dependability, Stress Tolerance, Flexibility, Technical & Interpersonal Skills, Communication Skills and Integrity.

Responsibilities:

1. Utilizing knowledge of healthcare food, nutrition, and catering trends, oversee the development of department strategic priorities and operational policies/procedures, with a focus on best practices in food quality, efficiency in production, best sanitation, food cost controls, food presentation, etc. Collaborate with Dietitians in defining the strategic and operational plan for department. Communicate plans and continuously evaluate plans.
2. Applies knowledge of clinical nutrition with input from dietitians, with emphasis on the needs of various levels of acute care patients, to all policy development and decision making for the department.
3. Oversees department's performance improvement initiatives in preparation for JCAHO, health department inspections, and any other regulatory agency requirements.
4. Work closely with multiple departments, including but not limited to, nursing, case management, ancillary services, environmental services and hospital medical staff.
5. Oversees the management of the department budget. Make budgetary recommendations and identify cost savings within the operation. Manage of labor expenses against productivity.
6. Provide oversight for all personnel actions in the department including, but not limited to, recruitment, performance management, professional development, career advancement, work schedules/staff deployment, employee records, etc. Demonstrate strong supervisory, leadership, management and coaching skills.
7. Establish effective relationships with external agencies providing services to the organization.
8. Expand and grow retail sales with a focus on employee and guest satisfaction.

9. Perform other related duties incidental to the work described herein.

Requirements:

Education/Skills

* High School Diploma or equivalent required

* Valid ServSafe Certification required

* Relevant college, technical training, or related education preferred

Experience

* Managerial Experience: 3 years lead/supervisory experience

* Experience in Food Service Preferred

Work Schedule:

TBD

Work Type:

Full Time