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Job Description
The General Manager of Hospital Food Service is an exciting opportunity for an energetic and motivated manager who is constantly seeking excellence in service standards. Direct responsibility for a 16- bed critical-access hospital.It is a Joint Commission accredited facility with an alcohol-and-drug treatment program, pediatrics and OB, and a full retail cafe serving staff, visitors, and the community. The General Manager ensures cost effective management with efficiency, meeting, and exceeding expectations. Excellence in patient, client and customer service satisfaction is paramount. Responsible for all food service-related activities; including patient, retail and catering, quality improvement, sanitation, and infection control. The General Manager provides strong leadership to a team whose focus is exceptional service, exceptional quality and driving customer service.
**This position is physically located in Dillingham, AK. The selected candidate must live and/or willing to relocate to Dillingham, AK if hired for the position. This opportunity requires a two-year commitment to develop and mentor an existing manager specifically to take over as GM in two years. Client provided furnished housing is available at a reduced rate. Relocation assistance available. Minimal travel required.**
Essential Duties and Responsibilities
Direct responsibility for a 16-bed Joint Commission accredited hospital.
Provides team leadership by ensuring cohesiveness at the unit and with the client.
Oversees expenditures and controls unit financials.
Directs daily food service operations in order to provide quality products operations including menu evaluation, planning, purchasing, inventory, receiving, food preparation and storage.
Maintains and implements sanitary and food safety conditions and training to adhere to auditing procedures and statutory regulations.
Develops a monthly for the client that establishes a rapport, promotes partnership and fulfills the client needs and expectations.
Accountable for the execution of product and service quality by maintaining highest level of delivery.
Promotes and supports workplace diversity initiatives.
Executes strategic plan by implementing short- and long-term goals that align with the scope of services, mission, and values.
Manages by providing positive and constructive feedback to employees in order to reward, coach, and motivate.
Prepares and updates statistical s to ensure compliance with federal, state, local regulations and NMS/Client policies and procedures.
Supervises day-today work activities, assigning and prioritizing activities, and monitoring operating standards.
Establishes a safe work environment for employees by performing safety audits and inspections, conducting safety related training, and maintaining ongoing communications with employees.
Reviews financial statements to ensure performance is in accordance with business strategic initiatives.
Maintains kitchen and storage facilities to meet/exceed sanitary conditions.
Provides direction to employees and independently determines and develops approach to solutions, work is reviewed periodically and ensure objectives have been met.
Develops and administer budgets, schedules and performance.
GM has responsibility for selection, orientation and training and development of employees, including initiating personnel actions, such as the hiring and termination of employees. Monitors internal quality assurance and food safety audit process including HACCP record keeping.
This position is responsible for the supervision of staff.
Other duties that are pertinent to the department or unit’s success also may be assigned.
Qualifications
Minimum Requirements
High School Diploma or GED equivalent.
Five years (5) experience as a GM of a food service unit for a Joint Commission Accredited hospital of 25 beds or more
Must have participated in and satisfied the requirements of a Joint Commission survey.
Must possess a Certified Dietary Manager (CDM) or willing to obtain certification if hired.
Must have or obtain an Alaska Food Handlers Card and/or ServSafe upon 30 days of hire.
Daily client and customer contact is required.
Must be able to review and work with general business s – sales, budget, labor, cost, etc.
Must have intermediate proficiency in Microsoft Office Suite applications; Word, Excel, Power Point and Outlook.
A valid Driver’s License and an acceptable driving record for the past three (3) years to be eligible under NMS’ vehicle insurance policy
Contract requires employees to speak, understand, read and write English
This contract requires COVID-19 vaccination.
Preference
Bachelor Degree in Food Services Technology/Management or related field; or A.A Degree plus 3 years of directly related experience or Registered Dietitian or Certified Dietary Manager
Candidates with extensive food service management, knowledge and experience are preferred.
ServSafe Manager certification preferred.
Working Conditions and Physical Requirements
Weather: Indoors: environmentally controlled; requires most or all work to be done inside.
Noise level: Moderate
Description of environment: This is an industrial kitchen located in a health care setting.
Physical requirements: Employee is required to lift and/or move up to 25lbs. Frequently required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift.
Travel: Employee may travel up to 5% to various locations. Travel is coordinated by NMS.
Competencies
NMS Core Values
Safety guides our behavior.
Honesty and integrity govern our activities.
Commitments made will be fulfilled.
All individuals are treated with dignity and respect.
The environment will be protected and sustained.
Exceptional verbal and written communication skills to convey complex and/or detailed information to multiple individuals/audiences with differing knowledge levels, role may require strong negotiation and influence, communication to large groups or high level constituents, representation of the organization, advanced tact and diplomacy, etc.
Systematically gather information from a variety of sources, analyze information, identify implications of data, draw appropriate conclusions, generate viable, alternative solutions to a question or problem, and evaluate the consequences of choosing each alternative.
The ability to develop and maintain professional, trusting, positive working relationships with clients, supervisors, staff, managers, customers, and vendors.
The willingness and ability to be aware of, understand, respect, and values the diverse cultural, ethnic, gender, age, educational, professional, etc. backgrounds and styles of other and to adapt one’s own behavior based on that understanding.
Provide excellent service to external/internal customers and clients. This includes seeking to meet customer needs, expectations, and demands quickly and effectively; remaining calm and professional when dealing with difficult internal or external customers; reviewing complaints from internal/external customers and taking action to remedy the complaint and treating the customer as valuable.
Demonstrate eagerness, enthusiasm, optimism and passion when working.
Work productively and effectively in a fast paced, stressful, demanding, and/or ambiguous work environment.
Set priorities, plan, and coordinate work activities including developing plans with long-range horizons based upon a sound knowledge of corporate expectations (policies, budgets, strategic plans). Delegate the authority to complete work activities, giving clear direction as to what needs to be done, and monitoring performance against a predetermined deadline and/or measure of quality to ensure quality and timely completion of assignments.
Motivate and guide others to work hard by building a sense of teamwork and commitment including clearly communication and reinforcing aims and goals of team, unity, cooperation and excellence.
The ability to speak clearly and politely to management, associates, and customers when conveying information, using correct grammar and not slang terms, and targeting the amount, style, and content of the information to the needs of the receiver.
Organization
:
Food and Facilities Management