General Manager, Hospital Food Service Operations

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Job Description

Job

Primary Location

Other Locations

Shift

Closing Date (Period for Applying) - External

Description

Summary

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 café 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 report 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 reports 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 reports - 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