Food & Nutrition/Gift Shop Manager
3.
4 Opelousas, LA Opelousas, LA Full-time Full-time Estimated:
$53.
5K - $67.
8K a year Estimated:
$53.
5K - $67.
8K a year 8 days ago 8 days ago 8 days ago The Food & Nutrition Services Manager is responsible for the Food and Nutrition department.
The FANS manager also has responsibility over the Gift Shop.
Essential Duties &
Responsibilities:
Lead Team as Coach & Mentor.
Provide follow up and guidance to ensure.
Plans and implements strategies and processes to maximize efficiency and meet objectives Sets annual goals for the department and monitors progress of goal achievement through the LEM Organizes the functions of the department and allocates use of available resources Staffs department appropriately according to productivity standards Recruits, hires, trains and develops staff Monitors staff performance including goal setting and performance reviews Establishes and maintain departmental controls Formulates and enforces department policies and practices Coordinates financial and budget activities for maximum operational efficiency Facilitates the preparation and analysis of reports Reviews various performance metrics (i.
e.
, financial, HCAHPS, employee engagement survey) to monitor and measure results, productivity & goal progress Responsible for the achievement of department productivity and quality goals Engages in and implements the Journey to Excellence tactics for the department Plan, Prepare, Execute Budgets (Payroll, Capital, Operational, etc.
) Conduct Team Leadership and Departmental Meetings Documents that established methods, policies and procedures are followed by those supervised through daily inspections.
Ensure proper supervision of patient tray service including planning and preparing master menus.
Process requisitions and supervise production and delivery of catering request Direct Assistant Manager, Supervisors, and all Team Members in the management and daily production of all food and service.
Ensure Department Quality Improvement studies are developed and implemented, Ensure all Quality improvement reports are complete and documented appropriately.
Ensure personnel are educated and trained in techniques of food service and sanitation codes.
Observes methods of food preparation, cooking and portion sizes to ensure food is prepared and served in prescribed manner.
Ensure Employee evaluations and all required training of employees.
is complete in accurately and in timely manner Lead and Coordinate preparation of menus, introduce new recipes and assist with cost containment measures.
Performs other duties as assigned.
Education:
High School Diploma/GED required.
Bachelor's degree in Business Administration or related field preferred.
Additional Experience Preferred:
5 years Supervisory experience 4 years food service experience in a health care setting Leadership Course work a plus.
Serve Safe Certification (Required) Must have knowledge of inventory control, personnel management and proficient in food handling and advanced cooking skills.
Must have strong leadership skills such as effective oral and written communication Must be able to effectively motivate and educate by example.
Computer skills (Microsoft Word and Excel).
Must have knowledge of correct safety and sanitation requirements, including HACCP concepts; quantity food production, modified diets and menu planning.
.
Estimated Salary: $20 to $28 per hour based on qualifications.
4 Opelousas, LA Opelousas, LA Full-time Full-time Estimated:
$53.
5K - $67.
8K a year Estimated:
$53.
5K - $67.
8K a year 8 days ago 8 days ago 8 days ago The Food & Nutrition Services Manager is responsible for the Food and Nutrition department.
The FANS manager also has responsibility over the Gift Shop.
Essential Duties &
Responsibilities:
Lead Team as Coach & Mentor.
Provide follow up and guidance to ensure.
Plans and implements strategies and processes to maximize efficiency and meet objectives Sets annual goals for the department and monitors progress of goal achievement through the LEM Organizes the functions of the department and allocates use of available resources Staffs department appropriately according to productivity standards Recruits, hires, trains and develops staff Monitors staff performance including goal setting and performance reviews Establishes and maintain departmental controls Formulates and enforces department policies and practices Coordinates financial and budget activities for maximum operational efficiency Facilitates the preparation and analysis of reports Reviews various performance metrics (i.
e.
, financial, HCAHPS, employee engagement survey) to monitor and measure results, productivity & goal progress Responsible for the achievement of department productivity and quality goals Engages in and implements the Journey to Excellence tactics for the department Plan, Prepare, Execute Budgets (Payroll, Capital, Operational, etc.
) Conduct Team Leadership and Departmental Meetings Documents that established methods, policies and procedures are followed by those supervised through daily inspections.
Ensure proper supervision of patient tray service including planning and preparing master menus.
Process requisitions and supervise production and delivery of catering request Direct Assistant Manager, Supervisors, and all Team Members in the management and daily production of all food and service.
Ensure Department Quality Improvement studies are developed and implemented, Ensure all Quality improvement reports are complete and documented appropriately.
Ensure personnel are educated and trained in techniques of food service and sanitation codes.
Observes methods of food preparation, cooking and portion sizes to ensure food is prepared and served in prescribed manner.
Ensure Employee evaluations and all required training of employees.
is complete in accurately and in timely manner Lead and Coordinate preparation of menus, introduce new recipes and assist with cost containment measures.
Performs other duties as assigned.
Education:
High School Diploma/GED required.
Bachelor's degree in Business Administration or related field preferred.
Additional Experience Preferred:
5 years Supervisory experience 4 years food service experience in a health care setting Leadership Course work a plus.
Serve Safe Certification (Required) Must have knowledge of inventory control, personnel management and proficient in food handling and advanced cooking skills.
Must have strong leadership skills such as effective oral and written communication Must be able to effectively motivate and educate by example.
Computer skills (Microsoft Word and Excel).
Must have knowledge of correct safety and sanitation requirements, including HACCP concepts; quantity food production, modified diets and menu planning.
.
Estimated Salary: $20 to $28 per hour based on qualifications.
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