Senior Manager Hospitality Services

Manages assigned food services staff. Ensures compliance with all regulatory agency standards, including The DNV, Health Department, Commission Medicare Services, Occupational Safety and Health Agency, etc. Develops, interprets, and ensures the consistent application of organizational and departmental policies and procedures. Responsible for the departmental Quality Assurance program. Maintains the department's computerized Food Service management system. Financial responsibilities include assisting in the budget preparation process and meeting budgetary guidelines. Assists the Director in all departmental administrative and supervisory functions and assumes full responsibility for the departmental performance in the Director's absence.

Schedule 1:00 pm - 9:30 pm Monday - Friday with rotating weekends

Job Responsibilities:

• Responsible for assisting the Director in planning, organizing, executing, and controlling the work activities in the department; developing, interpreting, and ensuring the consistent application of organizational and departmental policies and procedures.

• Lead/oversee operational management and resource management for own team(s) within Food Services, including assisting in the budget preparation process and meeting budgetary guidelines.

• Responsible for departmental Quality Assurance program; Ensure compliance with all regulatory agency standards (e.g., The DNV, Health Department, Commission Medicare Services, Occupational Safety and Health Agency).

• Assist in the financial decision-making processes in collaboration with senior leadership and key stakeholders, as necessary.

• Actively identify opportunities for new and more efficient ways of conducting business to support enhanced departmental service and support.

• Lead/ oversee training and development initiatives within own team/ department for overall skill-building within the team.

• Engage with cross-functional teams, including the senior leadership team, representing one's own team/ department, and provide support in matters related to issue resolution.

• Manage people as direct reports within own team(s) through effective goal setting, performance, training & development, and engagement.

• Perform other duties as assigned or directed to meet the goals and objectives of the department and the institution.

• Maintain regular and predictable attendance.

Minimum Education and/or Training:

• Bachelor's degree is required.

Minimum Experience:

• 8+ years of progressive food service experience.

• Experience managing small/ mid-size teams in a supervisory/ leadership capacity.

• Experience overseeing day-to-day work to ensure compliance with the latest processes, guidelines, and regulatory needs for own area.

• Experience leading and managing complex food services projects from end-to-end, including planning for resources and budgets and driving ongoing execution.

• Experience engaging with critical cross-functional stakeholders to drive processes/systems and outcomes.

• Experience presenting in team meetings and to senior management, as well as large audiences.

• Proven performance in earlier role.

Licensure, Registration and/or Certification Required by SJCRH Only:

• ServSafe Food Protection Manager or another American National Standards Institute (ANSI) approved Food Protection Manager Certification required within 6 months.

• ServSafe Food Handler Training Certificate Program or another American National Standards Institute (ANSI) accredited Food Handler Training Certificate Program is required within 30 days of hire. Employee must maintain current certification during employment.

Special Skills, Knowledge and Abilities:

• Shows strong skills in thinking critically with a systemic view.

• Shows expertise in taking a structured approach to analyze and resolve issues.

• Able to distinguish between different sets of issues, set priorities, and make decisions.

• Can present/facilitate independently in senior-level meetings. Presents information as a structured story and anticipates questions well.

• Addresses difficult questions and challenges effectively.

• Able to effectively influence others using facts and logic.

• Keeps teams energized and focused on high-quality results.

• Thinks long-term in building and executing metrics-driven plans and stretch goals for St. Jude.

• Builds structures and processes with clear lines of authority and accountability so teams know what they