Front of House Hospitality Manager in Independent Living Dining Room - FT

Sanford Health, the largest rural health system in the United States, is dedicated to transforming the health care experience and providing access to world-class health care in America’s heartland.

Work Shift:

8 Hours - Varied Shifts (United States of America)

Scheduled Weekly Hours:

40

Compensation:

Salary Range: $21.50 - $34.50

Union Position:

No

Department Details

The ideal candidate will have restaurant and managerial experience. Basic computer skills are required.

Comprehensive benefits package and generous paid time accrual plan

· 401k retirement savings

· Well being solutions

· Educational assistance to help with career growth.

•Direct access to your earnings daily!

Summary

Supervises the quality of performance for employees on one’s team. Assists with the interviewing, hiring, counseling, disciplining and performance reviews according to healthcare organization requirements. Assists in the training of new staff members and the development of existing staff members. Oversees adequate staffing and scheduling issues. Ensures department meets all regulatory requirements.

Job Description

Ensures adequate amounts of food supplies are ordered and available to produce planned menus of the healthcare facility. Writes, tests and implements new and standardized recipes within guidelines. Advises on the appearance, taste and sanitation of food. Conducts meetings and performs follow-ups as needed. Demonstrates effective leadership and management skills. Possesses effective listening and verbal skills to communicate with staff, families and students. Delegates responsibilities. Effectively manages conflict and negotiation. Demonstrates an ability to adapt to continuous change in work demands while maintaining composure under pressure. Supervises staff to be accountable to tasks and work productivity. Practices positive collaboration and converts difficult interactions into productive ones. Displays knowledge of quality management methods, tools, and techniques and the ability to create and support an environment that meets the quality goals of the organization. Possesses skills with basic office equipment and computers.

Qualifications

High school degree or equivalent required.

Minimum of two years’ experience in the food service industry or food production industry required.

CDM (Certified Dietary Manager) certification, certified through the Association of Nutrition and Foodservice Professionals or a registered dietitian preferred. Some departments may require the CDM certification within two years of hire. Depending on certifications, may be required to pass the Serve Safe certification within a year of hire.

Sanford is an EEO/AA Employer M/F/Disability/Vet.

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