General Manager 2 - Cura

The General Manager plans, organizes and oversees all activities and systems in the Dining Service Department. Functions as the liaison in all administrative roles within the facility and may participate in multidisciplinary capacities. He/She assures that the nutritional needs of the patients and/or residents are met through clinical nutrition services. Assumes responsibility for budget development and compliance, sanitation, safety, regulatory compliance, menu development, preparation and service of food. Supervises staff and facilitates staff development. Assures Cura standards of quality, service and cleanliness are being met. Makes changes as needed to improve services, increase efficiency, manage costs and meet client requirements. Coaches management team and hourly associates to achieve company goals. Performs related duties as assigned by supervisor.
Client, Patient, and Guest Relations:
Demonstrates a strong focus on resident and guest satisfaction.
Coordinates nutrition services with other disciplines. Confers with other department directors and develops a good rapport with the resident care team.
Frequently visits all service areas to assess resident and customer satisfaction.
Proactively addresses client needs to enhance client satisfaction and retention.
Develops meaningful relationship with primary client contact and other key client personnel.
Accurately assesses and responds quickly to client needs.
Supports Cura to client and keeps client informed on unit and Cura activities/accomplishments.
Reviews financial and other data with client on a regular basis.
Coaches management team on importance of resident and guest satisfaction.
Works with management team to meet client needs.
Assesses patient satisfaction and responds appropriately.
Financial Results:
Develops annual budgets for operations and capital equipment needs; works within budget to meet goals.
Compiles and reviews weekly cost accountability and reports variances to the District Manager.
Fully understands contract and ensures both client and company are in compliance with contract terms.
Reviews financial data and prepares reports as requested by client or District Manager.
Uses company systems to track and monitor financial performance. Responds to variances in a timely and appropriate manner.
Operational Execution:
Reviews all aspects of department performance and makes changes as needed to improve services, increase efficiency, manage costs and meet regulatory requirements.
Frequently visits all dining service areas to assess guest satisfaction levels.
Ensures systems for food production and service, such as recipes, production sheets, purchasing records, temperature controls etc are developed.
Develops menus with the Executive Chef to meet patient, resident and guest preferences and diet modifications, seasonal variations, and cost objectives.
Ensures that sanitation and safety meets or exceeds specification of regulatory agencies, company standards, and infection control policies.
Coordinates all aspects of dining and nutrition services with other disciplines.
Confers with other department directors and develops a good rapport with the administrative and patient care team.
Ensures that team member practices meet HACCP and infection control standards.
Has detailed knowledge of Department of Health and Federal OBRA standards for food and nutrition services. Ensures team member practices comply with regulations,
Maintains updated policies and procedures to reflect current practices within the department.
Enforces safety standards with team members. Ensures safety problems are corrected to prevent staff injuries.
Ensures sanitation standards are enforced. Directs other team members in implementation of routine cleaning procedures.
Ensures security of storage areas, computer equipment and department cash on hand.
Attends required department director meetings, training sessions and resident meetings.
Maintains a planning system for special events. Organizes and executes special events to deliver high quality, cost effective and timely events.
Maintains confidentiality of patient and staff records according to HIPAA guidelines.
Makes necessary operational adjustments throughout the year to assure conformance with policy, procedures and practices.
Prepares written goals and objectives for entire department/site. Translates these into action plans for self and team.
Following established policies, coordinates the food and supplies acquisition and receiving process.
Ensures management team implements corporate marketing programs, uses appropriate merchandising techniques.
Human Resource Practices:
Adheres to the human resource policies and procedures of the facility, treats team members with fairness and respect.
Supervises the hiring, orientation, training, appraisal and discipline of team members.
Ensures team members are trained and competent to perform job duties.
Works with District Manager in the hiring, training, appraisal and discipline of salaried managers.
Maintains accurate personnel records including those for hiring, orienting, training, disciplining, and appraising performance.
Complies with all local, state and federal laws.
Develops management team to ensure a positive work environment and a clear understanding of HR policies and procedures.
Works through management team to maintain staff productivity, engagement and morale.
Serves as a role model for team members by maintaining standards for appearance and dress, and attendance.
Maintains a plan for self-development and professional growth.
Meets with staff weekly on a formal and informal basis.
Ensures that team members are trained and competent to perform job duties.
Seeks assistance to improve staffing/productivity, morale and other aspects of employee relations as appropriate from others in the company.
Maintains confidentiality of patient and staff records according to HIPAA guidelines.
3+ years' progressive food service management experience within a healthcare setting.
Bachelor's Degree in Nutrition, Hotel and Restaurant Management, or related field preferred; or equivalent related job experience.
Certified Dietary Manager Certification or Registered Dietitian helpful.
Proven experience in financial management and controls.
Comprehensive knowledge of food service systems and administration.
Excellent interpersonal, communication and leadership skills.
Advanced skills in math and financial management desired.
Proficiency in Microsoft software required.
Physical Demands and Working Conditions:
Lifting objects up to 40 pounds.
Bending, reaching, grasping and lifting.
Walking long distances.
Exposure to high noise levels.
Exposure to high heat and humidity levels.
Job Hazards include:
Burns, cuts, slips, falls and back sprains.
Equal Opportunity/Affirmative Action/Minorities/Women/Individual with Disabilities/Protected Veteran Employer

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