Director Guest Services

Banner Health • Phoenix, AZ

21h • Onsite

About The Position

Banner Health believes leadership matters, and we look for people who share our vision making health care easier, so life can be better. Our leaders are at the front of the health care transformation, planning the future of Banner Health. As the Director of Guest Services, overseeing Culinary & Nutrition, EVS/Housekeeping, and Volunteer & Gift Shop Services, you will be instrumental in leading strategic initiatives and special projects and will have oversight of staffing, budgeting and financial operations management. This position provides the direction, planning and supervision of these departments as well as maintaining benchmarks of productivity. If you are looking for a growth opportunity with a fantastic company and a chance to lead an amazing team of professionals, then we'd like to hear from you! Location: Banner Estrella Medical Center Hours: Mon-Fri Exempt Your pay and benefits are important components of your journey at Banner Health. This opportunity includes the option to participate in a variety of health, financial, and security benefits. In addition, this position may be eligible for our Management Incentive Program as part of your Total Rewards package. Banner Estrella Medical Center is a 353-bed acute care hospital providing a full range of health care services to the fast growing communities of west Phoenix. Opened in 2005, this is an innovative, fully electronic facility that features electronic medical records, computerized physician order entry, digital radiography, sophisticated ICU monitoring and much more. In fact, we've been named one of the "ten most innovative hospitals in the country" by Newsweek Magazine and are recognized by U.S. News and World Report as one of Phoenix's Best Hospitals. The hospital is also designed to provide a soothing, healing atmosphere for both patients and their family members. We encourage the use of such therapies as pet therapy, aromatherapy, spiritual care and Reiki Therapy. POSITION SUMMARY This position provides direction, planning and supervision of multiple service lines and departments that may include, but are not limited to food and clinical nutrition services, environmental services, volunteer services, retail food/beverage and Gift Shop units, catering services, linen, and transport services for the facility(s). Ensures the provision of efficient, high quality meal service, nutritional patient care, and environmental services to maintain a clean and safe medical center environment. This position may also develop, direct and supervise workforce that support culinary, volunteer and environmental services. Ensures the proper guidelines and protocols governing the use of chemicals and the disposal of waste products are enforced. Provides a key role in negotiation of supply, equipment and linen contracts as necessary. This position is also responsible for directing and administering the Volunteer Services Department at assigned facility/facilities in accordance with the organizational mission and philosophy, including adult, teen and community volunteers. This position also promotes and supports community partnerships and opportunities. Additionally, this position is responsible for developing, managing, and monitoring departmental operating budget(s). The position provides strategic direction to ensure the department goals are consistent with organizational objectives. CORE FUNCTIONS 1. Provides required leadership, planning, and direction to create and deliver high quality products and services. May oversee menu planning and recipe development, food production, procurement and storage of food and nutritional supplies and equipment, patient food services, and patient dietary counseling. Establishes goals and strategies for the department(s) as applicable. This position may also be responsible for directing the day-to-day activities and operations of the volunteer program, gift shop operations, and/or other specialized programmatic area for assigned facility/facilities, including all employees and volunteers that work within the scope of the program. Performs all functions according to established policies, procedures, regulatory and accreditation requirements, as well as applicable professional standards. 2. Plans and directs the implementation of information systems for the department. May work with organization and vendor resources to implement and manage systems for patient menus and ordering, the management of food production and forecasting, retail sales accounting and tracking, and patient dietary services. Directs, manages, and administers all aspects of programs, operations, and/or other specialized programmatic areas at assigned facility/facilities. Manages quality, safety and compliance for facility support services. Creates and administers measures and benchmarks for all required outcomes in product and service quality, regulatory compliance, customer satisfaction, safe work practices and employee engagement and satisfaction. As applicable, assures that all reporting staff maintain required food handling and professional certification. 3. Directs personnel actions including recruiting, new hire actions, interviewing and selection of new staff, salary determinations, training, and performance management. Supports staff training and development to motivate staff to provide highest level of service and to remain current on industry trends. Establishes and communicates team goals and provides feedback and recommendations for improvement. Selects, orients, trains, schedules and evaluates employees and/or volunteers to staff assigned service areas. Provides leadership and growth opportunities for staff. Manages and oversees the maintenance of staff and volunteer files, including annual evaluations, safety education, and/or other regulatory requirements. Under the general supervision of facility senior leadership and as assigned, this position is responsible for all aspects of patient food services and patient dietary care services; environmental services, volunteer services/operations and other support services, on a 24-hour basis. The position plans and provides systems to support customer needs and evaluate service levels. Interfaces with department directors to create new volunteer opportunities and innovative programs to support respective areas of service and the organizations strategic plan. 4. Manages the department’s financial performance. As applicable, forecasts and manages retail, food, and catering revenues. Develops and manages operational and capital budgets. Manages operating expenses and other key indicators within agreed upon parameters. Reconciles monthly operating expense budget variances. Assures the department is effectively and efficiently controlling budgeted manpower, materials, equipment, money and time. Ensures compliance with regulatory requirements. Promotes effective policies and procedures. Reports performance monitoring for expected time periods. Manages fundraising activities in applicable area(s), which may involve collaboration with the organizations internal Foundation. May oversee the management negotiating pricing contracts with external vendors to ensure maximization of profits and/or minimization of operational expenses.

Requirements

• Bachelor’s degree required in applicable field of study, or equivalent experience and training.
• Technical and moderate managerial experience, typically gained through four to seven years of relevant experience.
• Must be able to demonstrate effective leadership, organization, communication, and human relation skills to interact successfully with all levels of staff and outside contacts/vendors, including administration, physicians, vendors and regulatory agencies.
• Knowledge of personnel management, recruitment/retention and customer relations functions, as well as a practical operating knowledge of the areas of planning, developing, training, budgeting and organizing programs.
• Must have excellent oral, written and interpersonal communication skills to effectively interact and provide assistance to a diverse group of individuals.

Nice To Haves

• Recommended five or more years of broad experience in the management of both retail and patient food service, production and procurement, volunteer services and experience in managing clinical nutrition services.
• Ability to demonstrate a comprehensive working knowledge of environmental services functions, including chemicals, tools, and equipment used for carpet and hard floor care.
• Working knowledge of personal software packages.
• Demonstrate the ability to organize, prioritize and multi-task workload in a fast paced environment.
• Proficient use of written language in composing a variety of presentations, policies, procedures, and other applicable communication pieces.
• Skilled in maintaining composure and professional demeanor in difficult and stressful situations.
• Depending on assignment, knowledge of retail management principles and practices.
• Additional related education and/or experience preferred.

Responsibilities

• Provides required leadership, planning, and direction to create and deliver high quality products and services.
• Plans and directs the implementation of information systems for the department.
• Directs personnel actions including recruiting, new hire actions, interviewing and selection of new staff, salary determinations, training, and performance management.
• Manages the department’s financial performance.

Benefits

• This opportunity includes the option to participate in a variety of health, financial, and security benefits.
• In addition, this position may be eligible for our Management Incentive Program as part of your Total Rewards package.

What This Job Offers

• Job Type: Full-time
• Career Level: Director
• Number of Employees: 5,001-10,000 employees