Dual Service Manager - Casselman Healthcare and Rehabilitation

Aramark•Summit Township, PA

About The Position

The Dual Service Manager will supervise entry-level employees within the Culinary and Environmental Services departments. They will be responsible for leveraging processes and procedures to maximize productivity and ensure high-quality deliverables. They also handle the allocation of budget, administering adequacy of resources to support business operations for clients' satisfaction.

Requirements

At least 3-5 years of relevant experience in the related field.
Requires High School diploma or equivalent experience.
Must be able to work efficiently and independently
Requires ability to solve unique and complex problems that have a broad impact on the business in both the short and long term.
Must have the ability to multi-task, as success in this role will be defined as being able to think quickly and adjust/adapt as necessary to accomplish goals.
Excellent leadership and communication skills, assisting the team on inquiries and concerns, as well as resolving production complaints.
Ability to respond quickly to changing demands.
Strong customer service principles and practices are required.
The ability to deal with internal and external stakeholders, to include various levels.
Must be a Certified Dietary Manager.

Nice To Haves

Bachelor’s degree preferred.

Responsibilities

Use Aramark's coaching model to engage and develop team members to their fullest potential
Reward and recognize employees
Ensure individual and team performance meets objectives and client expectations
Plan and lead daily team briefings
Ensure safety and sanitation standards in all operations
Identify client needs and communicate operational progress
Ensure the completion and maintenance of P&L statements
Deliver client and company financial targets
Adopt all Aramark processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins
Bring value through efficient operations, appropriate cost controls, and profit management
Follow the Operational Excellence fundamentals by meeting and maintaining budget and labor initiatives
Ensure entire team is trained and able to implement
Supervise team regarding production, quality and control
Maintain a safe and healthy environment for clients, customers and employees
Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour
Plans, directs, and coordinates food service activities in order to deliver a finished product to the customer.
Ensures compliance with appropriate infection prevention, safety, OSHA, Joint Commission and regulatory standards.
Determine the needs of the clients' operation and ensures that the appropriate Aramark resources are engaged.
Mentor employees by creating a shared understanding about what needs to be achieved and how it is to be achieved.
Ensure safety and sanitation standards in operation are compliant with Aramark and client's regulations.