Operations Manager I Foodservice

Geisinger•Lewistown, PA

19d•Onsite

About The Position

Provides leadership, direction, and management oversight for continuous improvement of the standard foodservice operating model within the facility. Leads staff and makes sound business decisions that support the hospital’s mission and vision, while helping provide an optimal environment for patient care, safety, service, and value. Manages the department’s day-to-day operations and ensures consistently high-quality food and service for patients, visitors, and staff. The position is based at Geisinger Lewistown Hospital. Work is typically performed in an office environment. The role is a regular position with 40 scheduled weekly hours and a rotating shift. Relevant experience may be a combination of related work experience and degree obtained (Associate’s degree equals two years; Bachelor’s degree equals four years). A high school diploma or GED is required; a bachelor’s degree is preferred. At least three years of managerial or supervisory experience is required, and at least three years of relevant experience is preferred. Geisinger describes its purpose as caring for patients, members, students, its workforce, and communities, and identifies kindness, excellence, learning, innovation, and safety as its values. Healthcare benefits are offered to full-time and part-time positions from day one, including vision, dental, and domestic partner benefits. The organization also highlights collaboration, cooperation, and collegiality.

Requirements

High school diploma or equivalent (GED).
At least 3 years of managerial or supervisory experience.
Builds relationships, critical thinking, manages projects and functions, mentoring skills, and organizing.
Effectively use computer programs and mobile devices, including applicable hardware and software, email, file attachments, and internet browsers or sites.

Nice To Haves

Bachelor’s degree.
At least 3 years of relevant experience.

Responsibilities

Manage departmental budgets, including capital, project, supply, and operating budgets.
Ensure food is handled, packaged, stored, and disposed of in accordance with federal and state regulations, and maintain appropriate documentation.
Manage foodservice department resources and recommend staffing levels, products, and equipment.
Handle human resources responsibilities, including interviewing, hiring, staff management and development, corrective actions, and staff engagement needs.
Lead quality-improvement initiatives involving training, auditing, inspecting, rounding, and recommendations.
Collaborate with the foodservice director to establish dashboard metrics for tracking operations and improvement initiatives.
Promote a culture of safety, hand hygiene, patient experience, employee engagement, and retention.
Coordinate scheduling and oversee subcontractors and vendors.
Supervise and/or perform on-call emergency services when needed.
Compose general and technical reports.
Serve as the subject matter expert in foodservice, regulatory compliance, and training.
Use computer programs and mobile devices effectively, including applicable hardware and software, email, file attachments, and internet browsers or sites.
Take a customer-centered approach when interacting with and addressing the needs of patients, visitors, guests, team members, and other healthcare workers.
Satisfy job-specific obligations and comply with organizational policies and procedures.