Supervisor Hospitality Dietary

Salary: 45,045.00-67,548.00 USD

Facility: Father Baker Manor Sub Acute

Shift: Shift 2

Status: Full Time Flex FTE: 1.000000

Bargaining Unit: ACE Associates

Exempt from Overtime: Exempt: Yes

Work Schedule: Days and Evenings with Weekend and Holiday Rotation

Hours: 12-8 pm/6-2pm/10-6 pm

Summary:

The Supervisor, Hospitality is responsible for promoting, monitoring and maintaining a positive service culture. Coordinates, directs, and supervises the daily operations which includes food, environmental and laundry services. Performs the Purchasing function for assigned departments, as well as for nursing services for Father Baker Manor. Adheres to all regulatory guidelines and maintains expenses within budget.

Responsibilities:

EDUCATION

• High School diploma or G.E.D. required
• A.A.S. or Bachelor degree in Food Service Management/ Hospitality, Business or related field preferred
• HAACP/ Serve Safe Certified preferred

EXPERIENCE

• Minimum of six (6) months experience in food or environmental services required
• Experience in a healthcare facility (nursing home, hospital, or assisted living) hotel hospitality, restaurant or environmental services management preferred
• Oversight of multiple locations/departments preferred

KNOWLEDGE, SKILLS AND ABILITY

• Possess a valid driver's license and have a car available for work use
• Interpersonal, written and verbal communication skills
• Managing or supervisory skills
• Demonstrates computer skills and can process documents on Microsoft Word and Excel
• Ability to effectively interact with a diverse work group
• Ability to manage multiple tasks and job responsibility
• Demonstrates problem-solving skills and ability to meet time frames
• Independent decision maker
• Willing to accept new assignments and responsibilities in problem-solving
• Demonstrates strong skills in reasoning, analysis and strategic thinking

WORKING CONDITIONS:

• May work at other CH locations, as required
• Exposed to hazards from electrical/ mechanical equipment
• Exposed to housekeeping/ cleaning agents
• Subject to flammable, explosive gases, cuts and burns
• Subject to varying and unpredictable situations
• Exposed to hazards of steam and heat, along with varying degrees of kitchen elements
• Standing and walking most of the day

ENVIRONMENT

• Normal heat, light space, and safe working environment; typical of most office jobs
• Occasional exposure to one or more mildly unpleasant physical conditions