General Manager - Food and Nutrition - Full Time DaysMercyOne, Dubuque, IA
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MercyOne Medical Center is a not for profit Catholic hospital serving the tri-state area of Iowa, Illinois and Wisconsin since 1879. MercyOne – Dubuque has 263 beds while MercyOne – Dyersville is a critical access hospital with 25 beds and a 40-bed nursing home.
MercyOne offers a full range of acute care services, including invasive cardiology and open-heart surgery, Level II trauma center, Level II regional neonatal intensive care unit, general and orthopaedic surgery, psychiatric services and inpatient physical rehabilitation. MercyOne also operates two hospital-based skilled nursing units, extensive outpatient rehabilitation services, home health care, retail pharmacy and a wide range of outpatient, community and business services. MercyOne’s 1,300 full- and part-time employees and medical staff of 230 care for more than 56,000 inpatients and outpatients each year.
The hospital is accredited by The Joint Commission and achieved Magnet designation, the gold standard of patient care, in 2004 and was redesignated a Magnet hospital for the fourth time in 2019.
MercyOne Medical Center is a member of Mercy Health Network in Iowa and is a Ministry Organization of Trinity Health based in Novi, Michigan.
MercyOne is an organization that values and encourages diversity. To learn more about Mercy and its opportunities for employment, please see the postings listed on this site or visit our website at https://www.mercyone.org/dubuque/.
Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies.
Oversees the day-to-day management of the RHM's FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among colleagues across all functional areas. Provides operational and technical support to RHM stakeholders, managers, and System Office in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM:
- Standardization of policies and procedures related to FANS expense management and operations.
- Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.)
Ensures short and long-term regional financial objectives stay on course and drives initiatives with RHM teams that contribute to THS program short and long-term operational excellence.
Provides fiduciary responsibility for RHM monthly outcome of FANS program profit and loss statement and works with local stakeholders and Regional Manager to prepare and submit program annual revenue and expense budgets. Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review.
Keeps Regional Manager, THS informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits. Presents findings and recommendations for improvement to the Regional Manager.
Meets with direct reports and support staff, as required, to review overall operations goals/objectives, to address shortfalls and open issues, and to encourage open dialogue for suggested process improvements. Reviews subsequent FY goals/objectives and related strategic plans as defined by the Regional Manager, THS and RHM Stakeholders; outlines expectations, accountabilities, and measurables used in determining success.
Develops and administers Program Quality Evaluations and reviews Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for Hospitality Services. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies.
Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit.
Ensures timely completion of annual performance appraisals; addresses colleague problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities, and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted.
Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes.
Participates in Trinity Health FANS Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance regionally in coordination with the UEM.
Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior.
Ensures all aspects of departmental operations including but not limited to patient and clinical services, production, catering and retail operations function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction
Assures that there are ongoing effective quality improvement programs within the department, inclusive of the clinical aspects, food borne illness, safety and infection control in the appropriate areas of the department.
Ensures all cafeteria/catering pricing is reviewed annually to trend with market and is priced consistently with THS policy.
Ensures all cash handling policies are followed appropriately and that all cash is accounted for.
Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference and that Nutrient Analysis is accurate and updated as needed.
Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Also ensures that event costs are tracked per policy (Internally) and billed in a timely fashion (externally).
Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman’s compensation claims and create a safe working environment for all Food & Nutrition colleagues.
Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets.
Maintains accurate and appropriate records as required.
Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time.
May handle additional duties and responsibilities as needed or assigned.
- BA or BS degree preferred in institutional management, dietetics or equivalent degree with a minimum of five years progressive experience in the field of dietetics or healthcare foodservice management or an equivalent combination of education and work experience such as Certified Dietary Manager certification (CDM) and 7 to 10 years progressive management experience.
Ability to work effectively in a diverse, collaborative, and team oriented culture.
Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement.
Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization.
A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health.
Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands.
Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met.
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Food and Beverage
Certified Dietary Manager (CDM)
Continuous Improvement Process
Milestones (Project Management)
Product Quality (QA/QC)
Profit And Loss (P&L) Management
Paid Sick Leave
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