Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $59,400.00 - $121,700.00
Benefits
Paid time off (vacation and sick)
Medical insurance
Dental Insurance
Vision Insurance
401(k) with employer match
Employee assistance program (EAP)
Career development and ongoing training
Job Description
Bon Secours Southside Regional Medical Center is a reputable healthcare institution dedicated to providing exceptional medical services and patient care. Part of a larger network of medical facilities, it focuses on delivering compassionate, high-quality treatment to patients in the community it serves. Known for its commitment to patient healing and wellness, the medical center integrates innovative approaches and a multidisciplinary team to ensure the best possible outcomes for all patients. By fostering a supportive and professional environment, it attracts skilled healthcare professionals and staff who share a mission to improve health and well-being. Serving a diverse patient population, Bon Secours... Show More
Job Requirements
- Must have ServSafe Food Service Manager Certification
- Minimum 5 years of food operations experience
- At least 3 years in a management role
- Experience with cash handling policies and procedures
- Familiarity with point of sales (POS)/register systems
- Proficient in computer skills including word processing, spreadsheets, email, and ordering platforms
- Must be willing to relocate for promotion opportunities
Job Qualifications
- ServSafe Food Service Manager Certification
- 5+ years of food operations experience, including 3+ years of management
- Experience with cash handling policies and procedures
- Familiarity with various point of sales (POS)/register systems
- Computer skills including word processing, spreadsheets, email, and ordering platforms
- Ability to effectively prioritize projects and needs
- Excellent communication and interpersonal skills
- Leadership skills to manage and motivate a team
Job Duties
- Manage the food service department to provide excellent service and quality
- Communicate with department, facility, and company leadership to achieve goals
- Collaborate with dietitians and chefs to develop menus that are in line with market trends and deliver nutritional value
- Provide leadership that supports a team environment that fosters morale, passion, quality, and respect
- Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction through communication, integrity, and performance
- Lead team member recruiting, training, development, scheduling, and assignments
- Perform daily inspections and assessments and coach and counsel team members
- Manage inventory, ordering, vendor relationships, planning, schedules, payroll, and supplies to ensure budget compliance
- Implement team-building initiatives to create a positive and safe work environment
- Drive compliance with health, safety, and industry regulatory agencies
Job Location
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