Provisioning Manager Jobs in Minnesota (NOW HIRING)

Regional Dining Services Manager

Job Description

Manages the multiple accounts in an assigned geographic area according to

policies and procedures, and federal/state requirements. Provides leadership,

support and guidance to ensure that food quality standards, inventory levels, food

safety guidelines and customer service expectations are met. Maintains records of

income and expenditures, food, supplies, personnel and equipment.

JOB FUNCTION

People Management & Development.

Meets with managers regularly to coach and provide feedback on performance,

and to assist in managers' professional development.

Develops good relationships with Corporate support departments to facilitate

meeting needs of the district.

Drives employee engagement through championing PVV and Company

recognition program/s.

People Management & Development.

• Identifies opportunities for advancement and other developmental

experiences for successful managers and maintains a succession plan.

Interviews, hires and orients Account Managers for facilities in area.

• Implements HSM policies and procedures in facilities and assists Account

Managers with fair and consistent enforcement of HSM policies and

procedures.

• Visits each account on a regular basis to maintain contact with clients and

employees, and to ensure compliance with HSM standards.

• Maintains proper staffing levels, covering for open Account Manager

positions as necessary.

• Supervises, coordinates and evaluates work of all Account Managers.

• Maintains knowledge of benefit programs offered and ensures proper

administration of benefits through communication with corporate

headquarters.

• Maintains knowledge of collective bargaining agreement (CBA) terms and

conditions, and ensures proper administration of such. Provides current CBA

to corporate headquarters prior to starting a new facility and on renewal.

Budgetary Management.

Reviews and analyzes all reports (financial, human resources, etc.)

pertaining to district components.

• Responsible for development of business plan and budget for each account

in the district.

• Develops and attains financial goals for the district.

• Manages a cost-effective program.

• Forecasts and plans the purchase of food, supplies and equipment.

• Maintains required records including food production, inventory,

income/expense, meal counts and personnel records.

JOB FUNCTION

Customer Experience.

• Interacts appropriately with residents, client, and other personnel, HSM

employees and the public.

• Establishes and maintains client relations to ensure account retention.

• Responds to customer preferences and industry trends to plan menus;

insuring food is prepared by methods that conserve nutritive value, is

palatable and attractive to residents, and of a quality that is acceptable to

and meets the needs of residents. Responsible for compliance with

provisions of client contracts.

Evaluates the quality of services delivered in each facility within their district

component. Conducts inspections to determine quality of service provided.

Investigates complaints regarding this operation and effects satisfactory solutions.

Works with the Director of Operations and VP of Operations on re-bids and

contract negotiations.

Assists in the acquisition of new business, including identifying, surveying and

costing prospects. Participates in the sales process by working with the preproposal

study teams, aiding in presentations, preparing opening team schedules

and coordinating and leading opening teams.

Conducts client negotiations and assists with renegotiating unit contracts. Assists

with the coordination and documentation of contract changes and forwards

information to appropriate parties.

Food preparation and Safety.

• Ensures that established sanitation and safety standards are maintained.

• Oversees and participates in the preparation and serving of food.

SECTION 3: EDUCATION/TRAINING/WORK EXPERIENCE QUALIFICATIONS:

• Bachelor’s degree in related field preferred. A high school diploma or

equivalent is required.

• Specialized training in dining services management and nutrition is

desirable.

• Must successfully complete an approved sanitation and safety course.

• Self-starter, capable of leading, directing, and supporting a team in a diverse

environment with highly developed interpersonal, analytical and

communication skills.

• Willingness to relocate and live in the assigned market. Must provide a

criminal background check.

• Must maintain a valid driver’s license. KNOWLEDGE, SKILLS & ABILITIES.

Certificates:

Food Safety Manager or Foodhandler Certification: Current ServSafe or

Statecertification required as indicated by State / County law.

CDM / CFPP: Current Certified Dietary Manager (CDM)/Certified Food

Protection Professional (CFPP) preferred. May be required to obtain during

employment.

Professional Licenses: None.

The Dining Services District Manager must possess the following:

o Skilled in motivating and supervising dining service personnel.

o General knowledge and understanding of nutrition. Ability to

interpret a nutrient analysis spreadsheet of patient meals. •

Knowledge of dining service program requirements.

Two years experience in quantity food production/service and personnel

supervision is desired.

• Successful P&L and budgetary management; exceptional organizational and

time management skills with a proven track record of growing accounts.

• Must be able to relate professionally and positively with clinical staff and

healthcare facility executives with excellent communication, interpersonal,

presentation and management skills.

• Travel is as required, for account/facility visits and participation in area

activities.

KNOWLEDGE, SKILLS & ABILITIES, continued.

• Ability to maintain records and complete reports as required, including webbased

reporting.

• Excellent written and oral communication skills.

• Considerable knowledge of quantity food production and serving

techniques, food safety/sanitation requirements and procedures.

• An understanding of dining services program finances.

• Skill in using public relations techniques to promote the dining services

program to client and residents.

• Ability to interact positively with residents, client and other personnel and

the public.