Description:

The Hospitality Services Manager is responsible for the daily supervision of overseeing the 2 site supervisors in the Culinary and Environmental Services Departments and up to 30 BSG staff within their facility. Responsibilities include training employees, assigning and directing work, performance appraisals, backchecking employees work, rewarding and discipline procedures, addressing complaints and resolving problems, follows Policy and Procedures and enforces it. Reports daily to the Regional Director of Dietary Services. It is also their responsibility to make certain that the premises of their account is in clean and orderly while maintaining the high quality of standards as set forth by BSG and the client. They work to insure that all work is performed in accordance with contract specification. They are also responsible for achieving budget and profitability goals, planning, organizing, and directing operational activities to achieve specified cost and profit objectives.

Minimum qualifications:

Must have 5 years of Culinary Management experience in a clinical setting and overall knowledge of Environmental Services is a plus. Must be CDM,CFPP Certified.

Responsibilities and expectations:

• Ensures all logs are current and correct, follows procedures of BSG
• Plan, organize, and direct operations to insure performance of work in accordance with contract specifications.
• Continually analyze the results of operations and take immediate corrective action when performance deviates from standard.
• Insure that all operational equipment are maintained in a clean, operational condition.
• Continually analyze company performance against objectives and in the preparation of plans and programs.
• Interpret and implement approved operating policies, methods, and procedures.
• Develop and train both site supervisors, housekeeping, laundry, floor care staff, Culinary Services Cooks and Aides. Appraise their performance and make recommendations concerning salary adjustment, promotion, transfer or termination.
• Conduct annual safety orientations with all staff members
• Have daily contact with all Regional Director of Culinary Services obtain daily operational reports
• Make recommendations concerning adjustments in contractual arrangements based on operational need.
• Insure the proper handling of customer complaints and problems.
• Approve staffing schedules
• Perform physical inspections of each facility on a daily basis.
• Works with site supervisors to schedule employees
• Uses and updates tray card program and medical records
• Meets with residents/patients and goes over preferences, updates care plans, MDS, and does assessments, attends care conferences
• Work with the corporate office on any and all unemployment and worker's compensation claims at site
• Deliver on-site employee orientations to include questions employees may be asked by State Inspectors and Resident Rights.
• Direct facility staff members during annual State Surveys to insure all departments are met successfully per BSG Maintenance, Inc. policies and procedures.
• Perform any and all other functions requested by the Regional Director

Benefits:

• 401(k) with employer match
• Life Insurance-company paid
• Medical Insurance
• Dental Insurance
• Vision Insurance
• Prescription Insurance
• PTO