Manager, Dining Services

at  ThedaCare

WHY THEDACARE?

Living A Life Inspired!
Our new vision at ThedaCare is bold, ambitious, and ignited by a shared passion to provide outstanding care. We are inspired to reinvent health care by becoming a proactive partner in health, enriching the lives of all and creating value in everything we do. Each of us are called to take action in delivering higher standards of care, lower costs and a healthier future for our patients, our families, our communities and our world.
At ThedaCare, our team members are empowered to be the catalyst of change through our values of compassion, excellence, leadership, innovation, and agility. A career means much more than excellent compensation and benefits. Our team members are supported by continued opportunities for learning and development, accessible and transparent leadership, and a commitment to work/life balance. If you’re interested in joining a health care system that is changing the face of care and well-being in our community, we encourage you to explore a future with ThedaCare.

Benefits, with a whole-person approach to wellness –

• Lifestyle Engagement
• e.g. health coaches, relaxation rooms, health focused apps (Wonder, Ripple), mental health support
• Access & Affordability
• e.g. minimal or zero copays, team member cost sharing premiums, daycare

About ThedaCare!

SUMMARY :

The Manager, Dining Services is responsible for the daily operations of the department including implementation of action plans, work processes, and resource management to carry out strategy, policy, and direction for the dining services department. Provides ongoing analysis of operations, and participates in development and implementation of methods and systems to improve overall efficiency and effectiveness of services and functions.

JOB DESCRIPTION:

KEY ACCOUNTABILITIES: 1. Effectively manages team members in a manner consistent with ThedaCare policies and values. Ensures the recruitment and retention of competent team members to meet the needs of the business operations of the department. 2. Is accountable for daily activities and work processes that result in quality outcomes. 3. Oversees and ensures accuracy of time and attendance and payroll practices. 4. Provides oversight and direction for work processes and work flow of supervisors and team members to achieve the service expectations of the department. 5. Actively participates in the strategic planning and attainment of outcome goals for the department. Creates and implements action plans, and completes assignments. 6. Assists in developing standards and guidelines, effectively communicates to team, and monitors the work for food preparation, service, and delivery to ensure that production and quality standards are met. 7. Provides database management and problem solving skills to room service software program and point of sale system, and communicates updates and training materials to others. Is a key contact for hardware and software needs of the department. 8. Develops and coaches supervisors to effectively lead teams to produce quality food service and customer focused service. 9. Gathers and analyzes data to support decision making. 10. Works with supervisors, teams, and leaders to collaborate on staffing plan and workflows to achieve productivity benchmarks and other ThedaCare strategic goals. 11. Guides development of team members and department dynamics to build a highly effective and engaged work team. Actively listens to and addresses team member ideas and concerns. 12. Identifies opportunities for innovation, and determines capital and other requirements to achieve new goals. 13. Leads by example to create a professional, welcoming environment and atmosphere that is customer focused, and models positive behavior. 14. Reviews budget, monitors metrics, and assists department leaders in making adjustments as necessary to meet the performance expectations of the department. Assists in annual budget preparations. 15. Communicates and ensures consistent application of department policy and procedures, and develops supervisors to effectively coach team members as necessary. 16. Provides education, coaching, and auditing to ensure that compliance with regulatory agency requirements for food safety, infection control, HIPPA, and a safe working environment for the team, is maintained. QUALIFICATIONS: • Bachelor’s degree • Five years of progressive responsibility in food production or management • Three years of leadership experience to include leading teams and/or projects • Manager ServSafe food safety certification within three months of hire PHYSICAL DEMANDS: • Ability to move freely (standing, stooping, walking, bending, pushing, and pulling) and lift up to a maximum of twenty-five (25) pounds without assistance • Job classification is not exposed to blood borne pathogens (blood or bodily fluids) while performing job duties WORK ENVIRONMENT: • Normally works in climate controlled environment • Frequent standing with movement throughout work area • Frequent exposure to sharp objects and instruments • Frequent travel to various locations throughout the organization • Occasional exposure to moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals, and risk of electrical shock • Occasional high noise level in work environment • Possible exposure to hazardous materials • Interaction with department members, other departments, and leaders throughout the organization

Please refer the Job description for details