Responsible for all aspects of the Retail Operation: cafeterias, catering, and Coffee Central units both with in MGH and at off-site locations. Seeks and evaluates opportunities for new business within the MGB enterprise. Establishes systems, goals and standards menu, pricing, cash flow, physical plant, staffing and customer service. Monitors revenue and cost controls.
PRINCIPAL DUTIES AND RESPONSIBILITIES:
SKILLS & COMPETENCIES REQUIRED:
• Strong analytical, problem solving, written and verbal skills.
• Must possess exceptional communication skills with the ability to mentor both professional and front-line staff.
• Must be able to execute tough decisions in a fair and consistent manner.
• Must possess a strong sense of vision and understand the impact of change within the scope of the organization; must demonstrate the ability to realize change and lead staff through the complex stages of implementation and evaluation.
• Must be able to manage complex projects with the ability to coordinate and keep on schedule a variety of vested interests to achieve the desired goals.
• Must have a sound and solid financial background with the ability to predict and meet both revenue and expenses in a complex multifaceted department.
• Must possess the ability to creatively problem solve; grasping and respecting the wide range of variables which affect this complex and multifaceted department.
• Ability to know the markets and market conditions for the products and services we need
LICENSES, CERTIFICATIONS, and/or REGISTRATIONS: Specify minimum credentials and clearly indicate if required or preferred.
Minimum Required:
High school diploma, GED or equivalent
Certificate : Please specify
Some college or Associate’s Degree
Bachelor’s Degree
Master’s Degree
Doctoral Degree
Preferred:
High school diploma, GED or equivalent
Certificate : Please specify
Some college or Associate’s Degree
Bachelor’s Degree
Master’s Degree
Doctoral Degree
EXPERIENCE:
10 or more years of managerial/supervisory experience in foodservices.
Demonstrated ability to effect change, implement systems, develop staff.
• Possesses an inquiring and curious mind which view learning and risk taking as a lifelong experience
• Must demonstrate strong leadership and communication skills
• Demonstrated ability to grasp the big picture with the ability to process multi and complex issues to problem solve. Must be creative in developing solutions.
• Able and committed delegator with the ability to identify and mentor high potential individuals
• Sound working knowledge of accounting and fiscal principles. Menu development and food safety skills necessary
SUPERVISORY RESPONSIBILITY
Direct: 8 Management Staff
Indirect: 154 FTE’s
FISCAL RESPONSIBILITY:
Revenue exceeds $22M dollars. Total expenses $19M. Responsible for individual units positive operating margins
WORKING CONDITIONS:
Institutional kitchen involves moderate exposure to unusual elements such as extreme temperatures and load noises.
May need to cover operation during off-hours and staff shortages to ensure smooth operations.
Able to lift, push, pull up to 30 lbs. and stand for entire shift
The information contained in this document is intended to describe the general contents and requirements of work being performed by people assigned to this classification. It is not intended to be construed as an exhaustive statement of all duties, responsibilities or skills of individuals so classified.Strong analytical, problem solving, written and verbal skills.
• Must possess exceptional communication skills with the ability to mentor both professional and front-line staff.
• Must be able to execute tough decisions in a fair and consistent manner.
• Must possess a strong sense of vision and understand the impact of change within the scope of the organization; must demonstrate the ability to realize change and lead staff through the complex stages of implementation and evaluation.
• Must be able to manage complex projects with the ability to coordinate and keep on schedule a variety of vested interests to achieve the desired goals.
• Must have a sound and solid financial background with the ability to predict and meet both revenue and expenses in a complex multifaceted department.
• Must possess the ability to creatively problem solve; grasping and respecting the wide range of variables which affect this complex and multifaceted department.
• Ability to know the markets and market conditions for the products and services we need
LICENSES, CERTIFICATIONS, and/or REGISTRATIONS: Specify minimum credentials and clearly indicate if required or preferred.
Minimum Required:
High school diploma, GED or equivalent
Certificate : Please specify
Some college or Associate’s Degree
Bachelor’s Degree
Master’s Degree
Doctoral Degree
Preferred:
High school diploma, GED or equivalent
Certificate : Please specify
Some college or Associate’s Degree
Bachelor’s Degree
Master’s Degree
Doctoral Degree
EXPERIENCE:
10 or more years of managerial/supervisory experience in foodservices.
Demonstrated ability to effect change, implement systems, develop staff.
• Possesses an inquiring and curious mind which view learning and risk taking as a lifelong experience
• Must demonstrate strong leadership and communication skills
• Demonstrated ability to grasp the big picture with the ability to process multi and complex issues to problem solve. Must be creative in developing solutions.
• Able and committed delegator with the ability to identify and mentor high potential individuals
• Sound working knowledge of accounting and fiscal principles. Menu development and food safety skills necessary
SUPERVISORY RESPONSIBILITY
Direct: 8 Management Staff
Indirect: 154 FTE’s
FISCAL RESPONSIBILITY:
Revenue exceeds $22M dollars. Total expenses $19M. Responsible for individual units positive operating margins
WORKING CONDITIONS:
Institutional kitchen involves moderate exposure to unusual elements such as extreme temperatures and load noises.
May need to cover operation during off-hours and staff shortages to ensure smooth operations.
Able to lift, push, pull up to 30 lbs. and stand for entire shift
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