Senior Manager Hospitality Services
St. Jude Children's Research Hospital
Schedule 1:00 pm - 9:30 pm Monday - Friday with rotating weekends
Job Responsibilities:
Responsible for assisting the Director in planning, organizing, executing, and controlling the work activities in the department; developing, interpreting, and ensuring the consistent application of organizational and departmental policies and procedures.
Lead/oversee operational management and resource management for own team(s) within Food Services, including assisting in the budget preparation process and meeting budgetary guidelines.
Responsible for departmental Quality Assurance program; Ensure compliance with all regulatory agency standards (e.g., The DNV, Health Department, Commission Medicare Services, Occupational Safety and Health Agency).
Assist in the financial decision-making processes in collaboration with senior leadership and key stakeholders, as necessary.
Actively identify opportunities for new and more efficient ways of conducting business to support enhanced departmental service and support.
Lead/ oversee training and development initiatives within own team/ department for overall skill-building within the team.
Engage with cross-functional teams, including the senior leadership team, representing one's own team/ department, and provide support in matters related to issue resolution.
Manage people as direct reports within own team(s) through effective goal setting, performance, training & development, and engagement.
Perform other duties as assigned or directed to meet the goals and objectives of the department and the institution.
Maintain regular and predictable attendance.
Minimum Education and/or Training:
Bachelor's degree is required.
Minimum Experience:
- 8+ years of progressive food service experience.
Experience managing small/ mid-size teams in a supervisory/ leadership capacity.
Experience overseeing day-to-day work to ensure compliance with the latest processes, guidelines, and regulatory needs for own area.
Experience leading and managing complex food services projects from end-to-end, including planning for resources and budgets and driving ongoing execution.
Experience engaging with critical cross-functional stakeholders to drive processes/systems and outcomes.
Experience presenting in team meetings and to senior management, as well as large audiences.
Proven performance in earlier role.
Licensure, Registration and/or Certification Required by SJCRH Only:
- ServSafe Food Protection Manager or another American National Standards Institute (ANSI) approved Food Protection Manager Certification required within 6 months.
ServSafe Food Handler Training Certificate Program or another American National Standards Institute (ANSI) accredited Food Handler Training Certificate Program is required within 30 days of hire. Employee must maintain current certification during employment.
Special Skills, Knowledge and Abilities:
- Shows strong skills in thinking critically with a systemic view.
Shows expertise in taking a structured approach to analyze and resolve issues.
Able to distinguish between different sets of issues, set priorities, and make decisions.
Can present/facilitate independently in senior-level meetings. Presents information as a structured story and anticipates questions well.
Addresses difficult questions and challenges effectively.
Able to effectively influence others using facts and logic.
Keeps teams energized and focused on high-quality results.
Thinks long-term in building and executing metrics-driven plans and stretch goals for St. Jude.
Builds structures and processes with clear lines of authority and accountability so teams know what they are empowered and accountable to do.
Builds a culture of customer centricity among peers and teams.
Understands nuances and complexities of a customer issue/ requirement and goes above in thinking through new alternatives.
Anticipates and addresses critical customer needs through engagement with cross-functional stakeholders.
Develops effective plans with clear articulation of schedules, milestones, and deliverables for food services operations (e.g., design exceptional menus, purchase goods).
Monitors temperature controls and periodically conducts regular audits and identifies trends, patterns, and insights from the data to drive operational improvements.
Works closely with other teams to ensure quick and efficient routine and emergency maintenance procedures.
Demonstrates physical fitness and can work in a stressful environment.
Encourages performance accountability and feedback within own (or matrixed) teams.
Regularly identifies and addresses employees' development & belonging needs through consistent guidance.
Always focuses on team engagement and recognition by celebrating successes and using mistakes as learning opportunities.
Physical Demands and Working Conditions:
- The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; walk; sit; use hands to finger, handle, or feel; and talk or hear.
The employee must occasionally lift and/or move up to 25 pounds.
Specific vision abilities required by this job include close vision, distance vision, depth perception, and the ability to focus.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
The noise level in the work environment is usually quiet.
An essential function of the job is to be able to comply with all applicable federal, state, and local safety and health regulations that would apply to this job.
The employee must move about the workspace to access work surface and shelves, cabinets, drawers, and equipment that are at, below, or above the work surface.
Nothing in this job description limits management’s right to assign or reassign duties and responsibilities to this job at any time as business needs dictate.
This job description reflects management’s assignment of essential functions; it does not proscribe or restrict the tasks that may be assigned.
The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor is it intended to be an all-inclusive list of the skills and abilities required to do the job.
Compensation
In recognition of certain U.S. state and municipal pay transparency laws, St. Jude is including a reasonable estimate of the compensation range for this role. This is an estimate offered in good faith and a specific salary offer takes into account factors that are considered in making compensation decisions including but not limited to skill sets, experience and training, licensure and certifications, and other business and organizational needs. It is not typical for an individual to be hired at or near the top of the salary range and compensation decisions are dependent on the facts and circumstances of each case. A reasonable estimate of the current salary range is $78,000 - $139,360 per year for the role of Senior Manager Hospitality Services.Explore our exceptional benefits!
No Search Firms
St. Jude Children's Research Hospital does not accept unsolicited assistance from search firms for employment opportunities. Please do not call or email. All resumes submitted by search firms to any employee or other representative at St. Jude via email, the internet or in any form and/or method without a valid written search agreement in place and approved by HR will result in no fee being paid in the event the candidate is hired by St. Jude.