General Manager 6

1 mese fa

Re, Italia Genesis Aspire Partners A tempo pieno
Overview
As the General Manager 6 Food & Nutrition you will be responsible for overseeing the entire food and nutrition department managing budget and financial performance and ensuring compliance with regulatory standards. Your role will be pivotal in setting strategic goals and objectives as well as fostering a culture of excellence and innovation within the department.
Key responsibilities
  • Lead and direct the food and nutrition department overseeing all aspects of operations and service delivery
  • Develop and implement strategic plans and initiatives to meet financial and operational goals
  • Manage budget forecast financial needs and ensure efficient resource allocation
  • Ensure compliance with all regulatory requirements and standards including safety and sanitation
  • Monitor and evaluate food quality nutritional standards and customer satisfaction
  • Collaborate with internal and external stakeholders to enhance nutrition programs and offerings
  • Lead and mentor a team of managers and culinary professionals fostering a culture of excellence and continuous improvement
  • Oversee menu planning food purchasing and inventory management optimizing cost and quality
  • Implement and maintain quality control and food safety standards across all food service operations
  • Develop and maintain positive relationships with clients promoting exceptional customer service and satisfaction
  • Identify opportunities for innovation sustainability and operational efficiency within the food and nutrition department
  • Lead and support initiatives for staff training and development ensuring a skilled and motivated workforce
  • Participate in strategic decisionmaking at the executive level providing insights and recommendations related to food and nutrition services
  • Stay abreast of industry trends best practices and developments in nutrition and culinary sciences
  • Contribute to the organizations overall mission and vision through effective leadership and management of the food and nutrition department

Required qualifications
  • Bachelors degree in Nutrition Dietetics Hospitality Management or related field; Masters degree preferred
  • Proven experience in a senior leadership role within a largescale food service or healthcare environment
  • Demonstrated expertise in financial management budgeting and cost control
  • Knowledge of nutrition dietary guidelines and food service operations
  • Familiarity with regulatory standards and compliance in food and nutrition including Joint Commission CMS and OSHA guidelines
  • Strong leadership and people management skills with the ability to motivate and develop a diverse team
  • Excellent communication and interpersonal abilities with a customercentric approach
  • Strategic thinking and planning skills with the ability to drive innovation and change
  • Proven track record of achieving operational excellence and delivering highquality food and nutrition services
  • Proficiency in utilizing food service management systems and technology for optimization and analysis
  • Understanding of relevant industry trends sustainable practices and emerging food technologies
  • Certification as a Registered Dietitian or Certified Dietary Manager is advantageous
  • Ability to work collaboratively and build effective partnerships with stakeholders across the organization
  • Commitment to upholding ethical and professional standards with a focus on continuous improvement and learning
  • Flexibility to adapt to evolving organizational needs and challenges in the food and nutrition landscape

customer,communication,emerging food technologies,food service management systems,compliance,nutrition,financial management,ethical standards,strategic thinking,planning,management,sustainable practices,operations,operational excellence,fostering,cost control,industry trends,technology optimization,strategic planning,leadership,interpersonal abilities,people management,regulatory standards compliance,innovation,food service operations,budgeting,professional standards,regulatory compliance,continuous improvement

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