General Manager Food and Nutrition Services MercyOne

About the Role

Accountable for leading, guiding, and directing the Trinity Health ministry area functional responsibilities. Enables ministry-level strategy to address internal or external business and regulatory issues, provides functional expertise, and ensures fulfillment of performance and service standards. Responsible for consistent operating performance and achieving financial goals. Identifies, defines, and solves complex problems impacting business management and direction. Collaborates with System Services Function Area, Regions, and Health Ministries to ensure consistency and integration of strategy and operations while maintaining awareness of new industry developments and standards. Provides decision support, operations, and optimization leadership focus.

Responsibilities

• Provide advice, guidance, and leadership to RHM and Ministry leaders in developing strategies and achieving performance goals.
• Enable collaboration across and within System Services Function Area, Regions, and Health Ministries to ensure consistency and integration of strategy and operations.
• Lead standardization, systemness, and optimization of policy, process, and methodology, establishing a national community of practice.
• Oversee Vendor/Contract Labor Management, including centralizing strategy and optimizing spend.
• Collaborate in system-wide strategy development and deployment of functional area priorities and initiatives.
• Support regional efforts to comply with functional area priorities.
• Serve as the organization-wide focal point for establishing functional strategies and governance over financials and staffing.
• Ensure accountability for communication between System Services Function Area, Regions, and Health Ministries leaders.
• Measure and report KPIs/metrics and value delivery.
• Provide advice, guidance, and leadership for the colleague life cycle.
• Maintain working knowledge of applicable Federal, state, and local laws/regulations, Trinity Health Integrity and Compliance Program, Code of Conduct, and other policies to ensure adherence.

Requirements

• High School diploma or equivalent; Associate’s Degree (AA/AS) preferred in Hospitality Management, Food and Nutrition Services, Dietary Services, Business Administration, or related field.
• Minimum of three (3) years of experience in healthcare food service management, including direct supervision and leading a team, or an equivalent combination of education and experience.
• Experience with computer-based programs (MS Word, Excel, Outlook, PowerPoint, Teams).

Additional Qualifications

• Five (5) or more years of experience in Healthcare Food Service Management or Hospitality Services, including strategic and operational experience managing and leading large teams.

Physical & Mental Requirements

• Indirect Healthcare Support Services (OSHA-defined): Continuous clinical/patient-facing work environment.
• Continuous work time indoors under temperature-controlled and well-lit conditions; occasional variable external environmental conditions.
• Occasional lifting, up to 30 pounds unassisted; occasional travel; continuous use of computer; continuous sitting and occasional long periods of walking, standing, stooping, bending, pulling, and pushing.
• Must adapt to frequent interruptions, shifting priorities, and stressful situations; attend to tasks until complete; understand and relate to complex ideas and concepts.
• Continuously read small print; frequently hear normal sounds and voice patterns; give/receive instructions and verbal communications in-person and over phone/computer/device with some background noise.
• Perform continuous manual dexterity activities and occasional grasping/handling.
• Continuously maintain a safe working environment and use available personal protective equipment (PPE).

Average Workday Activity: Occasional (1% - 33%), Frequent (34% - 66%), Continuous (67% - 100%)