Stanford Health Care
Sr. Manager, Food Service Operations
Stanford Health Care, Palo Alto, California, United States, 94306
Job Overview
1.0 FTE Full time Day - 08 Hour R2442161 Onsite 108330001 Food Svcs Cafeteria Facilities & Hospitality PALO ALTO, 500 Pasteur Dr, California
If you're ready to be part of our legacy of hope and innovation, we encourage you to take the first step and explore our current job openings. Your best is waiting to be discovered.
Located in the heart of Silicon Valley, Stanford Health Care’s (SHC) mission is to heal humanity through science and compassion, one patient at a time. The Food Services department is a talented team of culinary and food service professionals devoted to offering patients, visitors, and staff a premium dining experience through locally sourced sustainable food to support healing and wellness. Our Food as Medicine philosophy brings awareness to the critical link between eating healthy and living well.
Job Responsibilities
Leads procurement and production teams, aligning their workflows and personnel to meet organizational goals.
Manages budgets effectively, which includes tasks like forecasting, allocating funds, and conducting financial analysis.
Manages vendors meticulously, establishing and enhancing relationships with various suppliers and service providers.
Concurrently audits and manages various projects and initiatives, providing oversight from beginning to end.
Education Qualifications
Bachelor’s degree or higher preferred.
Experience Qualifications
CBORD experience
Knowledge of labor management
Familiarity with sustainability efforts
Position Summary The Sr. Ops Manager plans and directs the work of Managers to achieve department and organizational goals. Responsible for identifying, prioritizing, planning, driving operational activities and managing the business financial analysis. Accountable for financial management of multiple service lines. Prepares financial and operational reports to provide performance insight. Works with the department Director on strategic planning and improvement programs. Provides leadership oversight throughout the food cycle: Menu Development, Procurement, Forecasting, Production, Waste Tracking and ensures department Standard Work procedures are followed. Responsible for Food Services software system maintenance inclusive of database accuracy. Collaborates with the Hospitality Business Manager on food revenues, costs, margins, and pricing. Responsible for revenue tracking and analysis in collaboration with Retail operations.
Key Responsibilities
Directs the work of Procurement and Production Managers to ensure alignment with department and organizational goals.
Oversees the Inventory, Order, Requisition system ensuring program goals and accuracy maintained.
Tracks and develops department financials, and carries out analysis of complex data sets.
Monitors performance of the team based on Key Performance Indicators (KPIs). Develops process modifications based on operational knowledge.
Accountable for adherence to department Standard Work procedures relating to Menu Development, Procurement, Forecasting, Production and Waste Tracking.
Responsible for consistent maintenance of the Food Services system database. Ensures accuracy of items, pricing, recipes, portions, yields and nutritional information.
Evaluates the work and performance of Managers. Documents and makes recommendations regarding performance, retention and/or promotion.
Oversees the department’s Labor Management procedures: Employee and Labor Relations, Human Resources, SEIU Collective Bargaining Agreement, and budget adherence.
Accountable for financial management of multiple food service lines. Prepares reports, business cases, summaries and analyses for the department Director.
Develops, administers and monitors Service Level Agreements (SLAs) with business partners and vendors.
Leads Change Management initiatives.
Assists the Director with the development of strategic plans for operational activity.
Develops and executes programs that will help more effectively manage and run the business unit.
Demonstrates leadership and written communication skills including the ability to make presentations for various audiences.
Consistently performs audits to understand operational gaps and measure the success of process improvement initiatives.
Performs daily rounding of work areas to inspect Quality & Compliance practices.
This position may require on-call availability during non-standard hours, including nights, weekends, and holidays, to meet business needs and respond to emergencies as necessary.
Education Qualifications
Associate's Degree required; Bachelor’s degree in a work-related discipline/field preferred.
Preferred: Master’s degree in a work-related discipline/field preferred.
Experience Qualifications
Six (6) years of progressively responsible and directly related work experience in a healthcare setting.
Experience managing a team of 3 or more Management level or above positions.
Preferred: Seven (7) years of progressively responsible and directly related work experience in a healthcare setting.
Experience managing in a union environment.
Health care experience.
Required Knowledge, Skills and Abilities
Ability to develop and coordinate complex operational plans.
Ability to develop, track and analyze complex data sets.
Ability to communicate effectively at all organizational levels.
Strong financial analysis skills, including budgeting and modeling.
Knowledge of industry best practices for inventory management, production and procurement methods.
Advanced expertise in Food Services systems in a healthcare setting: Procurement, Production, Patient Dining, Retail Services.
Intermediate to advanced culinary expertise from production to execution.
Ability to manage competing department priorities and projects.
Working knowledge of Title 22 and Food Service Code of Regulations.
Ability to plan, organize, motivate, mentor, direct and evaluate the work of others.
Advanced proficiency in the use of computer applications.
Excellent communicator able to express themselves succinctly and with clarity.
Analytically strong and able to interpret data to develop concepts to drive improvement.
Strong decision making, problem solving, project management, analytical, interpersonal, negotiation, and collaboration skills.
Commitment to Diversity Stanford Health Care (SHC) strongly values diversity and is committed to equal opportunity and non-discrimination in all of its policies and practices, including the area of employment. Accordingly, SHC does not discriminate against any person on the basis of race, color, sex, sexual orientation or gender identity and/or expression, religion, age, national or ethnic origin, political beliefs, marital status, medical condition, genetic information, veteran status, or disability, or the perception of any of the above. People of all genders, members of all racial and ethnic groups, people with disabilities, and veterans are encouraged to apply.
Base Pay Scale Generally starting at $64.58 - $85.57 per hour. The salary of the finalist selected for this role will be set based on a variety of factors, including but not limited to, internal equity, experience, education, specialty and training.
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If you're ready to be part of our legacy of hope and innovation, we encourage you to take the first step and explore our current job openings. Your best is waiting to be discovered.
Located in the heart of Silicon Valley, Stanford Health Care’s (SHC) mission is to heal humanity through science and compassion, one patient at a time. The Food Services department is a talented team of culinary and food service professionals devoted to offering patients, visitors, and staff a premium dining experience through locally sourced sustainable food to support healing and wellness. Our Food as Medicine philosophy brings awareness to the critical link between eating healthy and living well.
Job Responsibilities
Leads procurement and production teams, aligning their workflows and personnel to meet organizational goals.
Manages budgets effectively, which includes tasks like forecasting, allocating funds, and conducting financial analysis.
Manages vendors meticulously, establishing and enhancing relationships with various suppliers and service providers.
Concurrently audits and manages various projects and initiatives, providing oversight from beginning to end.
Education Qualifications
Bachelor’s degree or higher preferred.
Experience Qualifications
CBORD experience
Knowledge of labor management
Familiarity with sustainability efforts
Position Summary The Sr. Ops Manager plans and directs the work of Managers to achieve department and organizational goals. Responsible for identifying, prioritizing, planning, driving operational activities and managing the business financial analysis. Accountable for financial management of multiple service lines. Prepares financial and operational reports to provide performance insight. Works with the department Director on strategic planning and improvement programs. Provides leadership oversight throughout the food cycle: Menu Development, Procurement, Forecasting, Production, Waste Tracking and ensures department Standard Work procedures are followed. Responsible for Food Services software system maintenance inclusive of database accuracy. Collaborates with the Hospitality Business Manager on food revenues, costs, margins, and pricing. Responsible for revenue tracking and analysis in collaboration with Retail operations.
Key Responsibilities
Directs the work of Procurement and Production Managers to ensure alignment with department and organizational goals.
Oversees the Inventory, Order, Requisition system ensuring program goals and accuracy maintained.
Tracks and develops department financials, and carries out analysis of complex data sets.
Monitors performance of the team based on Key Performance Indicators (KPIs). Develops process modifications based on operational knowledge.
Accountable for adherence to department Standard Work procedures relating to Menu Development, Procurement, Forecasting, Production and Waste Tracking.
Responsible for consistent maintenance of the Food Services system database. Ensures accuracy of items, pricing, recipes, portions, yields and nutritional information.
Evaluates the work and performance of Managers. Documents and makes recommendations regarding performance, retention and/or promotion.
Oversees the department’s Labor Management procedures: Employee and Labor Relations, Human Resources, SEIU Collective Bargaining Agreement, and budget adherence.
Accountable for financial management of multiple food service lines. Prepares reports, business cases, summaries and analyses for the department Director.
Develops, administers and monitors Service Level Agreements (SLAs) with business partners and vendors.
Leads Change Management initiatives.
Assists the Director with the development of strategic plans for operational activity.
Develops and executes programs that will help more effectively manage and run the business unit.
Demonstrates leadership and written communication skills including the ability to make presentations for various audiences.
Consistently performs audits to understand operational gaps and measure the success of process improvement initiatives.
Performs daily rounding of work areas to inspect Quality & Compliance practices.
This position may require on-call availability during non-standard hours, including nights, weekends, and holidays, to meet business needs and respond to emergencies as necessary.
Education Qualifications
Associate's Degree required; Bachelor’s degree in a work-related discipline/field preferred.
Preferred: Master’s degree in a work-related discipline/field preferred.
Experience Qualifications
Six (6) years of progressively responsible and directly related work experience in a healthcare setting.
Experience managing a team of 3 or more Management level or above positions.
Preferred: Seven (7) years of progressively responsible and directly related work experience in a healthcare setting.
Experience managing in a union environment.
Health care experience.
Required Knowledge, Skills and Abilities
Ability to develop and coordinate complex operational plans.
Ability to develop, track and analyze complex data sets.
Ability to communicate effectively at all organizational levels.
Strong financial analysis skills, including budgeting and modeling.
Knowledge of industry best practices for inventory management, production and procurement methods.
Advanced expertise in Food Services systems in a healthcare setting: Procurement, Production, Patient Dining, Retail Services.
Intermediate to advanced culinary expertise from production to execution.
Ability to manage competing department priorities and projects.
Working knowledge of Title 22 and Food Service Code of Regulations.
Ability to plan, organize, motivate, mentor, direct and evaluate the work of others.
Advanced proficiency in the use of computer applications.
Excellent communicator able to express themselves succinctly and with clarity.
Analytically strong and able to interpret data to develop concepts to drive improvement.
Strong decision making, problem solving, project management, analytical, interpersonal, negotiation, and collaboration skills.
Commitment to Diversity Stanford Health Care (SHC) strongly values diversity and is committed to equal opportunity and non-discrimination in all of its policies and practices, including the area of employment. Accordingly, SHC does not discriminate against any person on the basis of race, color, sex, sexual orientation or gender identity and/or expression, religion, age, national or ethnic origin, political beliefs, marital status, medical condition, genetic information, veteran status, or disability, or the perception of any of the above. People of all genders, members of all racial and ethnic groups, people with disabilities, and veterans are encouraged to apply.
Base Pay Scale Generally starting at $64.58 - $85.57 per hour. The salary of the finalist selected for this role will be set based on a variety of factors, including but not limited to, internal equity, experience, education, specialty and training.
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