Dining Services Manager in Training — Healthcare

Healthcare Services Group, Inc; Salem (OH); On-site; USD 42,000 - 54,000; Full time

Job summary

Healthcare Services Group, Inc offers a Manager-In-Training (MIT) program designed to develop future account managers through hands-on and computer-based training over about sixteen weeks.

As the newest associate, you'll rotate through training in dietary aide, cook, and dishwasher roles, lead small teams, learn payroll, budgeting, and client communications, and prepare to oversee food service operations at client facilities.

Qualifications

• Demonstrates a positive attitude and ability to follow instructions.
• Willingness to lead teams and supervise staff.
• Strong communication and collaboration with clients and coworkers.
• Punctuality and reliability in performing shifts and duties.

Responsibilities

• General Training & Comprehension for dietary aide, cook, and dishwasher roles.
• Leadership Development to lead small groups and shifts.
• Policies & Procedures adherence to food safety and client standards.
• Reporting on income, expenditures, and inventory to management.
• Training staff to meet HCSG standards in food service operations.
• Leadership responsibilities including payroll, staffing, budgeting, and supplier management.
• Effective communication of directives from client managers and administrators.
• Maintain safety, infection control, and quality guidelines in all tasks.
• Ensure punctual attendance and reliable performance.
• Deliver positive experiences for residents and clients.

Skills

Leadership

Team supervision

Communication

Positive attitude

Punctuality

Education

Associate degree or higher in food service management or hospitality

Job description

Healthcare Services Group, Inc offers a Manager-In-Training (MIT) program designed to develop future account managers through hands-on and computer-based training over about sixteen weeks.

As the newest associate, you'll rotate through training in dietary aide, cook, and dishwasher roles, lead small teams, learn payroll, budgeting, and client communications, and prepare to oversee food service operations at client facilities.