The Operations Manager has direct responsibility over department supervisors in the kitchen area to instruct, coach, counsel and assign tasks to ensure adherence to all safety and sanitation procedures. Assures inventory accuracy, stock rotation, and budgetary guidelines are maintained. Strives to meet and improve patient satisfaction scores. Responsible for managing the inventory, storage and stock rotation. Responsible for ordering process for all department needs. Maintains and reviews UKG transactions of every employee and submits payroll reports on time. Maintains accurate documentation of FMLA, LOA, Workman's Compensation for all department employees.
Qualifications:

• Requires bachelor's degree related to Food Service Management or Business Administration.
• A minimum of two (2) year's experience in Food Service Supervision, preferably in a Health Care setting required.
• Intermediate computer skills, including use of Excel required.