Hospitality Manager

THE OPPORTUNITY

The world could use more good Samaritans. If you are interested in a diverse and rewarding career within a dynamic organization, then choose a career where people matter; where you are valued, appreciated for your hard work, and supported.

We have an exciting opportunity for a Hospitality Manager to join the Good Samaritan Society, overseeing two (2) sites in British Columbia:
Delta View Care Centre (Delta, BC) and Victoria Heights (New Westminster, BC). See:

/gss. org/location/delta-view-care-centre/

/gss. org/location/victoria-heights

Reporting to the Director of Hospitality, the Hospitality Manager provides leadership and operational oversight for hospitality services inclusive of food, laundry and environmental services for a range of specific programs and services, including independent living, community programs, assisted/supportive living and long-term care to meet the needs of the residents/clients.

The Hospitality Manager works with other operational leaders to ensure services are aligned with the organizational mission, vision and values, goals and objectives, and that effective and efficient services are provided. The Hospitality Manager assumes a leadership role empowering teams to build and maintain a safety culture that pursues leading practices, quality improvement and learning and development initiatives throughout our care homes and programs.

THE ORGANIZATION

The Good Samaritan Society, Good Samaritan Canada, and Good Samaritan Delta View Care Centre believe that our employees are our number one asset. Since 1949, we have been providing excellence in complex/long-term care, assisted/supportive living, and other specialized care services for the elderly and those with developmental and physical support requirements. We could not do what we do without our dedicated and committed employees.

For more information, please visit their website:
gss. org

RESPONSIBILITIES

Accountabilities

• Provides updates to the Director of Hospitality Services regarding the attainment of objectives and goals on a timely basis ensuring that the Director of Hospitality has the relevant information necessary to assist SLT (Senior Leadership Team) with the operational planning and decision-making Responsibilities.

Service

• Ensures that processes are in place that deliver effective and efficient quality hospitality services.
• Accountable for resident/client satisfaction in relation to the span of hospitality services.
• Engages with residents/clients regarding menu and service delivery and solicits feedback regularly.
• Demonstrates an ability to be flexible and balance shifting priorities of the daily demands of the department.
• Keeps current and is responsive to industry trends and participates in industry benchmarking.
• Ensures an environment and resources which nurture spirituality.

Financial and Environmental Management

• Assists with budget planning and preparation analysis.
• Responsible for purchasing, receiving, storing and controlling all departmental supplies, which may include inventory controls.
• Completes monthly variance reporting and ongoing financial monitoring, including accounts receivables and payables.
• Performs internal and external scans to assess and manage equipment and supplies.

Human Resources Management

• Leads, mentors, and coaches employees, including completion of performance reviews and facilitates opportunities for education and personal growth.
• Effective and efficient allocation of employee resources to ensure hospitality services are delivered by participating in processes including recruitment and attendance management.
• Creates positive relationships with employees and unions while adhering to the collective agreements and terms of employment.
• Manages the disciplinary process up to and including recommending dismissal.
• Facilitates ongoing change by acting as a positive role model and change agent for employees.
• Participates in the development or revision of policies and associated documents by providing feedback and suggestions while ensuring all employees are aware of new or revised policies.

Quality Improvement and Risk Management

• Ensures the flow of information to direct reports.
• Maintains standards of hospitality services and ensures that systems are in place that identify, address, and report on care home/program quality improvement and risk management issues
• Maintains accreditation standards.
• Ensure adequate buddy shifts, orientation and on-going training/education is completed.
• Ensures completion of all appropriate hospitality services audits and surveys in consultation with the care home/program leadership team.
• Ensures completion, implementation, and sustainability of all action plans resulting from hospitality service audits and surveys in consultation with the care home/program leadership team and residents/clients and the quality department.
• Ensures maintenance of operational records (i. e. menus, production sheets. food and equipment temperatures and cleaning checklists) as required.
• Attends Resident's Committee meetings as required. Ensures residents input with menu development. Works with care home/program management and residents/clients on these needs.

Work within Good Samaritan Standards of Safety and Care

• Ensures that resources are being used effectively and efficiently and not wasted or misappropriated.
• Maintains confidentiality on issues related to resident/client and employee matters and Good Samaritan information.
• Adheres to all infection prevention and control practices and procedures.
• Pursues continual learning by participating in in-services and training/education programs.
• Supports the mission, vision, and values of the Good Samaritan.
• Maintains a safe working culture by assessing and controlling possible health and safety risks.
• Adheres to all Good Samaritan policies and procedures.
• Other related duties as assigned.

QUALIFICATIONS

• 5+ hospitality management experience in large and complex healthcare organizations, with continued growth in responsibilities including supervision of staff and operational management.
• Post-Secondary education in hospitality management and/or Red Seal Chef and/or Registered Dietitian required.
• An undergraduate degree related to the portfolio or related field preferred.
• Current membership with Canadian Society of Nutrition Management.
• Provincial Food Safe Certification or equivalents.
• Current WHMIS certification.
• User of menu planning software.
• Experience managing a budget.

KNOWLEDGE, SKILLS AND ABILITIES

• Knowledge of:
  Accreditation process, Human Resources and Labour relations management, Business and financial principles, Environmental Public Health Regulations, Inf.