General Manager Food and Nutrition

General Manager – Food and Nutrition

Trinity Health – General Manager of Food & Nutrition Services (FANS) Department

Position Purpose – Functions as the General Manager responsible for the oversight and coordination of the day-to-day operations of the Regional Health Ministry’s (RHM) Food & Nutrition Services (FANS) Department in a community hospital or single site setting. The manager coordinates and directs all activities within the department in a single campus environment.

Employment Type – Full time

Shift – Day Shift

Essential Functions and Responsibilities

• Develop and manage preliminary program budgets in collaboration with THS Regional Managers and RHM stakeholders.
• Work with senior leadership and management teams to develop and implement effective cost reduction plans and processes supporting Trinity Health and RHM FANS goals.
• Meet cost reduction targets and productivity improvement objectives while fostering service/product quality and customer satisfaction.
• Communicate issues or problems impacting program efficiencies and effectiveness to stakeholders.
• Attract, develop, and train talent to ensure program quality, sustainability, and long‑term growth.
• Lead by exemplifying Trinity Health’s mission, vision, and values.
• Oversee day‑to‑day management of the RHM’s FANS Department and ensure program service support objectives are met.
• Provide operational and technical support to RHM stakeholders, managers, and System Office.
• Standardize policies and procedures related to FANS expense management and operations.
• Implement core program systems (menus, food formularies, cleaning practices, auditing tools, competencies, etc.).
• Ensure regional financial objectives stay on course and drive initiatives with RHM teams for operational excellence.
• Maintain fiduciary responsibility for monthly profit and loss statements and prepare annual revenue and expense budgets.
• Participate in monthly budget reviews with the Regional Manager and prepare related reports for senior management.
• Present findings and recommendations for improvement to the Regional Manager.
• Review overall operations goals, address shortfalls, and encourage open dialogue for process improvements.
• Develop and administer Program Quality Evaluations and review Customer Satisfaction Survey scores.
• Prepare Performance Improvement Plans (PIP) when necessary to resolve customer satisfaction issues and address program quality deficiencies.
• Interview, hire, train, appraise, counsel, and supervise staff; handle disciplinary actions.
• Approve expense reports and hold direct reports accountable to Trinity Health policies.
• Ensure timely completion of annual performance appraisals and address work-related issues.
• Foster diverse team development and outline career growth opportunities.
• Manage multiple projects and tasks in a fast‑paced environment and adapt to change.
• Participate in Trinity Health FANS Advisory Councils to develop best‑in‑class programs.
• Maintain knowledge of applicable federal, state, and local laws, the Integrity and Compliance Program, and the Code of Conduct.
• Ensure all aspects of departmental operations, including patient and clinical services, production, catering, and retail, function in a compliant, optimal, and efficient manner.
• Ensure ongoing effective quality improvement programs within the department.
• Review all cafeteria/catering pricing annually and ensure consistent pricing.
• Follow all cash handling policies and account for cash appropriately.
• Review menus annually and update nutrient analysis as needed.
• Approve, plan, and execute all catered functions per policy and track event costs.
• Follow safe conditions and procedures to minimize work‑man’s compensation claims.
• Plan and direct food production personnel regarding type, quantity, and special techniques for modified diets.
• Maintain accurate records as required.
• Maintain a cost‑conscious attitude and make best use of time.
• Handle additional duties and responsibilities as needed or assigned.

Minimum Qualifications

• BA or BS degree preferred in institutional management, dietetics or equivalent; minimum five years progressive experience in dietetics or healthcare food service management, or equivalent…