Manager

Reporting to the Executive Director, NFLES, the Manager provides strategic and operational leadership for Patient Food Services, Retail Food Services, and Environmental Services at Medicine Hat Regional Hospital and Big Country Hospital, Oyen. The Manager oversees service performance, coordinates front-line leaders, and ensures operations comply with AHS policies, legislation, and organizational priorities. The Manager is responsible for budget oversight, resource utilization, performance monitoring, workforce planning, quality improvement, and stakeholder engagement to support safe, efficient, and patient-focused service delivery. Key Responsibilities: Lead supervisors and operational leaders in achieving service and organizational goals. Develop and implement operational plans, goals, and performance measures. Lead recruitment, succession planning, employee development, engagement, and performance management. Promote accountability, collaboration, safety, innovation, and continuous improvement. Monitor service performance, operational metrics, and key indicators. Ensure compliance with accreditation, infection prevention and control, food safety, occupational health and safety, and other regulatory requirements. Lead change management and quality improvement initiatives. Collaborate with stakeholders to support integrated service delivery and customer satisfaction. Manage departmental budgets and support capital planning. Support emergency preparedness, business continuity, and organizational response activities.

Bachelor's degree in Nutrition, Business Administration, Healthcare Administration, Hospitality Management, or a related field. Minimum five years of progressive leadership experience in healthcare or a complex service environment, including experience leading leaders. Proven experience leading Supervisors, working leads, and other leaders in a complex healthcare environment, with demonstrated success in workforce development, performance management, and change leadership. Demonstrated experience in strategic planning, operational management, financial accountability, and workforce planning. Experience managing operational and capital budgets, including planning, forecasting, variance analysis, and resource allocation. Proven ability to lead organizational change and quality improvement initiatives. Experience leading teams in a unionized environment, including interpretation and application of collective agreements. Demonstrated ability to build collaborative relationships with physicians, clinical leaders, operational partners, and external stakeholders. Strong leadership, communication, relationship-building, negotiation, and conflict-resolution skills. Valid Class 5 Driver's License and ability to travel between sites as required.

As Required.

Master's degree in Health Administration, Business Administration, or related field. Leadership experience in AHS or a comparable healthcare organization. Experience overseeing Patient Food Services, Retail Food Services, Environmental Services, or support services. Experience managing multi-site operations. Knowledge of accreditation, infection prevention and control, food safety, occupational health and safety, and healthcare regulations.