Regional Claims Manager manages the operations of an insurance claims department to meet operational, financial, and service requirements. Oversees the intake and processing of insurance claims for personal, property, or casualty loss based on coverage, appraisal, and verifiable damage. Being a Regional Claims Manager manages appraisal and examination staff and processes. Assures timely and proper disposition of claims based on policy provisions. Additionally, Regional Claims Manager recommends and implements best practices to ensure complete and thorough claim settlements, legal reviews, and investigations following company policies and insurance industry regulations. Determines the value of settlements for escalated claims. Manages negotiations of settlements and administration of claims in litigation. Typically requires a bachelor's degree. Typically reports to top management. The Regional Claims Manager typically manages through subordinate managers and professionals in larger groups of moderate complexity. Provides input to strategic decisions that affect the functional area of responsibility. May give input into developing the budget. To be a Regional Claims Manager typically requires 3+ years of managerial experience. Capable of resolving escalated issues arising from operations and requiring coordination with other departments. (Copyright 2024 Salary.com)
Job Description | |||
Position Title: | Manager, Food Services | Pay Grade: | |
Department: | 01.8110 - Dietary |
Job Code: | |
Location: | CRHS | FLSA Status: | |
Working Relationships | |||
Reports to: | Director, Food Services | Interrelationships: |
Works effectively with members of the healthcare team and administrative personnel, maintains a cooperative working relationship intra-departmentally and inter-departmentally. |
Supervisory Responsibility: | Cook Baker/Salad Maker Dietary Assistant – Tray Line Supervisor, Food Services |
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Position Requirements | |||
Position Summary: Under the leadership of the Director, Food Services the Manager, Food Services is an active member of the department that prepares and distributes Food Service products. The Manager oversees and controls the production and distribution of food served to patients, employees and visitors according to established menu schedules. The Manager, Food Services monitors food production and cost along with waste control. Basic Qualifications: · Education: Requires an Associate’s degree in Food Service Management. A Bachelor’s degree is preferred. · Experience: Requires three to five years of work-related experience or an equivalent combination of education, training and experience. · Licensure, Registrations & Certifications: Requires and maintains a current Safe Serve Certification. Essential Job Responsibilities:
Standards of Performance:
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