Regional Sales Manager manages and directs a sales force to achieve sales and profit goals within a region. Manages multiple districts within a region and adjusts sales goals and procedures as appropriate for each district. Being a Regional Sales Manager designs and recommends sales programs and sets short- and long-term sales strategies. Evaluates and implements appropriate new sales techniques to increase the region's sales volume. Additionally, Regional Sales Manager collects relevant competitors' market information to increase sales volume and market share. May recommend product or service enhancements to improve customer satisfaction and sales potential. Typically requires a bachelor's degree. Typically reports to a head of a unit/department. The Regional Sales Manager manages subordinate staff in the day-to-day performance of their jobs. True first level manager. Ensures that project/department milestones/goals are met and adhering to approved budgets. Has full authority for personnel actions. To be a Regional Sales Manager typically requires 5 years experience in the related area as an individual contributor. 1 - 3 years supervisory experience may be required. Extensive knowledge of the function and department processes. (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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