Member Services Director directs and coordinates all aspects of the health maintenance organization (HMO) member services department. Plans and directs policies and objectives for addressing member inquiries. Being a Member Services Director establishes service quality goals for the department and implements strategies to meet these goals. Typically requires a bachelor's degree. Additionally, Member Services Director typically reports to top management. The Member Services Director manages a departmental sub-function within a broader departmental function. Creates functional strategies and specific objectives for the sub-function and develops budgets/policies/procedures to support the functional infrastructure. Deep knowledge of the managed sub-function and solid knowledge of the overall departmental function. To be a Member Services Director typically requires 5+ years of managerial experience. (Copyright 2024 Salary.com)
Essential Duties and Responsibilities
Supervisory Responsibilities
This position directly supervises the Dining Services department at the assigned community. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising
performance; rewarding and disciplining employees; addressing complaints and resolving problems. The Executive Director must be consulted before disciplinary action is taken.
Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
Must satisfy all state health, licensure/certification, and background requirements.
Education/Experience: Must have a high school diploma or equivalent. Prefer 3-5 years of related management experience preparing meals for a large group on a regular basis. Must be experienced in operation of common commercial kitchen equipment such as commercial steamer, convection oven, standard gas or electric range and grill, meat slicer, mixer/grinder, commercial dishwasher, cooking utensils, etc.
Certificates and Licenses: Must have food handler’s permit and complete any additional training or certification required in the state of practice.
Communication Skills: Receive and carry out verbal or written instruction. Communicate effectively in person, over the phone, or via email with customers and co-workers. Write and proofread routine correspondence and reports with appropriate grammar and spelling. Make group presentations to share information or explain policies and procedures.
Organization/Self-Management Skills: Perform a variety of duties, moving between tasks of differing nature, with occasional distractions and interruptions. Prioritize competing requirements to complete work in a timely manner when there are changes to workload and assignments. Work independently and follow through on assignments with minimal direction.
Computer Skills: Proficiency with computers, Windows operating system, and Microsoft Office Suite.
Physical Demands and Work Environment
The Physical Demands and Work Environment described below represent the activities and surroundings of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Physical Demands
Constantly stands and frequently walks for up to and exceeding one hour at a time. Frequently moves items weighing up to 10 pounds, and occasionally up to 50 pounds. Cooking and dining room duties require those in this position to frequently twist and rotate head, neck, and torso and reach high or low with arms and hands. Must be able to read recipes, menus, and instructions and detect audible alarms, bells, and signals related to food preparation and safety. Occasionally requires the ability to bend, stoop, kneel, crouch, and/or climb step ladders and/or stairs.
Responsible for a great dining experience for seniors who have chosen to make our community their home.