SBA Regional Sales Manager manages a team of lending officers that generate Small Business Administration (SBA) government-guaranteed loans and lines of credit. Develops relationships with a network of financial professionals and other referral sources to identify prospects. Being a SBA Regional Sales Manager engages with clients to ensure their ongoing needs are addressed and to understand the broader needs of the small business community in the region. Regularly monitors and reviews the current SBA loan portfolio to identify issues. Additionally, SBA Regional Sales Manager maintains an up-to-date knowledge of SBA products, rules, and regulations. Establishes operational processes that conform with SBA SOP guidelines. Provides coaching, training, and development opportunities for banking officers on the team. Requires a bachelor's degree in finance, business or equivalent. Typically reports to a director. The SBA 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 SBA 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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