Retail Manager/Catering Manager

The Dining Services Retail Operations Manager (the “Manager”) represents the Undine key contact with customers (i.e., patients and visitors) and our clients (including their employees). He/she has overall accountability for setting standards, ensuring compliance in all facility dining operations, communicating and demonstrating our business values (“The Undine Way.”).  The Manager has the direct responsibility for leading the retail operations team members (whether Undine or client employees) towards:  1)  Revenue/Sales2)  Profit3)  Brand Awareness4)  Team Member Loyalty5)  Client Loyalty6)  Customer Satisfaction7)  Successful New Openings He/she achieves all of these within the context of standards and company policy. He/she has (within policies and prudent business sense) the accountability and authority to use resources (human, financial) in conducting operations that are service oriented and that consistently deliver high quality, appetizing food.  Resident and client satisfaction with food quality and meal service are primary goals of daily activities. Undine endeavors to be the best (not just among the better) provider of dining services. The Manager is charged with developing excellent working relationships with clients and with training and directing all team members towards achieving the primary goals above. The effective accomplishment of these goals results from consistently high performance levels that meet and exceed guest and client expectations. Thus, the Manager must have a visible presence in daily operations in providing effective leadership and management of team members. The Manager must set and communicate objectives, communicate and reinforce high standards in all areas, monitor performance, address issues, train and develop, and reward the team members so that their efforts result in profitable, high quality food and meal service, and guest and client-focused operations.   The Manager must also be cooperative and collaborative in client relationships, Undine operational supervision, and corporate resources, as he/she understands that achievement of goals and high standards must be a joint effort in our complex, demanding business environment. This positions reports to the Director of Operations The Dining Services Retail Operations Manager (the “Manager”) represents the Undine key contact with customers (i.e., patients and visitors) and our clients (including their employees). He/she has overall accountability for setting standards, ensuring compliance in all facility dining operations, communicating and demonstrating our business values (“The Undine Way.”).  The Manager has the direct responsibility for leading the retail operations team members (whether Undine or client employees) towards:  1)  Revenue/Sales2)  Profit3)  Brand Awareness4)  Team Member Loyalty5)  Client Loyalty6)  Customer Satisfaction7)  Successful New Openings He/she achieves all of these within the context of standards and company policy. He/she has (within policies and prudent business sense) the accountability and authority to use resources (human, financial) in conducting operations that are service oriented and that consistently deliver high quality, appetizing food.  Resident and client satisfaction with food quality and meal service are primary goals of daily activities. Undine endeavors to be the best (not just among the better) provider of dining services. The Manager is charged with developing excellent working relationships with clients and with training and directing all team members towards achieving the primary goals above. The effective accomplishment of these goals results from consistently high performance levels that meet and exceed guest and client expectations. Thus, the Manager must have a visible presence in daily operations in providing effective leadership and management of team members. The Manager must set and communicate objectives, communicate and reinforce high standards in all areas, monitor performance, address issues, train and develop, and reward the team members so that their efforts result in profitable, high quality food and meal service, and guest and client-focused operations.   The Manager must also be cooperative and collaborative in client relationships, Undine operational supervision, and corporate resources, as he/she understands that achievement of goals and high standards must be a joint effort in our complex, demanding business environment. This positions reports to the Director of Operations Balanced Leadership and Management Capabilities The following table describes the balance of the ideal skills, knowledge and competencies that the Manager should posses. Working towards competencies in these areas will result in a continuing personal development process.  Ability to keep overall perspective of assigned business goals, recognizing impact of decisions on operations and residents AND pay attention to details (especially important operational, guest satisfaction and financial ones), without getting bogged down in them. Ability to communicate clearly and concisely (verbal and written) AND know what, when and how to communicate depending on audience and subject matter (sensitivity and timing). Ability to set and personally model high performance and behavioral expectations AND follow up to ensure that expectations and standards are being met. Ability to be willing to learn AND able to apply learning to current operations to increase effectiveness and efficiencies Ability to have a flexible viewpoint in evaluating and managing situations AND have complete honesty and personal integrity in all dealings with clients, team members, company assets and operations Ability to view operations from guests’ and client’s perspective AND able to incorporate this perspective into operations (within company guidelines) for greater service Ability to consistently deliver high quality meals and service AND achieve operating food cost and payroll expense targets. Ability to deliver dynamic leadership AND be a team builder, team player, and developer of team members. Ability to operate  independently AND collaboratively taking company’s perspective in working with other company staff to achieve company goals Ability to clearly focus on own facility’s objectives and needs AND willing to take the total company viewpoint, when necessary, for the greater good. Ability to deal with immediate priorities AND be a planner, anticipating events and not be constantly “putting out fires” Ability to be supportive of team members’ needs AND willing and able to support management philosophy, policies & procedures, and changes. Ability to be technically strong (dining services operations) AND a competent leader of people and manager of events Ability to follow systems, programs and policies, to achieve company standards AND recognizing when a situation requires initiative to go above and beyond standard expectations. Summary The Manager provides overall planning for, direction to and control of his/her retail operation to achieve operating standards, guest (i.e., residents/patients and their guests) and client (including client employees) satisfaction, and financial goals within requirements of company policies and statutory requirements. He/she provides guidance, training, and follow up to team members and other key operational personnel.  He/she establishes and maintains effective guest and client satisfaction through regular contact, active listening and timely addressing of issues or concerns.  Overseeing all retail operations, this person will be responsible for strategically planning, creating and implementing strong customer menus and merchandising that drive customer satisfaction, volume and revenue. Key Outcomes Ø  Revenue/SalesØ  ProfitØ  Brand AwarenessØ  Team Member LoyaltyØ  Client LoyaltyØ  Customer SatisfactionØ  Successful New Openings    Revenue/Sales Ø  Meet and/or exceed budgeted revenue in all applicable categoriesØ  Meet and/or exceed client budgeted revenue Profit Ø  Meet and/or exceed Level 1 Budgeted Profit Brand Awareness Ø  100% Implementation of Undine Diamond StandardsØ  Achieve 100% employee certification of staff in Diamond Standards Team Member Loyalty Ø  Achieve Employee Retention rate of 70% or higher annuallyØ  Achievement of a score of 85% Positive Response Factor or higher in annual Employee Opinion Survey Client Loyalty Ø  Achieve renewal of client contractØ  Achieve score of 90% or better on semi-annual client surveys Customer Satisfaction Ø  Maintain resident/customer satisfaction score of 75% or higherØ  Documented meal rounds of 90% of approved annual plan Successful New Opening Ø  Achieve 90% implementation of Unidine Standards within 90 daysØ  Acceptance of client as Unidine referral Essential Functions and Key Tasks Lead and Develop Team Members Ø  Hires team members for existing/anticipated position openings to meet authorized staffing needs and completes all hiring protocols on schedule.Ø  Communicates regularly (one-on-one and through in-service meetings) with team members on standards, food quality, meal service, and guest/client satisfaction goals. Ø  Develops new team members through skills and standards training, coaching, and feedback.Ø  Provides prompt positive and corrective feedback to team members on compliance with standards, meal service, and food quality and task performance.Ø  Takes timely corrective action and documents performance plans as required, ensuring that Human Resources is involved when appropriate and complies with requirements of all federal, state and local regulationsØ  Uses systems and training programs to provide a safe working environment.Ø  Evaluates and appraises team members according to policy.  Plans, Schedules, and Directs Daily Operations  Ø  Implement effective retail merchandising strategies and best practices to attract and retain customer base.Ø  Oversee and drive customer satisfaction levels.Ø  Have and implement a vision of a superb retail dining experience.Ø  Achieve and exceed planned sales and profit levels through the implementation of creative and attractive dining choices.Ø  Provide leadership to front of the house team members ensuring execution of all duties to guarantee a maximum quality customer dining experience in a quality work environment.Ø  Provide expertise to client in the planning and execution of catered functions within the hospital.Ø  Work collaboratively with Dining Services Director to generate and implement strategies to create a successful overall dining experience and exceed customer expectations. Implements and Monitors Compliance to Standards and Policies  Ø  Trains team members and implements new/changed standards, programs and policiesØ  Investigates complaints regarding facility operation and effects satisfactory solutions.Ø  Uses Weekly Operating Report to analyze performance to budget and takes appropriate corrective action to ensure financial goals are met.Ø  Knows and stays updated on all required federal and state code and statutory requirements (e.g., JCAHO, public health, etc.).Ø  Takes appropriate corrective action to ensure standard/policy compliance. Fosters and Develops Positive Client Relationships Ø  Proactively identifies client’s needs (including nursing, security, housekeeping, etc.), communicates facility performance progress, operating problems and new Undine programs to client Ø  Documents content of client meetings, follows through, and communicates accomplishment of action items to client.Ø  Participates in inter-disciplinary meetings as requested by client.Ø  Uses good judgment and promptly brings sensitive or difficult matters or non-resolvable client issues to attention of supervisor or corporate support staff.Ø  Interprets Unidine’s financial reports for clients. Ø  Ensures that clients are aware of current applicable government regulations. Ø  Attends appropriate guest food service (and cafeteria-if applicable) committee meetings; conducts and monitors guest attitude and food preference surveys.Ø  Work with client in maintaining safe work environment in facility. Performs Administrative Duties  Ø  Ensures consistent and equitable administration of personnel policies, procedures and guidelines to facilitate effective team member relations and performance. Ø  Ensures protection of company and client assets (e.g., cash, inventory, data, and equipment.Ø  Creates complete team member personnel files and maintains them in a secure location.Ø  Audits/totals time cards, investigates discrepancies and completes payroll input on time.Ø  Performs tasks and input for weekly operating report, cash handling procedures, and other financial reports.Ø  Ensures all shifts are covered to meet production and service demands.Ø  Complies with Unidine’s business ethics policy.Ø  Creates and maintains accurate documentation for all activities.Ø  Maintains guest database and Undine system requirements.Ø  Implements facility communication plan to standard. Works With and Utilizes Corporate and Operational Support Staff Ø  Works with operational support management and appropriate corporate personnel.Ø  Applies and ensures compliance with Unidine’s operational standards and policies & procedures to promote their consistent application.Ø  Uses good judgment and discretion to surface operational or client matters to supervision. Supervisory Responsibilities Directly supervises approximately 6-30+ team members. Carries out supervisory responsibilities in accordance with Company policies, standards and applicable laws. Responsibilities include interviewing, hiring, and training and developing team members; representing Company management on policy and procedure issues; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems. FLSA status: Exempt 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.) LEVEL OF JOB PRESSURES:  This position routinely requires interaction with guests (i.e., residents/patients and their guests), clients, client’s employees, and team members in situations where judgments must be made or resolution achieved while maintaining professional composure in difficult, conflicting or emotionally laden events. This position requires ability to meet job objectives within a variable schedule, often with extended or unplanned hours. Incumbent may be required to fill in for absent team members on occasion and/or assist at other locations for vacation coverage or facility openings. Based on direct supervisory responsibilities, regular attendance is a key requirement PC SKILLS:  Position requires working knowledge of the following applications: MS Office (e.g., MS Word, Excel, E-mail, data base management). Incumbents will use the Undine software regularly. EDUCATION and/or EXPERIENCE: 2-5 years successful experience managing a large volume retail food service operation. Healthcare and/or business dining experience preferred. Proven experience implementing a vision of a superb retail dining experience.  Excellent merchandising skills and a true understanding of product contribution and mix.  Self-motivated, detail oriented, and a strong sense of customer service.  Strong verbal and written communication skills.  Excellent organizational skills and ability to manage competing priorities simultaneously. LANGUAGE SKILLS: ·  Ability to read and interpret general business periodicals, corporate policy, trade journals, technical procedures, or governmental regulations (in English).·  Ability to write business correspondence and e-mails in standard English.·  Ability to effectively present information and respond to questions (in English) from team members, residents/guests, and clients. MATHEMATICAL SKILLS: ·  Ability to apply concepts such as fractions, percentages, ratios, and basic algebra proportions to practical situations such as guest calorie and nutritional needs, ordering, menus, recipes, portion sizes, payroll, etc.·  Ability to calculate amounts such as discounts, interest, area, gross profit, circumference, and volume. ·  Understanding of and ability to apply basic accounting and business mathematics concepts (e.g., profit and loss, receipts, cash handling, inventory costs, A/P, payroll, weekly operating statements, ordering etc.). REASONING ABILITY: ·  Ability to define and solve practical problems, to collect data, to establish facts, to draw valid conclusions, and implement solutions.·  Ability to interpret a variety of instructions in mathematical or diagram form and deal with several abstract and concrete variables (e.g., temperature charts, sanitation procedures, basic food service equipment operations troubleshooting/cleaning/maintenance, recipes and variations) ·  Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Ability to judge employee performance situations, to apply policy to performance and disciplinary issues and take appropriate actions. ·  Ability to determine and analyze variances, trends (e.g., actual to budget, TY vs. LY comparisons) and recommend or take appropriate actionLICENSES:  ·  Valid driver’s license·  ServSafe certification·  Any required state/local certifications or registrations PHYSICAL DEMANDS:  While performing the duties of this job, the Director is regularly required to be at the assigned client site at variable hours. The Director is regularly required to talk or hear, both in person and on the telephone.  The Director frequently is required to stand; walk; and use hands to finger, handle, or feel.  The Director is regularly required to sit; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and taste or smell.  The Director must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 60 pounds. Director must write and read frequently and regularly use a keyboard.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.  (The physical demands described here are representative of those that must be met to successfully perform the essential job functions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.) WORK ENVIRONMENT: While performing the duties of this job, the Director is occasionally exposed to outside weather conditions.  The Director is regularly exposed to hot, cold, wet and/or humid conditions, moving mechanical parts, risk of electrical shock, burn from hot equipment, and vibration.  The noise level in the work environment is usually moderate to somewhat noisy. All facilities are non-smoking and drug free environments. (The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.) OTHER: Employment candidates for this position must have authorization to work in the United States, pass a required CORI background check, and meet any other checks/qualifications required by client/facility, or other statutory requirements.Candidates may also be required to pass a standard pre-employment drug screen and pre-employment health exam.  The Manager provides overall planning for, direction to and control of his/her retail operation to achieve operating standards, guest (i.e., residents/patients and their guests) and client (including client employees) satisfaction, and financial goals within requirements of company policies and statutory requirements. He/she provides guidance, training, and follow up to team members and other key operational personnel.  He/she establishes and maintains effective guest and client satisfaction through regular contact, active listening and timely addressing of issues or concerns.  Overseeing all retail operations, this person will be responsible for strategically planning, creating and implementing strong customer menus and merchandising that drive customer satisfaction, volume and revenue. Key Outcomes Ø  Revenue/SalesØ  ProfitØ  Brand AwarenessØ  Team Member LoyaltyØ  Client LoyaltyØ  Customer SatisfactionØ  Successful New Openings    Revenue/Sales Ø  Meet and/or exceed budgeted revenue in all applicable categoriesØ  Meet and/or exceed client budgeted revenue Profit Ø  Meet and/or exceed Level 1 Budgeted Profit Brand Awareness Ø  100% Implementation of Undine Diamond StandardsØ  Achieve 100% employee certification of staff in Diamond Standards Team Member Loyalty Ø  Achieve Employee Retention rate of 70% or higher annuallyØ  Achievement of a score of 85% Positive Response Factor or higher in annual Employee Opinion Survey Client Loyalty Ø  Achieve renewal of client contractØ  Achieve score of 90% or better on semi-annual client surveys Customer Satisfaction Ø  Maintain resident/customer satisfaction score of 75% or higherØ  Documented meal rounds of 90% of approved annual plan Successful New Opening Ø  Achieve 90% implementation of Unidine Standards within 90 daysØ  Acceptance of client as Unidine referral Essential Functions and Key Tasks Lead and Develop Team Members Ø  Hires team members for existing/anticipated position openings to meet authorized staffing needs and completes all hiring protocols on schedule.Ø  Communicates regularly (one-on-one and through in-service meetings) with team members on standards, food quality, meal service, and guest/client satisfaction goals. Ø  Develops new team members through skills and standards training, coaching, and feedback.Ø  Provides prompt positive and corrective feedback to team members on compliance with standards, meal service, and food quality and task performance.Ø  Takes timely corrective action and documents performance plans as required, ensuring that Human Resources is involved when appropriate and complies with requirements of all federal, state and local regulationsØ  Uses systems and training programs to provide a safe working environment.Ø  Evaluates and appraises team members according to policy.  Plans, Schedules, and Directs Daily Operations  Ø  Implement effective retail merchandising strategies and best practices to attract and retain customer base.Ø  Oversee and drive customer satisfaction levels.Ø  Have and implement a vision of a superb retail dining experience.Ø  Achieve and exceed planned sales and profit levels through the implementation of creative and attractive dining choices.Ø  Provide leadership to front of the house team members ensuring execution of all duties to guarantee a maximum quality customer dining experience in a quality work environment.Ø  Provide expertise to client in the planning and execution of catered functions within the hospital.Ø  Work collaboratively with Dining Services Director to generate and implement strategies to create a successful overall dining experience and exceed customer expectations. Implements and Monitors Compliance to Standards and Policies  Ø  Trains team members and implements new/changed standards, programs and policiesØ  Investigates complaints regarding facility operation and effects satisfactory solutions.Ø  Uses Weekly Operating Report to analyze performance to budget and takes appropriate corrective action to ensure financial goals are met.Ø  Knows and stays updated on all required federal and state code and statutory requirements (e.g., JCAHO, public health, etc.).Ø  Takes appropriate corrective action to ensure standard/policy compliance. Fosters and Develops Positive Client Relationships Ø  Proactively identifies client’s needs (including nursing, security, housekeeping, etc.), communicates facility performance progress, operating problems and new Undine programs to client Ø  Documents content of client meetings, follows through, and communicates accomplishment of action items to client.Ø  Participates in inter-disciplinary meetings as requested by client.Ø  Uses good judgment and promptly brings sensitive or difficult matters or non-resolvable client issues to attention of supervisor or corporate support staff.Ø  Interprets Unidine’s financial reports for clients. Ø  Ensures that clients are aware of current applicable government regulations. Ø  Attends appropriate guest food service (and cafeteria-if applicable) committee meetings; conducts and monitors guest attitude and food preference surveys.Ø  Work with client in maintaining safe work environment in facility. Performs Administrative Duties  Ø  Ensures consistent and equitable administration of personnel policies, procedures and guidelines to facilitate effective team member relations and performance. Ø  Ensures protection of company and client assets (e.g., cash, inventory, data, and equipment.Ø  Creates complete team member personnel files and maintains them in a secure location.Ø  Audits/totals time cards, investigates discrepancies and completes payroll input on time.Ø  Performs tasks and input for weekly operating report, cash handling procedures, and other financial reports.Ø  Ensures all shifts are covered to meet production and service demands.Ø  Complies with Unidine’s business ethics policy.Ø  Creates and maintains accurate documentation for all activities.Ø  Maintains guest database and Undine system requirements.Ø  Implements facility communication plan to standard. Works With and Utilizes Corporate and Operational Support Staff Ø  Works with operational support management and appropriate corporate personnel.Ø  Applies and ensures compliance with Unidine’s operational standards and policies & procedures to promote their consistent application.Ø  Uses good judgment and discretion to surface operational or client matters to supervision. Supervisory Responsibilities Directly supervises approximately 6-30+ team members. Carries out supervisory responsibilities in accordance with Company policies, standards and applicable laws. Responsibilities include interviewing, hiring, and training and developing team members; representing Company management on policy and procedure issues; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems. FLSA status: Exempt 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.) LEVEL OF JOB PRESSURES:  This position routinely requires interaction with guests (i.e., residents/patients and their guests), clients, client’s employees, and team members in situations where judgments must be made or resolution achieved while maintaining professional composure in difficult, conflicting or emotionally laden events. This position requires ability to meet job objectives within a variable schedule, often with extended or unplanned hours. Incumbent may be required to fill in for absent team members on occasion and/or assist at other locations for vacation coverage or facility openings. Based on direct supervisory responsibilities, regular attendance is a key requirement PC SKILLS:  Position requires working knowledge of the following applications: MS Office (e.g., MS Word, Excel, E-mail, data base management). Incumbents will use the Undine software regularly. EDUCATION and/or EXPERIENCE: 2-5 years successful experience managing a large volume retail food service operation. Healthcare and/or business dining experience preferred. Proven experience implementing a vision of a superb retail dining experience.  Excellent merchandising skills and a true understanding of product contribution and mix.  Self-motivated, detail oriented, and a strong sense of customer service.  Strong verbal and written communication skills.  Excellent organizational skills and ability to manage competing priorities simultaneously. LANGUAGE SKILLS: ·  Ability to read and interpret general business periodicals, corporate policy, trade journals, technical procedures, or governmental regulations (in English).·  Ability to write business correspondence and e-mails in standard English.·  Ability to effectively present information and respond to questions (in English) from team members, residents/guests, and clients. MATHEMATICAL SKILLS: ·  Ability to apply concepts such as fractions, percentages, ratios, and basic algebra proportions to practical situations such as guest calorie and nutritional needs, ordering, menus, recipes, portion sizes, payroll, etc.·  Ability to calculate amounts such as discounts, interest, area, gross profit, circumference, and volume. ·  Understanding of and ability to apply basic accounting and business mathematics concepts (e.g., profit and loss, receipts, cash handling, inventory costs, A/P, payroll, weekly operating statements, ordering etc.). REASONING ABILITY: ·  Ability to define and solve practical problems, to collect data, to establish facts, to draw valid conclusions, and implement solutions.·  Ability to interpret a variety of instructions in mathematical or diagram form and deal with several abstract and concrete variables (e.g., temperature charts, sanitation procedures, basic food service equipment operations troubleshooting/cleaning/maintenance, recipes and variations) ·  Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Ability to judge employee performance situations, to apply policy to performance and disciplinary issues and take appropriate actions. ·  Ability to determine and analyze variances, trends (e.g., actual to budget, TY vs. LY comparisons) and recommend or take appropriate actionLICENSES:  ·  Valid driver’s license·  ServSafe certification·  Any required state/local certifications or registrations PHYSICAL DEMANDS:  While performing the duties of this job, the Director is regularly required to be at the assigned client site at variable hours. The Director is regularly required to talk or hear, both in person and on the telephone.  The Director frequently is required to stand; walk; and use hands to finger, handle, or feel.  The Director is regularly required to sit; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and taste or smell.  The Director must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 60 pounds. Director must write and read frequently and regularly use a keyboard.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.  (The physical demands described here are representative of those that must be met to successfully perform the essential job functions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.) WORK ENVIRONMENT: While performing the duties of this job, the Director is occasionally exposed to outside weather conditions.  The Director is regularly exposed to hot, cold, wet and/or humid conditions, moving mechanical parts, risk of electrical shock, burn from hot equipment, and vibration.  The noise level in the work environment is usually moderate to somewhat noisy. All facilities are non-smoking and drug free environments. (The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.) OTHER: Employment candidates for this position must have authorization to work in the United States, pass a required CORI background check, and meet any other checks/qualifications required by client/facility, or other statutory requirements.Candidates may also be required to pass a standard pre-employment drug screen and pre-employment health exam.   Unidine Corporation is an equal opportunity employer. Interested candidates should email their resume to jobs@unidine.com or fax resumes to (617)467-3816. Unidine is a privately-held company headquartered in Boston and employs 1,000 team members throughout the Northeast and Mid-Atlantic areas. To learn more about Unidine call 1-877-UNIDINE or visit www.unidine.com.