Marketing Manager – MedVantage

If you want to apply for this job, please send your resume to

Marketing Manager

Well established medical products distribution company is seeking a Marketing Manager to join a growing sales and technical support team and be responsible for the marketing expansion of a new software driven labeling solution into the Healthcare market.

MedVantage is a 20+ year business selling labeling systems into Healthcare.  The successful launch, and subsequent business growth, of an innovative labeling solution to Healthcare Foodservice and its software adaption to another medical department warrants a new position within the company to expand the product to other medical departments through our Inside Sales group.  A successful candidate will be self-motivated, self-managing, well-organized, personable, team oriented and result driven.

Primary Responsibility:

  • Identify new applications within Healthcare departments.
  • Develop business value, sales, and support requirements.
  • Work with Director Product Management to develop software applications/product market needs.
  • All outbound activities generating product awareness to include mail campaigns, trade show activity, literature, and sales support for successful launch.
  • Will eventually assume additional marketing responsibilities of other existing products.


  • 3+ years of successful product marketing experience.
  • Comfortable with contacting customers and making field visits.
  • Strong written and verbal communication skills.
  • Experience in developing effective “Marketing Message” for custom focused products.

Plus Skills:

  • Knowledge of direct thermal/thermal transfer printers.
  • Experience in marketing/selling products to the Healthcare industry.


  • $65,000 to $75,000 Base plus 30% Bonus Plan to start.
  • Opportunity for compensation advancement to proven individual.

Reports to President of company, works closely with Director Product Management, Sales Manager, Technical Support Manager, and Administrative Manager.

Visit website at for additional information.

If you want to apply for this job, please send your resume to

Retail and Catering Coordinator – Morristown Medical Center

Retail and Catering Coordinator – Morristown medical Center

Click here to find out more about this position and to APPLY

Overview: Atlantic Health System has created a Trusted Network of Caring™, delivering the right care, at the right quality, at the right time, at the right place and at the right cost. We aim to deliver the highest quality, safety and care combined the best experience for our patients and their families. We are confident that you will find success within Atlantic Health System, which has been named for the 7th year in a row to Fortune’s “Top 100 Best U.S. Companies to Work For” list. We believe you’ll find that our culture of collaboration and care exemplifies the value we place on our patients, their families and our employees.Responsibilities:

* Leadership: Leverage the departments coaching model to engage and develop team members to their fullest potential. Reward and recognize employees. Ensure individual and team performance meets objectives and customer expectations. Plan and lead daily team briefings. Ensure safety and sanitation standards in all operations.* Associate and Customer Relationship: Maintain effective associate and customer rapport for mutually beneficial business relationships. Identify needs and communicate operational progress. Demonstrate excellent customer service using the department standard service model.* Financial Performance: Ensure the completion and maintenance of daily, weekly and monthly financial statements. Deliver AHS/MMC financial targets. Adopt all AHS/MMC processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins.

* Productivity: Create value through efficient operations, appropriate cost controls, and profit management. Comply with the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives. Ensure entire team is trained and able to execute. Supervise team regarding production, quality and control.

* Compliance: Maintain a safe and healthy environment for patients, customers and employees. Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, and wage and hour.

* Manage Front of House (National Brands) dining operations

* Develop and implement retail services plan to improve service, quality and profitability of service areas.

* Maintain effective working relationships with other departments to provide a unified retail experience for customers.

* Marketing, merchandising and cash handling management.

* Contributes to departmental revenue through the implementation of services and creation of opportunities for growth as well as prevention of wastage and over-production to meet/exceed budgetary targets.

* Directs daily operation of food quality and customer service for all catered events and in cash handling retail food operations by delegating, assigning and prioritizing activities and monitoring operating standards.

* Manages cash handling protocols and control procedures according to established standards.

* Plans, advises and assists Manager with menu options and selection and provides job quotes for catered events.

* Reviews and tracks sales of product groups or items to control inventory and for menu and pricing management.

* Ensure that all Catered events and retail operations food and products are consistently prepared and served according to recipes, portioning, cooking and serving standards.

* Ensure employees have appropriate equipment, supplies, and resources to perform their jobs, meet established goals, cost controls and deadlines.

* Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following Friendly Home’s preventative maintenance programs.

* Collaborate with Executive Chef and the Manager to plan and price menu items.

* Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standardized recipes and waste control procedure.

* Education: Associates Degree in Culinary Arts, or Food and Beverage Management, Hotel and Healthcare Restaurant Management or Business Management.

* Experience: Five (5) years culinary experience in a Healthcare environment, Restaurant, or senior living community

The Food Service Coordinator of Retail is a Management position, responsible for developing and executing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared food from a menu and catering events.

* A combination of experience, education, and/or training which substantially demonstrates the following knowledge and skills:
* Strong employee relations and customer service skills required.

* Computer literacy of office computer programs desired.
Understanding and using metrics to continue improving the department and staff performance.

All qualified applicants will receive consideration for employment without regard to race, national origin, religion, age, color, sex, sexual orientation, gender identity, disability, or protected veteran status.

Job Description – {{ref}}


Special Opportunity to Visit AeroFarms

Special Opportunity to Visit AeroFarms

Come join us for a unique change to visit a vertical farm tour and see how innovation gives you the options to have local vegetables all year round.  Click for more AeroFarms information

Space limited to 18 people.  Sign-up below!

AeroFarms is on a mission to combat our global food crisis with technology. Since 2004 we have been building, owning and operating indoor, vertical farms that grow safe, nutritious food in a way that is respectful to the planet and the communities in which we grow.

Our passion is great tasting food and sharing our harvest with the world. Newark, NJ is the home of our global headquarters and the world’s largest vertical farm. There has never been a greater need for safe, dependable, nutritious food. That is why we are committed to growing locally on a global scale.

Details: The tour will consist of a tour of the farm, followed by a product tasting, food sampling, short presentation and Q&A.

When: Wednesday April 26, from 2-4 PM.

Location: 212 Rome Street, Newark, NJ 07105

Fees: $25 for members and, $95 for non-members (which will include your annual membership).

Parking available in front of site or surrounding street parking.

The tour is limited to 18 attendees.

For any questions, contact Marsha Diamond, MA, RDN, AHF-NJ board member @732.616.7220 or

<a href="">Click Here To Load This Form</a>







Cell Phones While Working Guidelines

News from the Director’s Forum

On February 23, 2017, twenty directors and managers met for a morning of sharing and learning.

One topic that came up was the development of guidelines for the use of cell phones at work.  Angela O’Neil was kind enough to share what she had developed for Hunterdon Medical Center.



Updated Event Calendar

2017 GNJSHFSA Event Calendar

Click for PDF












Congratulations Newly Elected GNJSHFSA Board Members

Newly Election GNJSHFSA Board Members

To our GNJSHFSA members and Vendor Partners ~ It is with great pleasure I’d like to introduce our 2017 Board of Directors!  Congratulations to board operators

  • Lynda Carpenito
  • Joanne McMillian
  • Amir Kamal
  • Steven Hodgins
  • Heather Duffy

They will be joining current operators Gary Triolo, incoming president; Debra Ryan, past president; Angela O’neill, Betty Perez, and Michael Atanasio.

Along with Congratulations to our Allied officers Michael Buoncristiano, Keith Fitzgerald, and Bernie Mulholland who will be joining our current allied officers, Sharon Sachenski and Marsha Diamond.

A huge thank you to all those that ran for the board this year!  We appreciate your support to the Organization.

Looking forward to an amazing 2017 together!

With warm regards,

Debra Ryan
GNJSHFSA President

Collaborate, Transform, Thrive




The Greater New Jersey Society for Healthcare Food Service Administrators, the  AHF – NJ Chapter,  held their Annual Educational Conference titled “Collaborate, Transform, Thrive” on November 17th.

The program was a full day event with great presentations and speakers throughout the day as well as a Food and Supply Show from 12 noon to 1:30 pm.

The day opened with introductions from the Chapter President, Debra Ryan, who then handed the program over the President Elect, Gary Triolo who had the key role in planning and coordinating the day’s event. The entire Board is very engaged and involved, and each member assists by taking a part to handle the many needs and responsibilities to run the program.

The titles of the presentations were – Tired to Inspired, The Balancing Act – Work, Life, Balance, Spice up your Kitchen – that included a live cooking demonstration, and Social Media and Marketing Boot Camp.

The Food and Supply Show – we average about 45 vendors that attend our event. Each vendor and our “Vendor Partners” are a huge support to the organization. We value these relationships tremendously.  And, the show is a great success year over year.

The final presentation of the day was led by Bruce Degn, AHF Executive Director and Kent Hamaker, AHF Director of Education, Communications, and Benchmarking. The Chapter was so appreciative of them both attending and presenting on a local chapter level. It showed great support and commitment from the AHF corporate team and the presentation was outstanding.

The NJ annual educational conference is a major focal point on the yearly calendar for the chapter.  The attendee list and participation is excellent and provides a great value to operators bringing a high caliber program to NJ for their teams,  and the conference offers  7 Credits with the AND, ANFP, and the ACF .
















GNJSHFSA Successfully Celebrates Healthcare Foodservice Week

Fun was had by all!

– 217 people in attendance

– 18 facilities

– 3 allied members

– 10 vendor partners

We raffled off 38 baskets that were generously donated by vendor partners, allied members and participating facilities.

Many guests walked the path to Mount Olympus and two were chosen as the evening’s God and Goddess.  The Fiesta was a lovely venue and went all out for our group.  DJ Smitty kept the party hopping and the roar of the Colosseum could be heard all over New Jersey.

Everyone had a blast.  Special thanks to our Vendor Partners who make it possible for us to come together and celebrate our health care teams and members.

Workshop “The Many Cultures of Caring”

On September 14, 2016, Marsha Diamond gave a workshop to 15+ GNJSHFSA members and interns.



debra_ryan_marsha_diamondClick here to download Marsha’s presentation

Here are links to view the videos Marsha used

Here are links to two interesting articles











An Interview with Angela O’Neill



After growing up waitressing in hotels and restaurants, Angela O’Neill got her BS in nutrition and worked in Veteran’s Affairs hospitals in Chicago and Albany. This was the beginning of a long and impressive career in foodservices and nutrition and a position as the Director of Nutrition Services at Hunterdon Medical Center in Flemington, New Jersey since 2006. Additionally Mrs. O’Neill served as the President of the Greater New Jersey Society for Food Service Administrators and currently sits on the board. Here we speak with her about all aspects of healthcare dining and how they have changed in her 24 years at Hunterdon.

What career path did you take to your current position at Hunterdon?

I got into dietetics because I had a background in food service. Also in college being athletic and into the healthy side of things I decided to go back to school for it.

I have been a registered Dietician since 1991. I started here at Hunterdon as a dietician in 1992, then moved to c-manager of our department, then Assistant Director, and in 2006 I was promoted to the Director of the department which oversees patient services. Additionally, clinical services are under my umbrella. We do daycare meals and we opened a cafe at our wellness center last year.

What was your education before you began at Hunterdon?

I had a bachelor’s degree and went back to school and got two more years in Nutrition. So I have a BS in nutrition and I did my internship at a Veteran’s Affairs hospital in Chicago then my first job was at a VA hospital in Albany, New York.

How have the dieting needs of your patients evolved over your 24 years at the same facility?

We had the old style menu where patients would select what they needed to eat for the next day. When i saw the room service model come out at a national conference in the early 2000s, I really grabbed hold of that. We first instituted it on our maternity unit and by 2009 we had instituted room service. It fits our patient needs so much better because they eat when they want.

The expectations of the patients nowadays are different. I think the generations coming up now eat out more and are looking for foods that they enjoy instead of just comfort food.

How do you build your team of employees and what type of worker succeeds in your culture?

I look for the passion in food service and health because those that are passionate will get the big picture and understand what we need to do as a team.

We look for caring enthusiastic staff. We have many generations in my department, from 16 all the way through 80 and there are many different cultures. We can train for specific skills but you can train for people skills.

What are you doing to attract that younger demographic, say 16-30, to healthcare dining?

We take diet tech students from a local community college and we also take Dietetic interns from Saint Elizabeth College and some others.

How do all the different groups, dietitians, medical and nutrition, all work together? What makes it successful?

Being on the ground level and being among my employees is important to me. My core team has been here for many years and well respect each other and have a really good working relationship. I have managers that have been here 25 years. You’ve really bonded with those people and when you get to know and embrace your staff it does help.

There is a lot of pressure to serve farm to table in restaurants. Is this realistic in a medical center environment?

We do buy produce from a local New Jersey company but we don’t advertise farm to table or anything like that. The quantity and cost of buying everything local can be prohibitive.

What role do your food and beverage vendors play in your success and how do you source your products?

Five or six years ago we switched from Cisco to US food because of a cost saving initiative within the company. other than that we don’t change a lot, but when there is a cost savings we may ask someone to provide us with an RFP (Request for Proposal).

What is your approach to kitchens at Hunterdon?

The organization opened in the 1950s and I believe the kitchen is the same as when the placed open. However as we have received new equipment we have made changes to make it a more functional space.

I involve the staff in changes because to me that is important. When we brought in a new girl recently we worked with them and said “well where do you want to put it?”.

In addition to the grill, what other recent renovations have you made?

We put in a new oven to make pizzas because we now do pizza day once a week and they fly out of the kitchen so we needed new oven space. Also we did the new cafe at our wellness center last year. In the future we are renovating our cafeteria in 2017.

Thanks for the knowledge and updates!