Manager Patient Services Food & Nutrition (Full Time, Days)
Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Employee wellness programs
Job Description
The hiring establishment is a reputable healthcare facility known for its commitment to providing exceptional patient care and support services. This organization operates a comprehensive Food and Nutrition Services department dedicated to delivering quality nutrition and meal options tailored to meet the diverse needs of patients, their families, and hospital staff. The department operates within a professional and regulated environment ensuring compliance at federal, state, and institutional levels. Known for its patient-centered approach, the establishment prioritizes employee engagement and patient/family satisfaction, maintaining a reputation for excellence in food service and patient care standards.
This position is for a Management role within the Food and Nutrition Services department, specifically focused on overseeing a room-service model food service operation. This includes managing personnel activities in the patient call center, tray line assembly, and meal delivery services. The role involves strategic planning and organizing to ensure the preparation and serving of food items that are both healthier and visually appealing, thereby improving the overall patient dining experience. The Manager is responsible for leading initiatives that enhance employee engagement and patient/family satisfaction, fostering a positive and efficient work environment.
The individual in this role supervises a diverse team and ensures that all food service operations comply with applicable safety and sanitation regulations. They are tasked with maintaining cleanliness, ensuring quality standards, and providing excellent customer service for patients, families, and hospital employees. This position requires a hands-on approach in training staff, evaluating performance, conducting audits, and implementing operational improvements to optimize service delivery.
A strong focus is placed on regulatory compliance, including adherence to ServeSafe protocols and federal/state guidelines, with routine internal and external audits. The Manager will also be accountable for the use of CBORD application systems to guarantee accurate and timely delivery of meals and will engage directly with patients to ensure satisfaction during their hospital stays. Performance metrics such as nursing satisfaction surveys and test tray audits are used to continuously assess and improve the quality of service.
This role demands a proactive management style, capable of providing mentoring, coaching, and conflict resolution. The Manager coordinates menu development adhering to sound dietary principles while managing food production, temperature, portion control, and cost efficiencies. Additionally, the job involves collaboration with other Food and Nutrition managers to ensure seamless patient menu planning and delivery.
Overall, this professional position encompasses leadership, regulatory compliance, quality assurance, customer service, and operational efficiency within a healthcare food service environment. It offers a rewarding opportunity to contribute to patient well-being through elevated nutrition services and thoughtful management practices in a well-established healthcare institution. The job status is professional, typically full-time, emphasizing a balance of administrative leadership and frontline operational oversight in patient meal service.
This position is for a Management role within the Food and Nutrition Services department, specifically focused on overseeing a room-service model food service operation. This includes managing personnel activities in the patient call center, tray line assembly, and meal delivery services. The role involves strategic planning and organizing to ensure the preparation and serving of food items that are both healthier and visually appealing, thereby improving the overall patient dining experience. The Manager is responsible for leading initiatives that enhance employee engagement and patient/family satisfaction, fostering a positive and efficient work environment.
The individual in this role supervises a diverse team and ensures that all food service operations comply with applicable safety and sanitation regulations. They are tasked with maintaining cleanliness, ensuring quality standards, and providing excellent customer service for patients, families, and hospital employees. This position requires a hands-on approach in training staff, evaluating performance, conducting audits, and implementing operational improvements to optimize service delivery.
A strong focus is placed on regulatory compliance, including adherence to ServeSafe protocols and federal/state guidelines, with routine internal and external audits. The Manager will also be accountable for the use of CBORD application systems to guarantee accurate and timely delivery of meals and will engage directly with patients to ensure satisfaction during their hospital stays. Performance metrics such as nursing satisfaction surveys and test tray audits are used to continuously assess and improve the quality of service.
This role demands a proactive management style, capable of providing mentoring, coaching, and conflict resolution. The Manager coordinates menu development adhering to sound dietary principles while managing food production, temperature, portion control, and cost efficiencies. Additionally, the job involves collaboration with other Food and Nutrition managers to ensure seamless patient menu planning and delivery.
Overall, this professional position encompasses leadership, regulatory compliance, quality assurance, customer service, and operational efficiency within a healthcare food service environment. It offers a rewarding opportunity to contribute to patient well-being through elevated nutrition services and thoughtful management practices in a well-established healthcare institution. The job status is professional, typically full-time, emphasizing a balance of administrative leadership and frontline operational oversight in patient meal service.
Job Requirements
- Bachelor's degree in nutrition, hospitality services, culinary arts, hotel management, business administration, or related field
- Active ServSafe certification within 30 days of hire
- 4-7 years of experience in healthcare food services environment
- Knowledge of Spanish preferred
- Certified Dietary Manager (CDM) preferred
- Experience with Microsoft Office Excel, scheduling software, and Clarivia software preferred
- Ability to plan work programs using judgment and initiative
- Strong interpersonal skills to relate cooperatively with customers, peers, subordinates, and hospital personnel
- Computer proficiency and ability to learn new software applications
- Knowledge of DNV, ACHA, and federal/state cleanliness and sanitation requirements
- Ability to coach and mentor subordinates effectively
- Ability to remain calm and adaptable under stressful conditions
- Competence in tracking budget variances, assessing productivity, and establishing standards
- Logical and analytical thinking to interpret technical data and solve problems
Job Qualifications
- Bachelor's degree in nutrition, hospitality services, culinary arts, hotel management, business administration, or related field
- Active ServSafe certification within 30 days of hire
- 4-7 years of experience in healthcare food services environment
- Knowledge of Spanish preferred
- Certified Dietary Manager (CDM) preferred
- Experience with Microsoft Office Excel, scheduling software, and Clarivia software preferred
- Ability to plan work programs using judgment and initiative
- Strong interpersonal skills to relate cooperatively with customers, peers, subordinates, and hospital personnel
- Computer proficiency and ability to learn new software applications
- Knowledge of DNV, ACHA, and federal/state cleanliness and sanitation requirements
- Ability to coach and mentor subordinates effectively
- Ability to remain calm and adaptable under stressful conditions
- Competence in tracking budget variances, assessing productivity, and establishing standards
- Logical and analytical thinking to interpret technical data and solve problems
Job Duties
- Train and determine work schedules for direct reports
- Interview and hire employees, evaluate performance, and resolve staff concerns
- Conduct staff daily huddles
- Evaluate and manage the function and structure of food and nutrition services to ensure compliance with regulatory standards
- Develop and oversee goals and action plans that exceed established patient expectations
- Oversee function of CBORD application to ensure accurate, timely, and safe delivery of patient meals
- Evaluate production, safe handling, and quality of patient food according to institutional policies
- Perform quality assurance with test tray completion and take necessary actions
- Develop and ensure provision of ongoing staff training and development
- Communicate customer service evaluation mechanisms for continuous improvement
- Comply with federal and state guidelines via internal and external audits
- Visit patients on assigned nursing units to ensure management presence
- Assist staff in achieving patient and customer satisfaction goals
- Ensure adherence to ServeSafe protocols for food preparation and delivery
- Provide timely mentoring, coaching, and intervention to staff
- Manage and prepare menus according to dietary principles
- Coordinate patient menus with other Food and Nutrition Managers
- Oversee patient service area operations including production, meal delivery, quality, and cost control
- Monitor food quality from preparation to presentation and hold staff accountable
- Provide input towards operation strategies, budgets, and process improvements
- Complete necessary records timely and accurately
- Conduct random test tray audits and follow up on outcomes promptly
- Continuously evaluate operations to implement cost containment and efficiency improvements
- Conduct patient visits for service recovery actions and communicate updates on incident reports
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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