Food services manager Jobs in USA

Summary

Reports to the Director. Manages the efficient operation and delivery of all patient Food and Nutrition Services. This includes managing shift operational activities in all Departmental areas, handling patient service-related issues as they arise, and ensuring that all associates adhere to established Department and Hospital standards. Will be assigned responsibility for the coordination of a functional area. This is the “designated person in charge” per Indiana State Department of Health (ISDH) rules.

MISSION, VALUES and SERVICE GOALS

• MISSION: We deliver outstanding care, inspire health, and connect with heart.
• VALUES: Trust. Respect. Integrity. Compassion.
• SERVICE GOALS: Personally connect. Keep everyone informed. Be on their team.

Key Responsibilities

• Leads and coordinates the workload of assigned associates (diet office, kitchen, and hostess) and communicates with other Department management to ensure necessary patient meal services are provided within established time frames while maintaining budgetary, staffing, and quality standards consistent with patient expectations.
• Provides leadership and skill development for assigned associates as they perform their daily activities in support of patient nutrition services; acting as a resource for daily operational activities.
• Schedules and assigns workload to the assigned staff.
• Recruits, hires, evaluates, and if necessary recommends the coaching/discipline of associates.
• Plans and coordinates ongoing training for the associates; also ensuring a comprehensive orientation and training for new associates.
• Interprets, enforces, and supports Hospital policies, procedures, protocols, and standards.
• Supports the Director in ongoing efforts to achieve targeted cost savings for the Department while maintaining high standards of patient meal quality.
• Demonstrates an effective leadership style which supports collaboration, shared communication, innovation, and a continuous focus on patient nutrition services.
• Manages all activities related to the assigned associates’ efforts to achieve continuous quality improvement in patient food services.
• Ensures the proper operation and functioning of the diet office and hostess activity during the assigned shift.
• Participates in performance improvement/continuous quality control activities, including test tray evaluations, meal rounds, tray line accuracy checks, and temperature logs.
• Maintains responsibility for Quality Control monitors and submits regular performance improvement summaries as assigned.
• Maintains effective inter- and intra-departmental relationships with nursing and clinical teams to best support patient nutritional needs and satisfaction.
• Completes other job-related assignments and special projects as directed.

ORGANIZATIONAL RESPONSIBILITIES

Associate complies with the following organizational requirements:

• Attends and participates in department meetings and is accountable for all information shared.
• Completes mandatory education, annual competencies and department specific education within established timeframes.
• Completes annual employee health requirements within established timeframes.
• Maintains license/certification, registration in good standing throughout fiscal year.
• Direct patient care providers are required to maintain current BCLS (CPR) and other certifications as required by position/department.
• Consistently utilizes appropriate universal precautions, protective equipment, and ergonomic techniques to protect patient and self.
• Adheres to regulatory agency requirements, survey process and compliance.
• Complies with established organization and department policies.
• Available to work overtime in addition to working additional or other shifts and schedules when required.

Commitment to Beacon's six-point Operating System, referred to as The Beacon Way:

• Leverage innovation everywhere.
• Cultivate human talent.
• Embrace performance improvement.
• Build greatness through accountability.
• Use information to improve and advance.
• Communicate clearly and continuously.

Education and Experience

• Associate’s or bachelor’s degree in Foods, Nutrition or a related field preferred. Certification as a Dietary Manager (CDM) is highly preferred at time of hire or within 12 months of hire date. A minimum of three years of previous supervisory experience in a healthcare food service setting is required. Must hold and maintain ServSafe Food Safety Manager credential.

Knowledge & Skills

• Requires a working knowledge of nutrition, food service operations (including sanitation, hygiene, food preparation standards, and nutrition programs based on current dietetic practices focused on patient care).
• Requires the skills necessary to plan and organize operational activities and effectively evaluate assigned associates.
• Demonstrates leadership, interpersonal and communication skills (verbal and written) necessary to supervise staff in daily operations and to interact effectively with staff, patients, families, and other departments.
• Demonstrates proficiency in computer skills (i.e., email, word processing and spreadsheets).

Working Conditions

• Work is performed in both an office environment and food service area.

May experience some exposure to a patient care environment and noise, moisture, cold and heat in the food service area.

Physical Demands

• Requires the physical ability and stamina (i.e., to stand and/or walk for prolonged periods of time; move throughout the facility; lift, hold and carry objects weighing up to 50 pounds; etc.) to perform the essential functions of the position.