Food Services Manager-3rd Shift-Cafeteria

Overview

JOB SUMMARY:
Supports the Operations Manager in running the Patient Food Services Department. Key duties include tray line operations (assembly, delivery, return), cost control, inventory management, dish room operations, department sanitation, and supervision of evening shift. May supervise in the absence of the Patient Food Services Manager.

EDUCATION/EXPERIENCE:

• 5 years of food services supervisory experience required.
• Bachelor’s degree preferred.

REPORTS TO:
Operations Manager

LICENSURE, CERTIFICATION, and/or REGISTRATION:
ServSafe Food Safety Certification required within one year of employment and must be maintained.

ESSENTIAL FUNCTIONS:

1. Customer Satisfaction: Strives for high service and quality standards, maintaining Press Ganey scores in the 90th percentile or above in the AHA Region 3 peer group.
2. Sanitation: Maintains 97% or better Health Department rating, double gold NSF rating, and meets Sodexo standards.
3. Product Quality: Monitors product quality, ensures recipe compliance, and meets productivity and delivery schedules.
4. Safety: Follows safety and sanitation rules to maintain a safe work environment.
5. Training: Completes required training, including in-service, HIPAA, TJC/OSHA, and assists in achieving 100% staff compliance.
6. Cost Control: Minimizes waste, controls costs, properly utilizes equipment, and follows portion control guidelines.
7. Performance Improvement: Participates in initiatives, works accurately and efficiently, and supports other departments as needed.
8. Staff Supervision: Selects, supervises, evaluates, and trains staff; oversees scheduling and departmental reporting.
9. Cost Management: Monitors cost containment, manages feedings and uniform budget, and prepares schedules to meet productivity timelines and minimize overtime.
10. Customer Service: Conducts customer service panels to address and resolve employee and customer issues.

SKILLS & QUALIFICATIONS:

• Literate in English and able to follow instructions.
• Proficient in Word, Excel, and Outlook.
• Organized, able to make independent decisions, and provide leadership.
• Knowledgeable in food service equipment, preparation, service, and safety.
• Self-motivated and adaptable to department needs.
• Committed to high customer service standards.
• Able to work weekends and holidays.
• Effective communicator with employees, nursing staff, managers, and hospital staff.

WORK ENVIRONMENT:

• May work in all areas of Food and Nutrition Services, including kitchen and retail areas.
• Exposure to wet tile floors and sharp equipment.