Food Services Manager

Overview

Job Summary:
Supports the Operations Manager in the Patient Food Services Department. Responsibilities include tray assembly, delivery, return, cost control, inventory management, dish room operations, department sanitation, and evening shift supervision. Acts as supervisor in the absence of the Patient Food Services Manager.

Education/Experience:

• Required: 5 years of food services supervisory experience
• Preferred: Bachelor’s degree

Reports To:
Operations Manager

Licensure, Certification, and/or Registration:

• Must obtain ServSafe Food Safety Certification within one year and maintain it throughout employment.

Essential Functions:

1. Ensure high patient and customer satisfaction, maintaining high Press Ganey scores.
2. Maintain a 97% or better sanitation rating, double gold rating from NSF, and Sodexo standards.
3. Monitor product quality, ensure recipe compliance, and meet productivity schedules.
4. Follow all workplace safety and sanitation rules.
5. Complete required training and assist management in achieving 100% staff training compliance.
6. Minimize product waste, control costs, follow portion control guidelines, and manage food and supplies.
7. Participate in performance improvement initiatives and support other Food and Nutrition Services departments.
8. Select, supervise, evaluate, and train Patient Food Services staff, including Diet Office staff and Host/Hostess program. Manage scheduling and departmental reporting.
9. Monitor cost containment measures, manage feedings and uniform budget, and prepare schedules.
10. Lead customer service panels to address issues and improve service standards.

Skills & Qualifications:

• Proficient in English and have knowledge of Word, Excel, and Outlook
• Organized, able to make independent decisions, and provide leadership
• Knowledge of food service equipment, preparation, service, and safety
• Self-motivated, able to work independently, and solve problems
• High customer service standards
• Available to work weekends and holidays
• Able to direct staff to achieve daily operational standards
• Effective communication with employees, nursing staff, managers, and hospital staff

Work Environment:

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