Food Service Manager

A hands-on operational and patient-dining leader directing day-to-day kitchen functions, staff scheduling, and food safety protocols in a fast-paced healthcare environment. Focuses on service excellence, cost control, vendor management, and strict adherence to nutritional guidelines to support patient recovery and staff satisfaction. Qualifications

Bachelors degree in Food Service Technology/Management or Related field preferred; minimum of three (3) to six (6) years of hospital or nursing home experience. Must meet CMS and/state regulations regarding educational qualification for Food Service Director. Provides primary direction and leadership for all customer service initiatives, including the appropriate recruitment, selection, and development of staff.

Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits. Maintains a clean, sanitary working environment. Complies with regulatory agencies, including federal, state, accrediting body as evidenced by successful completion of surveys.

Adheres to facility confidentiality, HIPAA, and patient rights. Adheres to Emergency Preparedness and participates in facility drills (example-disaster drills, fire drills, etc.) as appropriate. Ensure compliance with all internal policies, Standards of Conduct, Employee Handbook, and state and federal laws.

Assist with the design and management of recognition programs and culture-building events. Develops customer service evaluation mechanisms to ensure that ongoing information is retrieved and evaluated for improvement purposes. Prepare and deliver presentations and detailed reports on project progress, outcomes, Board presentations, LDI, and Townhall meetings.

Assist with pipeline development through various development and training programs (ex: Aspiring Leaders, New Leader Training and Development). Communicates effectively with all team members, patients, families through individual consultation, committee participation, telephone, written, and electronic communication. Ability to engage employees of varying backgrounds and levels with an equity lens.

Develops an annual department budget, including all related costs and expenses, to ensure proper financial performance and efficient use of resources, including labor, food, and all related expenses. Maintains equipment within department in working order by notifying maintenance of needed repairs.

ServSafe certified within one (1) year of date of hire. Training and

Excellent verbal and written communication skills with ability to be assertive and to follow through with limited supervision. Education or experience managing large, high risk, highly complex projects that may have high corporate visibility or be strategic to the organization and one or more years of management responsibility. Excellent technology skills (Excel, Word, Powerpoint, Outlook) Strong leadership and organizational skills.

Excellent problem-solving skills. Excellent teamwork and collaboration abilities. Advanced concepts, policies, and practices related to organizational and employee development.

Providing customer service. Maintaining confidentiality Ability to calculate figures and amounts (examples-percentages, interest, discounts, etc.). Unusual Physical Demands and Working Condition: Sustained standing, sitting, stooping, bending, ascending/descending stairs, crawl, balance, or walking.

Ability to work well under pressure and manage multiple priorities. Performing repetitive tasks involving the wrists, hands, and/or fingers. Ability to lift up to fifty (50) pounds.

May encounter exposure to infectious diseases. Ability to work in an environment where the noise level can be loud. Exposure to extreme cold , extreme heat, risk of electrical shock, occasionally exposed to wet/humid conditions, moving mechanical parts, and fumes.

Day Shift · 40