DIRECTOR OF PATIENT DINING SERVICES - MULTI UNIT SUPPORT / HOSPITALS

Job Summary

As the Director of Patient Services, you will provide strategic, multi unit level support to patient dining operations. This role focuses on strengthening foundational operations, improving processes, elevating the patient experience, and ensuring consistent training and dietary standards across all supported locations, rather than overseeing daily unit-level operations.

Key Responsibilities

• Partner with Patient Services Managers, site leadership, and cross-functional teams to standardize patient dining service models across multiple locations, evaluate current workflows, and implement process improvements that enhance efficiency, quality, regulatory compliance, and the overall patient experience, using influence and best practices to drive adoption without direct line authority
• Coordinates and implements patient service programs based upon medical direction, patient population, and contract
• Aid in the coaching, training, and development of Patient Services Managers, supervisors, and teams by leading and supporting training initiatives focused on operations, dietary and nutrition compliance, food safety, and patient experience excellence
• Support and optimize bedside ordering programs by reinforcing operational fundamentals, service standards, and consistency
• Serve as a subject-matter resource for healthcare food and nutrition practices, regulatory readiness, and survey support
• Aids in the evaluation of patient food services associates, as applicable and according to departmental policy
• Maintain competency, productivity, documentation accuracy, and overall performance trends of Patient Services Managers and teams, ensuring outcomes align with organizational objectives and patient-centered care goals
• Visits patients on an assigned nursing unit or area and helps ensure that every patient is visited by a member of the management or professional team at least once during their hospital stay
• Communicate effectively with all team members, patients and families through conferences, individual consultation and committee participation

Preferred Qualifications

• Five years of food and nutrition or patient services experience supporting patient or resident populations in hospital, senior living, or comparable healthcare settings
• Experience in leadership, program oversight, training, or operational support
• Bachelor’s degree in Nutrition, Dietetics, Hospitality Management or related field, or equivalent years of relevant experience
• Certified Dietary Manager or Registered Dietitian preferred
• ServSafe® Certified
• Demonstrated knowledge of food trends with an emphasis on quality, production, sanitation, food cost controls, and presentation
• Proven ability to support training, development, and coaching initiatives across food and patient dining services
• Strong written and verbal communication skills, with the ability to effectively communicate across leadership, client, patient, and frontline associate levels
• Financial, budgetary, accounting, and analytical skills relevant to food and nutrition operations
• Proficient computer skills, including Microsoft Office applications (Word, PowerPoint, Outlook) and internet-based tools