Manager - Food Services

About the role

Coordinates operations within the Food Services Department to meet or exceed food service requirements. Ensures patient/resident needs and staff competency drive food service assignments, while maintaining communication with healthcare team members and other departments.

Responsibilities

• Monitors adherence to policy and procedure to ensure safety of patients and staff
• Assists in maintaining equipment for food services and reports malfunctioning equipment to appropriate personnel
• Keeps management informed of food service and staff issues
• Participates in planning meetings
• Completes reports/assessments as directed by Director/Registered Dietician
• Problem-solves and makes decisions within areas of accountability using a well-defined approach to ensure effective and efficient patient care
• Prioritizes multiple unit activities in changing environment
• Keeps patient/resident needs in the forefront when evaluating alternatives
• Uses good judgment when making independent decisions
• Negotiates effectively while maintaining positive relationships
• Serves as a resource for staff in solving operations issues
• Listens effectively and processes key information
• Promotes trust with open and effective communication
• Communicates organizational management decisions in a positive manner
• Recognizes impacts of decisions made
• Participates in quality and process improvement initiatives for the department
• Monitors performance of department staff by data collection, coaching, education and role modeling at the direction of management to ensure ongoing performance improvement
• Provides immediate feedback to staff and management regarding performance issues
• Completes performance appraisals
• Provides department employee orientation
• Role models positive professional characteristics
• Contributes to professional growth of colleagues
• Assists in preparation and participates in surveys and certifications
• Recognizes, takes action and reports deficiencies in a timely manner
• Manages day-to-day operations, which includes problem solving issues and ensuring effective processing
• Develops and documents department procedures to ensure consistent and accurate processing
• Works with other departments in providing services and resources
• Monitors workflow and departmental processes
• Sets and achieves department goals and objectives
• Responsible for communication and training of policies related to food services department for Shenandoah Medical Center
• Maintains familiarity with all personnel policies and keeps staff informed of all changes in policy
• Works closely with food service staff in all areas to monitor accuracy and productivity
• Remains knowledgeable on how to operate all food service equipment and is able to train workers
• Remains up-to-date with all safety equipment and devices, and trains food service workers in the use of safety equipment
• Requisitions and orders supplies and equipment when needed
• Responsible for compliance of all state, federal and life safety regulations
• Develops, supports, and actively seeks activities and establishes an environment that promotes recognition and retention for employees
• Communicates effectively and provides feedback to staff which may include department meetings, individual employee meetings, rounding, etc.
• Addresses employee issues in an effective and timely manner and keeps Senior Leader informed
• Communicates with Senior Leader and HR regarding employee issues appropriately to obtain guidance and reduce potential organizational liability
• Enforces and interprets policies and procedures with employees, as necessary
• Develops a qualified and productive workforce
• Orients new employees in a thorough manner to department and organizational operations and procedures
• Offers opportunity for continuing education by sharing own knowledge, accessing internal opportunities, and considering external opportunities to support the continued development of department staff
• Monitors and verifies the compliance of staff in regards to maintaining required licenses and certifications, as applicable
• Maintains, develops, monitors and reports budgets, expenses, variances and strategic planning for department
• Maintains timekeeping records and updates appropriately and accurately for department staff
• Works with vendors and management, as appropriate, to negotiate best value purchases
• Participates in annual budgeting planning process for areas of responsibility
• Performs other duties as assigned

Experience

• Supervisory or lead level experience
• 2 year(s): Food Service education or experience

Education

• Associates or better preferred