Manager Operations - Food Services

About the role

Responsible for management of operations in patient & retail food and nutrition services within TMC Healthcare system. Assists in the development of the budget and analyzing sales and revenue projections.

Responsibilities

• Effectively manages staff: interviews, hires, onboards and trains; provides effective feedback and evaluates employee performance; appropriately handles performance issues; delegates work assignments for the greatest amount of efficiency and productivity.
• Demonstrates and upholds established standards of behavior, safety, and confidentiality, as well as TMCH and department policies and standards.
• Adheres to and supports staff in exhibiting TMCH values of integrity, community, compassion, and dedication.
• Works collaboratively and supports efforts of other team members.
• Leads quality improvement initiatives in the department.
• Exhibits excellence in customer service through courteous and friendly interactions with all customers.
• Ensures that the menus offered to patients, staff, and customers meet prescribed criteria and best practice guidelines for the nutritional well being of individuals.
• Ensures that the highest quality food and services are provided to all patients in accordance with regulatory requirements through various quality improvement measures.
• Works collaboratively with the Executive Chef to ensure that recipes meet nutritional and quality standards.
• Maintains patient and clinical service standards through regular evaluations of the room service operation, patient chart audits, patient visits and other quality assurance activities.
• Serves as system administrator for CBORD-NSS computer needs including security and upgrades.
• Develops and presents employee education and training programs, as well as leadership development programs for supervisory staff.
• Develops short and long-term strategic goals for the delivery of quality nutrition care services at TMC Healthcare.
• Assists in the development of and administration of the department’s budget, cost controls, and sales.
• Maintains registration by participating in professional and staff development activities.
• Adheres to and supports team members in exhibiting TMCH values of integrity, community, compassion, and dedication.
• Adheres to TMC organizational and department-specific safety, confidentiality, values, policies and standards.

Requirements

• Minimum of two (2) years of food services supervisory experience required; preferably in an acute care setting.
• ServSafe certification or ability to pass ServSafe examination within one (1) year of hire required.
• Certified Registered Dietitian through the Commission of Dietetic Registration or Registered Dietetic Tech preferred.

Qualifications

• Bachelor’s Degree in Nutrition or related field.

Skills and Knowledge

• Knowledge of best nutritional practices, guidelines and regulations.
• Knowledge of tray line operations within an acute care setting.
• Knowledge of Microsoft Office programs.
• Knowledge of quality improvement measures.
• Ability to read, analyze, and interpret technical journals, financial reports, and legal documents.
• Ability to respond to common inquiries or complaints from patients and their families, regulatory agencies, or members of the community.
• Ability to effectively present information to top management.
• Ability to read and accurately interpret basic business financial statements and budgetary reports.
• Ability to define problems, collect data, analyze data, establish facts, and draw valid conclusions.
• Ability to interpret an extensive variety of technical instructions and deal with several abstract and concrete variables.

Pay

Negotiable based on experience and qualifications.

Schedule

Full-time position with flexible hours to accommodate patient and staff needs.