Patient Services Manager

About the role

The Patient Services Manager will manage and organize patient food service operations in a healthcare setting by providing clear communication, high food service standards, and a hospitality driven focus.

Responsibilities

• Operational Management: Participates in facility wide quality department programs and on performance improvement teams to improve patient care through collaboration.
• Communicate effectively with all team members, patients, and families.
• Ensure proper execution of standards, systems, policies, and procedures.
• Supervise and assess patient services, from tray preparation to meal delivery.
• Regularly collaborate with onsite guest relations to ensure satisfaction and service quality.
• Meet deadlines for routine and assigned objectives.
• Provide leadership while supporting the organization's Core Values of Quality, Care, and Integrity.
• Patient & Customer Satisfaction: Comply with dietary restrictions on special or modified diets to ensure food preferences are met within guidelines.
• Establish and maintain exceptional customer service standards for clients, patients, and customers.
• Gather and respond to feedback from patients from internal surveys and patient rounding.
• Promote team focus on achieving patient satisfaction goals.
• Work closely with clinical dieticians to meet patient health requirements through meal ordering.
• Compliance & Safety: Adheres to facility confidentiality, HIPAA, and patient rights policies.
• Complies with regulatory agencies, including federal, state, DNV, and Joint Commission as evidenced by successful completion of surveys.
• Adheres to Emergency Preparedness Program.
• Ensure compliance with food safety and healthcare regulations through proper storage and handling of food supplies.
• Conduct regular audits to ensure adherence to local, state, and federal regulatory standards.
• Utilize QAPI initiatives using Delegate and Rizepoint.
• Ensure menu and recipe compliance using company menu software.
• Communicate and monitor adherence to corporate directives and strategies.
• Staff Supervision & Training: Foster a quality work environment based on servant leadership principles.
• Recruit, train, coach, and develop patient services team members.
• Schedule and assign duties to patient services team members.
• Conduct performance evaluations and implement staff development programs.

Requirements

• Associate Degree in Food Service Management, Nutrition, Hospitality, or a related field.
• Certified Dietary Manager (CDM) certification is a plus.
• Minimum of 2 years of successful contract food service management experience, preferably in a healthcare setting.
• Strong knowledge of food safety regulations (HACCP, Manager Food Safety certification).
• Experience in hospitality/customer service program.
• Ability to communicate effectively with patients, guests, staff, and administrative personnel.
• Ability to meet physical demands, including standing for long periods and occasionally lifting supplies.
• Strong analytical and planning skills.
• Must meet U.S. work eligibility requirements.
• Must be at least 21 years of age.
• Must have independent, reliable transportation and a valid driver’s license.
• Ability to effectively manage and lead unit staff.