Patient Services Manager

About the role

Functions as the Patient Services Manager responsible for the direct supervision of local RHM supervisors and/or staff and coordination of the patient foodservice unit of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department.

Responsibilities

• Directly supervises the day-to-day operation of patient foodservice and ensures program service support objectives are met.
• Provides a work environment that fosters positive energy, creativity, and teamwork among colleagues across all functional areas.
• Provides operational and technical support to ensure the overall management of FANS patient foodservice programs.
• Standardizes standing operating procedures related to FANS expense management and operations for patient foodservice.
• Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.).
• Affords proper support and tools to dietitians, diet office, tray assembly and tray delivery staff.
• Educates with appropriate information in a format that accommodates learning style, literacy and cultural factors.
• Fulfills clinical care policies.
• Ensures appropriate diet modifications, restrictions nutrition support, supplements and snacks as identified by the nutritional care plan are followed and distributed.
• Develops, revises and maintains education materials for patients, families, medical professionals as well as group and community organizations.
• Ensures quality and financial objectives stay on course and drives initiatives with team that contribute to Department, THS and RHM program short and long-term operational excellence.
• Prepares and submits program annual expense budgets.
• Participates in monthly budget reviews with the General Manager to identify variances for assigned span of control.
• Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits.
• Presents findings and recommendations for improvement to the General Manager.
• Maintains operational efficiency and ensures patient satisfaction.
• Conducts meal-hour rounds, assigns/trains staff, compiles/reporting results of rounds and communicates opportunities identified to the rest of FANS leadership team to assist in operational improvements.
• Ensures timely tray assembly and delivery, processes protect food safety and service standards are followed.
• Develops long-lasting partnerships with nursing leadership and staff to support patient-centered care approach.
• Maintains accurate and appropriate records as required, including menus as served, patient meal counts, timing of meal assembly and delivery.

Requirements

• BA or BS degree preferred in institutional management, dietetics or equivalent degree with a minimum of three years progressive experience in the field of healthcare foodservice management or an equivalent combination of education and work experience such as Certified Dietary Manager certification (CDM) and at least 5 years progressive supervisory/ management experience.
• Registered Dietitian preferred.
• Ability to work effectively in a diverse, collaborative, and team-oriented culture.
• Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement.
• Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization.
• A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health.
• Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands.
• Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met.

Qualifications

• Minimum of three years progressive experience in the field of healthcare foodservice management or an equivalent combination of education and work experience such as Certified Dietary Manager certification (CDM).
• Registered Dietitian preferred.

Skills

• Leadership
• Organizational
• Planning
• Delegation
• Coaching
• Communication
• Computer skills (MS Word, Excel, Outlook, PowerPoint)

Benefits

Not specified

Pay

$66309 - $99464 per year

Schedule

Not specified