PATIENT SERVICES SYSTEMS DIRECTOR

Job Summary

The Patient Services Systems Director provides strategic leadership and oversight for Patient Food Services across a large Kosher healthcare account. This role is responsible for ensuring the delivery of exceptional patient dining experiences while maintaining compliance with all regulatory requirements, organizational standards, and best practices.

The Director oversees staffing, training, performance management, and continuous improvement initiatives to drive operational excellence, patient satisfaction, and efficient resource utilization.

Key Responsibilities

• Lead and oversee patient food service operations across the healthcare system, ensuring alignment with organizational goals, patient needs, and contractual obligations.
• Develop, implement, and manage patient service programs based on medical direction, patient demographics, and system requirements.
• Recruit, train, mentor, and develop Patient Services Managers, Supervisors, and frontline staff.
• Monitor employee performance, conduct evaluations, and administer corrective actions in accordance with company policies and procedures.
• Assess team competency, productivity, and documentation accuracy using established tools, metrics, and reporting systems.
• Conduct regular patient rounds to evaluate service quality and ensure each patient receives meaningful engagement from management or professional team members during their stay.
• Drive patient satisfaction initiatives and ensure patient services teams consistently meet or exceed established service goals.
• Foster effective communication and collaboration with patients, families, healthcare professionals, clients, and team members.
• Ensure compliance with all applicable healthcare, food safety, and patient service regulations.
• Support performance improvement efforts and identify opportunities to enhance operational efficiency and service quality.
• Perform additional duties and special projects as assigned.

Preferred Qualifications

• Bachelor’s degree in Nutrition, Hospitality Management, Healthcare Administration, or a related field; equivalent experience may be considered.
• Minimum of five (5) years of food service management experience, including at least two (2) years in a healthcare environment and one (1) year in a leadership role.
• Proven experience utilizing CBORD patient dining and food service management systems.
• Certified Dietary Manager (CDM) credential required for candidates without a degree in Nutrition or Dietetics; Registered Dietitian (RD) preferred.
• Current ServSafe® Certification required.
• Previous experience managing food service operations within a Kosher healthcare environment strongly preferred.
• Working knowledge of food service trends, quality assurance, production management, sanitation standards, food cost controls, and presentation.
• Demonstrated leadership, coaching, team development, and performance management skills.
• Strong verbal and written communication abilities with the capacity to engage effectively at all organizational levels.
• Excellent financial acumen, including budgeting, forecasting, and cost management experience.
• Proficiency with Microsoft Office Suite, email, internet applications, and other business-related software systems.