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As a Patient Services Manager, you will have oversight of the evening tray-line service. We pride ourselves in being a cohesive and experienced Food & Nutrition Services Leadership team. We are looking for a candidate who fits well with our culture and who will continue to advance our patient meal service in collaboration with our team. This candidate will help lead the Patient Services team and manage approximately 30 employees. The schedule for this position will be Wednesday to Sunday from 11:00 am to close.
The successful candidate will:
evaluate and develop service levels for the overall Patient Services Program targeted to exceed patient and customer satisfaction;
oversee Company’s Patient Dining Program and daily meal rounding inclusive of service recovery;
collaborate with clinical, food service and interdisciplinary teams to enhance the patient experience;
perform tray assessments to ensure food quality and presentation and tray accuracy;
exceed Company standards for Companies and achieve successful regulatory inspections and audits; and/or
perform management functions that include direct supervision of hourly associates including employee development.
Is this opportunity right for you? We are looking for candidates who have:
excellent leadership and communication skills with the ability to maintain the highest of standards and implement company policies;
passion for our patients and customers to ensure our Company CARES (Compassion, Accountability, Respect, Enthusiasm and Service) behaviors are followed daily;
knowledge of nutrition and specialized diets;
experience with oversight of diet offices; and/or
strong management skills, preferably in healthcare.
Provides direction for patient meal services at patient care units to ensure customer satisfaction and retention for the Company.
Directs daily operations of patient meal services at patient care units to ensure employees have appropriate equipment, inventory and resources to perform their jobs and meet goals and deadlines.
Supervises day-today work activities by delegating authority, assigning, scheduling, and prioritizing activities and monitoring operating standards.
Establishes operating standards, implements quality improvements and communicates them to employees.
Performs audits and prepares reports.
Qualifications & Requirements
Basic Education Requirement - Associate's Degree or equivalent experience
Basic Management Experience - 2 years
Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.
Company is an EEO/AA/Minority/Female/Disability/Veteran employer.
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