Food Service Supervisor

Room Service Supervisor

As a member of the Room Service team, in the role as Room Service Supervisor, the individual will be tasked to lead a team that delivers in a pleasant, friendly and timely manner patient specific high-quality food and exemplary service to patients, guests, and staff. This position requires supervising members of the Room Service team (Call Center Operator, Guest Service Attendant - GSA, Dish Attendants, and Cooks) and Hospital staff to ensure that all patients receive prescribed foods, and guests and staff receive requested food following Federal, State and Local sanitation and safety procedures. As outlined in the Food Service Department's HAACP program.

Principal duties and responsibilities include facilitating and coordinating the Room Service Team to deliver patient trays to no longer than 45 minutes and to assure collection of trays to start no later than 1 hour after tray delivery. Direct supervision of the Guest Service Attendants, Dish Room Attendants, Call Center Operators and Cooks. Motivates Room Service Team to provide the best quality food and service to patients, guests and staff. Assures the patient's tray is 100% accurate to the printed kitchen ticket from the call center. Takes appropriate corrective act on to assure patient, guest and staff receive the highest quality service. Operates hospital computer system including use of Computrition diet office system. Alerts the Call Center Operator, Guest Service Attendant and clinical dietitian to dietary restrictions and allergies. Assure all inventories to par prior to the start of each meal period. Assures that dirty tray trucks available on each floor and that each truck available to accept dirty trays. Responsible for adherence to cash handling policies and procedures. Does not accept gratuities to perform assigned work duties. Directs and assists in operational tasks to maintain quality assurance standards for sanitation and safety. Makes weekly schedules for all employees who report to her/him and adjusts daily schedule due to last minute employee issues. Responsible to notify and seek out assistance from other supervisors and manager to assure adequate staffing. Actively involved in the in-service training of employees and orientation of new employees or fill-in supervisors. Assists in the managerial training of the dietetic intern. Must be able to multi-task and handle pressure particularly associated with time constraints due to delivery requirements. Contributes and conducts employee performance evaluations. Counsels on disciplinary problems and takes corrective action either informal or by formal documented progressive discipline. Monitor and participate in, according to present criteria, sanitation and safety procedures-including HAACP program. Adheres to departmental and hospital policies and procedures and other food service regulatory agencies at all times. Participates in other duties assigned.

Qualifications include the ability to read, write and speak English, to follow and give oral and written instructions, to retain and apply training and instruction, to be able to communicate with patients, hospital personnel, and co-workers. High school education and 1-2 years of work experience, preferably in food service or customer service. A basic supervisory course is strongly recommended. Knowledge of therapeutic diet orders. Knowledge of the food and restaurant regulations set by US Public Health, Massachusetts and Boston City Health Codes and Joint Commission on the Accreditation of Hospitals. Must have computer skills and basic mathematics knowledge, including ability to work with money. Knowledge of Window, Word and Excel spreadsheet is strongly recommended. Must be pleasant and friendly, flexible, hard-worker, and works well with others. Must have good hand-eye coordination. Overall body coordination. Good span of concentration. Ability to communicate with employees, staff members, patients or general public, to promote and maintain peaceful work conditions. Must be able to maintain confidentiality of patient information obtained through the hospital computer system and employee information obtained from employee files. Must be able to train, implement and enforce new or updated policies and procedures; must be able to motivate, evaluate and counsel employees. Must be able to talk on the telephone and in person to patients, guests and staff in a pleasant, respectful manner. Must be able to take and record food equipment temperatures accurately and appropriately. Must be able to inventory food, supplies and menus and make appropriate adjustments to reduce waste. Must be able to supervise and coordinate a racially and culturally diverse workforce to meet operational deadlines. Works within legal, regulatory, accreditation and ethical practice standards relevant to the position and as established by BWH/Partners; follows safe practices required for the position; complies with appropriate BWH and Partners policies and procedures; fulfills any training required by BWH and/or Partners, as appropriate; brings potential matters of non-compliance to the attention of the supervisor or other appropriate hospital staff.