Patient Services Supervisor - RWJBH New Brunswick

The Patient Service Supervisor plans, coordinates, directs and controls, under direction of the director, all activities related to the food production system and retail programs. Assumes authority and responsibilities during Patient Serivce Director’s absence. Required availability is 12:00pm - 8:30 pm and every other weekend.

Job Responsibilities

• Maintains friendly, efficient, positive customer service attitude toward customers, clients and co-workers.
• Is responsive to customer needs.
• Assists in the preparation of the budget and development of short -term and long-term financial and operational plans for the unit that support the overall objectives of the company and client.
• Plans, directs, coordinates and controls resources of the Food Service Department to provide food service for customers, employees and patients.
• Oversees and controls food production area directing food production personnel in cost control measures.
• Monitors the performance of the unit through verification and analysis of customer satisfaction systems and financial reports.
• Recommends or initiates corrective action.
• Maintains product and service quality standards by conducting ongoing evaluations and investigates complaints. Recommends or initiates corrective action.
• Recognizes and adopts activities appropriate to the specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to age of patient/resident population.
• Recommends and maintains retail services program.
• Assists with recommendations and maintains a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations and personnel policies and procedures.
• Supervises all food production related employees. Coordinates employee schedules, ensuring proper coverage of production areas and sanitation functions.
• Recognizes and adopts activities appropriate to specific issues directly related to the age of patient/resident population.
• Confers with food production and other personnel to plan menus and related activities such as dining room, bar and banquet operations.
• Estimates food and beverage costs and requisitions or purchases supplies.
• Inspects food and food preparation to maintain quality standards and sanitation regulations.
• Maintains established systems and training programs to provide a safe working environment.
• Complies with all OSHA regulations and other local, state and federal government regulations.
• Maintains compliance with ARAMARK’s standards of operation, client contract and within ARAMARK’s Business Conduct Policy.
• Maintains all records and reports necessary to comply with ARAMARK/HSS, government and accrediting agency standards, regulations and codes.
• Maintains compliance with all requirements of Federal, State and local regulations and guidelines including the Civil Rights Act of 1964, as amended, the Age Discrimination in Employment Act of 1967, as amended, and the Americans with Disabilities Act, as amended. ·
• Performs all other related duties.

Qualifications

• Ability to communicate (both verbal and written) effectively with clients, customers of client and support staff.
• Ability to write letters, summaries and reports, using prescribed format and conform to all rules of punctuation, grammar, diction and style.
• Ability to work with mathematical concepts such as probability and statistics.
• Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations.
• Requires management and leadership skills and the ability to work with confidential employee, client and ARAMARK information. 

Education