Manager Patient Services

Overview The Patient Services Manager plans, coordinates, and manages patient and resident food service activities at Johns Hopkins Hospital. The role ensures compliance with hospital standards, regulatory agencies, and maintains effective working relationships with other departments to provide a unified approach to patient and resident care. Responsibilities Plan, organize, direct, and supervise kitchen service activities and delivery of food to patient floors. Implement established policies, procedures, techniques, and methods to achieve objectives in food service and delivery. Ensure compliance with food safety, sanitation, and overall workplace safety standards. Work with and through lead workers to maintain efficient workflow and keep work areas and equipment clean, orderly, and sanitary. Coordinate scheduling, loading, delivery, and pickup of food carts. Maintain compliance with established policies, procedures, quality assurance, safety, environmental, and infection control requirements; maintain records, reports, and statistics as required. Direct and assist with care and maintenance of equipment and supplies; evaluate needs, prepare requisitions, maintain supply levels, call for equipment maintenance, and document activities. Enhance professional growth and development through in‑service and other educational programs. Maintain and support the patient menu computer system. Work with clinical departments to develop and implement patient needs. Participate in regular patient rounding to monitor, maintain, and improve patient satisfaction. Adhere to sanitation requirements and enforce quality control standards for patient food items including temperature, handling, quality, taste, and presentation. Train, orient, instruct, assign, and supervise kitchen service employees to ensure core competencies and regulatory guidelines are met. Evaluate performance and recommend actions such as merit increases, promotions, disciplinary actions; provide in‑service and on‑the‑job training programs. Develop schedules and assignments; supervise patient services nutrition employees. Establish, monitor, and update operating standards as needed; consistently communicate expectations to employees. Administer program evaluations and reviews; prepare Performance Improvement Plans to resolve customer satisfaction issues and address program quality deficiencies. Interview, hire, train, appraise, counsel, and supervise staff; handle disciplinary actions; conduct line meetings, huddles, and unit meetings to keep staff informed; meet HR related deadlines. Ensure food and supplies are purchased from approved and compliant vendors according to JHHS Food and Culinary procurement processes. Ensure service requirements are met in a timely and effective manner. Recruit, hire, and monitor performance for all employees within area of responsibility. Education and Experience High School or GED required; Bachelor’s degree in food services or hospitality preferred. Related field or five years of prior management experience in large‑scale, high‑volume food service operation required. Baltimore City Food Services Manager Certificate preferred. Shift and Work Hours Full‑time, rotating shift. Weekend work required. Exempt position. Compensation Minimum $25.29 per hour – Maximum $39.54 per hour. Compensation commensurate with equity and experience for roles of similar scope and responsibility. Benefits A comprehensive benefits package including medical, dental, vision, and 401 K. Equal Opportunity Johns Hopkins Health System and its affiliates are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity and expression, age, national origin, mental or physical disability, genetic information, veteran status, or any other status protected by federal, state, or local law. Johns Hopkins Health System and its affiliates are drug‑free workplace employers. #J-18808-Ljbffr