Senior Patient Dining Services Manager

Dir, Patient Svcs Systems - New Business - Cincinnati, OH

Responsible to direct the functions of Patient Food Services for the system. These functions include, but are not limited to, management, education, training, and performance improvement of patient food service personnel. In coordination with the Systems Director Operations and Director, Nutrition Systems, assures compliance with all patient related regulatory agencies in each facility in the system. Ensures patient satisfaction and good public relations are achieved through the safe and efficient use of resources.

Key Responsibilities:

• Coordinates and implements system's patient service programs based upon system's medical direction, patient population, and contract
• Hires, leads, directs, coaches, trains, and develops patient services managers and supervisors
• Oversees the evaluation of and discipline of patient food services employees, as applicable and according to departmental policy
• Monitors competency, productivity and documentation accuracy of patient services managers and teams utilizing necessary tools and resources
• Visits patients on an assigned nursing unit or area and helps ensure that every patient is visited by a member of the management or professional team at least once during their hospital stay
• Ensures patient services staff assists in achieving stated patient satisfaction goals
• Communicates effectively with all team members, patients and families through conferences, individual consultation and committee participation
• Performs other tasks that may be assigned

Preferred Qualifications:

• Bachelor's degree in Nutrition, Hospitality Management or related field or equivalent
• Minimum of five (5) years' work experience with at least two (2) years in healthcare, including one (1) year in a managerial position
• Certified Dietary Manager required if associate does not have a degree in Nutrition or Dietetics; Registered Dietitian preferred
• ServSafe Certified
• Some knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Supervisory, leadership, management and coaching skills
• Communication skills both written and verbal
• Ability to communicate on various levels to include management, client, customer and associate levels
• Financial, budgetary, accounting and computational skills
• Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet