Patient Services Manager 2

Role Overview Patient satisfaction drives you toward success. Knowing you made a difference motivates your personal satisfaction! Sodexo is seeking a Patient Services ManagerII for University Hospital of Brooklyn–SUNY , a 200-bed acute care teaching hospital located in Brooklyn, NewYork . As Brooklyn’s only academic medical center, SUNY Downstate encompasses the College of Medicine, College of Nursing, School of Health Professions, School of Graduate Studies, and extensive research facilities. This is an exciting opportunity for a hands‑on leader who thrives in a fast‑paced healthcare environment and is passionate about patient satisfaction, team development, and operational excellence. The Patient Services ManagerII will oversee approximately 40 Sodexo frontline employees within a unionized environment and play a key leadership role supporting patient dining operations, food production oversight, and patient experience initiatives. This role requires schedule flexibility, including early morning, evening, weekend, and holiday coverage based on operational needs. Typical shifts may begin as early as 5:30AM and extend as late as 7:00PM, with weekend rotation approximately every third weekend. What You’ll Do Oversee daily patient dining operations, patient meal service, and diet office functions Provide cross‑functional leadership support within both patient services and food production operations as needed Lead, train, mentor, and develop approximately 40 union frontline employees while fostering accountability and teamwork Conduct daily patient meal rounding to ensure patient satisfaction and service excellence Analyze patient satisfaction data and implement action plans to improve performance and patient experience outcomes Act as a liaison between nursing, dietitians, culinary teams, and operational leadership Work collaboratively with the diet office to resolve patient menu, meal service, and dietary concerns Support patient safety and patient experience initiatives throughout the hospital Ensure compliance with Gold Check Standards, HACCP guidelines, sanitation protocols, and food safety standards Oversee employee training related to compliance, safety, sanitation, customer service, and HR‑related functions Partner with culinary leadership to resolve food quality concerns and support continuous operational improvement What We Offer Compensation is fair and equitable, partially determined by a candidate’s education level or years of relevant experience. Salary offers are based on a candidate’s specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement What You Bring Previous management experience within a healthcare food service environment preferred Experience managing within a unionized environment required Strong patient services and food production operational knowledge preferred Hands‑on leadership style with the ability to work collaboratively across departments Excellent customer service, communication, and relationship‑building skills Ability to manage multiple priorities in a fast‑paced acute care environment Strong focus on patient satisfaction, employee engagement, and operational accountability Food service operational knowledge and kitchen oversight experience highly preferred Flexibility to work varying shifts, weekends, and holidays based on business needs Equal Employment Opportunity We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. Qualifications & Requirements Minimum Education Requirement – Associate’s Degree or equivalent experience Minimum Management Experience – 2 years Minimum Functional Experience – 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. #J-18808-Ljbffr