Food Service Patient Care Manager

POSITION SUMMARY:

Responsible for overseeing the daily operations of food service for patients, families and visitors including Bayfront BabyPlace. Assists the director with planning, managing and directing the performance of the department to fulfill the hospital’s mission.

KEY ACCOUNTABILITIES:

1. Ensures all regulatory standards are maintained to ensure food safety and compliance.
2. Acts as Subject Matter Expert on clinical related activities to maintain professional relationships with all Nursing Departments.

1. Responsible for the coordination of activities and ensures continual compliance with regulatory standards (i.e. TJC, CMS, AHCA, etc.).

Clinically Focused Food Service Patient Services Manager:

1. Acts as liaison between Nutrition Services and Food Service to ensure patient’s nutritional and ethnic needs are met and to provide the highest quality service to patients and families.
2. Monitors and maintains Room Service system to ensure patients are able to order their meals and snacks and to ensure that customer satisfaction is consistently maintained.
3. Participates and contributes in select committees as required or needed to represent the Food Service Department in an effort to promote best patient care practices.
4. Maintains appropriate amounts of food, infant formulas, supplements, tube feedings and supplies to ensure nutritional needs of the patient are met.
5. Develops and maintains/revises therapeutic menus to ensure they are compliant with the current diet manual.
6. Monitors and maintains Room Service system to ensure patients are able to order their meals and snacks and to ensure that customer satisfaction is consistently maintained.

Operationally Focused Food Service Patient Services Manager:

1. Works on a daily basis by communicating, coaching and training to constantly improve Press Ganey satisfaction results.
2. Conducts quality assurance and improvements activities to ensure quality and standards are maintained.
3. Manages Quality Assurance Performance Improvement processes. Ensures all QAPI measurements are completed as scheduled and are performed accurately.
4. Accomplishes human resources management objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling and disciplining employees. Communicates job expectations; plans, monitors, appraises, and reviews job contributions. Enforces policies and procedures. Ensures department is adequately staffed. Plans and reviews compensation actions and manages payroll records and costs.

QUALIFICATIONS:

• Bachelor’s degree in Nutrition and Dietetics, preferred or Bachelor’s degree in related field
• Must be a registered Dietitian and licensed by the State of Florida or be Certified Dietary Manager eligible
• 3 years’ experience in healthcare setting
• 2 years supervisory experience in food service

Salary Range: Minimum 27.85/hour - Maximum 44.57/hour. Compensation will be commensurate with equity and experience for roles of similar scope and responsibility. In cases where the range is displayed as a $0 amount, salary discussions will occur during candidate screening calls, before any subsequent compensation discussion is held between the candidate and any hiring authority.

The Hospital reserves the right to modify employee schedules as needed.

We are committed to creating a welcoming and inclusive environment, where we embrace and celebrate our differences, where all employees feel valued, contribute to our mission of serving the community, and engage in equitable healthcare delivery and workforce practices.

Johns Hopkins Health System and its affiliates are drug-free workplace employers.