Manager - Food Services

Smchospital; Iowa (LA); On-site; USD 60,000 - 80,000; Full time

Job summary

Shenandoah Medical Center is seeking a Food Service Department Manager to coordinate daily operations, lead staff, and ensure compliant, safe food service for patients and residents.

You will supervise the department, maintain standards, train staff, and collaborate with other departments to meet needs and policies. Strong leadership, budgeting, and communication are essential.

Qualifications

• Leadership and supervisory experience in a food service environment.
• Ability to coordinate staffing and ensure patient/resident needs are met.
• Strong communication with healthcare team and departments.

Responsibilities

• Coordinate daily Food Services Department operations to meet patient needs.
• Ensure adequate, competent staff and assign tasks accordingly.
• Communicate with healthcare teams to fulfill food service requirements and policies.
• Monitor safety policy adherence and equipment maintenance.
• Maintain records, reports, and participate in planning meetings.
• Provide performance feedback, coaching and staff development.

Skills

Leadership

Staff coordination

Communication

Training and development

Budgeting

Policy adherence

Education

Associates or better

Job description

1. Meets or exceeds food service requirements by coordinating the operations within the Food Services Department.

• Ensures appropriate numbers of competent staff are available to meet food service needs.
• Ensures food service assignments are based on patient/resident needs and staff competency.
• Communicates with other healthcare team members and departments to meet food service requirements.
• Monitors adherence to policy and procedure to ensure safety of patients and staff.
• Assists in maintaining equipment for food services and reports malfunctioning equipment to appropriate personnel.
• Keeps management informed of food service and staff issues.
• Participates in planning meetings
• Completes reports/assessments as directed by Director/Registered Dietician

2. Problem-solves and makes decisions within areas of accountability by using a well-defined approach to ensure effective and efficient patient care.

• Prioritizes multiple unit activities in changing environment.
• Keeps patient/resident needs in the forefront when evaluating alternatives.
• Uses good judgment when making independent decisions.
• Negotiates effectively while maintaining positive relationships.
• Serves as a resource for staff in solving operations issues.
• Listens effectively and processes key information.
• Promotes trust with open and effective communication.
• Communicates organizational management decisions in a positive manner.
• Recognizes impacts of decisions made.
• Participates in quality and process improvement initiatives for the department.

3. Monitors performance of department staff by data collection, coaching, education and role modeling at the direction of management to ensure ongoing performance improvement.

• Provides immediate feedback to staff and management regarding performance issues.
• Complete performance appraisals.
• Contributes to professional growth of colleagues.
• Assists in preparation and participate in surveys and certifications.
• Recognizes, takes action and reports deficiencies in a timely manner.

4. Manages all aspects of department operations effectively and efficiently.

• Manages day-to-day operations, which includes problem solving issues and ensuring effective processing.
• Develops and documents department procedures to ensure consistent and accurate processing.
• Works with other departments in providing services and resources.
• Monitors workflow and departmental processes.
• Sets and achieves department goals and objectives.

5. Responsible for communication and training of policies related to food services department for Shenandoah Medical Center.

• Maintains familiarity with all personnel policies and keep staff informed of all changes in policy.
• Works closely with food service staff in all areas to monitor accuracy and productivity.
• Remains knowledgeable on how to operate all food service equipment and is able to train workers.
• Remains up-to-date with all safety equipment and devices, and trains food service workers in the use of safety equipment.
• Requisitions and orders supplies and equipment when needed.
• Responsible for compliance of all state, federal and life safety regulations.

6. Supervises and performs employee relations functions effectively to promote a positive work environment, influence retention and enhance communication.

• Develops, supports, and actively seeks activities and establishes an environment that promotes recognition and retention for employees.
• Communicates effectively and provides feedback to staff which may include department meetings, individual employee meetings, rounding, etc.
• Addresses employee issues in an effective and timely manner and keeps Senior Leader informed.
• Communicates with Senior Leader and HR regarding employee issues appropriately to obtain guidance and reduce potential organizational liability.
• Enforces and interprets policies and procedures with employees, as necessary.
• Develops a qualified and productive workforce.
• Orients new employees in a thorough manner to department and organizational operations and procedures.
• Offers opportunity for continuing education by sharing own knowledge, accessing internal opportunities, and considering external opportunities to support the continued development of department staff.
• Monitors and verifies the compliance of staff in regards to maintaining required licenses and certifications, as applicable.
• Assists with managing departmental financial operations.
• Maintains, develops, monitors and reports budgets, expenses, variances and strategic planning for department.
• Maintains timekeeping records and updates appropriately and accurately for department staff.
• Works with vendors and management, as appropriate, to negotiate best value purchases.
• Participates in annual budgeting planning process for areas of responsibility.

7. Performs other duties as assigned.

Qualifications

Education

Associates or better.

Experience

Supervisory or lead level experience

Preferred

2 years: Food Service education or experience

Equal Opportunity Employer
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