Patient Services & Dining Operations Manager

Sodexo; Marysville (CA); On-site; USD 65,000 - 84,000; Full time

Benefits offered by this job

Medical, Dental, Vision

401(k) Matching

Paid Time Off

Tuition Reimbursement

Wellness Programs

Job summary

Sodexo in California seeks a role blending operational leadership with service excellence in a healthcare setting, overseeing mailroom and patient dining operations to ensure efficient workflows and a consistently positive experience for patients, staff, and visitors.

You will lead frontline teams, manage staffing and scheduling, and drive continuous improvement while maintaining food safety, sanitation, and clinical nutrition standards in a complex hospital environment.

Qualifications

• Experience guiding frontline teams within service-driven operations such as mailroom, dining, or healthcare support services.
• Knowledge of patient dining workflows, food safety, sanitation, and clinical nutrition standards.
• Background in staff scheduling, onboarding, and day-to-day operational coordination.
• Commitment to service excellence through patient engagement, rounding, and quality monitoring.

Responsibilities

• Lead two essential service areas that directly support patient experience and hospital operations.
• Ensure efficient workflows and regulatory compliance across mailroom and patient dining operations.
• Oversee staffing, performance monitoring, and resource deployment to sustain service quality.

Skills

Frontline leadership

Mailroom operations

Dining operations

Food safety

Sanitation standards

Clinical nutrition knowledge

Staff scheduling

Onboarding

Operational coordination

Education

Associate degree or equivalent experience

Job description

Sodexo in California seeks a role blending operational leadership with service excellence in a healthcare setting, overseeing mailroom and patient dining operations to ensure efficient workflows and a consistently positive experience for patients, staff, and visitors.

You will lead frontline teams, manage staffing and scheduling, and drive continuous improvement while maintaining food safety, sanitation, and clinical nutrition standards in a complex hospital environment.