Patient Services Manager

Mount Sinai Medical Center; Miami Beach (FL); On-site; USD 75,000 - 95,000; Full time

Benefits offered by this job

Health benefits

Life insurance

Long-term disability coverage

Retirement plan

Paid time off

Tuition reimbursement

Employee assistance program

Job summary

Mount Sinai Medical Center is seeking a skilled leader for Nutrition and Food Services to oversee patient dining operations, uphold food safety standards, and drive service excellence across Miami-Dade facilities. The role emphasizes cross-functional collaboration, staff development, and continuous quality improvement within a major private nonprofit hospital.

With 3–5+ years of healthcare leadership experience and a CDM credential, you will manage compliance, inventory, and patient satisfaction

Qualifications

• Licensed ServSafe certification required.
• Bachelor's degree in Food & Nutrition, Hospitality, Healthcare Admin or related field preferred; CDM credential recommended (or eligible).
• 3–5+ years of progressive healthcare food service leadership experience; familiarity with CBORD preferred.

Responsibilities

• Oversee patient dining operations and ensure food safety and service quality.
• Ensure compliance with Joint Commission, CMS, and ACHC requirements.
• Maintain records for temperatures, sanitation, and operational docs.
• Lead staff development, scheduling, and performance evaluations.
• Coordinate with nursing and interdisciplinary teams to ensure patient-centered service.

Skills

Leadership

Staff development

Communication

Education

Bachelor's degree in Food & Nutrition

CDM credential

Tools

CBORD

Jolt

Volt

Job description

As Mount Sinai grows, so does our legacy in high-quality health care.

Since 1949, Mount Sinai Medical Center has remained committed to providing access to its diverse community. In delivering an unmatched level of clinical expertise, our medical center is committed to recruiting and training top healthcare workers from across the country. We offer the latest in advanced medicine, technology, and comfort in 12 facilities across Miami-Dade (including our 674-bed main campus facility) and Monroe Counties, with 38 medical services, including cancer care, 24/7 emergency care, orthopedics, cardiovascular care, and more. Mount Sinai takes pride in being South Florida's largest private independent not-for-profit hospital, dedicated to continuing the training of the next generation of medical pioneers.

Culture of Caring: The Sinai Way

Our hardworking, tight-knit community of more than 4,000 dedicated employees fosters an environment of care and compassion. Each member plays a vital role in our collective mission to deliver excellent healthcare through innovation, education, and research. At Mount Sinai, we take pride in our achievements, aiming to be a beacon of quality healthcare in South Florida. We welcome all healthcare professionals to join our thriving community and contribute to our pursuit for clinical excellence.

Department

CC018010 Nutrition And Food Services

Job Description Summary

Position Responsibilities

• Oversees patient dining services, food safety compliance, and service quality across assigned area of responsibility.


• Ensure full compliance with The Joint Commission standards (Environment of Care, Infection Prevention, Life Safety), as well as Centers for Medicare & Medicaid Services (CMS) and Accreditation Commission for Health Care (ACHC) requirements.


• Ensure all areas maintain accurate daily and monthly records for temperatures, sanitation, preventive maintenance, and required operational documentation.


• Ensure all equipment in patient service areas is operational and maintained; initiate timely repair or replacement requests as needed.


• Manage retherm processes and Aladdin system procedures to ensure safe and efficient meal delivery.


• Monitor the quality of patient meals and identify trends and opportunities for continuous improvement.


• Respond promptly and effectively to patient concerns, complaints, and service recovery needs.


• Coordinate patient meal service enhancements, including holiday and special event amenities.


• Collaborate with nursing and interdisciplinary teams to ensure high-quality, patient-centered service delivery.


• Ensure in-unit food supply charges are processed accurately and timely, and that supplies are delivered and managed in accordance with hospital policies and procedures.


• Maintain effective communication with departmental leaders to ensure adequate inventory levels of patient menu items and supplies.


• Oversee daily patient dining operations and ensure consistent service standards across all assigned areas.


• Ensure the use of established systems to track, manage, and validate staff competencies, including platforms such as Pineapple Academy, Jolt, CBORD (including tablet-based modules), and Volt, to support compliance, training completion, and ongoing staff development.


• Lead, coach, and develop patient services and utility staff to ensure high performance and engagement.


• Coordinate staffing schedules to align with approved FTE levels, productivity standards, and overtime targets.


• Maintain strong leadership presence to support daily operations and staff needs.


• Ensure timely completion of performance evaluations, competencies, and mandatory education requirements.


• Foster a positive work environment, with employee satisfaction reflected in surveys and feedback mechanisms.


• Communicate operational issues clearly and promptly to department leadership and take immediate action on improvement opportunities.


• Analyze team performance and service outcomes; develop and implement action plans to drive improvement.


• Serve as a liaison between Food & Nutrition Services, nursing, and other departments to ensure seamless patient dining operations.


• Attend required meetings, committees, and interdisciplinary forums.


• Ensure consistent participation in daily team huddle sessions and the completion of timely, accurate follow-up documentation as required.


• Manage the use of systems such as CBORD, Jolt, and Volt phone systems to support efficient communication and operational workflows.

Qualifications

• License/Registration/Certification: Current ServSafe Certification required; Six Sigma Yellow Belt Required; Six Sigma Black Belt Preferred (ASQ)


• Education: Bachelor's degree in Food & Nutrition, Hospitality, Healthcare Administration, or related field preferred. Certified Dietary Manager (CDM) credential through the Certifying Board for Dietary Managers required (or eligibility to obtain within a defined timeframe).


• Experience: 3–5+ years of progressive leadership experience in healthcare food service or hospitality operations. Experience with food service systems and technologies (e.g., CBORD) preferred.

Benefits

• Health benefits


• Life insurance


• Long-term disability coverage


• Healthcare spending accounts


• Retirement plan


• Paid time off


• Pet Insurance


• Tuition reimbursement


• Employee assistance program


• Wellness program


• On-site housing for select positions and more!

Certification

Degree Requirements