Patient Services Manager

Mount Sinai Medical Center; Miami Beach (FL); On-site; USD 78,000 - 105,000; Full time

Benefits offered by this job

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

Job summary

Mount Sinai Medical Center an experienced Nutrition Services leader to supervise patient dining operations with focus on safety and quality, in line with Joint Commission, CMS, and ACHC requirements.

You will drive staff development and coordinate with nursing to deliver patient-centered service, using CBORD/Jolt/Volt systems to optimize operations across multiple units.

Qualifications

• Current ServSafe Certification required.
• Six Sigma Yellow Belt required.
• Six Sigma Black Belt preferred (ASQ).
• Bachelor’s degree in Food & Nutrition, Hospitality, Healthcare Administration, or related field preferred.
• Certified Dietary Manager (CDM) credential required (or eligibility to obtain within a defined timeframe).
• Experience: 3–5+ years of progressive leadership in healthcare food service or hospitality operations.

Responsibilities

• Oversees patient dining services, food safety compliance, and service quality.
• Ensure compliance with Joint Commission, CMS, and ACHC requirements.
• Maintain accurate daily and monthly records for temperatures, sanitation, and documentation.
• Ensure equipment in patient service areas is operational and maintained; initiate repairs.
• Manage retherm processes and Aladdin system procedures for safe meal delivery.
• Monitor meal quality and identify opportunities for improvement.
• Coordinate patient meal service enhancements for holidays and events.
• Collaborate with nursing and interdisciplinary teams for high-quality service.
• Ensure inventory levels of patient menu items and supplies.
• Lead and develop patient services staff; manage staffing schedules.

Skills

ServSafe Certification

Leadership

Food Service Systems

Quality Assurance

Education

Bachelor’s degree in Food & Nutrition, Hospitality, Healthcare Administration, or related field

CDM credential

Six Sigma Yellow Belt

Six Sigma Black Belt (preferred)

Tools

CBORD

Jolt

Volt

Aladdin System

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 WayOur 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 ServicesJob Description Summary:Position ResponsibilitiesOversees 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.QualificationsLicense/Registration/CertificationCurrent ServSafe Certification required; Six Sigma Yellow Belt Required; Six Sigma Black Belt Preferred (ASQ)EducationBachelor’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).Experience3–5+ years of progressive leadership experience in healthcare food service or hospitality operations. Experience with food service systems and technologies (e.g., CBORD) preferred.Benefits:We believe in the physical and mental well-being of our employees and are committed to offering comprehensive benefits that fit their personal needs:Health benefitsLife insuranceLong-term disability coverageHealthcare spending accountsRetirement planPaid time offPet InsuranceTuition reimbursementEmployee assistance programWellness programOn-site housing for select positions and more!Degree Requirements:Certification: