Assistant Manager, Patient Food Services

University Hospital, Newark NJ•Newark, NJ

2d•$71,941 - $107,916•Onsite

About The Position

The primary purpose of the Assistant Manager Patient Food Services position is to plan, direct and manage all Diet Office procedures and the assembly and efficient delivery of patient meals. Provides continuous and consistent high quality, cost-effective services with a patient focused approach to enhance client satisfaction.

Requirements

Bachelor’s Degree in Nutrition, Business Administration or Hospitality required.
Three (3) years of experience in a Food and Nutrition Services environment in a lead/management capacity.
Registered Dietitian Nutritionist or Certified Dietary Manager or Enrollment in an accredited Dietary Managers Association Program and certified within one (1) year of hire required.
Thorough knowledge of therapeutic diets and automated C-BORD Diet Office management system is mandatory for this position.
Certificate is required or must obtain ServSafe Food Protection Certification within the first six (6) to twelve (12) months of employment and maintained throughout employment.
Computer proficiency in Microsoft Office Applications (Word, Excel, Outlook) and web.
Strong verbal and written communication skills required.
Ability to work effectively under pressure and meet standards and time demands.
Ability to guide others in understanding guest service principles as it pertains to patients.
Strong leadership skills with the ability to supervise and train employees.
Additional related experience may be substituted for the degree requirements on a year-for-year basis.

Responsibilities

Actively contributes to creating a friendly, welcoming, and safe environment for UH customers; communicates clearly to ensure understanding; responds to complaints and concerns by resolving issues immediately whenever possible; interacts with all members of the multidisciplinary team to ensure the plan of care is coordinated; meets or exceeds patient/family expectations for service; acts as a role model for Service Excellence; maintains professional composure and confidence in the care setting; works effectively with team to ensure customer service scores for work area meet/exceed targets; demonstrates respect for patient rights and is committed to the uniqueness of the individual patient.
Monitors, directs, and controls procedures for menu processing, nutritional screening, and delivery of tube feedings and therapeutic snacks consistent with patients' prescribed diet orders.
Monitors and maintains standards for the processes of assembling and delivering patient meals in a proactive approach to enhance client satisfaction.
Maintains a safe, sanitary, and efficient operation fully compliant with Federal, State, and local health regulations consistent with The Joint Commission; monitors and maintains the inventory of food/non-food supplies to support operational and financial efficiency.
Supervises subordinate staff inclusive of selection process, orientation, training, time and attendance documentation, and participates in timely completion of performance evaluations and disciplinary actions; participates in the coordination and supervision of ongoing staff development and training of Clinical Services staff.
Participates in the preparation of accurate and timely accounting and financial reports on patient service revenues and expenses; collaborates with Management team in the development of annual goals and objectives, operating and capital budgets and continuous quality improvement standards and processes.
Participates in the planning, coordination, and supervision of the delivery of Clinical Nutrition Services to all Inpatient Units, Ambulatory Care Clinics, Physician Practice Clinics, Community Based Outreach Programs, and Patient Support Groups for Long Term Chronic Medical/Surgical Disorders.
Maintains, monitors, and updates the dietary electronic patient food service system (CBORD); participates in the coordination, implementation, and supervision of upgrades in the diet office management system (CBORD); in the absence of the Manager Patient Food Services, is responsible for Patient Food Services; visits patients on nursing units as needed to ensure patient satisfaction; understands and adheres to University Hospital’s compliance standards and ensures staff are trained and evaluated on compliance policies and procedures specific to their jobs.