Food Service Manager

Aramark•New York, NY

21d•Onsite

About The Position

Aramark Healthcare+ is seeking candidates for a Food Service Manager position at BronxCare, a hospital located in the Bronx, NY. The Food Service Manager will support the Patient Services Operation in the Food & Nutrition Department and will be responsible for developing and executing dining solutions to meet patient and customer needs and tastes. This person will utilize technical training and interpret government mandated nutritional standards in the healthcare industry on food health to develop healthy menu implementation plans. Manages patient feeding, quality assurance and drives patient satisfaction scores.

Requirements

Requires at least 2-3 years of experience in a food service supervisor or management role.
Bachelor's degree or equivalent experience
Proficiency with Microsoft Office programs required.
Excellent interpersonal, customer services and organizational skills required.
Must be able to work a varied schedule (opening, closing and mid shift + alternate weekends and holidays).

Nice To Haves

Healthcare patient services management experience preferred.
Experience managing, motivating and engaging a large workforce.
Nutrition education and/or background preferred.
SERV Safe Certification is a plus.

Responsibilities

Manages patient food service activities and implements/maintains programs to drive overall patient satisfaction
Delivers strong operational performance by executing against Aramark Healthcare and regulatory agency standards and programs, continually monitoring operations, and completing assessments and necessary action plans to provide optimal nutrition care and meal service to patients/residents.
Drives patient satisfaction and maintains client relationships through rounding. Ensures compliance to food safety, sanitation, and overall workplace safety standards.
Supervises, staffs, trains, conducts applicable rounding with nursing and manages the performance of the food service supervisors, diet office, kitchen, tray line or room service program and patient meal delivery staff.
Serves as liaison between the dietetics staff and food service departments.
Recognizes and adopts activities appropriate to the specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to age of patient population
Coordinates activities related to menu distribution and other menu-related issues, and facilitate operations related to production, distribution and service of food to ensure optimal nutrition care of patients/residents.
Manages and controls resources and materials to ensure quality, adequacy of supply and cost control within budgetary guidelines.