Manager, Dietary Patient Services

NYU Langone Health • Mineola, NY

4d • Onsite

About The Position

NYU Langone Hospital—Long Island is a 591-bed university-affiliated medical center offering sophisticated diagnostic and therapeutic care. We are a major regional healthcare resource committed to medical education and research. At NYU Langone Health, equity and inclusion are fundamental values, striving to be a place where talented faculty, staff, and students of all identities can thrive. The Manager, Patient Services is responsible for the full scope of patient food and nutrition service operations, including serving, meal delivery, diet office accuracy, regulatory compliance, and patient experience. This role involves hands-on daily operations such as rounding on units, auditing tray accuracy, and resolving service issues in real time. It also encompasses broader responsibilities like departmental budget and staffing plans, policy and procedure manuals, hiring and performance management, and cross-functional partnerships with Clinical Nutrition, Culinary, and hospital leadership. The Manager serves as the primary ambassador for Food & Nutrition Services to patients, families, nursing units, and the multidisciplinary care team, and is accountable for meeting patient satisfaction, safety, and budgetary targets. The manager maintains and adheres to established policies and standards and implements improvements and efficiencies as directed.

Requirements

• Bachelor's degree or equivalent experience.
• 3-5 years experience in a managerial or supervisory role in one of the following or related fields: Food and beverage, healthcare foodservice, nutrition or hospitality.
• ServSafe certified within 6 months of hire.
• Qualified candidates must be able to effectively communicate with all levels of the organization.

Nice To Haves

• Experience with union workforce management and collective bargaining environments.
• Prior experience in a large academic medical center or multi-campus health system.
• Familiarity with P&L/budget accountability and labor-productivity management in a healthcare foodservice environment.

Responsibilities

• Oversees all aspects of the patient services operations including the meal delivery system, tray assembly, tray line operations, and delivery to patient care units.
• Adheres to and promotes the mission, vision and values of the Food and Nutrition Services Department and NYU Langone Health.
• Achieves a world class level of food and hospitality for our staff, patients, and guests.
• Maintains inpatient par stock levels and floor stock supplies; manages diet office functions to ensure diet orders are accurately received, entered, and reflected on trays.
• Regularly rounds on patient units, interacts directly with patients and families, and performs service recovery to resolve complaints and ensure satisfactory outcomes.
• Audits meal delivery systems on an ongoing basis such as tray accuracy, test trays, food temperatures and temperature logs and maintains statistical records for the patient services area.
• Ensures adherence to dietary restrictions and modified-diet orders, coordinating closely with nursing and clinical staff.
• Tracks and monitors various KPI’s including but not limited to daily census and tray count, PSI occurrences and associated information, timeliness, accuracy, and product usage.
• Ensures all sanitation, food safety, and infection-control requirements are met (HACCP principles); addresses safety and equipment/maintenance issues promptly.
• Maintains compliance with all applicable regulatory and accrediting bodies, including The Joint Commission (TJC), Department of Health (DOH) and CMS.
• Leads or participates in performance-improvement and quality-assurance initiatives for the department and represents Food & Nutrition Services on relevant hospital committees.
• Monitors and escalates all relevant PSI occurrences within 24 hours and responds appropriately in a timely manner.
• Recruits, hires, trains, schedules, coaches, and evaluates supervisors and frontline staff; builds and promotes a culture of exceptionalism and accountability.
• Provides ongoing coaching, feedback, and performance management to staff; addresses performance and conduct concerns; administers corrective action as appropriate; and participates in or effectively recommends employment decisions, including hiring, promotion, transfer, discipline, and termination.
• Plans and delivers new-hire orientation and ongoing competency training; presents at least one departmental in-service annually and ensures staff complete mandatory/continuing education.
• Serves as preceptor to dietetic interns and health-career students as needed.
• Partners in developing and managing the departmental budget for labor and supplies; establishes staffing patterns that balance quality, service, and cost targets.
• Maintains systems for tracking revenue, meal costs, and labor/time-and-attendance data; monitors budget-to-actual variance and reports on it to departmental leadership.
• Participates in setting annual departmental goals and translating them into unit-level action plans, with a strong focus on patient-satisfaction targets.
• Uses and helps optimize departmental information and foodservice systems (e.g., Epic, CBORD, etc) for order accuracy, reporting, and workflow.
• Maintains effective communication across a diverse, multi-shift workforce and functions as liaison between patient care units and departmental sub-units (e.g., diet office, tray line, warehouse).

Benefits

• Comprehensive benefits and wellness package
• Financial security benefits
• Generous time-off program
• Employee resource groups for peer support
• Holistic employee wellness program focusing on physical, mental, nutritional, sleep, social, financial, and preventive care

What This Job Offers

• Job Type: Full-time
• Career Level: Manager