Manager Food and Nutrition Services

Lee Health•Fort Myers, FL

1d•Onsite

About The Position

Manages and oversees the daily operation of assigned service areas, with a focus on customer satisfaction, employee engagement, regulatory compliance, service quality, productivity, and the organization’s business objectives. Administers employee performance evaluations, payroll, and ongoing education, and ensures employees follow hospital guidelines and requirements for physical and food safety. Leads work teams responsible for maintaining or enhancing the patient and customer experience and meeting regulatory standards for food and clinical nutrition services. Establishes a positive work culture and promotes teamwork within and outside the department. Coaches and counsels employees, evaluates performance in accordance with health system guidelines, and manages staffing, supplies, and revenue. Serves as a leader and mentor for the department and organization.

Requirements

High school diploma or equivalent required.
Three years of foodservice management or supervisory experience in a hospital, high-volume food production operation, or other related experience.
Food Manager Certification from a Florida Department of Health-approved provider required within 90 days of job entry.
Ability to effectively use Microsoft Office applications, electronic medical records, timekeeping, and foodservice systems.
Ability to work independently and in groups toward established objectives.
Excellent verbal and written communication skills.
Ability to perform two to three hours of continuous physical activity, including standing and walking.
Ability to lead, mentor, and collaborate with team members according to Lee Health and the Food and Nutrition Division’s culture, mission, and values.
Talking, hearing, and visual acuity are essential.

Nice To Haves

Bachelor’s degree preferred.

Responsibilities

Manage and oversee daily operations of assigned service areas.
Promote customer satisfaction and employee engagement.
Administer employee performance evaluations, payroll, and ongoing education.
Ensure compliance with regulatory requirements for physical and food safety and hospital guidelines.
Lead teams to support the patient and customer experience, meet food and clinical nutrition service standards, and achieve business objectives.
Establish a positive work culture and promote teamwork within and outside the department.
Ensure procedures support service quality and productivity.
Coach and counsel employees and evaluate their performance according to health system performance management guidelines.
Manage staffing, supplies, and revenue.
Serve as a leader and mentor for the department and organization.