Manager, Patient Food Services

University of Arkansas System•Little Rock, AR

6d•Onsite

About The Position

Bring your leadership and food service expertise to a role that directly supports an exceptional experience for patients, families, and guests! This position provides direction and oversight for food production systems, patient meal services, and tray-line operations. Working collaboratively with department managers, this role ensures high standards across both patient and retail food services while monitoring food costs and supporting efficient operations. The position also helps coordinate the planning, implementation, and evaluation of menus to deliver quality meals that meet the needs of those we serve. This leader promotes a safe, organized, and high-performing food service environment by overseeing food-handling practices, sanitation standards, and the proper use and maintenance of equipment.

Requirements

Bachelors degree plus four (4) years of experience in foodservice management, catering management, hospitality industry management, or equivalent experience including two years supervisory experience OR High School diploma and eight (8) years of experience in foodservice management, catering management, hospitality industry management, or equivalent experience including two years supervisory experience.
Serve Safe Certification preferred or certification obtained within 2 years of hire
Must be able to communicate well and inspire confidence, as well as ensure excellent patient satisfaction.
Self-directed, flexible and innovative
Good leadership and organizational skills
Employee must demonstrate basic computer skills
Proof of legal authority to work in the United States on the first day of employment.

Nice To Haves

Registered Dietitian or Certified Dietary Manager preferred.
Prefer someone with significant experience in a hospital food service department in a management role.

Responsibilities

Collaborates with the Director of Nutrition Services to develop goals, objectives, policies, and procedures for patient food services.
Implements strategies to achieve established goals and monitors progress to ensure expectations are met or exceeded.
Maintains high standards of sanitation, safety, and organization throughout all food production and patient food service areas.
Ensures equipment is properly maintained and employees are trained in its safe and effective use.
Monitors patient food service taste and temperature panels and conducts patient tray evaluations.
Assists with preparing the department’s annual budget, including supplies, staffing hours, equipment, and departmental subunits.
Monitors performance against the approved budget, ensures adherence to financial expectations, and provides appropriate justification for budget variances.
Assists with preparing the department’s annual report, summarizing activities and progress toward established goals and objectives.
Recommends goals for the upcoming year and supports those recommendations with appropriate budget requests.
Ensures ongoing compliance with Joint Commission standards, regulatory requirements, and applicable state policies and guidelines.
Inspects facilities for cleanliness and evaluates food service staff for proper hygiene.
Advises the Director of Nutrition Services of potential concerns and develops corrective action plans to address identified deficiencies.
Oversees the inventory and control of equipment and supplies within assigned work areas.
Maintains accurate transaction records, ensures appropriate stock levels, and performs and documents routine inventories.
Selects, trains, supervises, and evaluates departmental staff.
Provides leadership and direction to supervisory and administrative personnel by establishing appropriate performance standards.
Ensures employees receive regular performance evaluations and encourages positive work habits through coaching, counseling, professional development, and leading by example.
Coordinates ongoing departmental training to ensure staff members are prepared to perform their responsibilities successfully.
Maintains accurate records related to the quantity, quality, and timeliness of departmental work.
Submits regular reports to the Vice Chancellor regarding departmental activities and prepares special reports for projects and unique assignments as required.
Other duties as assigned.