Patient Services Manager 2

Sodexo•New York, NY

1d•$77,605 - $100,430•Onsite

About The Position

Sodexo is seeking a Patient Services Manager II for University Hospital of Brooklyn–SUNY, a 200-bed acute care teaching hospital located in Brooklyn, New York. As Brooklyn’s only academic medical center, SUNY Downstate encompasses the College of Medicine, College of Nursing, School of Health Professions, School of Graduate Studies, and extensive research facilities. This is an exciting opportunity for a hands-on leader who thrives in a fast-paced healthcare environment and is passionate about patient satisfaction, team development, and operational excellence. The Patient Services Manager II will oversee approximately 40 Sodexo frontline employees within a unionized environment and play a key leadership role supporting patient dining operations, food production oversight, and patient experience initiatives. This role requires schedule flexibility, including early morning, evening, weekend, and holiday coverage based on operational needs. Typical shifts may begin as early as 5:30 AM and extend as late as 7:00 PM, with weekend rotation approximately every third weekend.

Requirements

Previous management experience within a healthcare food service environment preferred
Experience managing within a unionized environment required
Strong patient services and food production operational knowledge preferred
Hands-on leadership style with the ability to work collaboratively across departments
Excellent customer service, communication, and relationship-building skills
Ability to manage multiple priorities in a fast-paced acute care environment
Strong focus on patient satisfaction, employee engagement, and operational accountability
Food service operational knowledge and kitchen oversight experience highly preferred
Flexibility to work varying shifts, weekends, and holidays based on business needs
Associate's Degree or equivalent experience
2 years minimum management experience
2 years minimum functional experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Responsibilities

Oversee daily patient dining operations, patient meal service, and diet office functions
Provide cross-functional leadership support within both patient services and food production operations as needed
Lead, train, mentor, and develop approximately 40 union frontline employees while fostering accountability and teamwork
Conduct daily patient meal rounding to ensure patient satisfaction and service excellence
Analyze patient satisfaction data and implement action plans to improve performance and patient experience outcomes
Act as a liaison between nursing, dietitians, culinary teams, and operational leadership
Work collaboratively with the diet office to resolve patient menu, meal service, and dietary concerns
Support patient safety and patient experience initiatives throughout the hospital
Ensure compliance with Gold Check Standards, HACCP guidelines, sanitation protocols, and food safety standards
Oversee employee training related to compliance, safety, sanitation, customer service, and HR-related functions
Partner with culinary leadership to resolve food quality concerns and support continuous operational improvement