Patient Services Manager

Johns Hopkins Medicine•Baltimore, MD

About The Position

The Patient Services Manager plans, coordinates and manages patient/resident food service activities, complying with the standards established by The Johns Hopkins Hospital within the Johns Hopkins Health System and all regulatory agencies. Establish and maintain effective working relationships with other departments of the hospital to provide a unified approach to patient / resident care.

Requirements

High School/GED required, BS in food services, hospitality preferred.
Related field or five years previous management experience in large-scale, high-volume food service operation required.

Nice To Haves

Baltimore City Food Services Manager Certificate is preferred.

Responsibilities

Plans, organizes, directs and supervises kitchen service activities and delivery of food to patient floors.
Implements established policies, procedures, techniques and methods to achieve objectives in food service and delivery.
Ensure compliance to food safety, sanitation, and overall workplace safety standards.
Works with and through lead workers to maintain efficient workflow.
Ensures work areas and equipment is in a clean, orderly and sanitary condition according to established standards/practices.
Coordinates the scheduling, loading, delivery and pickup of food carts.
Maintains compliance with established policies, procedures, objectives, quality assurance, safety, environmental and infection control.
Maintains records, reports, and statistics as required.
Directs and assists with care and maintenance of equipment/supplies.
Evaluates and justifies needs and prepares requisitions.
Maintains supply levels.
Calls for equipment maintenance and documents.
Enhances professional growth and development through in-service and other educational programs.
Maintains and supports patient menu computer system.
Work with clinical departments to develop and implement patient needs.
Participate in regular patient rounding to continually monitor, maintain and improve patient satisfaction.
Responsible for adhering to sanitation requirements and enforces quality control standards for patient food items including temperature, food handling, quality, taste and presentation.
Trains/orients, instructs, assigns and supervises kitchen service employees to ensure core competencies and regulatory guidelines are met.
Evaluates performance and recommends action to supervisor, such as merit increases, promotions, disciplinary actions.
Provides in-service and on-the job training programs.
Develops schedules and assignments and is responsible for supervision of patient services nutrition employees.
Establish, monitor and update operating standards as needed, and consistently communicate expectations to employees.
Administers program evaluations and reviews for area of responsibility.
Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies.
Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions.
Conducts line meetings, huddles and unit meetings to keep staff up to date on all key issues.
Meets all deadlines for HR related processes.
Ensures food and supplies purchased for areas of responsibility are from approved and compliant vendors, following JHHS Food and Culinary procurement processes.
Follows processes that support purchasing compliance targets.
Ensures service requirements are met in a timely and effective manner for all areas of responsibility.
Responsible for recruitment and hiring and monitoring of performance for all employees within area of responsibility.