Patient Services Manager - Clifton Center

Aramark•Philadelphia, PA

About The Position

The Patient Service Manager will support the Patient Services Operation in the Food & Nutrition Department and will be responsible for developing and executing dining solutions to meet patient and customer needs and tastes. This person will utilize technical training and interpret government mandated nutritional standards in the healthcare industry on food health to develop healthy menu implementation plans. Job Responsibilities• Manages patient food service activities, complying with established standards • Leads patient service staff to ensure meals are properly prepared and delivered to patients • Conducts rounds on patients/departments • Oversees the diet office and the service ambassador program • Record safety and sanitation compliance • Supervises tray line operation and/or the room service program Leadership: • Leverage Aramark's coaching model to engage and develop team members to their fullest potential. • Reward and recognize employees. • Ensure individual and team performance meets objectives and client expectations. • Plan and lead daily team briefings. • Ensure safety and sanitation standards in all operations. Client Relationship: • Maintain effective client and customer rapport for mutually beneficial business relationships. • Identify client needs and communicate operational progress. • Demonstrate excellent customer service using Aramark's standard service model. Financial Performance: • Assist with the completion and maintenance of financial statements relevant to the department. • Deliver client and company financial targets. • Adopt all Aramark processes and systems, understand performance metrics, data, order, and inventory trends; educate teams on key levers to improve margins. Productivity: • Create value through efficient operations, appropriate cost controls, and profit management. • Comply with the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives. • Ensure entire team is trained and able to execute. • Supervise team regarding production, quality, and control. Compliance: • Maintain a safe and healthy environment for clients, customers, and employees. • Comply with all applicable policies, rules, and regulations, including but not limited to those relating to safety, health, and wage and hour. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Requirements

Requires at least two years of patient food service experience and some management experience is preferred.
Bachelor's degree or equivalent experience

Responsibilities

Manages patient food service activities, complying with established standards
Leads patient service staff to ensure meals are properly prepared and delivered to patients
Conducts rounds on patients/departments
Oversees the diet office and the service ambassador program
Record safety and sanitation compliance
Supervises tray line operation and/or the room service program
Leverage Aramark's coaching model to engage and develop team members to their fullest potential.
Reward and recognize employees.
Ensure individual and team performance meets objectives and client expectations.
Plan and lead daily team briefings.
Ensure safety and sanitation standards in all operations.
Maintain effective client and customer rapport for mutually beneficial business relationships.
Identify client needs and communicate operational progress.
Demonstrate excellent customer service using Aramark's standard service model.
Assist with the completion and maintenance of financial statements relevant to the department.
Deliver client and company financial targets.
Adopt all Aramark processes and systems, understand performance metrics, data, order, and inventory trends; educate teams on key levers to improve margins.
Create value through efficient operations, appropriate cost controls, and profit management.
Comply with the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives.
Ensure entire team is trained and able to execute.
Supervise team regarding production, quality, and control.
Maintain a safe and healthy environment for clients, customers, and employees.
Comply with all applicable policies, rules, and regulations, including but not limited to those relating to safety, health, and wage and hour.