Patient Services Manager

Thomas Cuisine•Clovis, CA

6d•$75,000

About The Position

Oversees the daily operations of the department including tray line operation, patient nourishment and kitchen. Assures customer satisfaction and regulatory compliance. This includes, but is not limited to budgetary limitations, sanitation and safety requirements, departmental policies and procedures, and departmental standards and staffing. Ensures high quality, great-tasting and well-presented foods are served to patients and staff in all areas within established time frames. Actively assists manager with employee interviews, performance evaluations and disciplinary actions to assure a professionally competent staffing mix. Creates and posts schedules in a fair, timely and fiscally responsible manner. Coordinates staffing mix to promote team rapport and to provide adequate coverage. Assists Manager with Time and Attendance functions. Demonstrates effective time management skills to optimize efficiency and productivity. Routinely seeks to interact and troubleshoot with other departments to improve and enhance patient services and promote positive working relationships. Verifies all patients receive accurate and appropriate meal services according to their prescribed diet. Reviews menu, census and other production needs to oversee and manage daily functions. Assists in purchasing foods and supplies within cost restraints. Assists in preparation of food cost reports for inpatient areas as assigned. Monitors staff daily to ensure all systems, protocols and quality assurance tools are utilized correctly. Assists in menu adjustments to meet customer preferences, seasonal variations and cost objectives. Visits all patient service areas daily to assess satisfaction levels. Communicates findings to management team. Ensures employee practices meet HACCP and infection control standards. Has knowledge of federal, state and local regulatory requirements. Ensures employee practices comply with those standards. Follows the human resource policies and procedures of the facility. Treats employees with fairness and respect. Assists with orientation and training of staff. May be required to present in-service training programs. Communicates to staff regularly, both formally and informally; holds team meetings daily to ensure staff awareness of department activities. Enforces safety standards with employees. Places maintenance requests for malfunctioning equipment and removes it from use. Reports safety problems to the Management Team. Ensures sanitation standards are enforced daily and signs off on cleaning procedures. Monitor and address temperatures in Temp Trak. Open and close the department. Demonstrates responsibility for department security. Completes other tasks and related duties as assigned. Must pass a background check and drug screen

Requirements

KNOWLEDGE OF: Knowledge of modified diets, quality food preparation, and training skills.
Human resources policy and procedure administration.
Safety policies and procedures.
Professional Standards applied to work.
Business and professional standards of dress and behavior.
SKILLS IN: Skill to operate a variety of office machines quickly and efficiently (telephone, facsimile and copier)
Ability to access and enter data to form or entry functions on a computer
Ability to write notes and brief instructions using correct spelling and grammar
Deliver friendly and efficient customer service
Speak clearly and present information orally
Apply common sense understanding to carry out written and oral instructions
High School Diploma or GED.
Six (6) months previous experience with one-on-one customer service interaction.
Previous computer data entry experience.
Ability to lift up to 25 lbs. and stand/walk frequently.
Certified Dietary Manager Certification (CDM) and Food Handler's Card.
Must pass a background check and drug screen

Nice To Haves

One year of college level education with a nutritional emphasis.

Responsibilities

Oversees the daily operations of the department including tray line operation, patient nourishment and kitchen.
Assures customer satisfaction and regulatory compliance.
Ensures high quality, great-tasting and well-presented foods are served to patients and staff in all areas within established time frames.
Actively assists manager with employee interviews, performance evaluations and disciplinary actions to assure a professionally competent staffing mix.
Creates and posts schedules in a fair, timely and fiscally responsible manner.
Coordinates staffing mix to promote team rapport and to provide adequate coverage.
Assists Manager with Time and Attendance functions.
Demonstrates effective time management skills to optimize efficiency and productivity.
Routinely seeks to interact and troubleshoot with other departments to improve and enhance patient services and promote positive working relationships.
Verifies all patients receive accurate and appropriate meal services according to their prescribed diet.
Reviews menu, census and other production needs to oversee and manage daily functions.
Assists in purchasing foods and supplies within cost restraints.
Assists in preparation of food cost reports for inpatient areas as assigned.
Monitors staff daily to ensure all systems, protocols and quality assurance tools are utilized correctly.
Assists in menu adjustments to meet customer preferences, seasonal variations and cost objectives.
Visits all patient service areas daily to assess satisfaction levels.
Communicates findings to management team.
Ensures employee practices meet HACCP and infection control standards.
Has knowledge of federal, state and local regulatory requirements.
Ensures employee practices comply with those standards.
Follows the human resource policies and procedures of the facility.
Treats employees with fairness and respect.
Assists with orientation and training of staff.
May be required to present in-service training programs.
Communicates to staff regularly, both formally and informally; holds team meetings daily to ensure staff awareness of department activities.
Enforces safety standards with employees.
Places maintenance requests for malfunctioning equipment and removes it from use.
Reports safety problems to the Management Team.
Ensures sanitation standards are enforced daily and signs off on cleaning procedures.
Monitor and address temperatures in Temp Trak.
Open and close the department.
Demonstrates responsibility for department security.
Completes other tasks and related duties as assigned.