Vice President, Hospitality & Facilities

Stanford Health Care•Palo Alto, PA

18d•$140 - $185

About The Position

As Stanford Health Care continues to expand services and increase inpatient and outpatient capacity, the Vice President of Hospitality Services will be a critical enterprise leader in ensuring that scale is matched with consistency, quality, and experience. This position will oversee the largest non-clinical business unit under the Facilities Services division, including six patient-facing departments including food services, patient transport, facilities management, and environmental services. This role provides the opportunity to shape how hospitality services evolve in parallel with clinical growth, reinforcing Stanford Health Care’s commitment to excellence across every patient, visitor, and workforce interaction. Stanford Medicine is exploring the possibility of establishing a Cancer Center in Redwood City, which represents a significant milestone in the organization’s growth and underscores the strategic importance of hospitality services in complex care environments. The Vice President of Hospitality Services will partner with executive, clinical, and operational leaders to embed hospitality services that support sophisticated patient journeys while maintaining high standards of service, integration, and operational discipline. Stanford Health Care (SHC) - Facilities Services provides 24/7 non-clinical operational support to SHC and other Stanford Medicine entities to ensure safe and successful operations and plan for the organization's future facility needs. FS&P is comprised of over 2,000 staff, 10 business units, and 60 cost centers with operating, capital and revenue annual budgets of over $350M for services spanning across the San Francisco Bay Area. The Vice President– Hospitality & Facilities is a multi-faceted operations and planning position. This role is responsible for leading both 24/7 facilities operations and the overall strategic plan in the following areas: 1. Food services at Palo Alto Hospital campus: manages patient ordering, meal preparation and delivery for patients at 300 and 500 Pasteur, tableware and cookware maintenance, Palo Alto hospital campus staff and visitor food options, food vendors, food production & procurement, and executive dining, catering & event services. 2. Environmental services (EVS) at Palo Alto hospital campus: 24/7 operations that oversees general aesthetics and cleaning, waste stream management, patient room, and terminal room cleanings in 300 Pasteur, 500 Pasteur, 875 Blake Wilbur and 900 Blake Wilbur, representing a total of 1,877,637 square feet. Hospital waste streams include the soiled linen waste stream and Hazardous and Medical Waste, which requires close collaboration with Stanford Medicine Children's Hospital (LPCH), Stanford Medicine Partners (SMP), Stanford Health Care Tri-Valley, and Stanford Blood Center (SBC). 3. Patient & equipment transportation at Palo Alto hospital campus: 24/7 operations that transport patients throughout 300 Pasteur, 500 Pasteur, 875 Blake Wilbur and 900 Blake Wilbur; procuring, maintaining, and managing patient equipment in addition to transporting select specimens to the 500P lab. 4. Facilities management at Palo Alto Hospital campus: infrastructure support, audits & drills, work order management, and associated stakeholder communications for 300 Pasteur, 500 Pasteur, 875 Blake Wilbur and 900 Blake Wilbur.

Requirements

Bachelor's degree in hospitality management, business administration, management, or a related field required.
Fifteen (15) years of progressively responsible and directly related hospitality leadership experience with a proven track record in senior leadership roles in a healthcare system of similar size and complexity required.
Ability to work closely with other Vice Presidents, C-level executives, and the Board to formulate and execute system-wide strategies.
Have proven effective at influencing senior executives and of delivering across functional enterprise-wide initiatives.
Able to operate at a strategic, tactical and a detailed analytical level.
Is an excellent communicator able to express themselves succinctly and with clarity.
Ability to oversee and respond to financial performance and budgeting on an institutional level.
Analytically strong and able to interpret data to develop concepts and set direction that will drive improvement.
Be resilient and able to deal with ambiguity, changing priorities and evolving business needs.
Work effectively cross functionally, bringing teams together to deliver shared goals.
Able to manage multiple competing priorities.
Proven project management skills on large projects that are highly integrated and cross functional in nature (development project plans including charter, scope, project management approach, management plans, cost estimates, schedule, and work breakdown).
Disciplined in process execution and compliance.
Must be a results-oriented “change agent” who can understand different points of view and effectively manage a big-picture and tactical execution.
Cultural fit – ability to work in a fast-paced, hard driving culture with a lean structure, demonstrated ability to succeed in and to drive a culture of performance.
Ability to collaborate, motivate and lead across the enterprise through others and influence the achievement of common goals.
Capable to represent the organization or the division at high-level industry conferences, meetings, and other public forums.

Nice To Haves

Master's degree preferred.

Responsibilities

Active Daily Management – Plan, organize, and direct the work of the Department of Hospitality Services including strategic planning, establishing goals and objectives, controlling costs and improving efficiency and service delivery effectiveness. Apply Lean concepts and tools to promote ownership of operational performance and reinforce continual improvement efforts.
Innovation & Industry Best Practice – Continuous improvement in hospitality services to improve service, quality, and safety. Apply principles of operations engineering and lean design to create an environment of care that acknowledges the unique nature of a complex care environment while aligning with the industry benchmarks for patient satisfaction.
Analytics – integrate the various data sources in SHC to create a set of analytics and reports that provide insight into hospitality performance, enable the management team to keep the customer informed and provide information about the patient experience to the SHC patient experience action team.
Technology – leverage productivity and staffing modelling systems to actively and dynamically manage the daily routines. Use technology and analytics to create and utilize predictive models to prepare for volume demands and customer requirements.
Procurement - negotiation, contracting, invoice and purchase orders. Leverage technologies and redesigned business workflows to create a process that is responsive to time sensitive needs, but also cost-effective with adequate controls and oversight.
Food Transformation (Retail & Patient Food)- Partner with business leaders to continuously improve the retail service model and the patient food production and delivery process for efficiency and to continue being a leader in the hospital hospitality industry.
Environmental Services - Bring Environmental Services to the gold standard of hospitality services in a medical setting. Oversee the management team that leads a team of 350 housekeepers, ensure infection prevention measures are adhered to and provide leadership for regulated medical waste programs.
Patient Transport - Continuously monitor and improve transport times ensuring turnaround times meet the needs of key clinical stakeholders and hospital throughput.
Response Center – Oversight of the central nervous system call center of Facilities Services & Planning
Patient Equipment Management – Ensure logistical capabilities to support durable medical equipment needs and lab runners for clinical operations, monitor infection prevention protocols for the ICU’s and patient equipment cleaning.
Facilities Management – Assess the condition of buildings and interior spaces ensuring proper aesthetics, occupant satisfaction and safety, and regulatory adherence.
Senior Leadership Team - Contributes and has responsibilities as a member of the Facilities Services and Planning senior leadership team.